Name: Chocolate Peanut Butter Ooey Gooey Butter Cake
Prep time: 20 min
Cook time: PT-491538H40M27S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 box German Chocolate Cake Mix; ½ cup butter, melted; 1 egg; 8 large Peanut Butter Cups, chopped; 3 small Butterfinger Candy Bars, chopped; 1 (8-ounce) package cream cheese, softened; 1 cup peanut butter; 3 eggs; 1 teaspoon vanilla extract; ½ cup butter, melted (for filling); 4 cups confectionery sugar; ½ cup chocolate chips; 1 tablespoon vegetable or canola oil

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

This cake is not just a dessert—it’s an experience. Whether you’re serving it at a party, holiday gathering, or just treating yourself, the layers of gooey, crunchy, and creamy textures make it irresistible. It combines pantry-friendly ingredients with crowd-pleasing flavors and is surprisingly simple to make for such an over-the-top result.

Ingredients

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

Cake:
1 box German Chocolate Cake Mix
½ cup butter, melted
1 egg

2nd Layer:
8 large Peanut Butter Cups
3 small Butterfinger Candy Bars

Cream Cheese Layer:
1 (8-ounce) package cream cheese, softened
1 cup peanut butter
3 eggs
1 teaspoon vanilla extract
½ cup butter, melted
4 cups confectionery sugar

Chocolate Topping:
½ cup chocolate chips
1 tablespoon vegetable or canola oil

Directions

Preheat the oven to 350°F (175°C), or 325°F (165°C) if using a glass pan.
In a mixing bowl, combine the cake mix, melted butter, and egg. Mix until well combined.
Spray a 9×12-inch baking pan with cooking spray, then press the cake mixture evenly into the bottom of the pan.
Chop the peanut butter cups and Butterfinger candy bars into bite-sized pieces. Evenly spread them over the cake layer.
In a separate bowl, mix the softened cream cheese, peanut butter, and vanilla extract until smooth.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the melted butter, then gradually add the confectionery sugar, mixing until smooth.
Pour and spread the cream cheese mixture over the candy layer.
Bake for 50 minutes, or until the center is puffed and slightly jiggly. If using a glass pan, baking time may extend just beyond 60 minutes.
Let the cake cool completely.
In a microwave-safe bowl, melt the chocolate chips for about 1 minute. Stir in the oil until smooth.
Spread the chocolate topping evenly over the cooled cake.
Once set, slice into squares and serve.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Servings: 8

Variations

Nutty Twist: Add chopped roasted peanuts or almonds on top of the cream cheese layer before baking for extra crunch.
Chocolate Explosion: Use chocolate chips in the cream cheese layer for double chocolate richness.
White Chocolate Swirl: Drizzle melted white chocolate over the final topping for a decorative touch.
Gluten-Free Version: Use a gluten-free chocolate cake mix to make this treat suitable for those with gluten sensitivities.
Mini Bites: Bake in a mini muffin tin for bite-sized versions—perfect for parties or gifting.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week.
To reheat, microwave individual slices for about 10–15 seconds for that freshly-baked gooey texture.
This cake also freezes well—wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

FAQs

How do I know when the cake is done baking?

The center should be puffed and slightly jiggly—don’t overbake, as the gooey texture is key.

Can I use a different type of cake mix?

Yes, Devil’s Food or regular chocolate cake mix also work well.

Can I make this ahead of time?

Absolutely. It keeps well for several days and tastes even better the next day.

Do I have to use Butterfinger and Reese’s?

No, you can substitute with other candy bars like Snickers or Milky Way for a twist.

Can I make this recipe without peanut butter?

You can try replacing peanut butter with almond or sunflower seed butter, but it will slightly alter the flavor.

Is it okay to skip the chocolate topping?

Yes, but the topping adds an extra layer of richness that’s hard to beat.

Can I make this in a different-sized pan?

You can use a slightly smaller or larger pan, but adjust baking time as needed.

How do I cut clean slices?

Let the cake cool completely, use a sharp knife, and wipe between cuts for neat squares.

What’s the best way to melt chocolate chips?

Microwave in 30-second intervals, stirring in between, until smooth. Stir in oil for shine and easy spreading.

Is this recipe kid-friendly?

Yes! Kids love the candy-packed flavor, and they can even help with layering the ingredients.

Conclusion

Chocolate Peanut Butter Ooey Gooey Butter Cake is a dessert dream come true. Rich, creamy, and packed with flavor, it’s a must-try for chocolate and peanut butter lovers alike. Perfect for gatherings or indulgent nights in, this cake will quickly become a go-to favorite in your recipe collection.