If you’re a fan of decadent chocolate desserts, this Slow Cooker Double Chocolate Peanut Butter Pudding Cake is sure to become your new go-to treat. This indulgent dessert combines the rich flavors of chocolate with creamy peanut butter, all cooked effortlessly in a slow cooker. The result? A gooey, fudgy cake with delicious pockets of peanut butter and a molten chocolate sauce at the bottom—perfect for satisfying any sweet tooth!
Why You’ll Love This Recipe
What’s not to love about this dessert? First, it’s unbelievably easy to make. The slow cooker does all the hard work, leaving you with a dessert that’s perfect for any occasion—whether it’s a family gathering, a dinner party, or just a cozy night in. I love how the chocolate chips melt into the batter, creating a rich, fudgy texture, while the peanut butter creates beautiful swirls of creamy goodness. The best part? The gooey pudding sauce that forms at the bottom, making every bite even more indulgent.
If you’re looking for something that’s equal parts decadent and easy, this slow cooker dessert checks all the boxes. It’s the perfect sweet treat when you want to wow your guests with minimal effort.
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
1 cup semi-sweet chocolate chips
1/2 cup hot water
1/4 cup powdered sugar (for garnish, optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Grease the insert of a 4-6 quart slow cooker with non-stick spray or butter to prevent the cake from sticking.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until combined.
Add the milk, melted butter, and vanilla extract to the dry ingredients and stir until fully incorporated.
Drop spoonfuls of peanut butter into the batter, slightly swirling with a spoon to create pockets of peanut butter throughout the cake.
Stir in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the slow cooker and spread it out evenly to the edges.
Carefully pour the hot water over the top of the batter. Do not stir! The water will create a rich pudding-like sauce at the bottom of the cake as it cooks.
Cover the slow cooker with its lid and cook on low for 2-3 hours, or until the top of the cake is set, but the center remains gooey and fudgy.
Turn off the slow cooker and let the cake cool for about 10 minutes before serving.
Serve warm, dusted with powdered sugar if desired, and enjoy the rich chocolate peanut butter flavor!
Servings and Timing
Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 2-3 hours
Total Time: 2 hours 10 minutes
Variations
If you’re feeling creative, here are a few variations to customize the pudding cake to your liking:
Add nuts: Stir in some chopped peanuts, walnuts, or almonds for added crunch and flavor.
Use dark chocolate chips: If you prefer a richer, less sweet flavor, swap the semi-sweet chocolate chips for dark chocolate chips.
Swap peanut butter: For a twist, try using almond butter, cashew butter, or even Nutella for a different nutty flavor.
Make it dairy-free: Use dairy-free butter and milk to make this dessert suitable for those avoiding dairy.
Storage/Reheating
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, simply microwave individual portions for 20-30 seconds or warm them up in a low oven (about 250°F) for 10-15 minutes. The cake will retain its gooey, fudgy texture when reheated.
Related Recipes:
- Oatmeal Double Chocolate Chip Cookies
- Gooey Chocolate Peanut Butter Cake
- Air Fryer Peanut Butter Cookies
FAQs
How do I know when the pudding cake is done?
The cake is ready when the top is set but the center remains gooey. A good way to check is by gently poking the center with a spoon—it should be soft and slightly wobbly. If it’s firm, it needs more time.
Can I make this cake ahead of time?
Yes, you can prepare the batter the day before and refrigerate it. Then, just pour the hot water over the top and cook it the next day. This allows for a little extra time-saving without compromising flavor.
Can I cook this cake on high in the slow cooker?
While it’s best cooked on low for the perfect texture, you can cook it on high for 1-2 hours. Just be sure to check the cake frequently to prevent overcooking.
Can I use a larger or smaller slow cooker?
Yes, if you’re using a smaller slow cooker, you may need to reduce the cooking time. A larger slow cooker may require a bit more time to cook thoroughly.
Can I freeze the cake?
Yes, you can freeze leftovers for up to a month. Just allow the cake to cool completely, then store in an airtight container. To reheat, microwave or bake until heated through.
Conclusion
This Slow Cooker Double Chocolate Peanut Butter Pudding Cake is the ultimate dessert for chocolate and peanut butter lovers. With minimal effort and a slow cooker to do most of the work, it’s a perfect option for anyone craving a rich, indulgent treat. Whether you’re making it for a special occasion or just because, it’s guaranteed to impress. Don’t forget to add that dusting of powdered sugar for the perfect finishing touch!
📖 Recipe:
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Slow Cooker Double Chocolate Peanut Butter Pudding Cake
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Slow Cooker Double Chocolate Peanut Butter Pudding Cake is an indulgent dessert that combines the richness of chocolate with the creamy goodness of peanut butter. Perfectly gooey and fudgy, it creates a molten chocolate sauce at the bottom, making every bite heavenly. Ideal for chocolate and peanut butter lovers, this slow cooker cake is easy to make, requiring just a few simple ingredients and minimal effort. Whether you’re hosting a gathering or enjoying a cozy night in, this decadent dessert is sure to satisfy your sweet tooth.
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
1 cup semi-sweet chocolate chips
1/2 cup hot water
1/4 cup powdered sugar (for garnish, optional)
Instructions
- Grease the insert of a 4-6 quart slow cooker with non-stick spray or butter.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Add milk, melted butter, and vanilla to the dry ingredients and mix until fully incorporated.
- Drop spoonfuls of peanut butter into the batter and swirl lightly.
- Stir in the chocolate chips evenly.
- Pour the batter into the slow cooker and spread it evenly.
- Carefully pour hot water over the batter—do not stir.
- Cover and cook on low for 2-3 hours, until the top is set, but the center is gooey.
- Let the cake cool for 10 minutes before serving. Optionally, dust with powdered sugar.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Microwave individual portions for 20-30 seconds or warm in a low oven (250°F) for 10-15 minutes.
Freezing: Freeze leftovers for up to 1 month; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal per serving
