Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe
Rich, gooey, and loaded with melty chocolate and creamy peanut butter, this Slow Cooker Double Chocolate Peanut Butter Pudding Cake is the ultimate treat for anyone who adores decadent desserts with minimal effort. With a fudgy cake rising above a thick, irresistible chocolate-peanut butter sauce, every bite is pure magic—and you get all of that with just a handful of pantry staples, a slow cooker, and a little patience. This recipe brings a nostalgic, comforting flavor to your table, making it a showstopper for parties or a quiet night in. Oh, and did I mention how your kitchen will smell like a dream while it cooks?
Ingredients You’ll Need
There’s nothing fussy about these ingredients—each one is easy to find, and every single one plays a unique role in making this cake gloriously rich, moist, and brimming with chocolate-peanut butter flavor. Think of this as a celebration of classic flavors that always work together beautifully.
- All-purpose flour: The backbone of the cake, it gives structure while letting the other flavors shine.
- Granulated sugar: Adds perfect sweetness and helps create the signature pudding-like texture beneath the cake.
- Unsweetened cocoa powder: For deep, intense chocolate flavor—don’t skip it or you’ll miss half the magic!
- Baking powder: Lifts the cake batter just right so it stays light on top of the gooey sauce.
- Salt: Just a little, but essential to balance all those sweet flavors and intensify both the chocolate and peanut butter.
- Creamy peanut butter: The star of the show—it melts into the cake and sauce for that blissful peanutty swirl.
- Milk: Moistens the cake batter, keeping it tender and just the right consistency.
- Hot water: Helps the peanut butter, butter, and vanilla blend smoothly and evenly throughout the batter.
- Unsalted butter: For richness and an extra touch of decadence; melting it ensures it mixes perfectly.
- Semisweet chocolate chips: Pockets of gooey chocolate throughout—irresistible every single time.
- Vanilla extract: Just a splash, but it really rounds out all the other flavors.
How to Make Slow Cooker Double Chocolate Peanut Butter Pudding Cake
Step 1: Prepare the Slow Cooker
Start by generously coating your 6-quart slow cooker with cooking spray. This simple move keeps your pudding cake from sticking and makes serving (and cleanup!) a breeze. Trust me, you’ll thank yourself when it’s time to scoop out those gooey servings.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. This ensures that every bite of your Slow Cooker Double Chocolate Peanut Butter Pudding Cake has the ideal blend of flavor and rises beautifully.
Step 3: Mix the Wet Ingredients
In a separate bowl, combine your creamy peanut butter, milk, hot water, melted butter, and vanilla extract. Mixing these together helps distribute the nutty, buttery richness throughout the pudding cake, so you’re not left hunting for the best bits—they’re everywhere!
Step 4: Bring It All Together
Stir the dry ingredients into the wet mixture until a thick, smooth batter forms. Gently fold in the semisweet chocolate chips. The chips will melt and create lovely pockets of chocolate throughout the cake during cooking. Spread this batter evenly in your prepared slow cooker—don’t worry if it looks thick, that’s just right.
Step 5: Add the Chocolate Sauce
For the signature pudding layer, whisk together additional boiling water, sugar, and cocoa powder in a medium bowl. Pour this mixture gently over the batter in the slow cooker. It might feel odd to pour liquid over cake batter, but this is the secret to creating a rich, molten sauce under the cake.
Step 6: Prevent Condensation
Place a cotton or paper towel over the top of the slow cooker, covering it before you put on the lid. This clever trick keeps condensation from dripping back onto the cake, so the top stays perfectly set while the rest stays beautifully moist and saucy below.
Step 7: Slow Cook to Perfection
Cook on high for 1½ to 2 hours (or set to low for about 3 hours), until the cake is set on top and pulling away from the sides. Your kitchen will smell absolutely divine! Let the cake rest, lid off, for about 15 minutes before serving—the sauce beneath thickens as it cools, which makes scooping even more satisfying.
How to Serve Slow Cooker Double Chocolate Peanut Butter Pudding Cake
Garnishes
The joy of this pudding cake is how well it pairs with almost anything creamy and cool. For a classic touch, dollop a big scoop of vanilla ice cream or a swirl of fluffy whipped cream right on top while the cake is still warm—the contrast of temperatures is pure dessert perfection. A handful of chopped roasted peanuts or chocolate shavings sprinkled over the top takes it to the next level.
Side Dishes
This cake is truly a scene-stealer, so keep your sides simple! Serve with a tall glass of cold milk, or maybe a cup of rich coffee or hot chocolate for adults. If you want a little freshness on the side, try a bowl of lightly sweetened berries—raspberries and strawberries are my top picks, since they play so well with chocolate and peanut butter flavors.
