Peanut Butter Chocolate Gooey Butter Cake

A Devil’s food crust topped with a peanut butterย ooey gooey layer. There are few things more decadent in this world.

We spent the day with friends swimming, playing cornhole, passing babies around, and eating copious amounts of really good food. You know…the kind of day where you’re not so concerned that naptime is being missed or that your diet has just gone out the window. A day that’s full of sunscreen and dotted with cake batter truffles. It ended with sunkissed cheeks,ย baths, and The Sandlot in jammies.

It was a good day.

Peanut Butter Chocolate Gooey Butter Cake | The Girl Who Ate Everything
If you’ve ever had gooey butter cake you know that it’s a melt in your mouth slice of heaven. It’s super rich; a small slice will do ya.

Peanut Butter Chocolate Gooey Butter Cake | The Girl Who Ate EverythingThe crust is made out of Devil’s food cake mix but you certainly use regular chocolate cake mix too.Peanut Butter Chocolate Gooey Butter Cake | The Girl Who Ate Everything
Can you believe I almost forgot the stick of butter in the filling. That would be a not so gooey butter cake. Peanut Butter Chocolate Gooey Butter Cake | The Girl Who Ate Everything

The hardest part will be waiting for these to cool. If you have any sort of self-discipline, a good 4-5 hours is suitable for cooling. Guess how long I waited?

Peanut Butter Chocolate Gooey Butter Cake
Prep Time
22 hrs 1 min
Cook Time
22 hrs 1 min
  • 1 18.25-oz package Devil's food cake mix
  • 1 egg
  • 1/2 cup butter melted
  • 1 8 ounce package cream cheese, softened
  • 1 cup creamy peanut butter
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 cup butter melted
  • 1 16 ounce box powdered sugar (3 3/4 cups)
  1. Preheat oven to 350 degrees and lightly grease a 13x9-inch baking dish.
  2. For the cake: Combine all the ingredients and mix well with a mixer; press the mixture into the bottom of the prepared baking dish.
  3. For the filling: In a large bowl, beat the cream cheese and peanut butter until smooth; add the eggs, vanilla, and butter. Beat together. Add the powdered sugar and mix well.
  4. Pour peanut butter mixture over the cake mixture and bake for 40 to 50 minutes, Do not overbake, the center will be a little gooey but will set up as it cools.
  5. Serve with whipped cream or ice cream.
Recipe Notes


Speak Your Mind



  1. Sounds like a wonderful day and the cake sounds fantastic. Blessings, Catherine

  2. Sounds like a great memory day was created! This cake is a must! The perfect combo!

  3. This is on my to-do list for tomorrow! Yum! You probably waited as long as I’m going to wait before “tasting” it. Thanks for this piece of heaven recipe.

  4. Sounds like the perfect day to me. I live on the other side of the world so it’s not quite so warm here! Looking forward to trying out this yummy dish.

  5. Love those kinds of days!! These look absolutely perfect ๐Ÿ™‚

  6. Sounds like the perfect day and the perfect flavor combination! Yum!

  7. I make Paula Deen’s Pumpkin Gooey Butter Cake every year for our Thanksgiving Potluck at church. If I don’t make it, I hear about it. I’m going to need to try this version. Looks amazing!

  8. PB+choc is my favorite combination to start with so it’s not much of a surprise that this flavor is my favorite kind of gooey butter cake!

  9. I love gooey butter cake and I love chocolate and peanut butter, so yes. This is a winner!!

  10. These look delicious! And it sounds like you had a great day as well!

  11. I made these and they were really fabulous. My family is obsessed with chocolate and peanut butter…but I am not. I’ll always choose something fruity for dessert over peanut butter and chocolate. But, I really loved these. There was something about that top cream cheese/peanut butter layer that was wonderful. It almost melts in your mouth. Really great!

  12. Oh my! I made this yesterday to take to a “girls night in” with some of my college friends. I had all of the ingredients for it but the chocolate cake mix, so I used a box of German chocolate cake mix instead. Needless to say, we could not stop eating this! I think tears were shed when it was gone and trust me, we finished it all. I can’t imagine how delicious this is with devil’s food cake. My husband followed the platter with his eyes as I was leaving the house, so I’ll just HAVE to make it again to share with him! ๐Ÿ™‚

    By the way, I made your tuscan dip to take, as well. I didn’t have sundried tomatoes, so I made it with spinach instead and that, too, was a huge hit!

  13. Made this w/Biscoff Spread instead of the Peanut Butter – AWESOME!
    Thanks for the Recipe.

  14. Made two of these tonight! One didn’t turn out as great and I’m thinking it might be my oven. :(. They taste great though and are cooling overnight. Maybe the more gooey one will look better in the morning. I think showing a picture of the dish right after it goes out of the oven would be helpful. Just a thought! Have a wonderful Thanksgiving! :).

  15. Andrea Jorgensen says:

    HELP! I’m completely brain dead and forgot the cake mix at the store! Grr! Can I sub with the cake on the side of the Hershey’s cocoa tub? Thanks!

  16. i am going to try this cake today. It sounds wonderful! In the picture it looks like a 9 1/2X11 pan. Please let me know if this is not correct. Thank you.

  17. Could I use Brownie mix instead of the devil’s food or chocolate cake mix for the Peanut Butter Chocolate Gooey Butter Cake?

  18. The dessert was fabulous!!! My family loved it๐Ÿ˜ƒ๐Ÿ˜ƒ๐Ÿ˜ƒ๐Ÿ˜ƒ๐Ÿ˜ƒ

  19. I accidently cut the butter in 1/2 for the bottom layer, but it pressed down fine! Should I pull it up to add it?

    If not, how would it change the PB layer if I halved the butter in that? Or kept the butter and halved the sugar? Anybody play with the recipe at all?