Chocolate Peanut Butter Gooey Butter Cake
Decadence reaches new heights with this Chocolate Peanut Butter Gooey Butter Cake, a dessert that flawlessly combines rich chocolate and creamy peanut butter into a showstopping indulgence. Featuring a dense chocolate cake crust topped with a luscious layer of peanut butter cream cheese filling, this cake is crowned with semi-sweet chocolate chips for extra texture and flair. Ready in just over an hour, this easy recipe uses simple ingredients like boxed cake mix, cream cheese, and powdered sugar to create a bakery-style treat right at home. Perfectly gooey in the center and irresistibly flavorful with a balance of sweet and salty, this dessert is ideal for celebrations, potlucks, or satisfying your chocolate-peanut butter cravings. Serve with whipped cream or a scoop of vanilla ice cream for the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 1 box Chocolate cake mix
- 1 cup Unsalted butter, melted
- 4 pieces Large eggs
- 8 oz Cream cheese, softened
- 1 cup Creamy peanut butter
- 4 cups Powdered sugar
- 2 teaspoons Pure vanilla extract
- 0.5 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with non-stick spray or butter.
In a large mixing bowl, combine the chocolate cake mix, 1/2 cup of the melted butter, and 2 eggs. Mix until well incorporated and a thick dough forms.
Press the dough evenly into the bottom of the prepared baking dish to form the crust layer.
In another large mixing bowl, use an electric mixer to beat the softened cream cheese and peanut butter together until smooth and creamy.
Add the remaining 2 eggs, the powdered sugar, the remaining 1/2 cup of melted butter, and the vanilla extract to the cream cheese mixture. Beat until fully combined and smooth.
Pour the peanut butter mixture over the crust layer in the baking dish and spread it out evenly.
Sprinkle the semi-sweet chocolate chips evenly over the top of the peanut butter layer for added texture and chocolatey goodness.
Bake in the preheated oven for 45-50 minutes. The edges should be set, but the center will remain slightly gooey. Avoid overbaking.
Remove the cake from the oven and allow it to cool to room temperature in the dish before slicing into squares.
Serve the cake as is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 63.2 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 114 mg | 9% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 264 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
