I’ll be honest—my relationship with peanut butter cups is bordering on obsessive. There’s just something about that salty-sweet combo, you know? So, when I first stumbled into making a Crock-Pot Peanut Butter Cup Cake, it wasn’t planned. It was one of those nights when the rain was thumping against the windows, my kids were restlessly circling the kitchen, and I needed dessert that felt like a warm hug but didn’t require babysitting the oven. Enter: the slow cooker and a wild idea to throw together everything I love about peanut butter and chocolate into one gooey, melty, totally irresistible cake.
The first time I made this, I was skeptical. Slow cooker desserts always sound a little too good to be true—set it and forget it, right? But this Crock-Pot Peanut Butter Cup Cake actually delivers. The whole house smells like a chocolate factory when it’s cooking, and the texture is somewhere between a fudgy brownie and a soft cake, with pockets of melted peanut butter cup magic. I’ve tested this recipe more times than I care to admit, and it’s officially my favorite way to make dessert for cozy nights (especially when I need something hands-off).
Now here’s the thing: if you love peanut butter cups, slow cooker magic, and desserts that basically make the evening feel special, you’re in for a treat. Grab that Crock-Pot and let’s get into the good stuff.
Why You’ll Love This Crock-Pot Peanut Butter Cup Cake
Okay, let me gush for a minute—this cake is a game-changer for so many reasons. I’ve brought it to potlucks, made it on lazy weekends, and even whipped it up as a birthday cake for my chocolate-loving niece. Here’s why I keep making (and recommending) this Crock-Pot Peanut Butter Cup Cake:
- No oven required: You literally mix, layer, and walk away. I’ve made this while wrangling laundry and helping with math homework—zero stress.
- Peanut butter cup overload: There are actual chopped peanut butter cups scattered throughout the batter. Every bite is a surprise.
- Perfect for cozy nights: The slow cooker keeps the cake warm for hours, so you can go back for seconds (or thirds) and it’s still gooey.
- Kid-approved (and adult-obsessed): My kids beg for this, and my husband—who “doesn’t like cake”—has asked for it three weekends in a row.
- Ridiculously easy: If you can stir a bowl and chop some candy, you’re set. No fancy baking skills needed.
- Customizable mix-ins: You can go nuts with extra chocolate, swirl in caramel, add salted peanuts—whatever you love.
Honestly, this Crock-Pot Peanut Butter Cup Cake is my secret weapon for evenings when I want something sweet but don’t want to hover over the stove. It feels like you’re cheating at dessert—and the results are always cozy and crowd-pleasing.
What Ingredients You’ll Need For Peanut Butter Cup Cake
Here’s what I love about this ingredient list: you probably have most of it already, but I’ll admit I’m picky about a few things. I’ve broken it down by what they do in the recipe—because knowing “why” helps you become a cake whisperer.
- All-purpose flour (1 cup / 120g): Classic, reliable. I use King Arthur because it’s consistent, but honestly, store brand works fine.
- Cocoa powder (½ cup / 45g): Dutch-process is best for deep flavor, but unsweetened is fine. Don’t use hot cocoa mix—it’s not the same.
- Baking powder (1½ tsp / 7g): Gives a bit of lift so your cake isn’t a dense brick. Don’t confuse with baking soda.
- Salt (½ tsp / 3g): Balances the sweetness and amps up the chocolate flavor. I like flaky sea salt for sprinkling on top, too.
- Granulated sugar (¾ cup / 150g): Sweet, but not overwhelming. You can swap half for brown sugar for extra richness.
- Eggs (2 large): Room temperature if you remember (I usually forget and microwave them in warm water for a minute).
- Milk (½ cup / 120ml): I use whole milk for richness, but 2% works. Almond milk is fine if that’s your thing.
- Unsalted butter (¼ cup / 60g, melted): Melted, not hot. If you only have salted, just skip the extra salt above.
- Peanut butter (½ cup / 120g): Creamy is best for mixing, but chunky gives texture. I’m a Skippy fan, but use what you love.
- Vanilla extract (1½ tsp / 7ml): Real vanilla makes a difference. I splurge on Nielsen-Massey when it’s on sale.
- Mini peanut butter cups (1 cup / 150g, chopped): This is the star. I grab the Reese’s Minis and chop them, but you can use regular cups, just dice them up.
- Chocolate chips (½ cup / 85g, optional): For extra gooeyness. Dark chocolate chips are my favorite here.
Substitution notes: No peanut butter cups? Swirl in Nutella or use chopped chocolate bars. No milk? Use half-and-half, or even strong coffee for a mocha vibe. Gluten-free? Bob’s Red Mill 1:1 baking flour works, though the cake is a bit more crumbly.
