Description
Craving something insanely rich, fudgy, and absolutely melt-in-your-mouth delicious? This Chocolate Peanut Butter Ooey Gooey Cake has your name written all over it. It’s soft, dense, and perfectly sticky in the middle—just the way a true gooey cake should be. Add creamy peanut butter into the mix, and you’ve officially hit dessert jackpot.
This isn’t your average chocolate cake—it’s a decadent hybrid of brownie meets cheesecake with a luscious peanut butter twist. Each bite is a warm hug in dessert form.
Ingredients
Scale
For the Cake Base
- 1 cup (2 sticks or 226 g) butter, melted
- 1 box (15.25 oz) German chocolate cake mix
- 3 large eggs, divided (1 for the base, 2 for the filling)
- 1 package (8 oz) cream cheese, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the Ganache Topping
- ¾ cup semi-sweet chocolate chips
- ¼ cup peanut butter chips
- ½ cup creamy peanut butter
- ½ cup heavy cream
Instructions
Make the Cake
- Prep the Pan:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan if you want a thick, gooey center—or use a 9×13-inch pan for a slightly thinner version.
- Create the Base:
- In a mixing bowl, stir together the cake mix, 1 egg, and ½ cup melted butter until it forms a thick dough. Press this mixture evenly into the bottom of your prepared pan and set it aside.
- Mix the Filling:
- Using a stand or hand mixer, beat the cream cheese on medium speed until smooth. Add the remaining 2 eggs and 1 cup peanut butter, mixing until well combined.
- Sweeten and Smooth:
- Reduce the mixer speed and add the powdered sugar gradually. Pour in the remaining ½ cup of melted butter and vanilla extract, blending until everything is velvety smooth and luscious.
- Assemble and Bake:
- Pour the peanut butter mixture over your cake base and spread evenly to the edges. Bake for about 50 minutes, just until the edges are set but the center is still slightly gooey. (That’s the good part!)
- Cool Slightly:
- Let the cake cool on a wire rack while you prepare the ganache topping.
Make the Ganache
- Combine the Good Stuff:
- In a medium bowl, toss together the chocolate chips, peanut butter chips, and creamy peanut butter.
- Heat the Cream:
- Warm the heavy cream on the stove or in the microwave until it just begins to simmer—about 1 to 2 minutes.
- Mix Until Silky:
- Pour the hot cream over the chocolate and peanut butter mixture. Let it sit for a minute, then stir gently until everything melts and becomes smooth, glossy, and irresistible.
- Finish the Cake:
- Pour the ganache evenly over the warm cake, spreading gently with a spatula. Let it rest at room temperature for about an hour to set before slicing.
- Chill and Store:
- Refrigerate any leftovers (if you have any!). It’s just as good cold—the texture turns fudgy and rich.
Notes
Tips for the Best Gooey Cake Ever
- Don’t overbake! The key is that soft, gooey center. If it jiggles a bit when you shake the pan, it’s perfect.
- Use creamy peanut butter. Natural peanut butter tends to separate, which can mess with the texture.
- Want extra flair? Sprinkle crushed peanuts or mini chocolate chips on top of the ganache before it sets.
- For cleaner slices, chill the cake before cutting—it’ll hold its shape better while still staying moist inside.
Serving Ideas
- This cake is an absolute showstopper on its own, but if you want to go the extra mile:
- Add a scoop of vanilla ice cream and drizzle on a little extra ganache.
- Dust with powdered sugar for a bakery-style finish.
- Serve warm with a dollop of whipped cream for that perfect contrast of textures.
Storage
- Room Temp: Up to 2 days, covered.
- Refrigerated: Keeps beautifully for about 5 days.
- Frozen: Wrap slices tightly in plastic wrap, then foil, and freeze for up to 3 months.
- Just reheat gently in the microwave before serving—those gooey layers will come right back to life.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
Nutrition
- Calories: 644 kcal