Gooey Chocolate Peanut Butter Cake

This gooey chocolate peanut butter cake is a decadent dessert that hits all the right notes for chocolate and peanut butter lovers. It combines a moist chocolate cake base with a creamy peanut butter filling and a smooth chocolate topping, making it the perfect treat for celebrations or whenever you need a comforting sweet fix.

I first made this cake for a family gathering and instantly everyone was asking for seconds. It’s become a go to recipe when I want to impress but also keep things easy in the kitchen.

Ingredients

• Boxed chocolate cake mix: an easy shortcut for a reliably moist and chocolatey base
• Water: the essential liquid to bring the cake mix to life, make sure it is fresh and filtered if possible
• Vegetable oil: keeps the cake tender and moist, can substitute with canola oil for a neutral flavor
• Large eggs: add richness and structure, use room temperature for better mixing
• Creamy peanut butter: the star of the filling, smooth texture blends best to create creamy layers
• Powdered sugar: sweetens and thickens the peanut butter filling for a silky texture
• Softened cream cheese: adds tanginess and balance to the peanut butter, soften at room temperature for easy mixing
• Vanilla extract: enhances the flavors in the filling, choose pure vanilla for best taste
• Milk: adjusts the filling consistency, whole milk works best but any milk can be used
• Semi sweet chocolate chips: used for the topping, go for good quality chocolate chips for a glossy finish
• Heavy cream: makes the chocolate ganache smooth and luscious, cold and fresh cream works best
• Chopped peanuts: optional garnish that adds crunch and a nutty accent

Instructions

Prepare the Cake:

Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9 by 13 inch baking pan to prevent sticking. In a large bowl, mix the chocolate cake mix, water, vegetable oil, and eggs. Beat on medium speed for about two minutes until everything is well combined. Pour the batter evenly into your prepared pan and smooth the surface with a spatula. Bake in the oven for 25 to 30 minutes. To check doneness, insert a toothpick in the center which should come out clean. Remove the cake from the oven and let it cool in the pan for about ten minutes.

Make the Peanut Butter Filling:

While the cake is cooling slightly, combine the peanut butter, powdered sugar, softened cream cheese, vanilla extract, and milk in a medium bowl. Beat the mixture until it becomes smooth and creamy, adding milk little by little until you get a spreadable consistency. Once the cake is no longer hot but still warm, spread the peanut butter filling evenly over the top of the cake.

Prepare the Chocolate Topping:

Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove the pan from heat to prevent burning. Add the semi sweet chocolate chips to the hot cream and let it sit without stirring for about two minutes so the chips melt gently. Stir the mixture until it is completely smooth and glossy. Pour this chocolate topping over the peanut butter layer and spread it gently to cover the cake evenly.

Cool and Serve:

Let the cake cool completely at room temperature. Then transfer it to the refrigerator for at least one hour so the layers can set properly. Before serving, sprinkle chopped peanuts on top if you like a bit of crunch and extra flavor. Cut into squares and serve chilled or at room temperature depending on your preference.

Peanut butter is my favorite ingredient here because it adds a luscious texture and a perfect salty sweet balance to all the chocolate. I remember making this cake for a friend’s birthday and how everyone kept going back for another slice, brushing off polite manners for the love of the peanut butter layer.

Storage Tips

Store leftovers covered tightly with plastic wrap or in an airtight container in the fridge. It will keep moist and fresh for up to four days. For longer storage wrap the cake well and freeze for up to three months. Thaw in the refrigerator overnight to maintain texture.

Ingredient Substitutions

You can substitute the boxed chocolate cake mix with your favorite homemade chocolate cake recipe if you prefer. Natural peanut butter can be used in place of creamy, just whip it well before mixing so it blends smoothly. Light cream can replace heavy cream for the ganache but it will be less thick and glossy.

Serving Suggestions

Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. Fresh berries on the side add a nice contrast and brightens the richness of the cake. This cake also pairs wonderfully with strong coffee or a glass of cold milk.

This gooey chocolate peanut butter cake is an easy yet impressive dessert that’s perfect for gatherings or a special treat at home. Make it ahead and enjoy the layered textures and glossy ganache.

Common Questions About Recipes

→ How is the cake made moist?

The cake mix is combined with water, vegetable oil, and eggs, ensuring a tender and moist crumb after baking.

→ What ingredients create the peanut butter filling?

The filling mixes creamy peanut butter, powdered sugar, softened cream cheese, vanilla extract, and milk for a smooth, spreadable texture.

→ How is the chocolate topping prepared?

Heavy cream is gently heated and poured over semi-sweet chocolate chips, then stirred until melted and silky for a glossy finish.

→ Can chopped peanuts be omitted?

Yes, the peanuts are optional; they add a crunchy texture and nutty flavor but can be skipped if preferred.

→ What is the best way to serve this dessert?

Allow the layers to set in the refrigerator, then slice and serve chilled or at room temperature to enjoy the full flavor and texture contrast.