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Slow Cooker Chocolate Peanut Butter Cake Recipe


Slow Cooker Chocolate Peanut Butter Cake is a moist, rich chocolate cake blended with creamy peanut butter, finished with a peanut butter glaze and a generous topping of chopped peanut butter cups — a perfect slow cooker dessert for gatherings or warm-weather cooking.

Chocolate Peanut BUtter Cake in a black slow cooker.

This easy slow cooker cake keeps the kitchen cool while delivering big flavor. Using a boxed chocolate cake mix boosted with peanut butter, it bakes in the crock pot until tender and cakey. The top gets a silky peanut butter glaze and is finished with chopped miniature peanut butter cups for texture and extra peanut-buttery goodness.

Because the cake cooks in the slow cooker, it’s ideal for picnics, potlucks, or any time you want dessert without heating the oven. It’s simple enough for summer entertaining but comforting enough to enjoy year-round.

Chocolate and peanut butter are a classic pairing — this recipe leans into that combination with easy prep and crowd-pleasing results.

Slow Cooker Chocolate Peanut Butter Cake topped with chopped peanut butter cups.

How To Make Slow Cooker Chocolate Cake with Peanut Butter

Summary of the method; full recipe and measurements follow below.

  1. Prepare a 6-quart slow cooker insert by spraying it lightly with cooking spray.
  2. Mix the batter. Beat together a box of chocolate cake mix with water, eggs, 1/2 cup creamy peanut butter, and softened butter until smooth.
    Mixing cake batter.
  3. Transfer the batter to the slow cooker and spread it evenly with a spatula.
    Batter being spread in slow cooker.
  4. Cover and cook on HIGH for about 1 hour 45 minutes to 2 hours, checking early if your slow cooker tends to run hot. When a toothpick inserted near the center comes out with a few moist crumbs, it’s done.
  5. Let the cake cool in the insert on a wire rack for 15 minutes before adding the glaze.
  6. Prepare the glaze by whisking together peanut butter, milk, and powdered sugar until smooth, then spread it over the warm cake.
    Peanut butter glaze being added to cake.
  7. Finish with a drizzle of fudge sauce and a generous sprinkling of chopped miniature peanut butter cups.
Slice of cake on a plate.

Recipe

Slow Cooker Chocolate Peanut Butter Cake

A chocolate cake made from a boxed mix, enhanced with peanut butter and topped with a creamy peanut butter glaze and chopped peanut butter cups. Serves about 12.

Equipment

  • 6-quart slow cooker
  • Hand-held electric mixer (or stand mixer)
  • Rubber spatula and mixing bowls

Ingredients

  • 1 box chocolate cake mix
  • 1 cup water
  • 3 eggs
  • 1/2 cup creamy peanut butter
  • 1/3 cup butter, softened

Peanut Butter Glaze

  • 1/4 cup creamy peanut butter
  • 1/4 cup milk
  • 1 cup powdered sugar

Toppings

  • 1/4 cup fudge sauce
  • Approximately 26 miniature peanut butter cups, unwrapped and cut in half (use more if you like)

Instructions

  1. Spray the slow cooker insert with cooking spray.
  2. Using an electric mixer, beat together cake mix, water, eggs, 1/2 cup peanut butter, and softened butter on low for 30 seconds, then on medium for 2 minutes until smooth.
  3. Pour the batter into the prepared slow cooker and spread evenly. Cover and cook on HIGH for 1 hour 45 minutes to 2 hours. If your crock pot runs hot, check at 1 hour 30 minutes.
  4. When the cake is done, remove the insert and set it on a wire rack to cool for 15 minutes.
  5. Make the glaze: whisk peanut butter, milk, and powdered sugar in a medium bowl until smooth. Spread the glaze over the warm cake.
  6. Drizzle with fudge sauce and scatter the chopped miniature peanut butter cups over the top. Serve warm or at room temperature.

Recipe Tips

  • Use as many peanut butter cups as you prefer — more makes it even more decadent.
  • Slow cookers vary in temperature. Treat the stated cook time as an estimate and check early if needed.
  • If you prefer a firmer glaze, chill it briefly before spreading; for a looser topping, warm the glaze slightly.

Storage

Store the cake covered at room temperature for up to 4 days in an airtight container. Leftovers can be kept at room temperature in an airtight container.

Chocolate Peanut Butter Cake topped with peanut butter frosting and chopped peanut butter cups.

Nutrition (approximate per serving)

Calories: 461 kcal | Carbohydrates: 54 g | Protein: 9 g | Fat: 26 g | Saturated Fat: 8 g | Cholesterol: 56 mg | Sodium: 516 mg | Fiber: 2 g | Sugar: 36 g

(Nutrition information is automatically calculated and should be used as an approximation.)

Originally published May 18, 2016. Adapted from a classic slow cooker peanut butter cup cake recipe.

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