Slow Cooker Peanut Butter Chocolate Cake

Why You’ll Love This Recipe

This cake is pure comfort food with minimal effort. No oven required—just mix, pour, and let the slow cooker do the work. The combination of peanut butter and chocolate is a classic crowd-pleaser, and the result is a cake that’s rich, soft, and slightly molten in the center. Whether you’re feeding a group or craving an easy weekend dessert, this one is sure to satisfy.

Ingredients

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

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Whole milk or buttermilk
• Vegetable oil or melted butter
• Vanilla extract
• Hot water or brewed coffee (to deepen chocolate flavor)
• Creamy peanut butter
• Chocolate chips (optional, for extra gooeyness)
• Nonstick spray or butter (for greasing slow cooker)

Directions

1. Grease the insert of your slow cooker with nonstick spray or butter.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla extract. Mix until smooth. Stir in the hot water or coffee until fully combined (batter will be thin).
4. Pour the batter into the prepared slow cooker.
5. Dollop peanut butter over the top in spoonfuls. Use a knife or skewer to swirl it into the batter.
6. Sprinkle chocolate chips over the top if using.
7. Cover and cook on low for 2½ to 3 hours, or until the center is just set and the edges pull away slightly from the sides.
8. Turn off the slow cooker and let the cake sit for 10–15 minutes before serving.

Servings and timing

This recipe serves 8 to 10 people. It takes about 15 minutes to prepare and 2½ to 3 hours to cook in the slow cooker.

Variations

• Fudgier version: Add a layer of chocolate pudding mix or extra chocolate chips before cooking.
• Nutty crunch: Sprinkle chopped roasted peanuts on top before serving.
• Vegan version: Use plant-based milk, egg replacers, and dairy-free chocolate chips.
• Gluten-free: Substitute with a 1:1 gluten-free flour blend.
• Reese’s style: Add chopped peanut butter cups during the last 30 minutes of cooking.
• Espresso kick: Use espresso or strong coffee for a deeper, more intense chocolate flavor.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days. To reheat, microwave individual servings for 20–30 seconds, or warm in the slow cooker on low. This cake can also be frozen in portions for up to 2 months—thaw overnight and reheat before serving.

FAQs

Can I use natural peanut butter?

Yes, but make sure it’s well-stirred and smooth. Natural peanut butter may not swirl as easily as conventional types.

Can I bake this in the oven instead?

Yes. Pour the batter into a greased 9×13-inch pan and bake at 350°F (175°C) for 30–35 minutes or until a toothpick comes out with a few moist crumbs.

How do I know when the cake is done?

The edges should be set and pulling away from the sides, while the center remains soft but not liquid. A toothpick inserted off-center should come out with moist crumbs.

Can I double the recipe?

Yes, but you’ll need a larger slow cooker and longer cooking time. Keep an eye on the center for doneness.

What size slow cooker should I use?

A 5 to 6-quart oval slow cooker works best for even cooking.

Can I add frosting?

The cake is rich and moist enough on its own, but a drizzle of melted chocolate, ganache, or whipped cream is a delicious touch.

What should I serve with this cake?

Vanilla ice cream, whipped cream, or a glass of milk pairs perfectly with the warm, gooey texture.

Can I make this cake without eggs?

Yes, use flax eggs or a commercial egg replacer for a vegan or egg-free version.

Why is my cake too runny in the center?

It may need more cooking time. Every slow cooker varies, so start checking at the 2½-hour mark.

Is this more like cake or pudding?

It’s somewhere in between—moist like cake with a slightly molten, pudding-like center.

Conclusion

Slow Cooker Peanut Butter Chocolate Cake is a decadent, low-effort dessert that delivers maximum comfort with minimal cleanup. With its gooey texture, irresistible peanut butter swirls, and deep chocolate flavor, it’s a guaranteed hit for any occasion. Whether you’re entertaining guests or treating yourself, this set-it-and-forget-it cake is as easy as it is delicious.

Slow Cooker Peanut Butter Chocolate Cake

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Slow Cooker Peanut Butter Chocolate Cake is a rich, moist dessert made with layers of chocolate cake and creamy peanut butter, all cooked to gooey perfection in a slow cooker. It’s easy, indulgent, and perfect for sharing.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 8–10 servings
• Category: Dessert
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk or buttermilk
• 1/3 cup vegetable oil or melted butter
• 1 tsp vanilla extract
• 1/2 cup hot water or brewed coffee
• 1/2 cup creamy peanut butter
• 1/2 cup chocolate chips (optional)
• Nonstick spray or butter for greasing slow cooker

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Instructions

1. Grease the insert of a 5–6 quart slow cooker with nonstick spray or butter.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. Add eggs, milk, oil, and vanilla. Mix until smooth.
4. Stir in hot water or coffee until the batter is well combined (batter will be thin).
5. Pour the batter into the prepared slow cooker.
6. Dollop peanut butter on top and swirl gently with a knife or skewer.
7. Sprinkle with chocolate chips if using.
8. Cover and cook on low for 2½ to 3 hours, or until edges are set and the center is just firm.
9. Turn off heat and let the cake sit for 10–15 minutes before serving.

Notes

• Serve warm with ice cream or whipped cream for a decadent dessert.
• Check for doneness starting at 2½ hours as slow cookers vary.
• Leftovers can be stored and reheated easily in the microwave.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 24g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 45mg