Name: Chocolate Peanut Butter Ooey Gooey Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box chocolate cake mix; 3 eggs; 1 cup water; 1/3 cup vegetable oil; Peanut Butter Filling:; 1 cup creamy peanut butter; 8 oz cream cheese, softened; 1 teaspoon vanilla extract; 2 cups powdered sugar; 1/2 cup butter, melted; Topping:; 1 cup semi-sweet chocolate chips; 1/4 cup heavy cream

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Why You’ll Love Chocolate Peanut Butter Ooey Gooey Cake Recipe

This cake is the perfect marriage of textures and flavors—rich, moist chocolate cake, a creamy and sweet peanut butter filling, and a silky chocolate ganache topping. It’s easy to make with pantry staples and feels like a gourmet treat without the fuss. The ooey gooey center makes it especially delightful for peanut butter lovers and chocoholics alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:

1 box chocolate cake mix
3 eggs
1 cup water
1/3 cup vegetable oil

Peanut Butter Filling:

1 cup creamy peanut butter
8 oz cream cheese, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1/2 cup butter, melted

Topping:

1 cup semi-sweet chocolate chips
1/4 cup heavy cream

Directions

Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large bowl, prepare the cake mix according to package instructions using the eggs, water, and oil. Pour the batter into the greased baking dish.
In another bowl, beat together the peanut butter, softened cream cheese, and vanilla extract until smooth.
Gradually add powdered sugar and melted butter to the peanut butter mixture, mixing until fully combined.
Drop spoonfuls of the peanut butter filling over the chocolate cake batter. Use a knife to gently swirl it through the batter.
Bake for 35-40 minutes, or until the edges are set and lightly browned.
While the cake is baking, heat the heavy cream until it begins to simmer. Pour it over the chocolate chips and let sit for 5 minutes. Stir until smooth to make the ganache.
Spread the ganache over the warm cake and let it cool slightly before serving.

Servings and timing

Servings: 12 servings
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Calories: Approximately 580 kcal per serving

Variations

Nut-Free Option: Substitute sunflower seed butter or cookie butter for the peanut butter.
Extra Crunch: Add chopped roasted peanuts on top of the ganache for added texture.
Double Chocolate: Mix chocolate chips into the cake batter for a deeper chocolate flavor.
Frosting Swap: Use a peanut butter glaze instead of ganache for a twist.
Mini Cakes: Bake in cupcake tins for individual portions.
Spice It Up: Add a pinch of cinnamon or cayenne to the peanut butter filling for a subtle kick.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. Allow it to come to room temperature or microwave individual slices for about 15-20 seconds before serving to restore its gooey texture. To freeze, wrap slices tightly in plastic wrap and foil, and store for up to 2 months. Thaw overnight in the fridge or at room temperature before reheating.

FAQs

How do I know when the cake is done baking?

Check if the edges are set and lightly browned. A toothpick inserted near the center should come out with a few moist crumbs but not raw batter.

Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance. Store it in the fridge and warm it slightly before serving for best texture.

Can I use a homemade chocolate cake instead of a box mix?

Absolutely. A homemade chocolate cake batter will work just as well and may enhance the flavor.

Is it okay to use natural peanut butter?

Natural peanut butter can be used, but make sure it’s well-stirred and not too oily or dry to keep the filling smooth.

What can I use instead of heavy cream for the ganache?

You can use full-fat coconut milk or evaporated milk as a substitute, but the texture may vary slightly.

Can I add other mix-ins to the cake?

Yes, chocolate chunks, crushed cookies, or toffee bits can be added for extra richness and crunch.

Does this cake need to be refrigerated?

Because of the cream cheese in the filling, it’s best to refrigerate the cake if not serving right away.

Can I make this cake gluten-free?

Yes, simply use a gluten-free chocolate cake mix and ensure all other ingredients are certified gluten-free.

Can I freeze the entire cake?

Yes, wrap the cooled cake (whole or in pieces) tightly in plastic wrap and foil, then freeze for up to 2 months.

How do I get clean slices when cutting this gooey cake?

Use a sharp knife wiped with a warm, damp cloth between cuts for clean slices.

Conclusion

Chocolate Peanut Butter Ooey Gooey Cake is a showstopping dessert that’s as easy to make as it is indulgent. With its rich layers and velvety textures, it’s the kind of treat that satisfies even the most serious sweet tooth. Whether you’re baking for a celebration or a cozy night in, this cake is guaranteed to impress.