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Slow Cooker Chocolate PB Cake

Featured in Bake Something Special.

Satisfy your sweet tooth with this indulgent slow cooker double chocolate peanut butter pudding cake. This decadent dessert creates its own rich and fudgy sauce while it bakes, pairing perfectly with the chocolate and peanut butter flavors. Easily made with pantry staples like flour, cocoa, brown sugar, and peanut butter chips, it's a stress-free dessert for any occasion. With minimal prep and the convenience of a slow cooker, you'll have a warm, gooey dessert that's great served with a scoop of ice cream or just enjoyed on its own.

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Rose
Updated on Mon, 17 Mar 2025 16:14:27 GMT
Slow Cooker Double Chocolate Peanut Butter Pudding Cake Pin it
Slow Cooker Double Chocolate Peanut Butter Pudding Cake | lovelylifewithrose.com

This decadent double chocolate peanut butter pudding cake practically makes itself in your slow cooker, creating a magical dessert with a moist cake layer and rich chocolate sauce underneath. It's my go-to dessert when I need something impressive without hovering over the oven.

I first made this during a holiday gathering when oven space was at a premium. The delighted expressions when everyone discovered the hidden sauce beneath the cake turned this into my signature dessert that relatives now request by name.

Ingredients

Step-by-Step Instructions

My favorite part of this dessert is watching guests discover the hidden sauce beneath the cake. My daughter once declared it magic when she first saw me spoon the sauce from underneath what appeared to be a regular chocolate cake. That moment of pure dessert joy is why I keep making this recipe year after year.

Storage and Make-Ahead Tips

Flavor Variations

Serving Suggestions

Slow Cooker Considerations

Frequently Asked Questions

→ Can I use a different type of chip instead of peanut butter?

Yes, you can substitute peanut butter chips with chocolate chips, white chocolate chips, or even caramel chips for a different flavor profile.

→ Do I need to stir the topping into the batter?

No, avoid stirring the topping into the batter. Pour it over the batter and let it create its own sauce while it cooks.

→ How can I prevent the cake from sticking to the slow cooker?

To prevent sticking, generously coat the slow cooker with cooking spray before adding your batter.

→ How can I tell when the cake is fully cooked?

The cake is done when a toothpick inserted into the center comes out clean. Cooking time may vary slightly based on your slow cooker.

→ Can I halve the recipe for a smaller slow cooker?

Yes, the recipe can be halved for a 3-quart slow cooker. Adjust the cooking time accordingly and keep an eye on it.

→ How should I store leftovers?

Store the leftover cake in an airtight container in the refrigerator for up to 3 to 4 days. Reheat individual portions for a warm treat.

→ What can I serve with this dessert?

This cake pairs wonderfully with vanilla ice cream, whipped cream, or a drizzle of chocolate syrup for added indulgence.

Slow Cooker Chocolate PB Cake

Rich chocolate and peanut butter dessert made effortlessly in a slow cooker for ultimate indulgence.

Prep Time
10 Minutes
Cook Time
90 Minutes
Total Time
100 Minutes
By: Rose

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ For the Cake

01 2 cups all-purpose flour
02 1 cup granulated sugar
03 4 tablespoons cocoa powder
04 4 teaspoons baking powder
05 1 teaspoon salt
06 1 cup milk
07 4 tablespoons vegetable oil
08 2 teaspoons vanilla extract
09 1 10 oz bag peanut butter chips

→ For the Topping

10 1½ cups packed brown sugar
11 8 tablespoons cocoa powder
12 3 cups hot water
13 1 10 oz bag peanut butter chips

Instructions

Step 01

Coat slow cooker generously with cooking spray.

Step 02

Whisk together flour, granulated sugar, cocoa powder, baking powder, and salt.

Step 03

Stir in milk, vegetable oil, and vanilla extract until smooth.

Step 04

Fold in one bag of peanut butter chips.

Step 05

Spread the batter evenly in the prepared slow cooker.

Step 06

Mix brown sugar and cocoa powder together. Add hot water and stir until the sugar dissolves.

Step 07

Pour the mixture over the batter in the slow cooker without stirring. Top with the remaining peanut butter chips.

Step 08

Cover and cook on HIGH for 1½ to 2 hours, or until a toothpick inserted in the center comes out clean.

Step 09

Turn off the slow cooker and remove the lid. Let the cake stand for 30 to 40 minutes.

Step 10

Spoon out portions and serve with the sauce from the bottom of the slow cooker.

Notes

  1. Recipe can be halved for a 3-quart slow cooker.
  2. Adjust timing during the first attempt, as slow cookers may vary.
  3. Pairs wonderfully with ice cream.
  4. Cake keeps for 3 to 4 days, refrigerated.

Tools You'll Need

  • Slow cooker
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Cooking spray

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains peanuts.
  • Contains gluten.
  • Contains dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 14 g
  • Total Carbohydrate: 52 g
  • Protein: 5 g