If you are craving a dessert that feels like a warm hug, look no further than the Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe. This luscious creation brings together the richness of double chocolate with the irresistible creaminess of peanut butter, all cooked perfectly in a slow cooker to create a pudding cake with a gooey center and a tender, cakey top. It’s the kind of dessert that makes everyone ask for seconds and warms your heart from the very first bite.
Ingredients You’ll Need
Gathering these simple, pantry-friendly ingredients is all you need to craft this indulgent dessert. Each element plays a crucial role, from the flour’s structure to the peanut butter’s creamy richness and the cocoa’s deep chocolate flavor, ensuring every spoonful is a harmonious delight.
- 1 cup all-purpose flour: Provides the perfect base and texture for the cake layer.
- 1 cup granulated sugar: Adds essential sweetness that balances the chocolate and peanut butter.
- 1/2 cup unsweetened cocoa powder: Delivers rich chocolate flavor and a beautiful dark color.
- 2 teaspoons baking powder: Gives the cake a light and fluffy texture.
- 1/4 teaspoon salt: Enhances the chocolate’s depth and balances the sweetness.
- 1/2 cup milk: Adds moisture and creates a tender crumb.
- 1/4 cup unsalted butter, melted: Brings richness and keeps the cake moist.
- 1 teaspoon vanilla extract: Adds warmth and complexity to the chocolate and peanut butter flavors.
- 1/2 cup creamy peanut butter: Provides a luscious swirl of nutty goodness throughout the cake.
- 1 cup semi-sweet chocolate chips: Boosts the double chocolate experience with melty pockets of decadence.
- 1/2 cup hot water: Creates the magical pudding layer underneath the cake.
- 1/4 cup powdered sugar (optional): For a delicate 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 inside of your slow cooker insert with non-stick spray or butter. This simple step ensures your beautifully baked pudding cake will come out effortlessly without sticking, preserving its delicate texture.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. This combination forms the dry mix that will give your cake the perfect balance of sweetness and richness.
Step 3: Add the Wet Ingredients
Pour in the milk, melted butter, and vanilla extract. Stir everything until just combined — careful not to overmix, as we want the cake tender and light. This mixture is the heart of your pudding cake batter.
Step 4: Swirl in Peanut Butter
Drop spoonfuls of creamy peanut butter onto the batter and gently swirl it in with a knife or skewer. These pockets of peanut butter create an irresistible visual and flavor contrast that takes this cake to a whole new level.
Step 5: Incorporate Chocolate Chips
Fold in the semi-sweet chocolate chips evenly into the batter for those little melted bursts of chocolate that will surprise and delight with every bite.
Step 6: Pour Batter into Slow Cooker
Transfer the batter into the prepared slow cooker, spreading it out evenly to ensure even cooking and consistent texture across the cake.
Step 7: Add Hot Water
Carefully pour the hot water over the back of a spoon onto the batter’s surface without stirring. This step is key because the hot water forms the pudding layer beneath the cake as it cooks, creating that signature gooey texture that makes this recipe so special.
Step 8: Cook Low and Slow
Cover your slow cooker and cook the cake on low for 2 to 3 hours. You’ll know it’s ready when the top is set but the center remains wonderfully gooey. Patience here rewards you with pure chocolate and peanut butter perfection.
Step 9: Let It Rest and Garnish
After turning off your slow cooker, let the cake rest for 10 minutes before serving. This brief cooling time helps the pudding layer settle and thickens slightly. Sprinkle with powdered sugar if desired for an elegant finishing touch.
How to Serve Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe
Garnishes
This dessert is elegant enough on its own, but why not dress it up? A light dusting of powdered sugar adds a snowy charm, and a dollop of whipped cream makes the richness feel even more decadent. For a final flourish, scatter a few extra chocolate chips or chopped peanuts on top to celebrate the peanut butter flavor.
Side Dishes
Serve alongside a scoop of vanilla ice cream or a spoonful of fresh berries. The cool creaminess and bright fruitiness beautifully contrast the warm, rich cake, enhancing every bite and making your dessert experience delightfully well-rounded.