Ingredient tips: You’ll find peanut butter cups in the candy aisle (duh), but if you’re feeling fancy, Trader Joe’s mini cups are next-level. For cocoa powder, I love Ghirardelli. And yes, I keep extra peanut butter cups in the freezer for “emergencies”—like Tuesday nights.
Quick note: Don’t skimp on peanut butter. The cheap stuff gets oily and weird. Stick to your favorite brand.
Equipment Needed (Spoiler: You Probably Have It All)
You don’t need a fancy kitchen to make this Crock-Pot Peanut Butter Cup Cake—I’ve made it with my ancient slow cooker and a couple of mismatched bowls.
- Crock-Pot or slow cooker (4-6 quart): Mine is at least 15 years old and still trucking. You want enough room for the cake to rise, but not so big it dries out.
- Mixing bowls: Two. One for dry, one for wet. I use the same ones for everything from salads to pancake batter.
- Whisk or electric hand mixer: I use a hand mixer to make it fluffy, but a whisk and a bit of elbow grease also work if you’re feeling strong.
- Rubber spatula: For scraping every last bit of batter—and for swirling peanut butter if you’re feeling extra.
- Measuring cups and spoons: Precision helps, especially with baking powder and flour.
- Parchment paper or nonstick spray: For lining the slow cooker so you aren’t scraping cake out later. Trust me.
If you don’t have a hand mixer, a wooden spoon will do (but your arm might get tired). I’m obsessed with my silicone spatulas—they’re basically indestructible and make cleanup so easy.
Pro tip: Dollar store measuring cups work just as well as the expensive ones. If you’re extra like me, a kitchen scale is handy for cocoa and flour, but not required.
How To Make Crock-Pot Peanut Butter Cup Cake (Step-by-Step)
Alright, let’s do this! I’m walking you through exactly how I do it, with all the little tips I wish someone had given me the first time.
- Line and prep the Crock-Pot (5 minutes): Line your slow cooker with parchment paper or spray it generously with nonstick spray. If you skip this, cake removal = disaster. Preheat on “low” while you prep the batter.
- Mix the dry ingredients (3 minutes): In a medium bowl, whisk together 1 cup (120g) flour, ½ cup (45g) cocoa powder, 1½ tsp (7g) baking powder, and ½ tsp (3g) salt. Whisking gets rid of lumps and blends the leavening evenly.
- Make the wet batter (5 minutes): In a large bowl, beat together ¾ cup (150g) sugar, 2 eggs, ½ cup (120ml) milk, and ¼ cup (60g) melted butter. Mix until smooth and a bit frothy—about 1 minute with a hand mixer.
- Add peanut butter and vanilla (2 minutes): Beat in ½ cup (120g) creamy peanut butter and 1½ tsp (7ml) vanilla extract. The batter will thicken and smell like heaven.
- Combine wet and dry (2 minutes): Add dry ingredients to wet, mixing on low speed or gently with a spatula until just combined. Don’t overmix—it should be thick and chocolatey, not runny. A few streaks are fine.
- Fold in mix-ins (2 minutes): Gently stir in 1 cup (150g) chopped mini peanut butter cups and ½ cup (85g) chocolate chips. Save a handful of peanut butter cups to scatter on top for extra drama.
- Pour and swirl (2 minutes): Pour the batter into your prepped Crock-Pot. If you want, swirl a couple of tablespoons of extra peanut butter on top with a knife for a marbled look. Sprinkle reserved peanut butter cups over the surface.
- Cook (2-2.5 hours): Cover and cook on “low” for 2 to 2½ hours. Don’t lift the lid for the first 90 minutes—steam is your friend here. The cake is done when the edges look set and the center is just barely firm. Toothpick test: a few moist crumbs are perfect (don’t wait for it to come out totally clean—overcooked cake is dry cake).
- Cool slightly (15 minutes): Unplug the Crock-Pot and let the cake sit, lid off, for 10-15 minutes. It will firm up and become easier to slice.
- Serve (the best part): Scoop out warm, gooey slices. Top with ice cream, whipped cream, or just eat plain. The peanut butter cups will be melty and perfect.
At this point, your house smells incredible, and everyone is circling the kitchen like hungry wolves. Fair warning: this Crock-Pot Peanut Butter Cup Cake rarely makes it past day one.
My Best Tips & Techniques For Peanut Butter Cup Cake Success
Okay, here’s where I spill all the secrets I wish I’d known before making this Crock-Pot Peanut Butter Cup Cake a bazillion times.
- Don’t overmix: Once the dry hits the wet, mix just until combined. Overdoing it makes the cake tough (been there, regretted that).
- Room temperature eggs: They blend better and give you a fluffier texture. If you forget, submerge them in warm water for 10 minutes while you prep.
- Line that Crock-Pot: Seriously, parchment paper or heavy nonstick spray. Otherwise, you’ll be chiseling cake from the edges, and nobody wants that.
