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Gooey Chocolate Peanut Butter Cake topped with chocolate glaze and peanut butter drizzle.
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Gooey Chocolate Peanut Butter Cake

Indulge in this rich and velvety Gooey Chocolate Peanut Butter Cake that combines chocolate and peanut butter in a decadent dessert experience.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Chocolate Cake, Dessert Recipe, Gooey Cake, Indulgent Treat, Peanut Butter
Servings: 12 servings
Calories: 450kcal

Ingredients

For the Cake

  • 1.5 cups all-purpose flour Forms the base of the cake.
  • 1 cup granulated sugar Balances the richness of chocolate.
  • 0.5 cups unsweetened cocoa powder Provides intense chocolate flavor.
  • 1 teaspoon baking soda Helps the cake rise.
  • 0.5 teaspoon salt Enhances other flavors.
  • 1 cup water Ensures moisture.
  • 0.33 cups vegetable oil Adds richness.
  • 1 teaspoon white vinegar Reacts with baking soda for fluffiness.
  • 1 teaspoon vanilla extract Elevates flavor profile.

For the Filling

  • 1 cup creamy peanut butter The heart of the filling.
  • 0.5 cups powdered sugar Sweetens the filling.
  • 0.25 cups unsalted butter, softened Adds creaminess.

For the Ganache

  • 1 cup semi-sweet chocolate chips For the ganache.
  • 0.5 cups heavy cream Blends beautifully with chocolate.

For Toppings

  • Chopped peanuts For crunch.
  • Mini chocolate chips & peanut butter cups For decoration.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C).
  • Grease a 9-inch round cake pan.
  • In a large bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt.
  • Add water, vegetable oil, vinegar, and vanilla extract. Mix until smooth.

Baking the Cake

  • Pour the cake batter into the prepared pan and bake for 30 to 35 minutes.
  • Allow to cool slightly, then prepare the peanut butter filling.

Filling and Ganache

  • Combine creamy peanut butter, powdered sugar, and softened butter until smooth.
  • Drop spoonfuls of the peanut butter mixture onto the warm cake batter and swirl with a knife.
  • Return the cake to the oven for another 30 to 35 minutes.
  • For the ganache, heat chocolate chips and heavy cream in a microwave-safe bowl until smooth.
  • Allow the cake to cool completely before pouring ganache over the top.
  • Top with chopped peanuts, mini chocolate chips, and peanut butter cups.

Notes

For a firmer ganache, refrigerate the cake for about 30 minutes after pouring the ganache. Use room temperature ingredients for smooth mixing.