If you’re a fan of chocolate and peanut butter, this Chocolate PB Ooey Gooey Cake is about to become your new favorite dessert. This decadent treat combines rich chocolate cake with a creamy, gooey peanut butter filling, creating a dessert that’s as indulgent as it is delicious. Perfect for parties, potlucks, or simply satisfying your sweet tooth, this cake is sure to impress.
In this article, we’ll walk you through the steps to make this mouthwatering dessert at home. With simple ingredients and easy-to-follow instructions, you’ll have a show-stopping cake ready in no time. Plus, we’ll share tips, variations, and serving suggestions to make this recipe your own. Let’s get baking!
Why You Will Love Making This Recipe
Here’s why this Chocolate PB Ooey Gooey Cake is a must-try:
- Perfect Flavor Combination: The rich chocolate and creamy peanut butter create a match made in dessert heaven.
- Easy to Make: Despite its impressive appearance, this cake is surprisingly simple to prepare.
- Crowd-Pleaser: Whether it’s a family gathering or a dinner party, this cake is guaranteed to be a hit.
- Gooey and Decadent: The ooey-gooey texture makes every bite irresistible.
- Customizable: Add your favorite toppings or mix-ins to make it unique.
- Great for Any Occasion: Perfect for birthdays, holidays, or just because!
Ingredients
For the Cake:
- 1 box (15.25 oz) chocolate cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup creamy peanut butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 4 cups powdered sugar
For Topping (Optional):
- Chocolate syrup
- Crushed peanuts
- Whipped cream
Equipment Used
- 9×13-inch baking dish
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Directions & Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Prepare the Cake Layer: In a mixing bowl, combine the chocolate cake mix, melted butter, and egg. Mix until well combined. Press the mixture evenly into the bottom of the prepared baking dish.
- Make the Filling: In a separate bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla extract, and melted butter, and mix until combined. Gradually add the powdered sugar, mixing until the filling is smooth and creamy.
- Assemble the Cake: Pour the peanut butter filling over the cake layer, spreading it evenly with a spatula.
- Bake: Bake in the preheated oven for 40-45 minutes, or until the edges are set but the center is still slightly jiggly.
- Cool and Serve: Allow the cake to cool for at least 30 minutes before serving. Drizzle with chocolate syrup and top with crushed peanuts or whipped cream if desired.
Nutritional Information
Each serving of Chocolate PB Ooey Gooey Cake (1/12 of the cake) contains approximately:
- Calories: 550
- Fat: 30g
- Carbohydrates: 65g
- Protein: 8g
- Fiber: 2g
- Sugar: 50g
This dessert is rich and indulgent, so enjoy it in moderation!
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Variations
- Nut-Free Option: Substitute the peanut butter with sunflower seed butter.
- Gluten-Free: Use a gluten-free chocolate cake mix.
- Extra Chocolate: Add chocolate chips to the cake layer or filling.
- Different Nut Butter: Try almond butter or cashew butter for a unique twist.
Frequently Asked Questions
Q: Can I make this cake ahead of time?
A: Yes! You can prepare the cake a day in advance and store it covered in the refrigerator.
Q: Can I use crunchy peanut butter?
A: Absolutely! Crunchy peanut butter will add a nice texture to the filling.
Q: How do I store leftovers?
A: Store the cake in an airtight container in the refrigerator for up to 5 days.
Pro Tips By Emma
- Use room-temperature cream cheese for a smoother filling.
- Don’t overbake the cake—the center should still be slightly gooey when you take it out of the oven.
- For a prettier presentation, dust the top with powdered sugar before serving.
Serving Suggestions
- Serve with a scoop of vanilla ice cream for an extra indulgent treat.
- Pair with a glass of cold milk or a cup of coffee.
- Garnish with fresh berries for a pop of color and freshness.
Chocolate PB Ooey Gooey Cake
Indulge in this rich Chocolate PB Ooey Gooey Cake! Layers of chocolate, peanut butter, and gooey goodness make this dessert irresistible
- 9×13-inch baking dish
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- For the Cake:
- 1 box (15.25 oz chocolate cake mix)
- 1/2 cup unsalted butter (melted)
- 1 large egg
- For the Filling:
- 1 package (8 oz cream cheese, softened)
- 1 cup creamy peanut butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (melted)
- 4 cups powdered sugar
- For Topping (Optional:)
- Chocolate syrup
- Crushed peanuts
- Whipped cream
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Prepare the Cake Layer: In a mixing bowl, combine the chocolate cake mix, melted butter, and egg. Mix until well combined. Press the mixture evenly into the bottom of the prepared baking dish.
- Make the Filling: In a separate bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla extract, and melted butter, and mix until combined. Gradually add the powdered sugar, mixing until the filling is smooth and creamy.
- Assemble the Cake: Pour the peanut butter filling over the cake layer, spreading it evenly with a spatula.
- Bake: Bake in the preheated oven for 40-45 minutes, or until the edges are set but the center is still slightly jiggly.
- Cool and Serve: Allow the cake to cool for at least 30 minutes before serving. Drizzle with chocolate syrup and top with crushed peanuts or whipped cream if desired.
Use room-temperature cream cheese for a smoother filling.
Don’t overbake the cake—the center should still be slightly gooey when you take it out of the oven.
For a prettier presentation, dust the top with powdered sugar before serving.