Reese’s Peanut Butter Chocolate Cake

This Crockpot Reese’s Peanut Butter Chocolate Cake is the dessert for every person who has ever looked at a Reese’s peanut butter cup and thought they could eat a hundred of them. Rich Devil’s Food chocolate cake bakes right in the slow cooker, packed with peanut butter chips throughout, then gets finished with a drizzle of warm, silky peanut butter and topped with a generous handful of Reese’s mini peanut butter cups. It is decadent, gooey, and absolutely over the top in the best possible way.

The combination of chocolate and peanut butter is one of those pairings that has never needed any explanation. It just works. And when you take that combination and build an entire slow cooker cake around it, the result is something truly special. The cake comes out soft and moist from the slow cooker, the peanut butter chips melt into pockets of richness throughout, and the warm peanut butter poured over the top soaks into the cake and creates this incredible gooey layer that makes every bite better than the last.

What I love most about this recipe is that it looks and tastes like something that required a lot of skill and effort but it genuinely could not be easier to make. You mix a box of cake mix with a few pantry staples, pour it into the slow cooker, and let it do all the work. Two hours later you have a stunning dessert that is warm, rich, and ready to be topped with ice cream and devoured. This one is perfect for birthdays, holidays, or any time you need a dessert that is going to make everyone very happy.

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WHY YOU'LL LOVE THIS RECIPE

The Ultimate Chocolate Peanut Butter Dessert: This cake hits every note of that iconic flavor combination. Rich chocolate cake, melted peanut butter chips throughout, warm peanut butter drizzle on top, and Reese’s cups to finish. It is everything a chocolate peanut butter lover could ever want.
Incredibly Soft and Gooey Texture: The slow cooker creates a uniquely moist, soft cake texture that is different from an oven-baked cake in the best way. The edges are set and slightly firm while the center stays soft, warm, and gooey.
Only 10 Minutes of Prep: Mix the batter, pour it in, and walk away. The slow cooker does all the baking for you while you do other things.
Feeds a Crowd: This recipe makes 12 servings, making it perfect for birthday parties, holiday gatherings, potlucks, or any occasion where you need a dessert that goes a long way.
No Oven Required: The slow cooker does all the baking, which means you can make this even when your oven is tied up with other things. Perfect for holiday cooking when oven space is precious.
Triple Peanut Butter Power: Peanut butter chips in the batter, warm peanut butter poured over the finished cake, and Reese’s mini peanut butter cups on top. Three layers of peanut butter in every serving.
Perfect Warm with Ice Cream: Serving this cake warm straight from the slow cooker with a scoop of vanilla ice cream on top is one of the best dessert experiences you can create at home. The cold ice cream melting into the warm gooey cake is absolutely incredible.
Starts with a Cake Mix: No complicated from-scratch baking required. A box of Devil’s Food cake mix gives you a rich, deep chocolate base that is perfectly suited for this recipe and takes all the guesswork out of baking.

INGREDIENTS YOU NEED

Full ingredients and amounts are in the recipe card below. Read through this section for notes on each ingredient and substitution ideas.

