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

This Chocolate Peanut Butter Ooey Gooey Cake is a dream dessert for chocolate and peanut butter lovers alike. The base is soft and moist, the peanut butter layer adds a creamy tangy sweetness, and the ganache topping brings it all together with a silky finish. It’s easy to prepare with a cake mix shortcut but tastes completely homemade. Best of all, it’s impressive enough for guests yet simple enough for a weeknight treat.

Ingredients

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

For the cake:

1 box chocolate cake mix
3 eggs
1 cup water
1/3 cup vegetable oil

For the peanut butter filling:

1 cup creamy peanut butter
8 oz cream cheese, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1/2 cup butter, melted

For the topping:

1 cup semi-sweet chocolate chips
1/4 cup heavy cream

Directions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the chocolate cake mix according to package instructions using the eggs, water, and oil. Pour the batter into the prepared dish.
In a separate bowl, beat together the peanut butter, cream cheese, and vanilla extract until smooth. Gradually add powdered sugar and melted butter, mixing until well combined.
Drop spoonfuls of the peanut butter mixture over the cake batter. Swirl gently with a knife.
Bake for 35–40 minutes, or until the edges are set and lightly browned.
For the topping, heat the heavy cream until it begins to simmer. Pour over the chocolate chips and let sit for 5 minutes. Stir until smooth.
Spread the ganache evenly over the warm cake.
Allow to cool slightly before serving.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 12
Calories: About 580 kcal per serving

Variations

Use white cake mix instead of chocolate for a lighter base.
Add chopped peanut butter cups or Reese’s pieces for extra peanut butter flavor.
Swap the peanut butter for Nutella to create a chocolate-hazelnut twist.
Drizzle caramel sauce on top of the ganache for added richness.
Make it gluten-free by using a gluten-free chocolate cake mix.

Storage/Reheating

Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm individual slices in the microwave for 15–20 seconds for that just-baked gooey texture.

FAQs

Can I make this cake ahead of time?

Yes, you can bake it a day in advance and add the ganache just before serving for the best texture.

Can I use chunky peanut butter instead of creamy?

Yes, but it will add a crunchier texture to the filling.

Do I have to use boxed cake mix?

No, you can use your favorite homemade chocolate cake recipe instead.

Can I substitute the cream cheese?

Mascarpone cheese works well as a substitute, though the flavor will be slightly different.

What type of chocolate chips should I use?

Semi-sweet chocolate chips are recommended, but milk or dark chocolate can also be used.

Can I make this cake in a round pan?

Yes, divide the batter between two 9-inch round pans and adjust the baking time to 25–30 minutes.

How do I know when the cake is done?

The edges should be set and lightly browned, and a toothpick inserted into the center should come out mostly clean.

Can I add nuts to this recipe?

Yes, chopped peanuts or walnuts can be folded into the peanut butter filling for extra crunch.

How do I keep the ganache smooth?

Make sure the cream is hot enough to melt the chocolate and stir until fully incorporated.

Can I serve this cake warm?

Absolutely—serving it slightly warm enhances the gooey texture and makes it extra indulgent.

Conclusion

Chocolate Peanut Butter Ooey Gooey Cake is the ultimate indulgence for dessert lovers. With its layers of rich chocolate cake, creamy peanut butter filling, and silky ganache, every bite is decadent and satisfying. Whether you serve it at a special gathering or enjoy it as a comforting treat, this recipe is sure to impress.