Creamy, rich, and irresistibly ooey — this Chocolate Peanut Butter Ooey Gooey Cake is comfort dessert at its finest. With a dreamy peanut butter cream cheese filling sandwiched between a fudgy chocolate base and a glossy peanut-chocolate ganache, it’s exactly the kind of sweet that makes weeknights feel like a celebration. Fun fact: gooey cakes like this were popularized by home bakers who loved one-pan desserts that tasted bakery-made but required far less effort.
This recipe stands out because it’s simple, quick to assemble, and perfect for feeding a crowd or pleasing picky kids. If you enjoy layered peanut butter treats, you’ll also appreciate the texture contrasts in our chocolate covered peanut butter cheesecake squares, which share the same decadent vibe but in bite-sized form. Read on — you’re about to make a show-stopping dessert that looks like you spent hours, but barely took any time at all.
What is Chocolate Peanut Butter Ooey Gooey Cake?
What’s in a name? This cake proudly announces exactly what it is: ooey, gooey, chocolatey, and peanut-buttery. Who came up with it — a genius baker or someone who couldn’t resist trying peanut butter with everything? Maybe both. Why call it “ooey gooey”? Because when you cut into it straight from the oven, the center still jiggles slightly and the filling pulls away in soft, sticky strands — irresistible!
Is it the way to win hearts at potlucks, family dinners, or late-night snack raids? Absolutely — after all, “the way to a man’s heart is through his stomach.” So grab a spatula and give it a try; one bite and you’ll understand why this recipe became a household favorite.
Why You’ll Love This
- Decadent contrast: The crisp edges and fudgy chocolate base meet a silky peanut butter and cream cheese center, all topped with a shiny peanut-chocolate ganache. The result is a flavor and texture party in every forkful.
- Budget-friendly indulgence: Using a boxed cake mix and pantry staples keeps costs low while delivering a dessert that tastes like it came from a bakery. Making this at home saves money and yields plenty to share.
- Crowd-pleasing simplicity: Minimal ingredients, straightforward steps, and forgiving timing make this a great recipe for both beginner bakers and seasoned home cooks. Add chopped nuts, flaky salt, or a spoonful of caramel for easy upgrades.
If you loved our other peanut butter-chocolate desserts on the blog, this puts the same flavors into a layered one-pan cake that’s easier to slice and serve. Ready to bake? Let’s go!
How to Make
Quick Overview
This recipe is easy to put together — mix a quick chocolate base, prepare a smooth peanut butter cream cheese filling, bake until just set, then finish with a warm ganache. Preparation is simple, the texture combines creamy and slightly gooey, and the ganache adds a glossy, decadent finish.
Approximate time: Prep 20 minutes, bake 50 minutes, cooling and ganache set about 30–60 minutes. Total time about 2 hours including cooling.
Ingredients
- 2 sticks (226 g) unsalted butter, melted and divided (1 stick for cake base, 1 stick for filling)
- 1 package (15.25 oz) German chocolate cake mix
- 3 large eggs — 1 egg for the base (room temperature), 2 eggs for the filling (room temperature)
- 1 package (8 oz) cream cheese, softened to room temperature
- 1 cup creamy peanut butter (smooth, room temperature)
- 2 cups confectioners’ sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup peanut butter chips
- 1/2 cup creamy peanut butter (for the ganache; smooth)
- 1/2 cup heavy cream
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish (or a 9×13-inch for thinner slices) with butter or nonstick spray. Line with parchment if you like easier removal.
- In a medium bowl, combine the German chocolate cake mix, 1 large egg, and 1 stick (113 g) of melted butter. Stir until well combined; the mixture will be thick and slightly crumbly.
- Press the chocolate mixture evenly into the bottom of the prepared pan using the back of a spoon or your fingertips to form a compact base.
- In a clean mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer on low speed.
- Add the remaining 2 large eggs and 1 cup creamy peanut butter to the cream cheese. Mix until fully combined and smooth.
- Gradually add the 2 cups confectioners’ sugar, beating between additions until the filling is silky and lump-free.
- Add the remaining stick (113 g) of melted butter and 1 teaspoon vanilla extract. Mix until the filling is creamy and spreadable.
- Pour the peanut butter cream cheese mixture evenly over the pressed cake base, smoothing the top with a spatula.
- Bake for about 50 minutes, or until the edges are set and the center is slightly jiggly — do not overbake, as you want that gooey texture.
- Remove from oven and let the cake cool partially on a wire rack while you prepare the ganache.
- Place 3/4 cup semi-sweet chocolate chips, 1/4 cup peanut butter chips, and 1/2 cup creamy peanut butter into a heatproof bowl.
- Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles around the edge). Immediately pour the hot cream over the chips and peanut butter.
- Let sit undisturbed for 1–2 minutes, then stir gently until the mixture becomes smooth and glossy.
- Pour the ganache evenly over the warm cake, spreading it to the edges.
- Let the cake sit at room temperature for about 1 hour, or until the ganache sets slightly. Slice into squares and serve warm or at room temperature.
What to Serve With
- Fresh berries or sliced bananas for a bright, fruity contrast that cuts through the richness.
- A scoop of vanilla or coffee ice cream to add creaminess and coolness.
- A small green salad with citrus vinaigrette if serving after a heavy meal — balances sweet and savory.
