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