Chocolate Peanut Butter Gooey Cake
This Chocolate Peanut Butter Gooey Cake is the ultimate indulgent dessert with a rich, fudgy chocolate base and beautiful swirls of creamy peanut butter baked right in. The edges set perfectly while the center stays irresistibly molten and gooey. It comes together quickly with pantry staples and is guaranteed to impress every single time.
Equipment
- 9x13-inch baking pan
- Large mixing bowl
- Whisk
- Rubber spatula
- Parchment paper
- Microwave-safe bowl
Ingredients
- 1 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour spooned and leveled
- 3/4 cup unsweetened cocoa powder Dutch-process preferred
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 3/4 cup creamy peanut butter for swirling, warmed slightly if thick
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan generously with butter or nonstick spray and line the bottom with parchment paper.
- In a large mixing bowl, melt the butter in the microwave in 30-second intervals until fully liquid. Let it cool for 3 to 5 minutes before proceeding.
- Whisk the granulated sugar and brown sugar into the melted butter until thoroughly combined. Add the eggs and extra egg yolk one at a time, whisking well after each addition. Stir in the vanilla extract.
- Sift the flour, cocoa powder, baking powder, and salt into the wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix. A few faint streaks are perfectly fine.
- Fold the chocolate chips evenly into the batter. Pour the batter into the prepared pan and smooth the surface into an even layer with your spatula.
- If your peanut butter is thick, microwave it for 15 to 20 seconds to loosen it. Drop spoonfuls across the top of the batter, then use a butter knife or toothpick to swirl it gently into ribbons. Do not fully incorporate it.
- Bake for 22 to 25 minutes, until the edges are set and pulling slightly away from the sides of the pan. The center should still have a gentle jiggle when you shake the pan. This is intentional and correct.
- Remove the cake from the oven and let it cool in the pan for at least 15 minutes before slicing and serving. The center will firm up slightly as it cools while remaining beautifully gooey.
Notes
Do not overbake this cake. The jiggly center is the goal and it will set as it cools. Use room temperature eggs for the smoothest batter. For best swirl results, keep peanut butter swirling gentle and shallow. Store leftovers covered at room temperature for up to 3 days or refrigerated for up to 5 days. Reheat individual slices in the microwave for 20 to 30 seconds. Freeze wrapped slices for up to 2 months.