Chocolate Peanut Butter Ooey Gooey

This Chocolate Peanut Butter Ooey Gooey Cake is a decadent dessert that brings together rich chocolate and creamy peanut butter in the most irresistible way. Perfect for special occasions or whenever you need a luscious treat, this cake balances gooey filling and silky topping for a crowd pleasing finish everyone will love.

This cake quickly became a favorite during family gatherings. I first made it when craving something indulgent and now it’s a requested dessert for birthdays and holidays.

Ingredients

• Chocolate cake mix: the foundation for moist and tender cake choose a trusted brand for best results
• Water: hydrates the batter room temperature works well for even mixing
• Vegetable oil: keeps the cake moist and soft
• Large eggs: provide structure and richness use fresh eggs for fluffiness
• Creamy peanut butter: smooth texture is key for the filling pick a brand without added sugar or salt if possible
• Powdered sugar: sweetens and lightens the peanut butter filling
• Cream cheese: softened adds creaminess and a slight tang to balance the peanut butter
• Vanilla extract: enhances flavor depth in the filling
• Milk: adjusts the filling consistency to spread perfectly without running
• Semi sweet chocolate chips: melts into the topping providing a bittersweet contrast to the peanut butter
• Heavy cream: for making the silky chocolate ganache
• Chopped peanuts: optional garnish that offers crunch and visual appeal lightly roast for extra flavor

Instructions

Prepare the Cake:

Begin by preheating your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease and flour a 9 by 13 inch baking pan carefully to prevent sticking without leaving too much residue. In a large mixing bowl combine the chocolate cake mix, water, vegetable oil, and eggs. Using an electric mixer set to medium speed beat this mixture for about two minutes until it is well blended and smooth. Pour the batter into the prepared pan and gently smooth the surface with a spatula. Place the pan in the oven and bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean. Once done remove the pan and let the cake cool in it for about 10 minutes.

Make the Peanut Butter Filling:

While the cake cools slightly prepare your peanut butter filling. In a medium bowl beat together the creamy peanut butter powdered sugar softened cream cheese vanilla extract and milk. Keep beating until the mixture is creamy and smooth you may need to add milk gradually to get a spreadable but thick consistency. When the cake is no longer hot but still warm spread the peanut butter filling evenly over the top using a spatula or the back of a spoon.

Prepare the Chocolate Topping:

Next heat the heavy cream in a small saucepan over medium heat just until it starts to simmer. Remove it from the heat immediately to prevent burning. Add the semi sweet chocolate chips to the hot cream and let them sit undisturbed for about two minutes. Stir carefully until the chocolate melts completely and you have a glossy smooth ganache. Pour this topping evenly over the peanut butter layer and gently spread it to cover the entire surface of the cake.

Cool and Serve:

Allow the cake to cool completely at room temperature then transfer it to the refrigerator to chill and let the layers set for at least one hour. When ready to serve sprinkle chopped peanuts on top for an added crunch and presentation if desired. Slice the cake into squares and serve chilled or at room temperature depending on your preference.

One of my favorite parts of this recipe is the peanut butter filling. Its creamy texture paired with the tangy cream cheese makes every bite perfectly balanced. This cake often brings back memories of cozy weekends baking with my kids when the whole kitchen smells like chocolate and peanuts.

Storage Tips

Store leftovers covered in the refrigerator to keep the ganache smooth and the filling fresh. The cake holds well for up to four days. For longer storage wrap tightly in plastic wrap and freeze. Thaw overnight in the refrigerator before serving.

Ingredient Substitutions

You can swap semi sweet chocolate chips with dark chocolate for a deeper flavor or milk chocolate for a sweeter profile. Use natural peanut butter but add a touch more powdered sugar if you prefer it sweeter. Cream cheese can be replaced with mascarpone for an even creamier filling.

Serving Suggestions

Serve slices with a scoop of vanilla ice cream or whipped cream for an extra indulgence. This cake pairs beautifully with a cup of strong coffee or fresh milk to balance the richness.

This cake is a showstopper for celebrations or cozy weekends. Make it a day ahead to let the layers set and enjoy perfectly cut slices.

Common Questions About Recipes

→ What type of chocolate is used for the topping?

Semi-sweet chocolate chips are melted with warm cream to create a smooth and glossy topping.

→ How do I achieve the creamy peanut butter filling?

Blend creamy peanut butter with powdered sugar, softened cream cheese, vanilla extract, and a bit of milk until smooth and spreadable.

→ Can I use homemade chocolate cake batter?

Yes, a homemade chocolate cake batter works well as a base instead of cake mix.

→ Is it necessary to chill the cake before serving?

Chilling helps set the layers and enhances the gooey texture, but it can also be enjoyed at room temperature.

→ What kind of pan is recommended for baking?

A greased and floured 9x13-inch baking pan ensures even baking and easy removal.