
This decadent chocolate peanut butter gooey cake blends two favorite flavors into an unforgettable treat that sits somewhere between a fudgy cake and a soft cookie bar. The rich chocolate bottom gets crowned with a smooth peanut butter topping that stays wonderfully soft in the middle—making it a dream come true for anyone who loves serious desserts.
I whipped this up for my boy's birthday party when he asked for something combining chocolate and peanut butter. When he took his first bite, his eyes shut and a tiny grin appeared—that's when I knew this sweet treat would become a regular at our family gatherings.
Ingredients
- German chocolate cake mix: Builds the chocolatey base with its deep, sweet flavor
- Cream cheese: Adds that wonderful creamy tang to the filling
- Peanut butter: Brings that classic nutty flavor that works so well with chocolate
- Confectioners' sugar: Adds sweetness while keeping that soft, melty texture
- Eggs: Hold everything together and help create those distinct layers
- Butter: Makes both the bottom and filling richer and gives the right texture
- Vanilla extract: Deepens the taste and balances the sweetness
- Chocolate chips and peanut butter chips: Make an amazing topping when melted together
- Heavy cream: Creates that smooth, velvety topping that sets up perfectly
Step-by-Step Instructions
- Make The Bottom Layer:
- Combine the German chocolate cake mix with one egg and half the melted butter until fully mixed. This mix will feel thicker and drier than regular cake batter. That's intentional - this sturdy base will hold up your gooey topping. Press it down firmly into your pan to make an even layer.
- Whip Up The Filling:
- Start by beating the cream cheese until it's completely lump-free before adding anything else. Then mix in the two remaining eggs and peanut butter until everything's smooth. Your mixture should look silky at this point. Add the confectioners' sugar starting on low speed to avoid a sugar cloud, then gradually turn it up. Mix in the rest of the melted butter and vanilla until you get something that pours like thick pancake batter.
- Combine And Bake:
- Pour your peanut butter mixture evenly over the chocolate base, making sure it reaches all the edges. The real magic happens in the oven—the filling puffs slightly but stays deliciously gooey inside. Don't overbake or you'll lose that soft center. Look for set edges but a little wiggle in the middle after about 45 minutes, 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 microwave. Heat for 30 seconds at a time, stirring between, until it's smooth and pourable. This topping will be runny at first but gets more fudge-like as it cools down.

The peanut butter section really makes this dessert stand out. I still remember when my sister-in-law tried her first bite and immediately wanted the recipe. She told me it beat any restaurant dessert she'd ever had—still my favorite comment about this rich cake.
Texture Variations
How long you bake directly affects how this cake turns out. If you want a super gooey middle that almost flows when cut, take it out about 5 minutes earlier than suggested. The sides will still set up fine, but the center stays really soft. On the flip side, adding 5 extra minutes gives you a more set middle while keeping everything moist. This flexibility lets you adjust based on what you like or how you're planning to serve it.
Storage Solutions
This cake actually gets better after chilling overnight in the fridge, as the flavors mix together and the texture becomes more fudgy. Keep it covered in the fridge for up to 5 days. For longer storage, cut it into pieces and wrap them in plastic wrap and foil before freezing for up to 3 months. Thaw in the fridge overnight then bring to room temp before eating. It tastes best when slightly warm—pop individual pieces in the microwave for 15-20 seconds before serving.
Serving Suggestions
Take this already rich cake to new heights by serving warm slices with cold vanilla ice cream. The way the warm, gooey cake meets the cold ice cream creates an amazing contrast. For something simpler, sprinkle extra confectioners' sugar right before serving, or drizzle with warm peanut butter for more nutty flavor. Cut into tiny squares for parties where folks might want to sample different desserts without filling up too fast.

Enjoy this cake slightly warmed up with your favorite topping to get the absolute best experience!
Frequently Asked Questions
- → Can I swap the cake mix for another type?
Totally! While other options work, German chocolate cake mix really enhances the peanut butter layer.
- → What should I do if I'm out of peanut butter chips?
No worries! Just skip them or use extra semi-sweet chocolate chips for a deeper chocolate flavor.
- → Is it okay to make this ahead?
Sure thing! Bake it, refrigerate for up to 3 days, and let it sit at room temp before devouring.
- → When should I take the cake out of the oven?
Look for firm edges with a jiggly center. Pull it out before it overbakes to keep that gooey texture.
- → Can I freeze leftovers?
Yep, just wrap it tightly in plastic and foil, freeze for up to 3 months, then thaw and bring to room temp to serve.