The Chocolate Peanut Butter Ooey Gooey Cake is a guaranteed crowd-pleaser, offering an irresistible combination of rich chocolate and creamy peanut butter in a surprisingly simple dessert that’s perfect for any occasion. This recipe is your ticket to a decadent treat without the fuss, delivering pure indulgence with every bite.
Key Ingredients for Chocolate Peanut Butter Ooey Gooey Cake
- For the Crust:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1 cup powdered sugar
- 1/2 cup creamy peanut butter
- For the Filling:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- For the Gooey Topping:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (18.25-ounce) box devil’s food cake mix
- 1/2 cup evaporated milk
- 2 cups chocolate chips (milk or semi-sweet)
- 1 cup chopped salted peanuts (optional)
How to Make Chocolate Peanut Butter Ooey Gooey Cake
This Chocolate Peanut Butter Ooey Gooey Cake is designed for pure enjoyment with minimal effort, promising a truly satisfying dessert experience. The magic lies in its layered construction, featuring a tender cake studded with chocolate chips, enveloped by a luscious peanut butter cream cheese filling, all atop a delightful, buttery crust. With a preparation time of around 25 minutes and a baking time of approximately 40-50 minutes, this recipe is surprisingly straightforward and yields an incredibly rich and comforting treat.
Step-by-Step Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, combine the melted butter, flour, powdered sugar, and 1/2 cup of creamy peanut butter. Mix until well combined and a dough forms. Press this dough evenly into the bottom of the prepared baking pan to form the crust. Set aside.
- Make the Cream Cheese Filling: In a separate medium bowl, beat the softened cream cheese and the remaining 1/2 cup of creamy peanut butter until smooth and creamy. Gradually add the granulated sugar and beat until fully incorporated. Add the egg and mix until just combined, being careful not to overmix.
- Assemble the Middle Layer: Pour the cream cheese mixture evenly over the prepared crust. Use a spatula to spread it smoothly, ensuring an even layer.
- Prepare the Gooey Topping: In another medium bowl, whisk together the 1/2 cup of melted butter and the devil’s food cake mix until the cake mix is moistened and crumbly.
- Create the Gooey Sauce: In a small saucepan over medium heat, gently warm the evaporated milk until it is warm to the touch but not boiling. Slowly drizzle this warm evaporated milk into the cake mix and butter mixture, stirring until a thick, sauce-like consistency forms. Be sure to mix until no dry cake mix remains.
- Add the Chocolate and Peanuts: Gently fold in the chocolate chips and optional chopped peanuts into the gooey sauce mixture.
- Top the Cake: Carefully spoon dollops of the chocolate chip mixture over the cream cheese layer. You don’t need to spread it perfectly; uneven placement will create lovely pockets of gooey goodness.
- Bake the Cake: Place the baking pan in the preheated oven. Bake for 40-50 minutes, or until the edges are set and lightly golden brown, and the center is just slightly jiggly. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
- Cool and Serve: Let the Chocolate Peanut Butter Ooey Gooey Cake cool in the pan on a wire rack for at least 30 minutes before slicing and serving. This allows the layers to set properly. It is incredibly delicious served warm.
Why You’ll Love This Chocolate Peanut Butter Ooey Gooey Cake
Prepare to fall head over heels for the Chocolate Peanut Butter Ooey Gooey Cake, a dessert that truly lives up to its name with its incredibly decadent layers and irresistible flavor profile. The star of the show is that incredibly rich, gooey topping that melts into the creamy peanut butter filling, creating an experience that’s pure comfort. Making this at home is not only incredibly satisfying but also a fantastic cost-saver compared to bakery prices, offering you a taste of luxury without breaking the bank. The delightful crunch of optional peanuts and the intense chocolatey swirls make this a treat that’s as beautiful to look at as it is to devour.
This delight is a playful twist on a classic chocolate cake, offering a more intense peanut butter experience and a wonderfully gooey texture that’s simply unparalleled. If you’re a fan of anything chocolate and peanut butter, this cake is an absolute must-try. Get ready to impress your family and friends (or simply treat yourself!) with this sensational dessert – you won’t regret adding this Chocolate Peanut Butter Ooey Gooey Cake to your baking repertoire!
Storing and Reheating Tips
Leftovers of your delicious Chocolate Peanut Butter Ooey Gooey Cake can be stored in an airtight container at room temperature for up to 2 days if it’s not too warm. For longer storage, refrigerate the cake in an airtight container for up to 4-5 days. The cake will firm up in the refrigerator, but this is normal.
To reheat, you can gently warm individual slices in the microwave for 15-30 seconds until just warmed through. Alternatively, you can bake slices in a preheated oven at 300°F (150°C) for about 5-10 minutes until warmed. If you wish to freeze portions of the Chocolate Peanut Butter Ooey Gooey Cake, wrap individual slices tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months. Thaw frozen slices overnight in the refrigerator before reheating.
Final Thoughts
This Chocolate Peanut Butter Ooey Gooey Cake is a delightful amalgamation of textures and flavors, promising pure dessert bliss in every spoonful. We encourage you to bake up this wonderfully indulgent treat at home and discover the simple joy of a homemade, decadent dessert. It’s a recipe that’s sure to become a cherished favorite!
Chocolate Peanut Butter Ooey Gooey Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, combine the melted butter, flour, powdered sugar, and 1/2 cup of creamy peanut butter. Mix until well combined and a dough forms. Press this dough evenly into the bottom of the prepared baking pan to form the crust. Set aside.1/2 cup unsalted butter, melted, 1 1/2 cups all-purpose flour, 1 cup powdered sugar, 1/2 cup creamy peanut butter
- In a separate medium bowl, beat the softened cream cheese and the remaining 1/2 cup of creamy peanut butter until smooth and creamy. Gradually add the granulated sugar and beat until fully incorporated. Add the egg and mix until just combined, being careful not to overmix.1 (8-ounce) package cream cheese, softened, 1/2 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg
- Pour the cream cheese mixture evenly over the prepared crust. Use a spatula to spread it smoothly, ensuring an even layer.1 (8-ounce) package cream cheese, softened, 1/2 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg
- In another medium bowl, whisk together the 1/2 cup of melted butter and the devil’s food cake mix until the cake mix is moistened and crumbly.1/2 cup unsalted butter, melted, 1 (18.25-ounce) box devil’s food cake mix
- In a small saucepan over medium heat, gently warm the evaporated milk until it is warm to the touch but not boiling. Slowly drizzle this warm evaporated milk into the cake mix and butter mixture, stirring until a thick, sauce-like consistency forms. Be sure to mix until no dry cake mix remains.1/2 cup evaporated milk, 1/2 cup unsalted butter, melted, 1 (18.25-ounce) box devil’s food cake mix
- Gently fold in the chocolate chips and optional chopped peanuts into the gooey sauce mixture.2 cups chocolate chips (milk or semi-sweet), 1 cup chopped salted peanuts
- Carefully spoon dollops of the chocolate chip mixture over the cream cheese layer. You don’t need to spread it perfectly; uneven placement will create lovely pockets of gooey goodness.2 cups chocolate chips (milk or semi-sweet), 1 cup chopped salted peanuts
- Place the baking pan in the preheated oven. Bake for 40-50 minutes, or until the edges are set and lightly golden brown, and the center is just slightly jiggly. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
- Let the Chocolate Peanut Butter Ooey Gooey Cake cool in the pan on a wire rack for at least 30 minutes before slicing and serving. This allows the layers to set properly. It is incredibly delicious served warm.