- Coffee, cold milk, or a rich espresso for pairing — the bitterness complements the peanut butter and chocolate.
- A drizzle of salted caramel or a sprinkle of chopped roasted peanuts for extra texture and flavor.
Top Tips for Perfecting
- Use room-temperature eggs and cream cheese to ensure a smooth, lump-free filling.
- Don’t overbake — the center should still jiggle slightly when you remove it from the oven so it stays ooey and gooey.
- If your confectioners’ sugar is lumpy, sift it first to prevent grainy filling.
- Swap German chocolate mix for a regular chocolate cake mix if unavailable, but the German mix adds a richer flavor profile.
- For a nuttier texture, fold 1/2 cup chopped roasted peanuts into the filling or sprinkle on top before the ganache sets.
- If ganache thickens while working, gently warm it in short bursts in the microwave, stirring in between.
Storing and Reheating Tips
- Refrigerate: Store leftovers covered in an airtight container for up to 4 days in the refrigerator.
- Freeze: Wrap individual squares tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheat: Warm slices in a 350°F oven for 5–8 minutes or microwave briefly (10–15 seconds) to restore gooey texture. If refrigerated, allow to come to room temperature for best flavor.
- Note: The ganache firms up in the fridge; warming slightly will soften it and restore that luscious mouthfeel.
FAQs
Can I use a different cake mix instead of German chocolate?
Yes. A regular chocolate cake mix will work fine; the German chocolate mix provides a slightly richer, deeper flavor but either yields delicious results.
Can I make this gluten-free?
To make it gluten-free, use a certified gluten-free chocolate cake mix and verify all other ingredients (such as confectioners’ sugar and chips) are labeled gluten-free.
What if my cream cheese filling is runny?
If the filling is runny, it could be from overly soft or warm cream cheese. Chill the bowl briefly and remix, or add a little more confectioners’ sugar to help thicken it.
Can I skip the peanut butter chips in the ganache?
You can omit the peanut butter chips — the 1/2 cup creamy peanut butter plus chocolate chips will still make a smooth, flavorful ganache.
How do I get clean slices when serving?
Use a sharp knife warmed under hot water, wipe dry between cuts, and slice with a gentle sawing motion for neat squares.
Conclusion
This Chocolate Peanut Butter Ooey Gooey Cake is a joy to bake and an even bigger joy to share — rich chocolate, silky peanut butter filling, and a glossy ganache come together with minimal fuss for maximum reward. It’s an easy, family-friendly dessert that feels special enough for guests yet simple enough for a weeknight treat. If you’d like to see the original inspiration and compare techniques, check out the original Chocolate Peanut Butter Ooey Gooey Cake on I Am Baker for another take and helpful tips. Enjoy baking, and don’t forget to share a slice with someone you love.
Chocolate Peanut Butter Ooey Gooey Cake
Equipment
- Mixing Bowl
- Baking Dish
- Saucepan
Ingredients
Ingredients
- 226 g Unsalted Butter, melted and divided (1 stick for cake base, 1 stick for filling)
- 15.25 oz German Chocolate Cake Mix
- 3 large Eggs (1 for the base, 2 for the filling, room temperature)
- 8 oz Cream Cheese, softened (to room temperature)
- 1 cup Creamy Peanut Butter (smooth, room temperature)
- 2 cups Confectioners’ Sugar (sifted if lumpy)
- 1 teaspoon Vanilla Extract
- 3/4 cup Semi-Sweet Chocolate Chips
- 1/4 cup Peanut Butter Chips
- 1/2 cup Creamy Peanut Butter (for the ganache; smooth)
- 1/2 cup Heavy Cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish (or a 9×13-inch for thinner slices) with butter or nonstick spray. Line with parchment if you like easier removal.
- In a medium bowl, combine the German chocolate cake mix, 1 large egg, and 1 stick (113 g) of melted butter. Stir until well combined; the mixture will be thick and slightly crumbly.
- Press the chocolate mixture evenly into the bottom of the prepared pan using the back of a spoon or your fingertips to form a compact base.
- In a clean mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer on low speed.
- Add the remaining 2 large eggs and 1 cup creamy peanut butter to the cream cheese. Mix until fully combined and smooth.
- Gradually add the 2 cups confectioners’ sugar, beating between additions until the filling is silky and lump-free.
- Add the remaining stick (113 g) of melted butter and 1 teaspoon vanilla extract. Mix until the filling is creamy and spreadable.
- Pour the peanut butter cream cheese mixture evenly over the pressed cake base, smoothing the top with a spatula.
- Bake for about 50 minutes, or until the edges are set and the center is slightly jiggly — do not overbake, as you want that gooey texture.
- Remove from oven and let the cake cool partially on a wire rack while you prepare the ganache.
- Place 3/4 cup semi-sweet chocolate chips, 1/4 cup peanut butter chips, and 1/2 cup creamy peanut butter into a heatproof bowl.
- Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles around the edge). Immediately pour the hot cream over the chips and peanut butter.
- Let sit undisturbed for 1–2 minutes, then stir gently until the mixture becomes smooth and glossy.
- Pour the ganache evenly over the warm cake, spreading it to the edges.
- Let the cake sit at room temperature for about 1 hour, or until the ganache sets slightly. Slice into squares and serve warm or at room temperature.