Chocolate Peanut Butter Ooey Gooey Butter Cake – A Slice of Sweet Heaven

Why You’ll Love This Recipe

I love how easy this dessert is to prepare while still delivering over-the-top flavor. The combination of chocolate and peanut butter is timeless, and in this gooey butter cake form, it’s absolutely irresistible. It’s great for parties, potlucks, or anytime I want a no-fuss dessert that wows. Each bite is rich, creamy, and ultra-satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chocolate cake mix

• Eggs

• Butter (melted)

• Cream cheese (softened)

• Peanut butter

• Powdered sugar

• Vanilla extract

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. For the base layer, I mix the chocolate cake mix with one egg and melted butter until a thick dough forms. I press this mixture evenly into the bottom of the prepared pan.

3. In a separate bowl, I beat together softened cream cheese, peanut butter, two eggs, powdered sugar, and vanilla extract until smooth.

4. I pour the peanut butter mixture over the chocolate layer and spread it out evenly.

5. I bake the cake for about 40–45 minutes. The center should still be slightly gooey, while the edges are set.

6. I cool the cake completely before slicing, as it continues to firm up as it cools.

Servings and timing

This cake makes about 12–15 generous squares. It takes about 15 minutes to prepare and 40–45 minutes to bake, so I usually have it ready in around an hour.

Variations

Sometimes I add chocolate chips or swirl in extra peanut butter on top for a more dramatic look and deeper flavor. I’ve also made it with a brownie mix instead of cake mix for an ultra-fudgy base. If I want a crunchy texture, I sprinkle chopped peanuts or mini peanut butter cups over the gooey layer before baking.

Storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. When I want to warm a slice, I microwave it for about 10–15 seconds to bring back that soft, gooey texture. It also freezes well—I just wrap slices tightly and thaw overnight in the fridge.

FAQs

Can I use homemade chocolate cake instead of a mix?

Yes, I can prepare a simple homemade chocolate cake batter for the base if I prefer not to use a mix, but the cake mix saves time and still tastes amazing.

How gooey should the center be?

I aim for a slightly jiggly center when it comes out of the oven. It will set a bit more as it cools, but I like it to stay soft and gooey in the middle.

Can I substitute almond butter for peanut butter?

Absolutely, I use almond butter or any nut butter I prefer. It changes the flavor slightly but still works wonderfully.

Is this cake overly sweet?

It’s definitely rich and sweet, but the saltiness of the peanut butter helps balance it out. I sometimes reduce the powdered sugar slightly if I want it less sweet.

Do I need to refrigerate this cake?

I don’t need to refrigerate it if I plan to eat it within a couple of days, but for longer storage or a firmer texture, I do keep it chilled.

Conclusion

This chocolate peanut butter ooey gooey butter cake is everything I want in a dessert—simple to make, incredibly rich, and undeniably delicious. It satisfies every chocolate and peanut butter craving I have and never lasts long once I serve it. Whether warm or cold, it’s a sweet slice of heaven every time.