Creative Ways to Present
For an impressive presentation, try serving this pudding cake in individual ramekins straight from the slow cooker. Layer with alternating peanut butter and chocolate chips on top before the final cooking step for a swirled effect. Or plate it alongside a drizzle of caramel sauce for a perfectly indulgent treat that looks like it came straight from a gourmet bakery.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be rare!), simply cover your pudding cake tightly and store it in the refrigerator. It will keep well for up to 3 days and maintain its moist, chocolatey goodness.
Freezing
This dessert can be frozen, though the texture may slightly change due to the pudding layer. Wrap it securely in plastic wrap and then foil, or use an airtight container. When properly stored, it will last for up to 1 month in the freezer.
Reheating
To enjoy your Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe warm again, reheat portions gently in the microwave for about 30 seconds or until warmed through. This brings back that gooey, melty texture that makes it so crave-worthy.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add an extra layer of texture and nutty crunch, giving your pudding cake a fun twist. Just be mindful that it might slightly alter the smoothness of the swirl.
What size slow cooker is best for this recipe?
A 4-6 quart slow cooker is ideal to ensure the batter cooks evenly with enough room for the pudding layer to form underneath without spilling over.
Can I substitute almond butter or another nut butter?
Yes! Swapping peanut butter for almond butter or your favorite nut butter creates a different but equally delicious flavor profile. Just use the same amount for consistency in texture and richness.
Is it possible to make this recipe in the oven?
While this recipe is designed for the slow cooker’s gentle, even heat that creates the pudding layer, you can try baking it in a water bath at 350°F for about 45-50 minutes. The texture will be slightly different, but it will still be delightful.
How can I tell the pudding cake is done?
The top should be set and not wet to the touch, but the center will remain a bit gooey—this is the signature pudding texture you’re aiming for. Avoid cooking too long to prevent drying out the cake layer.
Final Thoughts
There is something truly magical about the way this Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe blends simple ingredients into a warm, cozy dessert that feels homemade and indulgent all at once. Whether you’re treating yourself or sharing with loved ones, it’s a no-fail way to create smiles around the table. I promise once you give it a try, it’ll become one of your favorite slow cooker desserts to come home to.
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Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
Description
A rich and decadent Slow Cooker Double Chocolate Peanut Butter Pudding Cake that combines the intense flavors of cocoa, creamy peanut butter, and melty chocolate chips. Easy to prepare and slow-cooked to perfection, this dessert features a gooey chocolate center topped with a moist cake layer, making it a comforting treat perfect for cold days or any chocolate craving.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup hot water
Add-ins and Garnish
- 1 cup semi-sweet chocolate chips
- 1/4 cup powdered sugar (for garnish, optional)
Instructions
- Prepare the Slow Cooker: Grease the insert of a 4-6 quart slow cooker with non-stick spray or butter to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until well combined.
- Add Wet Ingredients: Add the milk, melted unsalted butter, and vanilla extract to the dry ingredients, mixing until the batter is fully incorporated and smooth.
- Add Peanut Butter Swirls: Drop spoonfuls of creamy peanut butter into the batter and use a spoon or knife to lightly swirl it through the mixture for pockets of peanut butter flavor.
- Incorporate Chocolate Chips: Stir in the semi-sweet chocolate chips evenly, ensuring they are distributed throughout the batter.
- Transfer Batter to Slow Cooker: Pour the batter evenly into the greased slow cooker insert, spreading it out smoothly.
- Add Hot Water Layer: Carefully pour the hot water over the batter without stirring. This creates the pudding layer beneath the cake as it cooks.
- Cook: Cover the slow cooker and cook on low for 2 to 3 hours, or until the top is set and the center remains gooey.
- Cool and Garnish: Let the cake cool in the slow cooker for 10 minutes before serving. Optionally dust the top with powdered sugar for a decorative touch.
Notes
- Do not stir after pouring the hot water; this separation creates the pudding layer beneath the cake.
- Cooking times may vary depending on your slow cooker model; check for doneness starting at 2 hours.
- Use a slow cooker insert size between 4 to 6 quarts for best results.
- Allowing the cake to cool slightly helps it set and makes serving easier.
- For added texture, consider topping with chopped peanuts or whipped cream when serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours 0 minutes
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