- Non-Stick Cooking Spray: The most important first step. Spraying the inside of the slow cooker thoroughly before adding the batter prevents sticking and makes serving and cleanup so much easier. Do not skip this step.
- Devil’s Food Cake Mix: The chocolate foundation of the entire dessert. Devil’s Food is a darker, richer, more intensely chocolatey cake mix than regular chocolate and it is the absolute best choice for this recipe. The deep chocolate flavor stands up beautifully to the richness of the peanut butter and creates a cake that tastes bold and indulgent. Any 15.25 oz box of Devil’s Food cake mix works great.
- Water: Used to mix the cake batter along with the eggs and oil, exactly as you would prepare any box cake mix. It gives the batter the right consistency for the slow cooker cook time.
- Eggs: Three eggs add structure, richness, and moisture to the cake batter. They help the cake set properly in the slow cooker and give you that soft, tender crumb in the finished cake.
- Vegetable Oil: Adds moisture and richness to the batter and helps keep the cake soft and tender throughout the cook time. You can substitute melted coconut oil or melted butter for a slightly richer flavor if you prefer.
- Peanut Butter Chips: Half a cup gets stirred directly into the batter before it goes into the slow cooker. As the cake bakes, the chips melt into pockets of creamy peanut butter flavor distributed throughout the chocolate cake. Every bite has a little surprise of melted peanut butter inside.
- Peanut Butter: Seven and a half ounces of peanut butter gets warmed and poured over the top of the finished cake right before serving. This is what takes the cake from great to absolutely incredible. The warm peanut butter soaks into the top of the cake and creates a rich, glossy, slightly gooey layer that is completely irresistible. Use creamy peanut butter for the smoothest drizzle.
- Reese’s Peanut Butter Cups: A full cup of Reese’s mini peanut butter cups gets scattered over the top of the cake after the peanut butter drizzle. They are the finishing touch that makes this dessert look as incredible as it tastes. The chocolate and peanut butter of the Reese’s cups echoes the flavor of the cake perfectly and adds a little extra texture and richness to every serving.
- Vanilla Ice Cream (Optional): Highly recommended. A scoop of cold vanilla ice cream served alongside or on top of a warm slice of this cake is one of the most satisfying dessert combinations there is. The cold cream melting into the warm, gooey chocolate peanut butter cake is something everyone should experience at least once.

1-2 scoops of vanilla ice cream

TIPS FOR MAKING THE BEST CROCKPOT REESE'S PEANUT BUTTER CHOCOLATE CAKE

Spray the Slow Cooker Generously: Do not be shy with the non-stick cooking spray. Coat the entire inside of the slow cooker insert thoroughly, including up the sides. This is what allows the cake to release cleanly and makes cleanup a breeze.
Mix the Batter Well: Make sure the cake mix, water, eggs, and oil are fully combined before adding the peanut butter chips. A smooth, well-mixed batter bakes more evenly in the slow cooker. You can use a hand mixer or just a whisk and mix vigorously by hand for about 2 minutes.
Fold the Peanut Butter Chips in Gently: Once the batter is mixed, fold the peanut butter chips in with a spatula rather than continuing to beat them. You want them distributed evenly throughout the batter without overworking it.
Use the Right Amount of Cooking Spray: Cakes are stickier than most slow cooker recipes. A thorough, even coat of non-stick spray all the way up the sides of the insert is essential. If you want extra insurance, you can line the bottom with a piece of parchment paper cut to fit.
Do Not Lift the Lid While Baking: This is especially important for a slow cooker cake. The steam that builds up inside is part of what creates the moist, soft texture. Every time you open the lid you release that steam and can end up with a drier, unevenly cooked cake. Leave it completely alone for the full 2 hours.
Check for Doneness at 1 Hour 45 Minutes: Slow cookers vary in temperature. Check the cake about 15 minutes before the 2 hour mark by inserting a toothpick into the center. If it comes out with just a few moist crumbs, it is done. If it comes out with wet batter, give it another 15 minutes and check again.
Warm the Peanut Butter Before Pouring: The recipe calls for warming the peanut butter before drizzling it over the cake. This is important because cold peanut butter is thick and does not pour or spread easily. Warming it for 20 to 30 seconds in the microwave makes it silky and pourable so it spreads beautifully over the top of the cake.
Add the Reese’s Right Before Serving: Add the Reese’s mini peanut butter cups on top right before you plan to serve the cake. If you add them too early they can melt completely into the cake and lose their texture and visual impact.
Serve Warm: This cake is best served warm right from the slow cooker. The gooey center, the melted peanut butter topping, and the slightly melty Reese’s cups are all at their absolute best when everything is still warm.
A Scoop of Vanilla Ice Cream is Non-Negotiable: Technically it is listed as optional but serving this cake warm with a scoop of cold vanilla ice cream on top is the definitive way to eat it. The contrast of warm, gooey chocolate cake and cold, creamy ice cream is absolutely the move.