- Use a kitchen towel under the lid: This is a weird slow cooker trick I learned from a friend—place a clean towel under the lid to catch condensation so your cake top doesn’t get soggy.
- Swirl extra peanut butter: For a marbled effect, swirl a little peanut butter on top before cooking. Looks fancy, tastes amazing.
- Watch the clock: Start checking at 2 hours. Every Crock-Pot runs a little different—mine always needs 2 hours 20 minutes, but my mom’s is done at 1 hour 55.
- Let it rest: Don’t rush slicing. Give it 10-15 minutes to firm up so you get neat pieces (unless you love spoonable cake, which is totally valid).
Real talk: If the cake seems underdone in the center, just scoop those bits out and call it “lava cake.” Nobody complains. And don’t panic if the sides look darker than the middle—that’s normal for slow cooker cakes.
Ways To Mix Up Your Crock-Pot Peanut Butter Cup Cake
Once you’ve nailed the classic, here’s where the fun starts. I’ve tried all of these, and each version brings something new to the table.
- Triple Chocolate Version: Stir in ½ cup white chocolate chips and ½ cup milk chocolate chips. Chocolate overload (in the best way).
- Salty Pretzel Crunch: Add 1 cup chopped pretzels to the batter or sprinkle on top before cooking. It’s sweet, salty, and crunchy—my husband’s favorite.
- Nutty Buddy: Fold in ¾ cup chopped roasted peanuts or walnuts. Bonus: sprinkle extra on top for crunch.
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend (Bob’s Red Mill is my go-to). Texture is slightly more crumbly, but still delicious.
- Caramel Swirl: Drizzle ¼ cup caramel sauce over the batter and swirl before cooking. It gets gooey and adds another layer of flavor.
- Dairy-Free Version: Use almond or oat milk and substitute coconut oil for butter. For peanut butter cups, look for vegan ones (Trader Joe’s has some).
- Low Sugar: Halve the sugar and use dark chocolate peanut butter cups. Still sweet enough, and honestly, I prefer this for weeknight treats.
Flavor add-ins I’ve tested: A handful of mini marshmallows, a sprinkle of flaky sea salt at the end, or a big scoop of Nutella swirl. If you’re feeling extra, try a cream cheese swirl—just beat 4oz cream cheese with 2 tbsp sugar and dollop on top before cooking. It’s next-level.
The best part? The Crock-Pot Peanut Butter Cup Cake is forgiving. As long as you keep the basic ratios, you can riff endlessly.
Serving Ideas & Storage For Crock-Pot Peanut Butter Cup Cake
How To Serve It
This cake is at its best warm and gooey, straight from the Crock-Pot. I usually scoop generous spoonfuls into bowls and top with vanilla ice cream—there’s something magical about the cold ice cream melting into the hot cake. If I’m feeling fancy (or hosting brunch), I’ll slice it and serve with whipped cream and fresh berries.
- Breakfast treat? Pair with a hot latte and fresh fruit.
- Midnight snack? Spoon straight from the Crock-Pot—no judgment.
- Dessert for a crowd? Set up a “cake bar” with toppings like caramel sauce, sprinkles, and peanut butter drizzle.
- Lunchbox snack? Slice cooled cake and wrap individually for grab-and-go treats.
How To Store It
Room Temperature: Keep leftovers in an airtight container for up to 2 days. It gets fudgier as it sits.
Refrigerator: Store for up to a week. I microwave slices for 20 seconds to bring back the gooey factor.
Freezer: Slice and wrap pieces in parchment, then freeze for up to 3 months. Reheat in the microwave or toaster oven—crispy edges, gooey middle, just like fresh.
Reheating Tips
- Microwave: 20-30 seconds for a slice.
- Oven: 300°F (150°C) for 10 minutes if reheating a whole batch.
- Toaster oven: 3-4 minutes for crispy edges.
If the cake starts to dry out, just top with ice cream or turn it into “cake parfaits” with whipped cream and chopped peanut butter cups—waste not, want not!
Nutritional Info & Health Benefits (Sort Of)
I’m not a nutritionist, but here’s why I don’t feel guilty about eating Crock-Pot Peanut Butter Cup Cake—at least not too much.
| Per Slice (1/10 of recipe) | Amount |
|---|---|
| Calories | ~290 |
| Protein | 6g |
| Carbs | 38g |
| Fat | 13g |
| Fiber | 2g |
- Peanut butter adds protein: More filling than your average chocolate cake.
- Chocolate = antioxidants: I mean, let’s pretend this counts.
- Moderate sugar: Less than store-bought cakes, especially if you use dark chocolate cups or swap half the sugar for coconut sugar.
- Potassium boost: Thanks to the peanut butter and chocolate.
