Peanut Butter Chocolate Gooey Butter Cake is the kind of decadent dessert that instantly wins hearts—and tastebuds. Imagine layers of dense, buttery cake loaded with creamy peanut butter and rich chocolate, all baked into a gooey masterpiece that melts in your mouth. It’s the perfect treat when you’re craving something sweet, indulgent, and a little over-the-top in the best way possible.
Whether you’re baking for a party, holiday, or just a late-night craving, this recipe brings together classic comfort and bold flavor in every bite. What makes this dessert even better? It’s super easy to make from scratch using pantry staples—no fancy tools required.
Looking for inspiration? Try this No-Bake Caramel Pecan Cream Pie if you’re a fan of rich, easy desserts.
Table of Contents
Ingredients for Peanut Butter Chocolate Gooey Butter Cake
Making this gooey, chocolatey, peanut buttery dream is easier than you think. Here’s everything you’ll need to make both the base and the creamy filling layers.
For the Cake Base Layer
- 1 box yellow cake mix (15.25 oz) – any brand works
- 1 large egg
- ½ cup unsalted butter, melted
For the Gooey Peanut Butter Chocolate Filling
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup creamy peanut butter (not natural-style)
- ½ cup unsalted butter, melted
- 3 ¾ cups powdered sugar (confectioners’ sugar)
- ½ cup semi-sweet chocolate chips
- Optional: a pinch of salt to balance the sweetness
Pro Tip: Always use room-temperature ingredients for smoother mixing and better texture.
Step-by-Step Instructions of Peanut Butter Chocolate Gooey Butter Cake
This Peanut Butter Chocolate Gooey Butter Cake comes together in just a few simple steps. Follow these directions to get that perfectly gooey, fudgy texture every time.
Step 1: Preparing the Baking Pan and Oven
Start by preheating your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick spray. You can also line it with parchment paper for easy cleanup.
Step 2: Mixing the Cake Base Ingredients
In a large bowl, combine:
- 1 box yellow cake mix
- 1 egg
- ½ cup melted butter
Stir until a soft, dough-like mixture forms. Press the mixture evenly into the bottom of your greased baking dish to form the crust layer.
Step 3: Creating the Gooey Chocolate-Peanut Butter Layer
In another bowl, beat together:
- 8 oz softened cream cheese
- 2 eggs
- 1 tsp vanilla extract
- ½ cup creamy peanut butter
- ½ cup melted butter
Mix until smooth and creamy. Gradually add the powdered sugar one cup at a time and beat until fully incorporated. Stir in chocolate chips last.
Step 4: Assembling and Baking the Cake
Pour the peanut butter chocolate mixture over the cake base layer and spread it evenly.
Bake at 350°F for 40–45 minutes. The center should still look a little soft and slightly jiggly—that’s the gooey magic!
Don’t overbake! The edges will be golden and set, while the center stays luscious and gooey.
Let the cake cool completely before slicing, or serve it slightly warm for extra melt-in-your-mouth texture.
Check out another indulgent treat like this Boston Cream Poke Cake for more dessert inspiration.
Serving Suggestions for Peanut Butter Chocolate Gooey Butter Cake
Now that your Peanut Butter Chocolate Gooey Butter Cake is baked to gooey perfection, let’s talk about how to serve it for maximum wow factor. Whether you’re aiming for cozy comfort or a party-worthy finish, these serving ideas will elevate every bite.
Best Ways to Serve This Cake Warm or Chilled
- Warm and Melty: Serve slightly warm straight from the oven or reheated in the microwave for 10–15 seconds. The gooey center becomes even softer and creamier.
- Chilled and Firm: Let the cake cool completely and chill in the fridge for 1–2 hours. This version holds its shape better and is easier to cut into clean slices—ideal for serving at events.
Want a tropical twist next time? Don’t miss our Hawaiian Pineapple Carrot Muffins for a fruity, fluffy delight.
Topping Ideas: Ice Cream, Whipped Cream, or Ganache
Here are some mouthwatering ways to serve it:
| Topping | Flavor Boost |
|---|---|
| Vanilla Ice Cream | Classic combo with warm cake |
| Whipped Cream | Lightens up the dense richness |
| Chocolate Ganache | Doubles down on chocolaty goodness |
| Crushed Peanuts | Adds crunch and a nutty edge |
| Caramel Drizzle | Sweet-salty balance |
For guests or special occasions, add a fresh mint sprig or chocolate curls to each plate. It’s a small touch that makes a big impression.
Pro Tips for the Perfect Gooey Texture
A truly great Peanut Butter Chocolate Gooey Butter Cake isn’t just sweet—it’s irresistibly gooey in the center with soft edges that hold everything together. These expert tips will help you get that dreamy, melt-in-your-mouth texture every time.
Bake Time Adjustments Based on Oven Type
Every oven runs a little differently, so:
- Check doneness at 38 minutes if your oven runs hot.