HOW TO STORE LEFTOVERS

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The cake firms up slightly as it cools but warms back up beautifully when reheated.
Freezer: This cake freezes well. Let it cool completely, then cut into individual portions and wrap each one tightly in plastic wrap before placing in a freezer-safe bag. It will keep in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
To Reheat from the Fridge: Microwave individual portions for 30 to 45 seconds until warm. Add a fresh drizzle of warmed peanut butter on top and a few extra Reese’s cups to make it feel just-made again.
To Reheat from the Freezer: Thaw overnight in the refrigerator, then microwave as above. The texture may be slightly denser after freezing but the flavor will still be incredible.
Make Ahead Tip: You can bake the cake completely, let it cool, and refrigerate it until you are ready to serve. When ready, warm individual portions in the microwave, add the warmed peanut butter drizzle and fresh Reese’s cups, and serve with ice cream. It is just as impressive as a freshly made cake.

Frequently asked questions

Do I need to prepare the cake mix first? Yes. Mix the Devil’s Food cake mix with the water, eggs, vegetable oil, and peanut butter chips in a separate bowl just like you would prepare a regular box cake. Once the batter is mixed and smooth, pour it into the greased slow cooker and cook as directed.

Can I use a different cake mix? Yes. A regular chocolate cake mix, dark chocolate cake mix, or fudge cake mix all work great and give you slightly different levels of chocolate intensity. Devil’s Food is the richest and most deeply chocolatey option which is why it is the recommended choice, but any chocolate mix will give you a delicious result.

Do I have to add the peanut butter on top? Technically no, but strongly yes. The warm peanut butter poured over the finished cake is one of the best parts of this recipe. It soaks into the top of the cake, creates a rich and silky layer, and amplifies the peanut butter flavor significantly. Skipping it means missing out on what makes this cake truly special.

Can I use crunchy peanut butter instead of creamy? You can but creamy is strongly recommended for the topping so it pours and spreads smoothly over the cake. If you love texture you can absolutely use crunchy and it will add a nice little crunch in the topping, but the smooth drizzle effect works best with creamy.

How do I know when the cake is done? Insert a toothpick into the center of the cake. If it comes out with just a few moist crumbs it is done. If it comes out with wet batter, cook for another 15 minutes and check again. The edges will look set and slightly pulled away from the sides before the center is done, so always check the middle.

Can I add more Reese’s to the batter? Absolutely. If you want even more peanut butter cup flavor throughout the cake, fold a handful of chopped Reese’s cups into the batter along with the peanut butter chips before cooking. They will melt into the cake and create incredible pockets of chocolate peanut butter throughout.

Can I make this in a smaller slow cooker? The recipe works best in a 6-quart slow cooker which gives the batter enough room to spread out and bake evenly. A smaller slow cooker will result in a thicker cake that may need more time to cook through. If using a smaller slow cooker, check for doneness starting at 2 hours and add time as needed.

What can I serve with this besides ice cream? Whipped cream is a delicious and lighter alternative to ice cream. A drizzle of chocolate sauce or caramel sauce on top in addition to the peanut butter adds another layer of indulgence. A dusting of powdered sugar is a simple, elegant finishing touch if you want to keep it a little lighter.

Can I double the recipe? This recipe makes 12 servings so it is already quite generous. If you need more, you would need two slow cookers or to bake it in batches since doubling in one pot would result in a cake that is too thick to cook evenly.

About me

Hi! I’m Mercedes and I am the creator of “Life with Mercedes,” a food, recipe and lifestyle blog. I’m a huge foodie, proud mom and wife! I’m based in NY and grew up in an Italian/Hispanic family. Let’s just say I ate a lot of pasta and pizza growing up, so I love sharing Italian recipes!

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