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?

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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!

Ingredients

CHOCOLATE CAKE

  • 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

TOPPING

  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup peanut butter chips
  • 1/2 cup creamy peanut butter
  • 1/2 cup heavy cream

Instructions

CHOCOLATE CAKE

  • Heat oven to 350°F and prepare a 9x9-inch baking dish. (Some readers prefer 9x13 for this recipe!)
  • 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.
  • Pat the mixture into prepared pan and set aside.
  • 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.
  • 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 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.

TOPPING

  • Place the chocolate chips, peanut butter chips, and peanut butter in a bowl and set aside.
  • Heat the cream on the stove and bring to a simmer for 1-2 minutes.
  • Remove pan from the stove and 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 chocolate cake and let sit at room temperature for about an hour before cutting and serving.

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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 love your recipes but the problem is that I am in Nigeria and it’s usually difficult to get some of these ingredients. For example, the German chocolate cake mix, I will really appreciate if you can give alternatives to some of the ingredients. Thank you.

  2. Hi Amanda. Love all your recipes. What can I use instead of the German chocolate cake mix as I’m from South Africa and we don’t have that here. Looking forward to hearing from you.Thanks

  3. Made this recipe for the second time. It came out way too dry after cooking for 45 minutes.I may have used an 8 x 8 pan the first time. Used a 9×13 pan the second time. Change time for larger pan.

  4. This was a hot mess to make. I actually quadrupled it because I was making of for a big group. I recommend not using sheet pans you definitely need deep dish. I feel like it’s way too
    Much butter it was oozing up all over around the cake and it was also puddles on top of the peanut butter part while cooking which forced me to want to keep it in the oven longer resulting in a bit of a darker cake layer. It also separates a bit especially around the edges so I trimmed off all 4 edges because the appearance was ugly. I also needed to cut and plate servings as opposed to serving straight out of the pan so i froze it so i could get it out of the pan in one piece because as the recipe states it’s ooooey goooey….Having said all that on the cooking of it aspect, after adding the ganache I also froze it so I could cut it evenly so it would have a nice appearance and it turned out great! I was worried it would ‘melt’ and not hold up to being on a table for a few hours but it just made it more ooooey gooey!

  5. Love your recipes. Almost 80 yrs old
    now but can make these cakes for special occassions more easily than the desserts I once did.
    Thank you

  6. Tried this cake tonight! No problems with butter separating as I beat it all well. Baked up close to top of 9×9 so I pressed it down a smidge b4 putting on gnache!! Looks good!! Thank you!!

  7. I am 11 years old and my dad and I made this! It is so good! It both looks and tastes so good! I just now cannot stop eating it and looking at it! Good job Amanda!

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