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

4.89 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!



  • 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


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



  • 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.


  • 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.

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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. I made this recipe and nowhere does it say how to prepare the pan. I’ve just taken it out of the oven, and now see I would’ve put parchment paper under it….I’m never going to get the ganche on it.

  2. Hi Amanda, this recipe sounds amazing. Could you recommend a chocolate cake mix I can make up, as in Ireland I’m not aware of a German chocolate cake mix to buy?
    Looking forward to hearing from you 💕

  3. My family is obsessed with this yummy peanut butter chocolate cake. They are already talking about making it again. Thanks for the delicious recipe but we’re all going need our big girl pants.

  4. 50 minutes for a 9×13 pan is definitely too long. Mine got all dark around the edges. Hope it still tastes good!!!

  5. After cooling in the fridge for the hour at the end, should this be refrigerated or left out?

    1. Hi, Courtney! I work with iambaker and am happy to help with questions. Since the topping contains cream, be sure to store the leftovers in the refrigerator. Have a great day!

    1. Hi, Karen! I work with iambaker and am happy to help with questions. We have not tried making this recipe using non-dairy products.

  6. I made this as cupcakes, I got 24 cupcakes. A short tablespoon of the cake, a generous tablespoon of the peanut butter topping and about a tablespoon of ganace on top. Bake at 350 for 20 minutes or so.

  7. I made your chocolate peanut butter ooey gooey cake. It was easy to make and crazy delicious. I wowed my dinner guests. We finished off the whole cake.

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