Decadent, rich, and outrageously gooey, this Chocolate Peanut Butter Ooey Gooey Cake is a dessert lover’s dream come true. With layers of fudgy German chocolate cake, a creamy peanut butter filling, and a luscious chocolate-peanut butter ganache on top, every bite is melt-in-your-mouth magic. If you’ve got a sweet tooth and a soft spot for the chocolate-peanut butter combo, this is the ultimate indulgence!
The first time I baked this for a family get-together, it barely made it to the table before people were asking for seconds. It’s warm, gooey, and totally unforgettable—like a lava cake meets a peanut butter cheesecake. If you loved our Peanut Butter Fudge Brownies or our Gooey Butter Cake, this recipe takes that same wow-factor to a whole new level. Ready to get ooey-gooey?
What is Chocolate Peanut Butter Ooey Gooey Cake?
Chocolate Peanut Butter Ooey Gooey Cake is a multi-layer dessert that starts with a buttery German chocolate cake base, followed by a peanut butter cream cheese filling, and topped with a rich ganache made from chocolate chips, peanut butter, and cream. As the name suggests, the texture is soft, gooey, and totally indulgent—more like a bar than a traditional cake. It’s everything you want in a dessert: sweet, salty, rich, and ultra-satisfying.
As they say, “The gooier the better,” and this cake is proof that dessert should never be dry.
Why You’ll Love This:
Here’s why this show-stopping cake is about to become your new go-to:
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Chocolate + peanut butter = perfection: The flavor combo is unbeatable and loved by all.
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Insanely gooey texture: It’s soft, warm, and almost melts on the plate.
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Easy to make with cake mix: No need for scratch baking—this recipe is easy but tastes gourmet.
If you love over-the-top, rich desserts like our Chocolate Lava Cake or Reese’s Poke Cake, you’re going to flip over this ooey gooey masterpiece.
How to Make Chocolate Peanut Butter Ooey Gooey Cake
Quick Overview
This cake includes three layers: the chocolate cake base, a creamy peanut butter filling, and a smooth ganache topping. It’s baked low and slow, then topped while still slightly warm so everything melds together perfectly.
Ingredients:
Chocolate Cake Base:
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2 sticks (226g) unsalted butter, melted (divided)
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1 package (15.25 oz) German chocolate cake mix
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3 large eggs (1 for base, 2 for filling)
Filling:
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1 package (8 oz) cream cheese, softened
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1 cup creamy peanut butter
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2 cups confectioners’ sugar
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1 teaspoon vanilla extract
Ganache Topping:
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¾ cup semi-sweet chocolate chips
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¼ cup peanut butter chips
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½ cup creamy peanut butter
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½ cup heavy cream
Step-by-Step Instructions:
1. Prep and Make the Cake Base:
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Preheat oven to 350°F (175°C) and grease a 9×9-inch (or 9×13-inch for thinner layers) baking dish.
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In a bowl, mix cake mix, 1 egg, and 1 stick (½ cup) of melted butter until well combined.
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Press the mixture evenly into the bottom of the prepared pan.
2. Make the Filling:
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In a mixing bowl, beat softened cream cheese until smooth.
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Add 2 eggs and 1 cup peanut butter, mix until well combined.
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Gradually add confectioners’ sugar, beating until smooth.
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Add the remaining 1 stick of melted butter and vanilla extract. Mix until creamy.
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Pour over the cake layer in the pan.
3. Bake:
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Bake for 50 minutes, or until the edges are set and the center is slightly jiggly (don’t overbake!).
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Let the cake cool partially on a wire rack while preparing the ganache.
4. Make the Ganache:
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In a heatproof bowl, add chocolate chips, peanut butter chips, and ½ cup peanut butter.
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Heat ½ cup heavy cream in a small saucepan until simmering (about 1–2 minutes).
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Pour the hot cream over the chips and peanut butter. Let sit 1–2 minutes.
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Stir gently until smooth and glossy.
5. Assemble:
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Pour the ganache evenly over the warm cake.
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Let sit at room temperature for 1 hour or until ganache sets slightly.
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Slice into squares and serve warm or at room temperature.
