If you have a serious sweet tooth and love the blend of chocolate and peanut butter, you are going to absolutely adore this Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe. It’s a luscious, gooey, and incredibly comforting dessert that cooks slowly to perfection. This recipe brings together rich cocoa, melting pockets of peanut butter, and semi-sweet chocolate chips, all bubbling away in your slow cooker to create a dessert that feels like a warm hug after a long day. It’s incredibly easy to make, yet bursting with decadent flavors that will impress anyone lucky enough to dig in.
Ingredients You’ll Need
To create this irresistible Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe, you only need a handful of pantry staples that work harmoniously together. Each ingredient plays an essential role, whether it’s building the cake’s soft texture, adding that signature chocolate punch, or layering in creamy peanut butter richness.
- 1 cup all-purpose flour: Provides structure and a tender crumb to the cake base.
- 1 cup granulated sugar: Sweetens the cake and balances the cocoa’s natural bitterness.
- 1/2 cup unsweetened cocoa powder: Gives the deep, chocolatey foundation.
- 2 teaspoons baking powder: Leavens the cake, helping it rise lightly in the slow cooker.
- 1/4 teaspoon salt: Enhances all the flavors and keeps sweetness in check.
- 1/2 cup milk: Hydrates the dry ingredients and ensures moistness.
- 1/4 cup unsalted butter, melted: Adds richness and helps bind everything smoothly.
- 1 teaspoon vanilla extract: Brings warmth and depth to the cake’s flavor.
- 1/2 cup creamy peanut butter: Creates those delicious swirls of nutty creaminess throughout.
- 1 cup semi-sweet chocolate chips: Melts into pockets of molten chocolate bliss.
- 1/2 cup hot water: Pours over the batter to form the pudding layer as it cooks.
- 1/4 cup powdered sugar (optional): A pretty dusting that adds a touch of elegance when serving.
How to Make Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe
Step 1: Prepare Your Slow Cooker
Start by greasing the insert of your 4-6 quart slow cooker well with non-stick spray or butter. This little step is a game changer because it helps your cake slide out easily and keeps those edges from sticking or burning as the cake slowly cooks to perfection.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Taking the time to blend these dry ingredients ensures your pudding cake will have an even distribution of flavor and a light, airy texture once baked.
Step 3: Combine the Wet Ingredients
Add the milk, melted butter, and vanilla extract to the dry ingredients and mix until everything is fully combined. Your batter should be smooth and rich, ready for the next magical step: peanut butter swirls.
Step 4: Add Peanut Butter and Chocolate Chips
Drop spoonfuls of creamy peanut butter straight onto the batter and swirl lightly with a knife or spatula—don’t over-mix because you want those decadent pockets and ribbons throughout the cake. Then fold in the semi-sweet chocolate chips evenly for those delightful melty spots that’ll have you swooning.
Step 5: Pour Batter and Layer Hot Water
Pour the batter into your prepared slow cooker, spreading it out evenly. Then carefully pour the hot water over the top of the batter—resist the urge to stir because this creates a pudding layer beneath the cake as it cooks, giving you that irresistible double texture. Cover your slow cooker and set it on low.
Step 6: Slow Cook to Perfection
Let the cake cook on low for 2 to 3 hours until the top is just set and the center remains deliciously gooey. This slow, gentle cooking is what transforms simple ingredients into a rich, indulgent dessert filled with molten chocolate and peanut butter goodness. Once done, let it cool for about 10 minutes before the ultimate moment — serving.
How to Serve Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe
Garnishes
For a little extra flair, dust the top with powdered sugar just before serving. It adds a snowy touch that contrasts beautifully against the dark chocolate cake. If you want to go all out, a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of melted peanut butter can make each bite feel truly special.
Side Dishes
This pudding cake shines perfectly on its own, but pairing it with fresh berries or sliced bananas can add a refreshing brightness that balances the richness. A warm cup of coffee or a creamy latte is also a delightful companion to this dessert, especially on cozy evenings when you want a treat that feels like a warm hug.
Creative Ways to Present
Serve it straight from the slow cooker for a rustic, inviting presentation that’s perfect for family gatherings. Alternatively, scoop individual servings into pretty dessert bowls or mason jars for an effortlessly charming look. For parties, sprinkle chopped peanuts or chocolate shavings on top to impress your guests with an added crunch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The cake’s flavors actually deepen when chilled, making each bite even more satisfying the next day.
