Name: Peanut Butter Chocolate Gooey Butter Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 box chocolate cake mix; 1/2 cup unsalted butter, melted (for base); 1 large egg (for base); 8 oz cream cheese, softened to room temperature; 1 cup creamy peanut butter; 3 large eggs; 1 teaspoon pure vanilla extract; 1/2 cup unsalted butter, melted (for filling); 4 cups powdered sugar, sifted; 1 cup semi-sweet chocolate chips

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

If you love the classic pairing of chocolate and peanut butter, this cake is about to become your new obsession. The cake base offers a soft yet sturdy platform for the gooey, creamy filling, while the chocolate chips throughout add pockets of melty goodness. It’s easy to prepare, perfect for feeding a crowd, and delicious enough to make again and again.

Ingredients

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

For the Filling:
cream cheese, softened to room temperature
creamy peanut butter
large eggs
pure vanilla extract
unsalted butter, melted
powdered sugar, sifted
semi-sweet chocolate chips

For the Cake Base:
chocolate cake mix
unsalted butter, melted
large egg

Directions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan.
Make the cake base: In a bowl, combine the chocolate cake mix, melted butter, and egg. Mix until a thick batter forms. Press evenly into the prepared pan.
Prepare the filling: Beat cream cheese and peanut butter together until smooth. Add eggs, vanilla, and melted butter, mixing until combined. Gradually add powdered sugar and blend until smooth. Fold in chocolate chips.
Assemble: Pour and spread the peanut butter filling over the cake base, making sure it’s evenly distributed.
Bake: Bake for 40–50 minutes. The edges should be set, and the center should remain slightly gooey. Avoid overbaking to preserve the soft center.
Cool: Let the cake cool completely in the pan. It will set further as it cools but stay gooey in the middle.
Serve: Slice into squares and enjoy at room temperature or chilled.

Servings and timing

Servings: 12 squares
Prep Time: 20 minutes
Cook Time: 40–50 minutes
Total Time: 1 hour 10 minutes
Calories per serving: Approximately 450 kcal

Variations

Nut-Free Version: Replace peanut butter with cookie butter or sunflower seed butter.
Chocolate Overload: Add a layer of mini chocolate chips on top before baking for extra richness.
Crunch Factor: Mix in chopped peanuts or toffee bits for texture.
Salted Twist: Sprinkle a pinch of flaky sea salt on top after baking to balance the sweetness.
Cake Mix Swap: Try using devil’s food or brownie mix instead of chocolate cake mix for a richer base.
Marble Style: Swirl in some melted chocolate or Nutella into the filling before baking.
Boozy Version: Add a tablespoon of bourbon or coffee liqueur to the filling.
Gluten-Free: Use a gluten-free chocolate cake mix and double-check your other ingredients.
Mini Cakes: Bake in muffin tins for individual portions.
Fruity Twist: Swirl in raspberry or strawberry jam into the filling before baking.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm slices in the microwave for 10–15 seconds if you prefer them gooey and warm. The cake also tastes great straight from the fridge.

FAQs

What makes a gooey butter cake “gooey”?

The high ratio of butter, cream cheese, and powdered sugar creates a soft, custard-like center that stays gooey even after baking.

Can I use natural peanut butter?

It’s best to use creamy peanut butter that’s not too oily or runny. Natural peanut butters with oil separation can affect the texture.

Do I need to refrigerate this cake?

Refrigeration helps the cake set and keeps it fresh longer, but it can be stored at room temperature for a short time.

Can I freeze Peanut Butter Chocolate Gooey Butter Cake?

Yes, cut the cake into squares and wrap them individually. Freeze for up to 3 months and thaw in the fridge before serving.

Why is my cake too runny in the middle?

It may be underbaked. The edges should be set, but the center should jiggle slightly. It will firm up as it cools.

Can I use a homemade chocolate cake base?

Absolutely. Just make sure it’s a thick batter that can support the weight of the filling.

What type of chocolate chips work best?

Semi-sweet is ideal for balance, but milk or dark chocolate chips can be used depending on your preference.

How do I make this recipe gluten-free?

Use a gluten-free chocolate cake mix and check all other ingredients to ensure they’re gluten-free.

Can I make this ahead of time?

Yes, this cake actually tastes better the next day as the flavors meld and the texture sets beautifully.

How do I know when the cake is done?

Look for set edges and a slightly jiggly center. A toothpick won’t come out clean—gooey is the goal here.

Conclusion

Peanut Butter Chocolate Gooey Butter Cake is the ultimate treat for lovers of rich, indulgent desserts. With its dense chocolate base and velvety peanut butter filling, this cake delivers on both flavor and texture. It’s easy enough for a weekday bake but decadent enough for special occasions. Once you try it, it’s sure to become a repeat favorite in your dessert rotation.