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This decadent chocolate peanut butter gooey cake combines two favorite flavors into an amazing treat that's somewhere between a fudgy cake and a soft cookie bar. The rich chocolate bottom gets topped with a smooth peanut butter layer that stays wonderfully soft in the middle—making it a must-try for anyone who loves sweet treats.
The first time I whipped this up was for my boy's birthday when he asked for something with chocolate and peanut butter together. When he took his first bite—his eyes shut, a tiny grin appeared—I knew right away this would be a family favorite from that moment on.
Ingredients
- German chocolate cake mix: Works as the tasty base with deep chocolate flavor
- Cream cheese: Adds that wonderful creamy tang to the filling
- Peanut butter: Brings that nutty taste that works so well with chocolate
- Confectioners' sugar: Adds just the right sweetness while keeping things gooey
- Eggs: Hold everything together and help create different layers of texture
- Butter: Makes both layers rich and gives them the right feel
- Vanilla extract: Brings everything together with its warm flavor
- Chocolate chips and peanut butter chips: Make an amazing topping when melted
- Heavy cream: Turns those chips into a smooth topping that sets perfectly
Step-by-Step Instructions
- Make The Bottom Layer:
- Stir the German chocolate cake mix with one egg and half the melted butter until it's all mixed up. This mix will feel thicker and not as wet as regular cake batter. That's good—it needs to be sturdy to hold everything else. Push it down firmly into your pan so it's nice and even.
- Whip Up The Filling:
- First, beat that cream cheese until it's totally smooth before you add anything else. This stops any lumps from forming. Then mix in the other two eggs and peanut butter until everything blends together perfectly. Your mix should look really smooth now. When you add the powdered sugar, start your mixer slow so it doesn't fly everywhere, then speed up bit by bit. Mix in the rest of the melted butter and vanilla until it's all runny like thick pancake batter.
- Put It Together And Bake:
- Pour your peanut butter mixture over the chocolate bottom, making sure it goes all the way to the edges. The cool part happens in the oven—the top will puff up a little but stay soft in the middle. Keep an eye on it since baking too long will make it cakey instead of gooey. After about 45 minutes, look for set edges but a little wiggle in the middle when you gently shake the pan, then check every few minutes.
- Make The Topping:
- While your cake cools a bit, put chocolate chips, peanut butter chips, peanut butter, and heavy cream in a bowl you can use in the microwave. Heat for 30 seconds, stir, and repeat until it's all melted and you can pour it. This topping will be runny at first but will get thicker like fudge as it cools down.
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That peanut butter layer really makes this dessert stand out. I still laugh thinking about when my sister-in-law tried her first bite and instantly asked how to make it. She told me it beat any dessert she'd had at restaurants, which is still the best thing anyone's said about this yummy cake.
Texture Variations
How long you bake this cake totally changes how it turns out. Want a super gooey middle that kinda flows when you cut it? Just take it out about 5 minutes earlier than the recipe says. The edges will still be firm, but the center will stay really soft. Or if you want it a bit more set, leave it in for 5 extra minutes and it'll still be moist but firmer. That's what's great about this—you can make it exactly how you like it or what works best for your occasion.
Storage Solutions
This cake actually gets better after sitting in the fridge overnight as the flavors mix together and it gets more fudge-like. You can keep it covered in the fridge for up to 5 days. If you want to save it longer, cut it into pieces and wrap them in plastic wrap and foil before freezing for up to 3 months. Let frozen pieces thaw in the fridge overnight, then bring to room temp before eating. It tastes best slightly warm—just pop individual pieces in the microwave for 15-20 seconds before serving.
Serving Suggestions
Take this already amazing cake to the next level by serving warm slices with vanilla ice cream on top. The warm gooey cake next to cold ice cream creates an incredible taste experience. For something simpler, sprinkle some powdered sugar on top right before serving, or drizzle with warm peanut butter for extra nutty flavor. If you're having a party, cut it into small squares so folks can try it along with other desserts without filling up too fast.
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For the best experience, enjoy this cake while it's still a bit warm with your favorite topping!
Frequently Asked Questions
- → Can I swap the cake mix for another kind?
Sure thing! Feel free to try other mixes, but German chocolate matches well with the peanut butter layer’s sweet and nutty flavor.
- → What if I don’t have peanut butter chips handy?
No worries—just leave them out or add more semi-sweet chocolate chips for an extra dose of chocolate goodness.
- → Is it possible to prepare this cake in advance?
Definitely. Bake it ahead and store it in the fridge for up to 3 days. Let it sit at room temperature before slicing for the best experience.
- → How do I check if the cake’s done baking?
Look for firm edges and a soft, gooey middle. Avoid overbaking to keep that signature texture intact.
- → Can this cake be frozen for later?
Yes! Wrap it tightly in both plastic wrap and foil before freezing for up to 3 months. Let it thaw in the fridge, then bring to room temperature before serving.