Freezing
This slow cooker pudding cake freezes beautifully. Separate into individual portions and wrap each tightly with plastic wrap before placing in a freezer-safe bag or container. Freeze for up to 2 months for a quick chocolate-peanut butter indulgence anytime you crave it.
Reheating
To reheat, thaw frozen portions overnight in the fridge, then warm gently in the microwave or oven. Heat until just warmed through to preserve that lovely gooey texture. Adding a scoop of ice cream while still warm makes it taste freshly made all over again.
FAQs
Can I use natural peanut butter instead of creamy?
Yes! Natural peanut butter can be used, but keep in mind that its thinner consistency may create more swirls and pockets rather than thick dollops. It also tends to be less sweet, which can alter the flavor balance slightly.
What size slow cooker is best for this recipe?
A 4-6 quart slow cooker is ideal as it gives the cake enough space to rise but still forms that perfect pudding layer beneath. Using a larger slow cooker may result in a thinner cake, while a smaller one might overflow.
Can I substitute dairy milk with a non-dairy alternative?
Absolutely! Almond, soy, oat, or any plant-based milk works perfectly here. Just choose an unsweetened variety for the best control over sweetness and flavor.
Why do we pour hot water over the batter?
Pouring hot water over the batter without stirring creates a unique pudding layer underneath the cake as it cooks. The hot water interacts with the cocoa and sugar at the bottom, forming a luscious, moist pudding that pairs beautifully with the cakey top.
How do I know when the slow cooker cake is done?
Look for a set, firm top that’s no longer jiggly when you gently shake the slow cooker. The center should be slightly gooey but not raw. Cooking times may vary slightly with different slow cooker models, so checking after 2 hours is a good start.
Final Thoughts
This Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe is one of those treasures where simplicity meets ultimate indulgence. I hope you give it a try and discover just how easy it is to create a dessert that feels decadent yet so homey. Once you taste that perfect marriage of melted chocolate and peanut butter swirls, slow-cooked to perfection, you’re going to want to keep this recipe forever in your dessert rotation. Happy cooking and even happier eating!
Print
Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Double Chocolate Peanut Butter Pudding Cake is a luscious dessert perfect for chocolate and peanut butter lovers. It features a rich and gooey chocolate pudding base studded with creamy peanut butter swirls and melted chocolate chips, all effortlessly cooked in a slow cooker for a hands-off, indulgent treat.
Ingredients
Cake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Mix-ins
- 1/2 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
Other
- 1/2 cup hot water
- 1/4 cup powdered sugar (optional, for garnish)
Instructions
- Prepare the slow cooker: Grease the insert of a 4-6 quart slow cooker with non-stick spray or butter to prevent the cake from sticking during cooking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt to evenly combine the dry components.
- Add wet ingredients: Pour in the milk, melted unsalted butter, and vanilla extract to the dry mixture and stir until the batter is smooth and fully incorporated.
- Add peanut butter swirls: Drop spoonfuls of creamy peanut butter over the batter and gently swirl it into the mixture without fully mixing for a marbled effect.
- Incorporate chocolate chips: Stir in the semi-sweet chocolate chips evenly throughout the batter to ensure chocolate pockets throughout the cake.
- Transfer batter to slow cooker: Pour the prepared batter into the greased slow cooker insert and spread it out evenly for uniform cooking.
- Add hot water layer: Carefully pour 1/2 cup hot water over the top of the batter without stirring—this will help form the pudding layer beneath the cake.
- Cook low and slow: Cover the slow cooker and cook on the low setting for 2 to 3 hours, or until the cake top is set but the center remains gooey and pudding-like.
- Cool and serve: Allow the dessert to cool in the slow cooker for 10 minutes before serving. Optionally, dust the top with powdered sugar for an elegant finish.
Notes
- Use a 4-6 quart slow cooker for even cooking and best results.
- Do not stir after pouring the hot water to allow the pudding layer to form properly.
- Cooking times may vary slightly based on your slow cooker model and heat settings.
- For a more intense peanut butter flavor, use natural peanut butter or swirl extra in before cooking.
- Serve warm with vanilla ice cream or whipped cream for an extra indulgent dessert.
- This dessert stores well in the refrigerator for up to 3 days; reheat gently before serving.
