Slow Cooker Peanut Butter Chocolate Cake
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.
- 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
Instructions
- Grease the insert of a 5–6 quart slow cooker with nonstick spray or butter.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Add eggs, milk, oil, and vanilla. Mix until smooth.
- Stir in hot water or coffee until the batter is well combined (batter will be thin).
- Pour the batter into the prepared slow cooker.
- Dollop peanut butter on top and swirl gently with a knife or skewer.
- Sprinkle with chocolate chips if using.
- Cover and cook on low for 2½ to 3 hours, or until edges are set and the center is just firm.
- 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
