Peanut Butter Ooey Gooey Butter Cake is rich, gooey, delightfully sweet and delicious. This St. Louis classic with a twist is made with a decadent chocolate cake layer and topped with a melt-in-your-mouth peanut butter cream cheese filling.
In case you’ve missed the memo, ooey gooey butter cake has long been a St. Louis favorite-since the 1930’s! It’s no wonder why! The gooey center leaves you craving another delicious piece.
It’s creamy, sweet, rich and oh-so-buttery. Many traditional gooey butter cakes are made with a cake mix, and our family enjoys them either way. This gooey peanut butter cake recipe is the perfect quick and easy dessert that your family will love!
Growing up in St. Louis, this is a dessert that every family knows and loves (I’ve included a photo of the old school recipe down below)!
It’s the quintessential dessert here, and while many local bakeries carry this St. Louis butter cake recipe, it’s often just as delicious when made in the comfort of your own kitchen.
I know this dessert isn’t as popular outside of Missouri… but believe me, it should be! It’s my mission to bring this amazing tradition to your tables, too.
Peanut Butter Gooey Butter Cake
This is such a delicious combination of flavors that make a fresh new spin on a dessert that is a St. Louis classic!
Why You’ll Love It
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Chocolate Cake Mix – A little shortcut, but well worth it. Purchase a butter recipe chocolate cake mix for the best ooey gooey butter cake recipe. My favorites are Betty Crocker and Duncan Hines.
- Butter – You can’t spell gooey butter cake without butter. Unsalted, sweet cream butter is best for all baking recipes. Soften to room temperature.
- Eggs – For the cake mixture and the peanut butter filling. Bring to room temperature for best results. If you’re in a pinch, simply place the eggs in their shell in a bowl of warm water to bring them to room temperature in about 10 minutes.
- Cream Cheese – Full-fat cream cheese will work wonders for this traditional St. Louis gooey butter cake recipe. Make sure to soften.
- Peanut Butter – A mixed, creamy peanut butter works best for the filling’s texture. My favorites are Natural Jif or Skippy.
- Powdered Sugar – The confectioner’s sugar dissolves easier into the gooey peanut butter center. A full box is the perfect amount of sweetness. Just make sure to have an extra 1-2 Tablespoons on hand to sprinkle on top for a beautiful finishing touch.
Tools to Use
- Mixer (You can also mix by hand)
- Liquid Measuring Cups
- Measuring Cups + Measuring Spoons
- Baking Spray (my very favorite!)
- 9×13 Baking Pan
How to Make
- Prep – Preheat oven and grease baking dish.
- Make Base Layer – Combine and spread. Note, this is a thick layer. Press into baking dish with a spatula.
- Topping – Combine and spread on top of base layer.
- Bake – Bake and garnish with powdered sugar. Enjoy warm or allow to set.
Tips
- Grease your pan so that the cake doesn’t stick.
- It’s done when a crust has formed on the top, yet the cake is slightly gooey and jiggles a bit when you shake the dish.
- Make it ahead or bake and enjoy when it’s warm.
- Make sure to have an extra 1-2 Tablespoons powdered sugar to sprinkle on top for the finishing touch.
Shortcuts
How to Store
- At Room Temperature – Cover with plastic wrap and store at room temperature for 1-2 days.
- Refrigerate – Store, covered, in the refrigerator for up to 5 days.
- Freeze – Double wrap cake in plastic wrap and store up to 1 month. Alternatively, slice and place in plastic freezer storage bag. Seal tight, label, date and store in your freezer for up to 1 month. Simply defrost from frozen and bring to room temperature when ready to serve.
Dietary Considerations
- Vegetarian
- Nut Free (so long as you purchase an approved box of cake mix)
Variations
Peanut Butter Ooey Gooey Butter Cake
Ingredients
Base
- 1 pkg butter recipe chocolate cake mix
- ½ cup butter softened
- 2 eggs size large
Filling
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1 pound powdered sugar
- 2 eggs size large
Instructions
For cake base
- Preheat oven to 350°F and butter 9×13 baking pan.
- Mix cake mix, butter and eggs. Blend on low until thick and smooth.
- Spread cake mixture in baking pan, creating a slight wall.
For filling
- Mix cream cheese, peanut butter, powdered sugar and eggs on low. Pour over cake mixture.
- Bake 35-40 minutes, leaving it slightly gooey. Garnish with a few sprinkles of powdered sugar.
Julie’s Tips
- Grease your pan so that the cake doesn’t stick.
- It’s done when a crust has formed on the top, yet the cake is slightly gooey and jiggles a bit when you shake the dish.
- Make it ahead or bake and enjoy when it’s warm.
- Make sure to have an extra 1-2 tablespoons powdered sugar to sprinkle on top for the finishing touch.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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Originally published September 2019
this was awful. 1st mixing cake mix, a stick of butter and 2 eggs as a batter was a disaster. it kept jamming my hand mixer. then spreading it in a pan was a disaster. I didn’t realize the pb mixture called for a POUND of confectioners sugar. I used half. I baked it and the pb topping didn’t look like the pic, and the chocolate crust was bone dry. I baked it for less time also. they don’t make “chocolate butter cake mix” anymore either. I gave this to the birds. not sure what went wrong
All of the changes you made to it?
I made this. It came out fine. They do make a chocolate butter cake mix.
Julie, My daughter is allergic to peanut butter. Can I just leave that out?
Hi Judy,
This recipe relies heavily on the peanut butter for consistency and flavor. I would skip this recipe with an allergy like that in mind. Maybe try my traditional gooey butter cake instead? https://julieblanner.com/gooey-butter-cake/
Enjoy!
Julie
Good recipes
Thank you, Eugene!
What size cake mix do you use?
Just a standard box mix. Enjoy!
Yum! That sounds delicious!