This chocolate peanut butter ooey gooey cake is one of those desserts I make when I want something rich, indulgent, and incredibly easy. The base is fudgy and dense, while the peanut butter topping stays soft and gooey, creating the kind of dessert that disappears fast once it hits the table.
Why You’ll Love This Recipe
I love this recipe because it uses simple pantry ingredients and comes together with very little effort. The contrast between the chocolate cake layer and the creamy peanut butter topping makes every bite satisfying. It’s also perfect for gatherings, potlucks, or anytime I need a crowd-pleasing dessert without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chocolate cake base
1 box chocolate cake mix (15–16 oz)
1 large egg
½ cup unsalted butter, melted
For the peanut butter gooey layer
1 cup creamy peanut butter
2 large eggs
½ cup unsalted butter, melted
1 teaspoon vanilla extract
2 cups powdered sugar
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.
In a mixing bowl, I combine the chocolate cake mix, egg, and melted butter until a thick dough forms. I press this mixture evenly into the bottom of the prepared baking dish to create the base.
In another bowl, I mix the peanut butter, eggs, melted butter, and vanilla extract until smooth. I then add the powdered sugar and stir until the mixture becomes creamy and thick.
I spread the peanut butter mixture gently over the chocolate base, making sure it reaches the edges. I bake the cake for about 35–40 minutes, until the edges are set but the center is still slightly gooey.
Once baked, I let the cake cool completely before slicing so the layers set properly.
Servings And Timing
I usually cut this cake into 12 generous servings.
Prep time: about 10 minutes
Bake time: 35–40 minutes
Cooling time: 30 minutes
Total time: around 1 hour 20 minutes
Variations
When I want to change things up, I sometimes swirl chocolate chips or peanut butter chips into the topping. I also like using crunchy peanut butter for added texture. For an extra-decadent version, I drizzle melted chocolate over the cooled cake before serving.
Storage/Reheating
I store this cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. When I want it warm, I microwave individual slices for about 10–15 seconds to bring back that gooey texture.
FAQs
Can I use a different cake mix flavor?
I’ve tried this with devil’s food and dark chocolate cake mix, and both work beautifully.
How do I know when the cake is done?
I look for set edges and a slightly soft center. The middle should not be fully firm.
Can I make this cake ahead of time?
I often make it a day in advance and store it covered in the refrigerator until ready to serve.
Is natural peanut butter okay to use?
I prefer regular creamy peanut butter since natural versions can make the topping oily and less stable.
Can I freeze this cake?
I freeze individual slices wrapped tightly for up to 2 months and thaw them in the fridge overnight.
Conclusion
This chocolate peanut butter ooey gooey cake is one of my favorite desserts when I want something simple yet over-the-top delicious. The rich chocolate base and creamy peanut butter topping make it a recipe I come back to again and again.
A rich, indulgent chocolate peanut butter ooey gooey cake with a fudgy chocolate base and a soft, creamy peanut butter topping. Easy to make and perfect for any chocolate-peanut butter lover.
Ingredients
1 box chocolate cake mix (15–16 oz)
1 large egg
½ cup unsalted butter, melted
1 cup creamy peanut butter
2 large eggs
½ cup unsalted butter, melted
1 teaspoon vanilla extract
2 cups powdered sugar
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a mixing bowl, combine the chocolate cake mix, 1 egg, and ½ cup melted butter until a thick dough forms.
Press the dough evenly into the bottom of the prepared dish to form the cake base.
In a separate bowl, mix together the peanut butter, 2 eggs, ½ cup melted butter, and vanilla until smooth.
Add powdered sugar to the peanut butter mixture and stir until thick and creamy.
Spread the peanut butter mixture evenly over the chocolate base.
Bake for 35–40 minutes, until edges are set but center is still slightly gooey.
Let cool completely before slicing and serving.
Notes
Use crunchy peanut butter for extra texture.
Swirl in chocolate or peanut butter chips before baking for added richness.
Drizzle melted chocolate over the cooled cake for a more decadent finish.
Let cake cool fully to ensure clean slices and firm layers.
Microwave individual slices for 10–15 seconds to rewarm and soften.
