Peanut Butter Chocolate Gooey Butter Cake
If You Love Desserts That Are a Little Bit Over the Top…
So, the other weekend, I found myself elbow-deep in peanut butter and melted chocolate, swearing at my old hand mixer and humming to 90s RnB. PB and chocolate is probably my all time favorite flavor combo (like, I have to hide the jars or I’ll eat them with a spoon). Anyway, my sister called just as the cake came out ugly but glorious looking, and all I could say was, “You have to try this Peanut Butter Chocolate Gooey Butter Cake; it’s indecent in the best way.” If you’ve ever needed an excuse to use up the last chunk of cream cheese sitting in your fridge, this is it. Trust me. It’s worth the little bit of kitchen chaos.
Why You’ll Love This Gooey Thing
I make this when: a) there’s a family birthday, b) it’s raining and I can’t be bothered going out, or c) I’ve had a rough week and need a pick-me-up (no judgment). My family basically loses their minds for this—my younger brother once hid the leftovers so nobody else could grab seconds. Also, it’s one of those cakes that looks kinda ‘meh’ coming out, but then—oh wow—the taste. The only bit that used to bug me was the crust being slightly too crumbly, but actually, I found if you press it down hard enough, it’s fine. (Unless your toddler gets involved; then all bets are off.)
Here’s What You’ll Need (No Shame If You Swap a Few)
- 1 box (about 425g) yellow cake mix (honestly, I’ve used chocolate cake mix when I ran out—still great)
- 1/2 cup (about a big scoop) unsalted butter, melted (salted works, just skip an extra pinch of salt later)
- 1 large egg (sometimes I throw in an extra yolk for richness if I’m feeling fancy)
- 1 cup creamy peanut butter (crunchy is fine, gives a nice bite; my grandma swore by Skippy but I say whatever you’ve got)
- 225g cream cheese, softened (full fat. You could try reduced fat, but the texture ain’t the same, trust me)
- 2 large eggs
- 2 cups powdered sugar (I definitely just dump in ‘about’ two cups, it’s not rocket science)
- 1/2 cup cocoa powder (Dutch processed is deeper, but y’know, regular works too)
- 1 teaspoon vanilla extract (real or imitation, use what you’ve got—no shame in that game)
- (Totally optional) a handful of chopped chocolate or chocolate chips for some melty bits
What to Do (And Where I Usually Make a Mess)
- Preheat your oven to 175°C (350°F). Grease up a 9×13 inch pan—I’ve used a weirdly deep Pyrex dish, too. It worked, but baking time took a little longer.
- For the crust: Grab a medium bowl, dump in the cake mix, melted butter, 1 egg, and the peanut butter. Mix until everything looks like a soft dough. (This bit gets a little sticky—I just use my hands near the end.) Press that mixture into the bottom of your pan. If it looks uneven, don’t stress; it’s all going to be covered up anyway.
- Next, in another bowl, beat the cream cheese until it’s all smooth (I use a hand mixer, but a wooden spoon with some elbow grease works). Add the eggs, powdered sugar, cocoa powder, and vanilla. Mix until smoothish. Here’s where I sneak a taste—so good. Pour (well, it’s more like dollop and spread) this over your crust.
- If you’re in the mood, sprinkle chocolate chips on top for drama. That’s optional, but my partner swears it’s what makes it.
- Bake for about 35-40 minutes. Now, don’t panic—it’ll still look a bit wobbly in the middle when you take it out. That’s what makes it gooey. The edges will be set, but the center should jiggle slightly if you give the pan a little shake.
- Cool on a wire rack. Honestly, we sometimes dig in while it’s still warm, and get molten cake everywhere—worth it.
Notes from My own Trial and Error
- I once tried using natural peanut butter; the cake came out denser, but honestly not bad if you like intense PB flavor.
- If the top cracks—don’t panic! Cover it with powdered sugar or, better yet, extra chocolate.
- This cake is, possibly, even tastier the next day from the fridge (if you’re the sort with that kind of willpower—which, personally, I am not).
Twists That (Mostly) Worked for Me
- I swapped in Nutella for half the PB once. Was it as good? Eh, personal taste—too sweet for me, but my niece inhaled it.
- Tried a layer of raspberry jam between crust and filling—bit messy, but folks surprisingly liked the pop of fruitiness. Could use a bit less jam next time though.
- Whole wheat cake mix? Tried once, went straight in the “not again” pile. Made me feel healthy and sad at the same time.
My Trusty Tools (And What to Do If You Don’t Have ’em)
A stand mixer is lovely, but honestly, I usually just reach for my creaky old hand mixer. If that’s out of commission (which, let’s be real, it sometimes is), you can survive with a wooden spoon and some upper body strength. Don’t have a 9×13 pan? Just split the batter into two smaller pans. The only time that went sideways for me was when I overfilled one and it kind of volcanoed all over the oven. Oops.
How to Store (If by Some Miracle You Have Leftovers)
I pop any leftovers in an airtight container in the fridge. It’ll keep for about 3 days, though honestly, in my house it never lasts more than a day! Serious Eats did a whole guide on storing cake if you’re into that sort of thing.
How Do I Serve This? (Maybe With a Cuppa Tea)
Slice in big squares. Or smaller ones if you’re pretending to be refined. We usually top with a scoop of vanilla ice cream (especially in July), and if it’s someone’s birthday, my niece insists on colorful sprinkles. No idea why, but it’s now a tradition.
What I’ve Learned (By Messing This Up)
- Rushing the cooling bit? Big mistake. I’ve cut it too soon and, well, pudding city. Actually, I find it works better if you let it set almost completely—just a little patience, I promise.
- Don’t overmix the base, or it becomes tough. I was guilty of this the first three times I threw it together. Now I just smush it till it’s combined, nothing fancy.
FAQs (These Are All Real Questions… Sort Of)
- Can I freeze it? Technically yes, but texturally it’s a bit iffy—gets a little grainy. Still edible, just not as dreamy. Prefer it fresh-ish.
- Do I have to use boxed cake mix? Look, you can make one from scratch (here’s one I like), but I don’t always have time. So, boxed it is most days.
- How do I make it gluten free? Use your fave GF cake mix, and double check the chocolate and PB for hidden gluten. My friend Mel does this and swears by the King Arthur brand.
- Is this really gooey in the center? Oh yes. Like, stick-to-your-fork gooey. If you want it firm, bake a little longer, but I say lean into the goo.
- And, uh, what if my top is ugly? Just throw some powdered sugar on there. Or chocolate sauce. (My five-year-old calls this ‘cake makeup’.)
Digression: One time, I forgot to add the eggs to the filling. Wasn’t proud of that. It looked like a chocolate pancake trying to be cake. Still, if you eat mistakes with enough ice cream, they mostly taste fine—life lesson I stand by.
Ingredients
- 1 box chocolate cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- 4 cups powdered sugar
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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2In a large bowl, combine chocolate cake mix, melted butter, and 1 egg. Mix until well combined. Press the mixture into the bottom of the prepared baking dish to form the crust.
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3In another bowl, blend softened cream cheese, peanut butter, and vanilla extract until smooth. Beat in the remaining 2 eggs.
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4Gradually add powdered sugar to the peanut butter mixture, mixing until smooth and creamy.
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5Pour the peanut butter mixture over the chocolate cake base and spread evenly.
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6Bake for 38-42 minutes, or until the edges are set but the center is still slightly gooey. Cool completely before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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