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 Ooey Gooey Butter Cake Ingredients
- Chocolate Cake Mix – A little shortcut, but well worth it. Purchase a butter recipe chocolate cake mix for the best ooegy 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.
How To Make Peanut Butter Chocolate Butter Cake
- Preheat oven to 350 degrees. Butter a 9×13 baking dish.
- Beat together the chocolate cake mix, butter and eggs until smooth.
- Spread the cake mixture in baking dish, making sure to create a slight wall and divet in the center.
- Beat together cream cheese, peanut butter, powdered sugar and eggs on low. Pour over cake mixture and smooth out the top.
- Bake 35-40 minutes, slightly underbaking so it is ooegy gooey butter cake. Sprinkle with powdered sugar.
How To Store St. Louis Gooey Butter Cake Recipe
Peanut butter chocolate ooey gooey butter cake can be kept on the kitchen counter, covered with plastic wrap, for 1-2 days.
Store, covered, in the refrigerator for up to 5 days.
Can You Freeze Ooey Gooey Butter Cake?
Yes! For longer storage or if looking to bake ahead, tightly double wrap the entire cake in plastic wrap and store in the freezer for 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.
Ooey Gooey Butter Cake Recipe Variations
Although a peanut butter chocolate gooey butter cake recipe is simply perfection, there are a number of variations to make this cake worthwhile. If you want to mix up (literally) your butter cake recipes, try Gooey Butter Cake Without A Cake Mix, Gooey Butter Cake with Brown Butter, The Best Gooey Butter Cake Recipe or Pumpkin Gooey Butter Cake.
More Gooey Butter Recipes You’ll Love:
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- Preheat oven to 350 degrees and butter 9x13 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.
- 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 powdered sugar.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Originally published September 2019