Creative Ways to Present
For a fun twist, scoop the pudding cake into small mason jars or ramekins for individualized desserts—perfect for parties or potlucks. You can even layer bits of cake and sauce with ice cream for a dreamy parfait. If you’re serving a crowd, set up a “build your own” sundae bar alongside the pudding cake, with bowls of toppings like mini marshmallows, caramel sauce, or crushed pretzels for a bit of salty crunch!
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Double Chocolate Peanut Butter Pudding Cake will keep beautifully in an airtight container in your fridge for up to 3 days. The flavors actually intensify overnight, and the pudding layer stays luscious—just make sure to let the cake cool completely before storing.
Freezing
You can freeze this pudding cake for up to a month! For best results, portion individual servings into airtight containers so you can thaw and heat just what you need. The pudding sauce may thicken slightly after freezing, but a splash of milk stirred in when reheating does wonders.
Reheating
To reheat, simply microwave individual portions in 20-30 second bursts until hot—but don’t overdo it, as you’ll risk drying out the cake. Alternatively, pop larger batches in a covered, oven-safe dish and warm in the oven at 325F for about 10-15 minutes. If you saved extra sauce, drizzle that on top just before serving for added gooeyness.
FAQs
Can I use natural or chunky peanut butter?
Creamy peanut butter is best for this recipe, so the batter stays smooth and the sauce is silky. Natural or chunky peanut butters can work, but be aware that they may separate or create a grainer texture. If you love extra peanut crunch, a sprinkle on top before serving is perfect!
What size slow cooker should I use?
A 6-quart slow cooker is ideal for the quantities listed in the Slow Cooker Double Chocolate Peanut Butter Pudding Cake recipe. A smaller cooker risks overflow, and a larger one may dry out the cake too quickly, so try to keep close to the suggested size for perfect results.
Can I make this gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. The rest of the ingredients are naturally gluten-free, so you’ll enjoy all the same gooey, chocolatey deliciousness.
What if I want even more chocolate?
If you’re looking to crank up the chocolate factor, toss in a handful of extra chocolate chips or try mixing in a chopped dark chocolate bar. A drizzle of warm chocolate sauce over each serving is never a bad idea, especially for die-hard chocolate fans.
Can I assemble the cake ingredients ahead of time?
You can prep the dry and wet ingredients separately ahead of time, and stir them together just before cooking. While it’s best not to let the batter sit for hours before slow cooking (to keep it fluffy), prepping ahead will absolutely make life easier on a busy day or when hosting guests.
Final Thoughts
If you’re ready for a dessert that brings pure comfort and big smiles, you must try this Slow Cooker Double Chocolate Peanut Butter Pudding Cake. It’s warm, melty, crowd-pleasing, and so simple—you might just find yourself making it again and again. So gather your ingredients, set your slow cooker, and get ready to savor every glorious spoonful!
Print
Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe
- Total Time: 1 hour 45 minutes to 2 hours 15 minutes (high) or ~3 hours 15 minutes (low)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent delight of this Slow Cooker Double Chocolate Peanut Butter Pudding Cake. A luscious blend of chocolate and peanut butter flavors in a moist, gooey cake that’s effortlessly made in a slow cooker. Perfect for a cozy dessert indulgence!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup creamy peanut butter
- 1/2 cup milk
- 1/2 cup hot water
- 1/4 cup unsalted butter
- 1/2 cup semisweet chocolate chips
- 1 tsp vanilla extract
Instructions
- Prepare Slow Cooker: Coat a 6-quart slow cooker generously with cooking spray.
- Mix Dry Ingredients: In a bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix peanut butter, milk, hot water, melted butter, and vanilla. Stir in dry ingredients until a thick batter forms, then fold in chocolate chips.
- Layer Batter: Spread the batter evenly in the slow cooker.
- Make Chocolate Sauce: Whisk together boiling water, sugar, and cocoa powder for the sauce. Pour over the batter.
- Cook: Place a towel under the lid and cook on high for 1.5 to 2 hours or low for 3 hours until the cake pulls from the sides.
- Serve: Allow to rest for 15 minutes before scooping into bowls. Spoon the cake over the sauce formed beneath.
Notes
- Use a towel under the lid to prevent condensation dripping.
- Serve warm with vanilla ice cream or whipped cream.
- Adjust peanut butter or chocolate to taste.
- Leftovers can be stored in an airtight container for several days; reheat gently.
- Prep Time: 15 minutes
- Cook Time: 1.5 to 2 hours on high or 3 hours on low
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: about 1 bowl
- Calories: 516 kcal
- Sugar: 50 g
- Sodium: 268 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: approximately 16 g
- Trans Fat: negligible
- Carbohydrates: 74 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 2 mg