Real talk: It’s still dessert, but it’s way more satisfying than a dry cookie. And it’s got enough protein to keep you full until breakfast (especially if you eat it for breakfast, which I have—no shame).
Final Thoughts On My Crock-Pot Peanut Butter Cup Cake
So that’s my beloved Crock-Pot Peanut Butter Cup Cake! I know I’ve raved about it, but when you find a recipe that’s this easy, comforting, and basically foolproof, you want to shout it from the rooftops. This is my go-to for rainy nights, movie marathons, and last-minute dessert emergencies. It’s the kind of cake that makes people ask, “Wait, you made this in a slow cooker?”
I hope you love it as much as my family does. Make it your own—try the variations, swap in your favorite candies, add a swirl of Nutella if you’re feeling wild. That’s how the best recipes happen.
If you try this Crock-Pot Peanut Butter Cup Cake, please let me know how it turns out! Drop a comment below or tag me on Instagram (@yourhandle)—seeing your versions seriously makes my day. Got questions or need troubleshooting? Throw them in the comments. I’m always happy to help.
Happy baking and cozy nights to you! May your house smell like chocolate and peanut butter soon.
FAQs About Crock-Pot Peanut Butter Cup Cake
Q: Can I use regular peanut butter cups instead of minis?
A: Absolutely! Just chop them into smaller pieces so they melt and distribute evenly. I’ve done this with everything from fun-size to king-size—no complaints.
Q: Can I make this with almond butter or sunflower butter?
A: Yes! Almond butter gives a slightly milder flavor, and sunflower butter works for nut-free folks. The cake will still be rich and fudgy.
Q: My cake came out undercooked in the center. What should I do?
A: That’s happened to me! Just scoop out the gooey center and call it “lava cake”—it’s still delicious. Next time, cook a bit longer or check if your Crock-Pot runs cool.
Q: Can I double the recipe for a bigger crowd?
A: You can, but make sure your slow cooker is big enough (at least 7-quart). You may need to increase cooking time by 30-45 minutes. Check the center with a toothpick and watch for set edges.
Q: Can I prep this ahead of time?
A: Yep! Mix everything up and store the batter in the fridge for up to 24 hours. Bring it to room temp before cooking for best results. I’ve done this for parties, and it comes out just as good.
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Crock-Pot Peanut Butter Cup Cake
- Total Time: 2 hours 30 minutes
- Yield: 10 servings 1x
Description
A gooey, fudgy chocolate cake loaded with peanut butter cups, made effortlessly in your slow cooker for the ultimate cozy dessert. Perfect for rainy nights, potlucks, or any time you crave a warm, hands-off treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (Dutch-process or unsweetened)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk (or 2%, almond milk, or oat milk)
- 1/4 cup unsalted butter, melted
- 1/2 cup creamy peanut butter
- 1 1/2 teaspoons vanilla extract
- 1 cup mini peanut butter cups, chopped (or regular, chopped)
- 1/2 cup chocolate chips (optional, dark or milk chocolate)
- Nonstick spray or parchment paper for lining
Instructions
- Line your slow cooker with parchment paper or spray generously with nonstick spray. Preheat on ‘low’ while you prep the batter.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat together sugar, eggs, milk, and melted butter until smooth and slightly frothy.
- Beat in peanut butter and vanilla extract until the batter thickens.
- Add dry ingredients to wet, mixing gently until just combined. Do not overmix.
- Fold in chopped peanut butter cups and chocolate chips. Reserve a handful of peanut butter cups for topping.
- Pour batter into the prepared Crock-Pot. Swirl extra peanut butter on top if desired and sprinkle reserved peanut butter cups over the surface.
- Cover and cook on ‘low’ for 2 to 2 1/2 hours. Do not lift the lid for the first 90 minutes. The cake is done when edges are set and the center is just barely firm (toothpick should come out with moist crumbs).
- Unplug the Crock-Pot and let the cake sit, lid off, for 10-15 minutes to firm up.
- Scoop out warm slices and serve with ice cream, whipped cream, or plain.
Notes
Do not overmix the batter to keep the cake tender. Room temperature eggs blend better for a fluffier texture. For a marbled effect, swirl extra peanut butter on top before cooking. Place a kitchen towel under the lid to catch condensation and prevent a soggy cake top. Start checking for doneness at 2 hours, as slow cookers vary. Let the cake rest before slicing for neat pieces. Variations include adding pretzels, nuts, caramel, or using gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/10 of cake
- Calories: 290
- Sugar: 24
- Sodium: 220
- Fat: 13
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
Keywords: peanut butter cup cake, slow cooker dessert, crock-pot cake, chocolate cake, easy dessert, kid-friendly, potluck, cozy dessert, peanut butter, chocolate, cake