What to Serve Chocolate Peanut Butter Ooey Gooey Cake With
While this cake is fabulous all on its own, here are a few serving suggestions to take it over the top:
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A scoop of vanilla or peanut butter ice cream
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A dollop of whipped cream
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Chopped Reese’s cups or peanuts on top for extra crunch
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A cold glass of milk or hot coffee to balance the richness
It’s also great served slightly warm from the oven for ultimate gooeyness.
Top Tips for Perfecting This Cake
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Don’t overbake: The center should be slightly jiggly when it comes out—it’ll set as it cools.
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Use room temp ingredients: Cream cheese and eggs blend better at room temperature for a smooth filling.
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Ganache timing matters: Pour it while the cake is still warm so it spreads easily and melds into the top layer.
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Go thinner if preferred: Use a 9×13 pan if you want a thinner cake that’s easier to portion for a crowd.
Storing and Reheating Tips
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Refrigerate: Store leftovers covered in the fridge for up to 5 days.
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Reheat: Microwave slices for 15–20 seconds to bring back the gooey magic.
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Freeze: You can freeze individual squares wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use a different cake mix flavor?
Yes! Devil’s food or chocolate fudge cake mix would also work beautifully.
Can I make this ahead of time?
Absolutely. Bake and add ganache the day before—just let it come to room temp or reheat gently before serving.
Is this a cake or more like a bar?
It’s somewhere in between—a thick, fudgy bar with cake-like edges and a gooey, custard-like center.
Can I add nuts or chocolate chunks?
Yes! Fold chopped peanuts or mini chocolate chips into the filling or sprinkle them on top before serving.
Conclusion
This Chocolate Peanut Butter Ooey Gooey Cake is what dessert dreams are made of—rich, creamy, decadent, and unapologetically indulgent. Whether you’re baking for a celebration or simply craving a comforting, chocolatey treat, this recipe is guaranteed to steal the show. Slice into that gooey center, and get ready for swoon-worthy bites that melt in your mouth every time.
Ingredients
- Chocolate Cake Base:
- 2 sticks (226g) unsalted butter, melted (divided)
- 1 package (15.25 oz) German chocolate cake mix
- 3 large eggs (1 for base, 2 for filling)
- Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup creamy peanut butter
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Ganache Topping:
- ¾ cup semi-sweet chocolate chips
- ¼ cup peanut butter chips
- ½ cup creamy peanut butter
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch (or 9×13-inch) baking dish.
- Mix cake mix, 1 egg, and 1 stick melted butter until combined. Press into bottom of the dish.
- In a bowl, beat cream cheese until smooth. Add 2 eggs and peanut butter and mix well.
- Add confectioners’ sugar, then remaining melted butter and vanilla. Beat until creamy.
- Pour filling over cake base. Bake for 50 minutes. Center should be slightly jiggly.
- While cooling, place chocolate chips, peanut butter chips, and peanut butter in a bowl.
- Heat cream until simmering. Pour over chocolate mixture. Stir until smooth.
- Pour ganache over cake. Let sit for 1 hour at room temp. Slice and serve!
Notes
Use a 9×13 pan for thinner portions. Best served slightly warm. Garnish with extra chocolate chips or chopped peanuts.
Chocolate Peanut Butter Ooey Gooey Cake
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Chocolate Cake Base
- 2 sticks Unsalted Butter, melted Divided
- 1 package German chocolate cake mix 15.25 oz
- 3 large Eggs 1 for base, 2 for filling
Filling
- 1 package Cream cheese, softened 8 oz
- 1 cup Creamy peanut butter
- 2 cups Confectioners' sugar
- 1 teaspoon Vanilla extract
Ganache Topping
- ¾ cup Semi-sweet chocolate chips
- ¼ cup Peanut butter chips
- ½ cup Creamy peanut butter
- ½ cup Heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x9-inch (or 9x13-inch) baking dish.
- Mix cake mix, 1 egg, and 1 stick melted butter until combined. Press into bottom of the dish.
- In a bowl, beat cream cheese until smooth. Add 2 eggs and peanut butter and mix well.
- Add confectioners' sugar, then remaining melted butter and vanilla. Beat until creamy.
- Pour filling over cake base. Bake for 50 minutes. Center should be slightly jiggly.
- While cooling, place chocolate chips, peanut butter chips, and peanut butter in a bowl.
- Heat cream until simmering. Pour over chocolate mixture. Stir until smooth.
- Pour ganache over cake. Let sit for 1 hour at room temp. Slice and serve!