We love the ease of a slow cooker dessert and this Chocolate Peanut Butter Cake recipe is no exception. Mix this up in the afternoon and you'll have a decadent dessert that will turn any ordinary Saturday night into an extraordinary one.
Maggie Shi writes in her new book, "Slow Cooker Family Favorites," "I never had an Easy-Bake oven as a kid, which I think is why I’m so smitten with baking in a slow cooker. This one-bowl cake is super easy; just mix all the ingredients together, then let it cook on low for a few hours. If you want an extra chocolaty cake, stir in some chocolate chips along with the peanut butter chips before baking."
Chocolate Peanut Butter Cake
Prep 10 minutes
Cook 240 minutes
Total 270 minutes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ¼ cups sugar
- 6 tablespoons unsweetened dutch process cocoa powder
- 1 teaspoon salt
- 2 large eggs, beaten
- 1 cup whole milk
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- 1 ½ cups peanut butter chips
- ½ cup chocolate chips, optional
- 1. Spray a slow cooker with cooking spray.
- 2. In a large bowl, whisk together the flour, baking soda, baking powder, sugar, cocoa powder, and salt. Stir in the eggs, milk, oil, and vanilla, mixing until well-combined. Stir in the peanut butter chips and chocolate chips, if using.
- 3. Pour the batter into the slow cooker, spreading evenly. Cover and cook on low for 4 hours, until the top is set. The cake will still look a little undercooked. Turn off the heat and let the cake cool, uncovered, for 20 minutes before serving. The cake will firm up as it cools but should still be moist inside.