I have always loved recipes that feel like a warm hug on a plate, and the Chocolate Peanut Butter Ooey Gooey Cake is exactly that. I first made this dessert on a quiet Sunday afternoon when I wanted something indulgent but easy to prepare. The combination of rich chocolate and creamy peanut butter creates a soft, almost molten center that melts in your mouth with every bite. It’s one of those cakes that instantly makes your kitchen smell heavenly, and the aroma alone is enough to bring everyone to the table. Over time, this recipe has become a favorite for family gatherings, casual celebrations, and even simple weeknight treats.
You will love this recipe because it perfectly balances the sweetness of chocolate with the slightly salty, nutty taste of peanut butter. The cake has a moist, tender texture, with an irresistible gooey center that stays soft even after cooling. Unlike heavy desserts, this cake manages to feel comforting without being overly dense, making it ideal for any occasion. Whether served warm with a scoop of vanilla ice cream or on its own, each piece delivers a burst of flavor that keeps everyone coming back for more.
This cake is incredibly versatile. You can bake it in a standard round pan, a square dish, or even in individual ramekins for single servings. It can also be topped with nuts, chocolate chips, or a drizzle of caramel for added texture and taste. You can adapt it for breakfast-inspired indulgence, afternoon tea, or as a decadent dessert after dinner.
Another advantage of this recipe is that it is affordable. The ingredients are simple, easy to find, and budget-friendly. You don’t need any fancy chocolate or specialty items to make this cake shine.
Ingredients:
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1 cup all-purpose flour
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1/4 teaspoon salt
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1/2 teaspoon baking soda
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1/2 cup unsalted butter, melted
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1/2 cup granulated sugar
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1/2 cup brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup peanut butter
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1 cup semisweet chocolate chips
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1/2 cup milk
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Optional toppings: chopped peanuts, chocolate drizzle
How to Prepare This Recipe
Preparing the Chocolate Peanut Butter Ooey Gooey Cake is straightforward, but following each step carefully ensures the perfect gooey texture and rich flavor. This recipe is ideal for both beginner and experienced bakers because it combines simple techniques with high-impact results.
Step-by-Step Instructions for Preparation
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Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or non-stick spray and lightly dust it with flour to prevent the cake from sticking. You can also line the pan with parchment paper for easier removal.
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Mix the dry ingredients. In a medium bowl, combine 1 cup of all-purpose flour, 1/4 teaspoon salt, and 1/2 teaspoon baking soda. Whisk the ingredients together until evenly distributed. Setting these dry ingredients aside ensures that the leavening is spread uniformly throughout the batter.
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Combine the sugars and butter. In a large mixing bowl, whisk together 1/2 cup melted unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until smooth. The mixture should be glossy and free of lumps. Adding melted butter helps the cake stay moist while giving it a rich flavor.
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Incorporate the eggs and vanilla. Beat in 2 large eggs, one at a time, and then add 1 teaspoon of vanilla extract. Mixing thoroughly ensures the batter is light and airy, which contributes to a tender cake texture.
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Add the peanut butter. Stir in 1/2 cup peanut butter until fully incorporated. Using creamy peanut butter gives the cake a smooth, rich taste that blends seamlessly with the chocolate.
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Combine wet and dry ingredients. Gradually fold the flour mixture into the wet ingredients using a spatula. Mix gently until just combined to avoid overworking the batter, which could make the cake dense.
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Add milk and chocolate chips. Pour in 1/2 cup milk and fold it gently. Then, fold in 1 cup semisweet chocolate chips. These chocolate chips create pockets of melted chocolate, giving the cake its signature gooey texture.
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Pour the batter into the prepared pan. Smooth the top with a spatula, making sure the batter is evenly distributed. This ensures consistent baking and prevents uneven layers.
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Bake the cake. Place the pan in the preheated oven and bake for 25-30 minutes. The edges should be set, but the center should still be soft. Insert a toothpick into the center; it should come out with a few moist crumbs, not completely dry.
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Cool slightly before serving. Allow the cake to cool in the pan for 10-15 minutes. This step helps the gooey center set slightly, making it easier to cut without losing the soft texture.
Quick and Easy
This cake comes together quickly. The preparation takes about 15 minutes, and baking is under half an hour. It requires minimal equipment, just a mixing bowl, whisk or spatula, and a baking pan.
Customizable
You can customize this cake by adding chopped peanuts, drizzling caramel or chocolate sauce, or even swirling additional peanut butter on top before baking. For a nut-free version, use sunflower seed butter instead of peanut butter.
Popular with Many People
This cake appeals to chocolate and peanut butter lovers alike. Its soft, gooey center and rich flavor make it a hit at parties, potlucks, and family gatherings. It’s easy to serve in squares or wedges, and the optional toppings allow everyone to add a personal touch.
PrintHeavenly Chocolate Peanut Butter Ooey Gooey Cake
The Chocolate Peanut Butter Ooey Gooey Cake is a soft, rich dessert with a molten center that melts in your mouth. Perfect for chocolate and peanut butter lovers, this cake is easy to prepare, budget-friendly, and customizable to suit any occasion.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 12 1x
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter
- 1 cup semisweet chocolate chips
- 1/2 cup milk
- Optional toppings: chopped peanuts, chocolate drizzle
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch pan or line it with parchment paper.
- In a medium bowl, whisk together 1 cup flour, 1/4 teaspoon salt, and 1/2 teaspoon baking soda. Set aside.
- In a large bowl, mix 1/2 cup melted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until smooth.
- Beat in 2 eggs, one at a time, then add 1 teaspoon vanilla extract.
- Stir in 1/2 cup peanut butter until fully combined.
- Gradually fold the flour mixture into the wet ingredients until just combined.
- Add 1/2 cup milk and 1 cup chocolate chips; fold gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes until edges are set but the center remains soft. Test with a toothpick: it should come out with moist crumbs.
- Let the cake cool for 10-15 minutes before slicing to allow the gooey center to set slightly.
Notes
Use creamy peanut butter for a smoother texture.
Customize with toppings like chopped peanuts or chocolate drizzle.
Do not overmix the batter; it will make the cake dense.
Serve warm for the best gooey texture, optionally with ice cream.
FAQs
1. Can I make this cake ahead of time?
Yes, you can prepare the batter in advance and refrigerate it for up to 24 hours. Bake it directly from the fridge, adding a few extra minutes to the baking time if needed.
2. Can I use natural peanut butter?
Absolutely. Natural peanut butter works well, but it may slightly change the texture and richness of the cake. Stir it well to ensure it blends smoothly with the batter.
3. How do I store leftovers?
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat gently before serving to restore the gooey texture.
4. Can I make it gluten-free?
Yes, replace the all-purpose flour with a gluten-free flour blend. The cake will remain moist and gooey, but baking times may vary slightly.
5. Can I make mini cakes or cupcakes?
Definitely. Use ramekins or a muffin tin and reduce the baking time to 15-20 minutes. Keep an eye on them to avoid overbaking.
6. Can I freeze the cake?
Yes, wrap cooled cake tightly in plastic wrap and place it in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.