Heavenly Chocolate Peanut Butter Ooey Gooey Cake
Servings: 8–10
Prep time: 15 minutes
Bake time: 35–40 minutes
Cool time: 15 minutes
Ingredients:
For the Chocolate Cake Base:
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1 box chocolate fudge cake mix (or use homemade)
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1/2 cup (115g) melted butter
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1 large egg
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2 tbsp milk (optional, for easier mixing)
For the Peanut Butter Gooey Layer:
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1 (8 oz / 225g) package cream cheese, softened
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1 cup creamy peanut butter
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2 large eggs
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1 tsp vanilla extract
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1/2 cup (115g) melted butter
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2 cups (240g) powdered sugar
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Optional: pinch of salt
Optional toppings:
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Chopped peanut butter cups
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Chocolate chips
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Drizzle of melted chocolate or peanut butter
Instructions:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish or line with parchment paper.
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Make the chocolate base:
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In a bowl, mix cake mix, melted butter, egg, and milk (if using) until combined into a thick dough.
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Press evenly into the bottom of the baking dish.
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Make the gooey peanut butter layer:
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In a separate bowl, beat cream cheese and peanut butter until smooth.
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Add eggs, vanilla, and melted butter; mix until fully combined.
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Gradually beat in powdered sugar until the mixture is fluffy and smooth.
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Assemble:
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Pour the peanut butter mixture over the chocolate base and spread evenly.
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Sprinkle chocolate chips or peanut butter cups on top if desired.
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Bake:
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Bake for 35–40 minutes. The edges will be set, but the center should be slightly jiggly — that’s the ooey-gooey magic.
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Cool slightly before serving:
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Let it rest 10–15 minutes before slicing. Serve warm for maximum gooeyness.
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Pro Tip:
Top with vanilla ice cream or whipped cream for extra indulgence.
Would you like a version that’s gluten-free or made completely from scratch (no cake mix)?