Slow Cooker Peanut Butter Chocolate Cake

Why You’ll Love This Recipe

You’ll love this recipe for its incredible flavor combination and simplicity. The slow cooker takes all the guesswork out of baking, keeping the cake moist and decadent without overbaking. It’s perfect for gatherings, lazy weekends, or anytime you crave a warm, comforting dessert. Plus, the peanut butter-chocolate pairing is timeless—it’s guaranteed to satisfy any sweet tooth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Unsweetened cocoa powder
• Baking powder
• Salt
• Milk
• Vegetable oil or melted butter
• Creamy peanut butter
• Vanilla extract
• Hot water
• Chocolate chips (semisweet or milk chocolate)

Directions

1. Spray the inside of your slow cooker with nonstick cooking spray or line it with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. Add milk, oil, peanut butter, and vanilla extract. Stir until combined into a thick batter.
4. Pour the batter into the prepared slow cooker and spread evenly.
5. Sprinkle chocolate chips over the top of the batter.
6. Pour the hot water gently over the top—do not stir. This creates a rich, fudgy sauce as it bakes.
7. Cover and cook on HIGH for 2 to 2½ hours, or until the cake is set on top but still gooey underneath.
8. Turn off the heat and let the cake sit for 15 minutes before serving.
9. Serve warm with vanilla ice cream or whipped cream for the ultimate indulgence.

Servings and timing

This recipe serves 8.
Preparation time: 15 minutes
Cooking time: 2 hours 15 minutes
Total time: about 2½ hours

Variations

• Nutty swirl: Add crushed peanuts or a swirl of extra peanut butter before cooking for added texture.
• Chocolate overload: Mix in dark chocolate chunks or drizzle melted chocolate over the finished cake.
• Salted caramel twist: Top with caramel sauce and a pinch of flaky sea salt for a gourmet touch.
• Vegan option: Use plant-based milk and vegan chocolate chips; replace butter with coconut oil.
• Spicy kick: Add a pinch of cayenne or chili powder for a subtle, warm undertone.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20–30 seconds until warm and gooey again. If you prefer, reheat the whole cake in the slow cooker on LOW for about 30 minutes. This dessert is best enjoyed warm and is not ideal for freezing due to its soft, pudding-like texture.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter adds a pleasant texture and nutty crunch to the cake.

Can I make this recipe without a slow cooker?

You can bake it in a 350°F (175°C) oven for about 30–35 minutes in a greased 8-inch baking dish.

Why do I pour hot water over the batter?

The hot water helps create a self-saucing effect, forming a rich chocolate sauce beneath the cake layer as it cooks.

Can I use natural peanut butter?

Yes, but make sure to stir it well before adding to ensure the oil is fully incorporated.

How do I know when the cake is done?

The top should be set, but the center should still feel soft and gooey—similar to a lava cake.

Can I add other mix-ins?

Absolutely! Try adding peanut butter chips, chopped Reese’s cups, or mini marshmallows for extra fun.

Will this cake work with gluten-free flour?

Yes, a 1:1 gluten-free flour blend can be substituted with excellent results.

Can I prepare it ahead of time?

You can mix the dry ingredients ahead, but for the best texture, cook the cake fresh.

Can I use almond butter instead of peanut butter?

Yes, almond or cashew butter works well if you prefer a different nut flavor.

How should I serve this dessert?

Serve warm straight from the slow cooker with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort dessert.

Conclusion

Slow Cooker Peanut Butter Chocolate Cake is the perfect combination of ease and indulgence. Its rich, fudgy texture and deep chocolate-peanut butter flavor make it an instant favorite for family dinners, potlucks, or cozy nights in. With minimal effort and guaranteed deliciousness, this slow cooker dessert will quickly become one of your go-to sweet treats.

Slow Cooker Peanut Butter Chocolate Cake

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This Slow Cooker Peanut Butter Chocolate Cake is a rich, gooey dessert made effortlessly in your slow cooker. It combines creamy peanut butter and deep chocolate flavor for a molten, brownie-like treat that’s warm, indulgent, and irresistibly satisfying.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup vegetable oil or melted butter
• 1/3 cup creamy peanut butter
• 1 tsp vanilla extract
• 1 1/2 cups hot water
• 1/2 cup chocolate chips (semisweet or milk chocolate)

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Instructions

1. Spray the inside of your slow cooker with nonstick cooking spray or line it with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. Add milk, oil, peanut butter, and vanilla extract. Stir until combined into a thick batter.
4. Pour the batter into the prepared slow cooker and spread it evenly.
5. Sprinkle chocolate chips evenly over the top of the batter.
6. Pour the hot water gently over the top—do not stir. This will create a self-saucing effect as it cooks.
7. Cover and cook on HIGH for 2 to 2½ hours, until the top is set but the inside remains soft and gooey.
8. Turn off the slow cooker and let the cake rest for 15 minutes before serving.
9. Serve warm with vanilla ice cream or whipped cream for the ultimate indulgence.

Notes

• Use crunchy peanut butter for extra texture.
• Do not stir after pouring the hot water—the sauce forms naturally as it cooks.
• To make it vegan, use plant-based milk, coconut oil, and vegan chocolate chips.
• This cake is best enjoyed warm and fresh; it doesn’t freeze well due to its soft texture.
• Top with caramel drizzle or sea salt for a gourmet twist.

Nutrition

• Serving Size: 1/8 of cake
• Calories: 380
• Sugar: 33g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 15mg