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.

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

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!

Fork Taking Piece from Chocolate Peanut Butter Ooey Gooey Cake

Ooey Gooey Desserts

4.85 from 19 votes

Chocolate Peanut Butter Ooey Gooey Cake

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Enjoying a rich, chocolate, ooey-gooey cake has never been easier! With the added peanut butter, it takes it to the next level!
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Ingredients

CHOCOLATE CAKE

  • 2 sticks (226 g) butter, melted
  • 1 package (15.25 ounce) German chocolate cake mix
  • 3 large eggs, Divided -one egg for the bottom cake layer and two eggs for filling layer
  • 1 package (8-ounce) cream cheese, softened
  • 1 cup peanut butter
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

TOPPING

  • ¾ cup semi-sweet chocolate chips
  • ¼ cup peanut butter chips
  • ½ cup creamy peanut butter
  • ½ cup heavy cream

Instructions

CHOCOLATE CAKE

  • Heat oven to 350°F and prepare a 9×9-inch baking dish or thick cake OR a 9×13 for thinner cake.
  • 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 mix well.
  • Pat the mixture into prepared pan and set aside.
  • In a stand mixer with a paddle attachment on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the peanut butter.
  • 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.
  • Pour filling over cake batter in the 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.

TOPPING

  • Place the chocolate chips, peanut butter chips, and peanut butter in a bowl and set aside.
  • Heat the cream on the stove (or in a microwave) and simmer on medium-low for 1-2 minutes.
  • Pour the hot cream on top of the chocolate chips, peanut butter chips, and peanut butter.
  • Stir gently to combine and keep stirring until all morsels are melted.
  • Pour the ganache over the baked chocolate cake and let sit at room temperature for about an hour before cutting and serving.
  • Refrigerate leftovers.

Nutrition

Calories: 644kcal
Course: Dessert
Keyword: Chocolate Ooey Gooey Cake, Chocolate Peanut Butter Ooey Gooey Cake
Servings: 12
Calories: 644
Author: Amanda Rettke-iambaker.net

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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! 😀

    Reply

    1. 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!

      Reply

    1. 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.

      Reply

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

    Reply

  6. 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?

    Reply

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

      Reply

  7. 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.

    Reply

  8. 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!!

    Reply

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