Peanut butter gooey butter cake is a rich chocolate cake base topped with a sweet, creamy peanut butter and cream cheese layer that bakes up soft in the center.
It starts with a boxed cake mix, so the base takes minutes, and the filling mixes in one bowl. Allow about 15 minutes of mixing, 45 minutes in the oven, and 30 minutes of cooling before cutting.
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Why This Peanut Butter Gooey Butter Cake Recipe Works
The base is a shortcut that works. Cake mix, butter, and eggs form a dense, fudgy layer that holds the heavy filling without a long list of ingredients.
The filling stays gooey on purpose. A high ratio of powdered sugar and cream cheese sets around the edges but stays soft in the middle, which is the signature of a gooey butter cake.
Peanut butter adds depth. It keeps the filling from tasting only sweet and pairs naturally with the chocolate base.
Ingredients for Peanut Butter Gooey Butter Cake
- 1 box chocolate cake mix, about 15 ounces
- 1/2 cup unsalted butter, melted and divided
- 5 large eggs, 2 for the base and 3 for the filling
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 1/2 cup semisweet chocolate chips
- 1/2 cup peanut butter chips
- 2 tbsp chocolate or caramel sauce, for drizzling
Cake mix. Use a standard 15 ounce box of chocolate cake mix. Do not prepare it as directed, since only the dry mix goes into the base.
Cream cheese. Soften the block fully so the filling blends smooth with the peanut butter.
Peanut butter. Use a creamy, no stir style. Natural peanut butter can separate and make the filling oily.
Powdered sugar. Add it slowly, a cup at a time, to avoid a cloud of sugar and lumps.
Chips. Chocolate and peanut butter chips stay in melted pockets and add texture through the center.
How to Make Peanut Butter Gooey Butter Cake
1. Prep the pan Heat the oven to 350 degrees F and grease a 9×13 inch baking dish.
2. Make the base Stir the cake mix, 1/4 cup melted butter, and 2 eggs until a thick dough forms. Press it evenly into the dish with floured fingers.
3. Beat the filling Beat the cream cheese and peanut butter until smooth, about 2 minutes.
4. Add eggs and butter Beat in the remaining 3 eggs one at a time, then the remaining 1/4 cup butter and the vanilla.
5. Add the sugar Mix in the powdered sugar a cup at a time on low speed until the filling is smooth and thick.
6. Assemble Pour the filling over the base, spread it to the edges, and sprinkle the chocolate and peanut butter chips on top.
7. Bake and cool Bake for 40 to 45 minutes, until the edges are set and the center is still slightly gooey. Cool for at least 30 minutes, then drizzle with sauce and cut into 16 squares.
How to Serve Peanut Butter Gooey Butter Cake
Cut the cake into small squares, since it is very rich, and serve it warm or at room temperature. A glass of cold milk is a natural match. For a dessert board, add peanut butter cup cookie pie, chocolate peanut butter pie, dark chocolate mousse, and a scoop of malted milk toffee crunch ice cream on the side.
How to Store and Reheat Peanut Butter Gooey Butter Cake
Cover the cooled cake and refrigerate for up to 4 days, since the filling contains cream cheese and eggs. Do not leave it out for more than 2 hours. Freeze cut squares on a tray, then wrap them for up to 2 months. Thaw in the refrigerator and let the squares sit at room temperature for 15 minutes before serving.
Tips and Variations for Peanut Butter Gooey Butter Cake
Press the base evenly. Use floured fingers or the back of a greased spoon so the dough does not stick.
Soften the cream cheese. Cold cream cheese leaves lumps in the filling that will not beat out.
Sift the sugar if lumpy. A quick pass through a sieve gives a silky filling.
Watch the wobble. The center should jiggle slightly when you nudge the pan. It sets as it cools.
Do not overbake. An overbaked cake loses its gooey center, so pull it at 40 minutes if your oven runs hot.
Skip the raw batter. Do not taste the base or filling before baking, since both contain raw eggs and uncooked flour.
Flag the allergens. This cake contains peanuts, wheat, eggs, milk, and soy, so check labels and warn guests with allergies.
Check trusted guidance. For more detail on safe handling and storage, read the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Peanut Butter Gooey Butter Cake
Why is peanut butter gooey butter cake so soft in the middle?
The sugar rich filling is meant to stay gooey. It firms up as it cools and chills, so a soft center is normal.
Can I make peanut butter gooey butter cake without a cake mix?
You can, but the boxed mix gives the classic dense texture, and the shortcut is part of the appeal.
How do I cut peanut butter gooey butter cake neatly?
Cool it fully, chill it for an hour, and use a sharp knife warmed in hot water.
Can I leave out the chips?
Yes. The cake works with or without them. Skip both kinds or use only one.
How do I know it is done?
The edges should be set and lightly browned, and the center should wobble slightly when you shake the pan.
Chocolate Peanut Butter Gooey Butter Cake
Equipment
- 9×13 inch baking dish
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Wire cooling rack
Ingredients
Main Ingredients
- 1 box chocolate cake mix about 15 ounces, dry mix only
- ½ cup unsalted butter melted, 1/4 cup for the base and 1/4 cup for the filling
- 5 large eggs 2 for the base and 3 for the filling
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 4 cup powdered sugar
- ½ cup semisweet chocolate chips
- ½ cup peanut butter chips
- 2 tbsp caramel sauce or chocolate sauce, for drizzling
Instructions
Cooking
- Mix the base. Stir the cake mix, 1/4 cup butter, and 2 eggs into a thick dough and press it into a greased 9×13 dish.
- Beat the filling. Beat the cream cheese and peanut butter smooth, then add the 3 eggs, remaining butter, and vanilla.
- Add sugar. Mix in the powdered sugar a cup at a time until smooth.
- Assemble. Spread the filling over the base and sprinkle with both kinds of chips.
- Bake. Bake at 350 degrees F for 40 to 45 minutes until the edges are set and the center is slightly gooey.
- Cool and drizzle. Cool for 30 minutes, drizzle with sauce, and cut into 16 squares.