- If your oven is cooler, bake for up to 48 minutes, but avoid going beyond that or the center will set too firm.
- A light jiggle in the center is exactly what you want—this solidifies as it cools.
Use a metal pan if possible. Glass and ceramic retain more heat, which can overcook the edges.
How to Tell When It’s Done but Still Gooey
Here’s how to know it’s just right:
- Edges look golden and slightly puffed.
- Center should wobble slightly when the pan is gently shaken.
- Toothpick test? It should come out with moist crumbs, not clean.
Avoid overbaking—it’s better to underbake slightly and let it finish setting as it cools.
Don’t miss our gooey-rich Dubai Chocolate Strawberry if you love indulgent desserts with a fancy flair.
For savory fans, try these Zesty Mediterranean Pickled Veggies as a tangy snack between bites!
FAQs – Peanut Butter Chocolate Gooey Butter Cake
What makes a gooey butter cake gooey?
The gooey texture comes from a high-fat, high-moisture filling typically made with cream cheese, eggs, butter, and powdered sugar. Unlike traditional butter cake, the center of a gooey butter cake remains soft and custard-like after baking, especially when slightly underbaked.
Can I substitute peanut butter in gooey butter cake recipes?
Yes, you can substitute peanut butter with almond butter, cookie butter, or Nutella for different flavor profiles. Just make sure to use creamy, shelf-stable spreads—not oily, natural versions—as they affect the filling’s texture and moisture balance.
How do you store peanut butter chocolate gooey butter cake?
Store your cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If chilled, allow it to sit at room temperature for 10–15 minutes before serving for the best flavor and softness.
Is gooey butter cake better warm or cold?
That’s up to your preference! Warm gives you a soft, melty center, perfect with ice cream. Cold results in cleaner slices and a firm, fudgy texture that some people love. Try both and see which one hits the spot.
Can you freeze chocolate gooey butter cake?
Absolutely. Once fully cooled, wrap slices in plastic wrap and store in a freezer-safe bag for up to 2 months. To serve, thaw overnight in the fridge or microwave briefly for a warm treat.
What’s the difference between butter cake and gooey butter cake?
Traditional butter cake is light and fluffy with a balanced crumb. Gooey butter cake, on the other hand, is denser and much richer, with a custardy center that gives it that signature “gooey” name. The base acts more like a crust, while the top is melt-in-your-mouth soft.
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Peanut Butter Chocolate Gooey Butter Cake – A Rich, Irresistible Treat
- Total Time: 13 minute
- Yield: 12–16 servings
Description
Decadent, rich, and indulgently gooey — this Peanut Butter Chocolate Gooey Butter Cake is a dessert dream come true. With a buttery cake base and a creamy peanut butter-chocolate topping, this treat melts in your mouth and satisfies every sweet craving. It’s easy to make with pantry staples and perfect for parties, holidays, or whenever the sweet tooth strikes.
Ingredients
For the Cake Base Layer
- 1 box yellow cake mix (15.25 oz)
- 1 large egg
- ½ cup unsalted butter, melted
For the Gooey Peanut Butter Chocolate Filling
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup creamy peanut butter (not natural-style)
- ½ cup unsalted butter, melted
- 3 ¾ cups powdered sugar
- ½ cup semi-sweet chocolate chips
- Optional: pinch of salt
Pro Tip: Let all your ingredients come to room temperature before mixing for the smoothest, creamiest texture.
Instructions
Step 1: Preparing the Baking Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. For easy removal and cleanup, line the pan with parchment paper.
Step 2: Mixing the Cake Base Ingredients
In a large mixing bowl, combine the cake mix, egg, and melted butter. Stir until a soft dough forms. Press evenly into the bottom of your prepared pan to create a solid crust.
Step 3: Creating the Gooey Chocolate-Peanut Butter Layer
In a second bowl, beat together cream cheese, eggs, vanilla extract, peanut butter, and melted butter until smooth. Gradually add powdered sugar and beat until creamy. Stir in chocolate chips at the end.
Step 4: Assembling and Baking the Cake
Pour the gooey peanut butter mixture over the base layer and spread evenly. Bake at 350°F for 40–45 minutes. The edges will be golden, and the center should remain jiggly for that gooey texture.
Don’t overbake! It should jiggle slightly in the center—this sets as it cools.
Let the cake cool completely in the pan before slicing. For extra indulgence, serve slightly warm.
Notes
- Test Your Oven: Start checking at 38 minutes. Underbake slightly for the best gooey center.
- Metal Pans Work Best: They heat evenly and prevent overbaking the edges.
- The Jiggle Rule: The center should wobble like cheesecake—it will firm up as it cools.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 420 kcal
- Sugar: 36 g
- Sodium: 190 mg
- Fat: 23 g
- Carbohydrates: 48 g