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.

Two slices of ooey gooey butter cake stacked on a white surface.
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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.

A slice of peanut butter ooey gooey butter cake.

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.

A slice of peanut butter ooey gooey butter cake.

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

  • Throw Together in Minutes – Starts with a shortcut box of cake mix!
  • Delicious Flavor – So moist, dense, rich and decadent.
  • Crowd Pleasing Combination – The perfect mix of sweet and salty.
A slice of peanut butter ooey gooey butter cake.

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.
A peanut butter ooey gooey butter cake in a white pan.
stand mixer

Tools to Use

How to Make

  1. Prep – Preheat oven and grease baking dish.
  2. Make Base Layer – Combine and spread. Note, this is a thick layer. Press into baking dish with a spatula. A peanut butter ooey gooey butter cake base in a white pan.
  3. Topping – Combine and spread on top of base layer.
  4. Bake – Bake and garnish with powdered sugar. Enjoy warm or allow to set.
A peanut butter ooey gooey butter cake in a white pan.

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.
A slice of peanut butter ooey gooey butter cake.

Shortcuts

Two slices of ooey gooey butter cake stacked on a white surface.

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)
Two slices of ooey gooey butter cake stacked on a white surface.

Variations

Two slices of ooey gooey butter cake stacked on a white surface.
4.92 from 12 votes

Peanut Butter Ooey Gooey Butter Cake

This Peanut Butter Ooey Gooey Butter Cake Recipe is melt-in-your-mouth perfection. Rich, gooey, chocolate-y, it's a St. Louis classic everyone will love!
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 20 squares
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Ingredients  

Base

  • 1 pkg butter recipe chocolate cake mix
  • ½ cup butter softened
  • 2 eggs size large

Filling

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.

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.
Calories: 349kcal | Carbohydrates: 41g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 327mg | Potassium: 183mg | Fiber: 1g | Sugar: 32g | Vitamin A: 342IU | Calcium: 55mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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Originally published September 2019

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13 Comments

  1. Followed the recipe to a “t” the cake part clogged my mixer and I ended up with a real mess.

    1. Hi John! I’m sorry your mixer struggled with the base. It is very thick…but SO good and worth it.