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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.

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)

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

Find it online: https://thefamilycooking.com/slow-cooker-peanut-butter-chocolate-cake/