If you’re craving a rich, ultra-chocolatey dessert with a dreamy peanut butter swirl that feels like a warm hug in a bowl, this Slow Cooker Double Chocolate Peanut Butter Pudding Cake is about to become your new obsession. Imagine tender chocolate cake hiding a gooey, fudgy pudding layer, with pockets of creamy peanut butter and melty chocolate chips in every bite. The best part? Your slow cooker does all the work while your kitchen fills with the most irresistible aroma. Whether it’s a special occasion or just a cozy weekend treat, this dessert always wows everyone at the table.
Ingredients You’ll Need
The beauty of this Slow Cooker Double Chocolate Peanut Butter Pudding Cake is how it turns simple, pantry-friendly ingredients into a decadent, layered masterpiece. Each element brings its own magic, from richness to texture and that signature swirl of nutty, chocolate flavor.
- All-purpose flour: Delivers structure and softness to the cake base so it can hold all that gooey goodness underneath.
- Granulated sugar: Sweetens the cake and helps form a delicate crumb.
- Unsweetened cocoa powder: Used in two layers, this is the key to deep chocolate flavor and that classic dark color.
- Baking powder: Gives the cake lift so it turns light and fluffy around the molten pudding center.
- Salt: Brightens and balances all the sweetness, letting the chocolate and peanut butter shine.
- Milk: Binds everything together and adds a touch of richness to the batter.
- Unsalted butter, melted: Infuses the cake with moisture and buttery deliciousness.
- Vanilla extract: Complements the chocolate and peanut butter with a warm, comforting note.
- Creamy peanut butter: Swirls in nutty, salty flavor and keeps the cake ultra-moist.
- Semisweet chocolate chips: Melty pools of chocolate in every bite, for double chocolate decadence!
- Packed brown sugar: Adds a caramel-like depth to the pudding layer and keeps everything soft.
- Unsweetened cocoa powder (for topping): Reinforces the chocolate flavor in that luscious molten layer.
- Hot water: This magic ingredient transforms the topping into a warm, gooey, pudding-like sauce as it cooks.
- Vanilla ice cream or whipped cream (optional): The perfect finishing touch for serving, adding a cool and creamy contrast to the warm cake.
How to Make Slow Cooker Double Chocolate Peanut Butter Pudding Cake
Step 1: Prepare Your Slow Cooker
Start by lightly greasing the inside of your 4- to 6-quart slow cooker with nonstick spray. This quick step makes sure every bite of pudding cake lifts out beautifully, without sticking—and you’ll thank yourself when it’s time to serve spoonfuls of molten chocolate goodness!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Whisking ensures everything blends evenly, setting the stage for a cake that’s tender and light while still oh-so-fudgy where it matters.
Step 3: Add the Wet Ingredients
Stir the milk, melted butter, and vanilla extract into the dry mix until just combined. No need to overmix—stop as soon as it comes together for a super soft crumb. You’ll see the batter transform into a luscious, chocolatey base.
Step 4: Fold in Peanut Butter and Chocolate Chips
Gently swirl in the creamy peanut butter and toss in those semisweet chocolate chips. Don’t worry about perfectly mixing the peanut butter—a few streaks add incredible flavor and texture in every bite of the finished Slow Cooker Double Chocolate Peanut Butter Pudding Cake.
Step 5: Assemble in the Slow Cooker
Spread the batter evenly in the bottom of your prepared slow cooker. It might look thick, but trust the process—the magic happens as it cooks and transforms with the pudding sauce beneath.
Step 6: Add the Topping
In a small bowl, stir together the brown sugar and remaining cocoa powder. Sprinkle this mixture evenly over the cake batter. This step builds a rich, fudgy pudding layer as the cake bakes, giving you that signature molten texture.
Step 7: Pour on the Hot Water
Here’s the “wow” moment: carefully pour the hot water directly over everything in the slow cooker. Don’t stir! This sets up the classic pudding cake effect, where a silky chocolate sauce forms under the cake as it cooks.
Step 8: Slow Cook to Perfection
Cover and cook on high for 2 to 2 1/2 hours. When the top of the cake is set but pudding sauce bubbles below, it’s ready. Turn off the slow cooker and let the cake stand uncovered for 15 minutes—this pause makes scooping easy and lets the pudding layer thicken up perfectly.
Step 9: Serve Warm and Enjoy!
