Chocolate Peanut Butter Ooey Gooey Cake

filed under: Cakes · Dessert on January 22, 2020

Chocolate Peanut Butter Ooey Gooey Cake takes my Chocolate Ooey Gooey Cake to a new level–a peanut butter level! With a layer of peanut butter in the cake as well as a chocolate peanut butter ganache, this cake will be your new favorite variety of my Ooey Gooey Cakes!

Chocolate Peanut Butter Ooey Gooey Cake

I could not have been more excited to make this cake. It combines two of my favorite things… chocolate cake and chocolate peanut butter ganache. I use 4 ingredients in my chocolate peanut butter ganache to make sure it is loaded with peanut butter flavor, and it does not disappoint! 

Chocolate Peanut Butter Ooey Gooey Cake with Fork Resting on White Plate

Chocolate Peanut Butter Ooey Gooey Cake Recipe

There are two important parts to this recipe–the chocolate peanut butter cake and the ganache. 

Spreading Peanut Butter Over Chocolate Cake Mix

How to Make Ooey Gooey Cake

In my other ooey-gooey cake recipes, I used a 9×13-inch pan, but in this case, I preferred the 9×9-inch baking dish. HOWEVER, readers have let me know that it was a bit small and they preferred the 9×13.

Traditionally, ooey gooey cakes were a mistake made by John Hoffman because he used the wrong proportions of two important ingredients–flour and sugar. Using too little flour caused the cake to be flat, which is how they now turn out (on purpose). My point is that in using a 9×9-inch baking dish the cake does come out a little less flat than my other ooey gooey cakes, which is totally okay with me! Once you have the cake made, let it cool while you make the ganache. Yes, more peanut butter!

Piece of Chocolate Peanut Butter Ooey Gooey Cake on a White Plate with Fork

How to Make Chocolate Peanut Butter Ganache

Making ganache is so easy and it adds so much more sweetness to your desserts!

  1. Place the chocolate chips, peanut butter chips, and peanut butter in a bowl and set it aside.
  2. Heat the cream on the stove and bring to a simmer for 1-2 minutes.
  3. Remove the pan from the stove and pour the hot cream on top of the chips and peanut butter mixture.
  4. Stir gently to combine and keep stirring until all morsels are melted.

Once the ganache is made and the cake has cooled to room temperature, pour the ganache over the cake and let it set at room temperature. It will remain wet and not harden completely.

Fork Taking Piece from Chocolate Peanut Butter Ooey Gooey Cake

Looking for More Ooey Gooey Desserts?

Chocolate Ooey Gooey Cake

Ooey Gooey Pecan Pie Brownies

Ooey Gooey Butter Cookies

Strawberry Ooey Gooey Cake

4.89 from 18 votes
Chocolate Peanut Butter Ooey Gooey Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins

Enjoying a rich, chocolate, ooey-gooey cake has never been easier! With the added peanut butter, it takes it to the next level!

Course: Dessert
Cuisine: American
Keyword: Chocolate Ooey Gooey Cake, Chocolate Peanut Butter Ooey Gooey Cake
Servings: 12
Calories: 644 kcal
Author: Amanda
  • 2 sticks (226g) butter, melted
  • 1 package (15.25 ounce) German chocolate cake mix
  • 3 large eggs, one egg for bottom cake layer THEN two eggs for filling layer
  • 1 package (8-ounce) cream cheese, softened
  • 1 cup peanut butter
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup peanut butter chips
  • 1/2 cup creamy peanut butter
  • 1/2 cup heavy cream
  1. Heat oven to 350°F and prepare a 9x9-inch baking dish. (Some readers prefer 9x13 for this recipe!)

  2. Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup or 113g), and stir until well blended.
  3. Pat the mixture into prepared pan and set aside.
  4. In a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the peanut butter.

  5. Lower the speed of the mixer and add the confectioners' sugar. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Add vanilla and continue to beat the mixture until smooth.

  6. Pour filling over cake mixture in pan. Bake for 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack while you prepare the ganache.

  1. Place the chocolate chips, peanut butter chips, and peanut butter in a bowl and set aside.

  2. Heat the cream on the stove and bring to a simmer for 1-2 minutes.

  3. Remove pan from the stove and pour the hot cream on top of the chocolate chips, peanut butter chips, and peanut butter.

  4. Stir gently to combine and keep stirring until all morsels are melted.

  5. Pour the ganache over the chocolate cake and let sit at room temperature for about an hour before cutting and serving.

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  • Joanne says:

    Can the peanut butter and genache toppings be done on top of baked brownies that are baked in a 9×13 pan?

    • Amanda Rettke says:

      I’m not sure I understand the question… can you be more specific?

  • Sue says:

    Can this be made in a 9×13 pan how long would you bake it?

  • Debbie Rolley says:

    Can’t wAit to bake these!!

  • Janey Rachal says:

    This is a hit! I am seardhing for a Ranger Cookie recipe. It has cinnamon and cereal in it. Chewy yet crispy.

  • Page Candler says:

    Looks delicious! Love these flavors together. Great recipe😋😋😋😋

  • Stacey Dixon says:

    Can this be done in a 9×13 pan. I would like to take it to a potluck.

  • Linda Brittain says:

    Absolutely love your recipes!! Thanks so much!

  • Monica says:

    Joanne – it would be delicious on top of brownies (or a regular chocolate cake, for that matter). You might need to double the amount for a 9×13 – the proportions here might only be for the 8×8.

  • Martha Ellis says:

    How can I find the amount of ingredients to use for the chocolate peanut butter ganache? Didn’t see it in the recipe.Would love to make this. Can someone help me?

    • Amanda Rettke says:

      They are listed right in the recipe card! 🙂
      3/4 cup semi-sweet chocolate chips
      1/4 cup peanut butter chips
      1/2 cup creamy peanut butter
      1/2 cup heavy cream

  • Heidi says:

    This didn’t work for me in an 8×8 pan. It overflowed in my oven and I have no room for the ganache

    • Amanda Rettke says:

      Oh goodness, so sorry! When testing the recipe we made it several times in an 8×8 pan and found that when overcooked, it was very tall in the pan. But when baked for the correct time at the correct temperature, the cake will fall dramatically and be thinner. This is when the ganache is added and will fit perfectly.

  • Roe says:

    Hi… I’m an avid baker and I followed the recipe exactly as directed… I too used an 8×8 and checked it 50 mins. It was definitely not close to cooked and it baked up high. I most likely will not have room for the ganache. Im hoping it falls when cooling or I’ll have to cut it and then add the ganache to each piece individually. Will try this again in a different size pan. I make my buckeye brownies in the same size pan and it’s just right amount of filling. Not sure what happened here! Thanks for sharing your recipes with us! Keep them coming! 😀

    • Amanda Rettke says:

      Thanks for the feedback Roe! Did it fall (as it should) and leave room for the ganache? Very curious to know as this is how it happened for us but if the feedback is consistent enough about needing a larger pan I will make a note in the recipe!

  • Trevor M Chin says:

    Do make anything vegan?

    • Amanda Rettke says:

      I don’t really.

  • Lynda says:

    I, too, am curious if the baking time should be adjusted (and by how much) if I use a larger (9×13) pan?

    • Amanda Rettke says:

      The baking time isn’t adjusted… but it is one of those cakes that you keep an eye on. When it comes out of the oven it might not look done, but it will fall and firm up as it is cooling.

  • Clifford Stern says:

    Are you supposed to follow the German cake instructions on the box first or just follow the instructions on this recipe?

  • Diane says:

    For the ganache, can I just use more peanut butter if I don’t have any peanut butter chips?

  • Lauren says:

    One spot it says to pour the ganache on the cake and let it sit at room temperature and then in another spot it says pour the ganache on and put in the refrigerator for an hour before serving. Which one?

    • Elizabeth Keeney says:

      Hi, Lauren! I work with iambaker and am happy to help with questions. Let it sit out at room temperature. Have a great day!

  • Liz webb says:

    I made it tonight for Super Bowl party. I opted for the 9×13 since I have a crowd. I did bake for 50 minutes as instructed. When I took it out there was some brown on the edges. I did not see any movement . I did touch it and it seemed soft but solid. After I was done. I was concerned and I went back and read the reviews and saw where you mentioned needing to watch, perhaps this should be in the instructions. I am not sure what this will end up tasting like or if it will even resemble what it was intended to, I will let you know but now I am concerned my only desert will end up being a bomb on game day.

    • Amanda Rettke says:

      It sounds like it may be a bit too done… but I have no doubt it will taste amazing! 🙂

  • Sonja Croft says:

    So, I made this for the first time and made one in an 8X8 pan and one in a 9X9 pan, I baked the 8X8 for 50 minutes and the 9X9 for 45 mins. Both were delicious but the 8X8 was gooeyer!! Next, I want to try it in a 9X13 pan, but I would make the recipe at 1.5 times— instead of doubling the ingredients, just cutting the original ingredients in half. Bottom line: It’s ABSOLUTLEY DELICIOUS and was a HUGE hit!!

    • Amanda Rettke says:

      I am so glad to read this because I had the SAME results!! Thrilled you loved it as mush as we do!

  • Toni says:

    Do you put anything in your baking dish so it wont stick

  • sandy says:

    made it……and a 7×11 pan is BEST

    • Amanda Rettke says:

      YAY!! Agree. 🙂

  • Kelsey Fry says:

    I made this in the 8×8 pan as instructed. Followed instructions super thorough however my cake overflowed some onto the floor of the stove. Definitely will use a bigger pan next time !! Made this for my boyfriend! Can’t wait for him to try it in a bit !!

  • Jan says:

    The 8×8 spewed all over. I remade it in a 9×9, that was better. Delish. I do prefer the ganache to be just chocolate.

  • Ray Zeigler says:

    Can natural peanut butter be used or does it need to be the hydrogenated/sugared kind, which we normally do not use. For this cake, however, I would make an exception!

    • Amanda Rettke says:

      I haven’t tried it with the natural peanut butters, but I haven’t had a ton of luck with them and baking!

  • Vivian says:

    Sounds Delicious. …Wish I had the stuff to make it RIGHT NOW!!! Thanks For Sharing!!

  • Diane Harrison says:

    I can’t wait to make it! I absolutely love peanut butter and chocolate! Do you have a recipie book?

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.