Chocolate Peanut Butter Ooey Gooey Butter Cake
A rich, decadent twist on the St. Louis classic featuring a dense chocolate base, a velvety peanut butter cream cheese filling, and crunchy candy bar pieces, all finished with a glossy chocolate drizzle.
Equipment
- 9X13 baking pan
- Saucepan
- Mixing Bowl
- Electric hand mixer
- Digital thermometer
Ingredients
Cake:
- 1/2 cup butter melted
- 1 egg
2nd Layer:
- 8 Peanut Butter Cups large
- 3 small Butterfinger Candy Bars
Cream Cheese Layer:
- 1 (8-ounce) package cream cheese softened
- 1 cup peanut butter
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup butter melted
- 4 cups confectionery sugar
Chocolate topping:
- 1/2 cup chocolate chips
- 1 tablespoon vegetable or canola oil
Instructions
Brown the Butter and Prep the Pan
- Preheat your oven to 350°F (use 325°F for a glass pan). Grease a 9 x 12 or 9 x 13 pan thoroughly with cooking spray. In a saucepan over medium heat, melt 1 cup of butter and continue cooking until it foams and develops toasted, nutty bits at the bottom. Once golden brown, remove from heat and divide into two 1/2 cup portions.
Build the Base and Candy Layer
- In a mixing bowl, stir together the German chocolate cake mix, 1 egg, and 1/2 cup of the prepared brown butter. Mix until a thick dough forms, then press it evenly into the bottom of the prepared baking pan.
- Roughly chop the peanut butter cups and Butterfinger bars. Scatter the candy pieces evenly over the top of the chocolate dough base.
Mix the Gooey Filling and Bake
- Beat the softened cream cheese with vanilla and peanut butter until smooth. Add the 3 eggs one at a time, mixing briefly after each addition. Blend in the remaining 1/2 cup of brown butter, then gradually mix in the confectionery sugar until the filling is silky and thick.
- Gently spread the peanut butter filling over the candy layer. Bake for approximately 50 minutes (slightly longer for glass pans) until the edges are set and the center reaches an internal temperature of 210°F. The middle should still have a slight jiggle when moved.
Cool and Finish with Chocolate
- Allow the cake to cool completely in the pan for 4 to 5 hours. This rest period is essential for the gooey center to firm up into its signature fudgy texture.
- Melt the chocolate chips in the microwave for 1 minute. Stir in the oil until smooth and glossy, then drizzle the mixture over the top of the cooled cake before slicing.
Notes
Doneness Secret: For the perfect gooey texture, do not rely on a toothpick test. Use a digital thermometer to ensure the center reaches exactly 210°F. This ensures the cake is safely baked but remains soft and fudgy.
Storage Tip: Because this recipe contains cream cheese and eggs, the cake must be stored in the refrigerator. Keep it tightly covered to maintain its moist texture for several days.
Pro Slicing Tip: To achieve clean, bakery-style squares, let the cake set fully in the fridge, then use a hot knife to cut, wiping the blade clean between every single slice.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.