Chocolate Peanut Butter Gooey Cake

why make this recipe

Chocolate Peanut Butter Gooey Cake is a delightful treat that combines two popular flavors: chocolate and peanut butter. It’s rich, sweet, and has a satisfying gooey texture that everyone loves. This cake is perfect for parties, family gatherings, or simply as a fun dessert to enjoy at home. With easy ingredients and straightforward steps, this recipe makes it simple to whip up a delicious dessert that will impress your friends and family.

how to make Chocolate Peanut Butter Gooey Cake

Ingredients:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter
• 1 cup chocolate chips

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
2. In a large bowl, mix together flour, sugar, cocoa powder, baking powder, and salt.
3. In another bowl, whisk together melted butter, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until combined.
5. Spread half of the cake batter in the prepared pan.
6. Drop spoonfuls of peanut butter over the batter and sprinkle with chocolate chips.
7. Cover with the remaining cake batter.
8. Bake for 30-35 minutes, until a toothpick inserted in the center comes out with moist crumbs.
9. Let it cool slightly before serving. Enjoy your gooey cake!

how to serve Chocolate Peanut Butter Gooey Cake

Serve the Chocolate Peanut Butter Gooey Cake warm or at room temperature. You can enjoy it plain, or add a scoop of vanilla ice cream on the side for extra creaminess. A drizzle of chocolate or caramel sauce on top can make it even more indulgent.

how to store Chocolate Peanut Butter Gooey Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, wrap individual pieces in plastic wrap and freeze them for up to 3 months. Just remember to let it thaw before enjoying!

tips to make Chocolate Peanut Butter Gooey Cake

• Make sure to mix the dry and wet ingredients separately to get the best texture.
• You can use crunchy peanut butter for added texture if you like.
• If you want more chocolate flavor, feel free to add more chocolate chips on top.
• Don’t overbake; you want the center to stay gooey and moist.

variation

For a different twist, you can try adding some chopped nuts or swapping out peanut butter for almond butter. You could also mix in some marshmallows for an extra chewy texture or use different chocolate varieties, like milk or dark chocolate chips.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
   Yes, you can substitute whole wheat flour, but the texture of the cake may be denser.

2. What if I don’t have chocolate chips?
   If you don’t have chocolate chips, you can chop up a chocolate bar or leave them out altogether.

3. Can I freeze the Chocolate Peanut Butter Gooey Cake?
   Yes, you can freeze the cake. Just make sure to wrap it well to avoid freezer burn.

Chocolate Peanut Butter Gooey Cake

A rich, sweet, gooey dessert that combines chocolate and peanut butter / perfect for parties, family gatherings, or an easy treat at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Servings 9 pieces

Calories 420 kcal

Equipment

• 9×9 inch baking pan
• Mixing bowls
• Whisk
• Spatula

Ingredients

  

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter
• 1 cup chocolate chips

Instructions

 

• Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
• In a large bowl, mix together flour, sugar, cocoa powder, baking powder, and salt.
• In another bowl, whisk together melted butter, eggs, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix until just combined.
• Spread half of the cake batter into the prepared pan.
• Drop spoonfuls of peanut butter over the batter and sprinkle with chocolate chips.
• Cover with the remaining cake batter.
• Bake for 30–35 minutes, until a toothpick inserted in the center comes out with moist crumbs.
• Let the cake cool slightly before serving.

Notes

Serve warm or at room temperature. Add vanilla ice cream or drizzle with chocolate/caramel sauce. Store airtight at room temp up to 3 days, refrigerate up to 1 week, or freeze wrapped pieces up to 3 months.