If you’ve never made a cake in the slow cooker before, then you have to try this easy recipe for this gooey Chocolate Pudding Cake with Peanut Butter from Your Homebased Mom, Leigh Anne Wilkes’ cookbook, Holiday Slow Cooker. Perfect for any time of year, this delightful dessert will please those chocolate peanut butter lovers in your life and have them coming back for more!
Who doesn’t love chocolate and peanut butter together? I mean, I’ve never met anyone who didn’t like the combination, have you? The two just complement each other so perfectly and bring out the best in each other!
SAVE THIS CHOCOLATE PUDDING CAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Cake in the Slow Cooker?
You might be wondering why one would choose a slow cooker for making a cake over a traditional oven. I know it seems odd, but since slow cookers work by generating steam from heat, sweet treats made in a slow cooker often have more moisture and cook more evenly. Plus, I can fix it and forget it, then come home to a delicious aroma and a warm treat waiting for me!
Ingredients for Chocolate Pudding Cake
This delicious cake recipe uses some simple ingredients that pack a lot of flavor. Here are the cake ingredients that I’m shopping for:
- All-purpose flour
- Dark brown sugar—I prefer the dark variety for a greater depth of flavor, but you could use light brown sugar as well.
- Baking powder
- Baking soda
- Kosher salt
- Unsweetened cocoa powder
- Creamy peanut butter
- Plain or vanilla Greek yogurt
- Canola oil
- Pure vanilla extract
- Hot water
- Semisweet chocolate chips
Chocolate Syrup
- Granulated white sugar
- Unsweetened cocoa powder
- Boiling water
I included a printable recipe card at the end of the post with a detailed list of ingredients and instructions, so check it out!
How to Make Chocolate Pudding Cake with Peanut Butter in a Crockpot
Before I make my cake batter, I always start by coating the inside of my slow cooker with cooking spray. I also use a 6-quart crock pot for this recipe.
- In a large mixing bowl, I whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, I combine the peanut butter, Greek yogurt, canola oil, vanilla extract, and hot water.
- Next, I pour the wet ingredients into the dry ingredients and stir to combine. It should be thick, like cookie dough. Then I gently fold in the chocolate chips.
- Now I spread the batter evenly on the bottom of the slow cooker and set that aside for a few minutes.
- I make some homemade chocolate syrup by whisking together the white sugar, cocoa powder, and boiling water until it’s combined. Then I pour it over the top of the cake batter in the slow cooker.
- Next, I place a cotton or paper towel between the slow cooker and the lid to help absorb the condensation. This helps prevent a soggy cake! I cook on high for 1 ½ hours or on low for 3 hours. The cake will start to pull away from the sides of the slow cooker when it’s done.
- To serve, I spoon the cake into a bowl and top it with the sauce that forms on the bottom of the slow cooker. For an extra treat, I serve it with a scoop of vanilla bean ice cream! It’s so decadent and delicious!
Recipe Tips
- This cake will continue to cook, even when turning off the heat, so I pull out the slow cooker insert from the burner when the cake is fully cooked to avoid burning it.
- When I want more peanut butter flavor, I’ve used peanut butter chips in place of the chocolate chips. It’s extra yummy!
- I serve this chocolate cake straight from the crockpot, but if I’m serving guests and want a nicer presentation, I will slice it and serve it on individual bowls or plates.
FAQs
How do I store Chocolate Pudding Cake with Peanut Butter?
If I have leftover cake, I scoop it out of the crockpot and store it in an airtight container at room temperature for about 2-3 days. You can also store it in the fridge for about a week or the freezer for up to 3 months.
What can I serve with this Crockpot Chocolate Pudding Cake?
Other topping ideas I love are powdered sugar, Cool Whip or whipped cream, and/or fresh fruit.
Can I use chunky peanut butter in this recipe?
Yes, you can use chunky peanut butter or natural peanut butter instead of creamy peanut butter. Just make sure to stir it up well before using it.
Slow Cooker Recipes
Make the best use of your slow cooker with one of these delicious recipes:
- Slow Cooker Buffalo Chicken Dip
- Chicken Enchilada Bites – a Slow Cooker Appetizer Recipe
- Slow Cooker Beef Chili Verde with Polenta
- Slow Cooker Chili Beer Pot Roast
- Slow Cooker Carne Asada Taco Boats
- Slow Cooker Sloppy Joes
Easy Dessert Recipes
If you’re looking for some dessert recipes that come together quickly and easily, try these ones:
- Lemon Pudding Cake
- Chocolate Peanut Butter Dream Bars – No Bake
- Double Chocolate Peanut Butter Filled Cupcakes
- Easy Chocolate Fondue
- Peanut Butter Brownies
If you enjoyed this Chocolate Pudding Cake with Peanut Butter, let me know by leaving a recipe review below!
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Chocolate Peanut Butter Pudding Cake
Ingredients
- 1 ½ cups (87 g) all-purpose flour
- ½ cup (110 g) packed dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons (14 g) cocoa powder
- ¾ cup (135 g) creamy peanut butter
- ½ cup (122 g) Greek yogurt
- 2 tablespoons (29 ml) canola oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons (30 ml) hot water
- ½ cup (90 g) semisweet chocolate chips (or peanut butter chips. I used chocolate)
Chocolate Syrup
- ¾ cup (144 g) granulated sugar
- 5 tablespoons (35 g) unsweetened cocoa powder
- 2 cups (473 ml) boiling water
- Ice Cream optional
Instructions
- Coat the inside of a 6-quart (6-L) slow cooker with cooking spray.
- In a bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, combine the peanut butter, Greek yogurt, oil, vanilla extract and hot water.
- Mix together the contents of the two bowls and stir to combine (it will be thick like cookie dough).
- Fold in the chips.
- Spread the batter evenly on the bottom of the slow cooker.
- Whisk together the granulated sugar, cocoa powder, and boiling water until it’s combined, and pour it over the top of the batter in the slow cooker.
- Place a cotton or paper towel between the slow cooker and the lid to absorb condensation. Cook on high for 1 1/2 hours or on low for 3 hours. The cake will begin to pull away from the sides of the cooker when it is done.
- Spoon the cake into a bowl and top with the sauce that formed on the bottom of the cooker. For an extra treat, top the cake with the ice cream before adding the sauce.
Nutrition
This post was originally published December 31, 2017. It has been updated in format and with pictures on February 6, 2026.
Comments & Reviews
The idea of the chocolate and peanut butter pudding is really amazing. definitely going to try it. Thanks for sharing.
How can you make this without a slow-cooker?
Thanks!
Hi Eileen,
Since I am not the creator of this recipe, I would contact Leigh Anne Wilkes of the blog Your Homebased Mom, and ask her.
A slow cooker is basically a low temp slow cook, so I would try by cooking it in the oven at a low temp about 160 degrees to 200 degrees since that’s what a slow cooker cooks at. I would then cover and check it at 30 min increments to see how it’s cooking. Raise the temp if needed or cut it back as needed. Best of luck