Spoon generous servings of Slow Cooker Double Chocolate Peanut Butter Pudding Cake into bowls and top each one with a scoop of vanilla ice cream or whipped cream for that ultimate, melty finish. Pure bliss!
How to Serve Slow Cooker Double Chocolate Peanut Butter Pudding Cake
Garnishes
The crowning touch on this showstopper dessert is all in the garnish. A scoop of vanilla ice cream or a swirl of freshly whipped cream instantly makes each bowl feel like it came from a cozy dessert café. If you’re feeling fancy, shower on chocolate shavings, a drizzle of warm peanut butter, or a scattering of chopped salted peanuts for crunch.
Side Dishes
While the Slow Cooker Double Chocolate Peanut Butter Pudding Cake definitely shines solo, it pairs beautifully with simple accompaniments. Fresh berries provide a bright, tart contrast to the rich chocolate, while a mug of coffee or cold milk helps balance each decadent spoonful.
Creative Ways to Present
For a fun twist, try layering individual servings into clear glasses for gorgeous dessert parfaits, alternating pudding cake with whipped cream and berries. Or, serve in small mason jars for an easy, portable treat at potlucks or parties—everyone loves a dessert you can eat with a spoon!
Make Ahead and Storage
Storing Leftovers
Any leftover Slow Cooker Double Chocolate Peanut Butter Pudding Cake stores beautifully in an airtight container in the refrigerator for up to 4 days. The fudgy pudding layer stays soft, and the cake just gets more flavorful over time.
Freezing
If you want to freeze portions for later, let the pudding cake cool completely before transferring to freezer-safe containers. Freeze for up to 2 months. To enjoy, simply thaw overnight in the fridge and warm individual servings as needed.
Reheating
To reheat, spoon out your desired portion into a microwave-safe bowl, and heat gently in the microwave until warm. If you’re reheating a larger batch, cover it and warm in a low oven until heated through. Don’t forget an extra scoop of ice cream for true comfort food bliss!
FAQs
Can I make Slow Cooker Double Chocolate Peanut Butter Pudding Cake with chunky peanut butter?
Absolutely! Chunky peanut butter will add a wonderful, nutty texture and extra crunch throughout the cake. You can even sprinkle in chopped peanuts for even more crunch factor.
What if I don’t have a slow cooker?
This particular pudding cake is designed for a slow cooker’s gentle, moist heat, but you could try adapting it to a baking dish and bake in the oven at 350°F for around 30-35 minutes. Just watch for the signature pudding layer bubbling up beneath the cake.
Can I halve the recipe for a smaller slow cooker?
Yes, this recipe works well if halved—just use a smaller slow cooker and check for doneness after about 1 1/2 hours, as it will likely cook a bit faster.
Is there a way to make this dairy-free?
You can substitute the milk for a plant-based alternative (like almond or oat milk) and use a dairy-free butter and chocolate chips. The cake will still be deliciously moist and chocolatey.
Why does the hot water go on top instead of being mixed in?
This technique creates the classic pudding cake effect! The hot water helps form a rich, gooey pudding layer beneath the cake as it cooks. Don’t stir it in—trust the process, and you’ll be rewarded with the perfect molten result.
Final Thoughts
If you’re looking to impress friends and family—or just want to treat yourself to something truly special—this Slow Cooker Double Chocolate Peanut Butter Pudding Cake delivers on every front: simple prep, irresistible flavor, and that unforgettable spoonful of warm cake and gooey chocolate. I hope you’ll give it a try soon and savor every bite of this pure comfort dessert!
Print
Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of this Slow Cooker Double Chocolate Peanut Butter Pudding Cake. A rich, chocolate cake with a gooey peanut butter center, all made effortlessly in your crockpot. Serve warm with a scoop of vanilla ice cream for the ultimate treat!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup semisweet chocolate chips
Topping:
- 1 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder (for topping)
- 1 3/4 cups hot water
Serving:
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- Prepare the Batter: Lightly grease the slow cooker. Combine dry ingredients, then add wet ingredients and mix. Fold in peanut butter and chocolate chips. Spread batter in the slow cooker.
- Add Topping & Water: Mix brown sugar and cocoa for topping. Sprinkle over batter. Pour hot water over without stirring.
- Cook: Cover and cook on high for 2-2.5 hours until set with a pudding-like sauce.
- Serve: Let stand for 15 minutes. Spoon into bowls and top with ice cream or whipped cream.
Notes
- You can use chunky peanut butter for added texture.
- Try adding chopped peanuts for a bit of crunch.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg
