Peanut Butter Hot Fudge Cake: slow cookers aren't just for soup

We’ve been on a roll here with our slow cooker resurgence. We’ve made soup, and brown bread.  We’ve gathered more recipes from our friends to try later, and we’ve even made cheesecake. Slow cookers are super versatile, and we’re lovin’ it.

So, what’s up next on our cookerfest menu?

How about another dessert? How about another dessert that includes two of America’s favorite flavors? How about a dessert that’s a peanut butter cake with magic hot fudge topping?

Hey MJ, how about you stop teasing and just get to the recipe?!

Um, sure I can, stomach that. How about you stop being a back seat digestive organ?!

Without any further ado, here’s the recipe for Slow Cooker Peanut Butter Hot Fudge Cake.

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In a small bowl or measuring cup, blend together 1/2 cup  peanut butter, 1/2 cup milk, 2 tablespoons melted butter, and 1 teaspoon vanilla. I find placing the whole thing in the microwave for 20 seconds or so makes the blending much easier.

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In a large bowl, place 1 cup of King Arthur Unbleached All-Purpose flour, 1/2 cup of granulated sugar, 1 teaspoon of baking powder and 1/2 teaspoon of salt. Whisk together well, then pour the peanut butter mixture over the top of the dry ingredients.

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Mix together to form a thick cake batter. Depending on your peanut butter, your batter may be thick like a quick bread, or thinner like a regular cake batter. I tried both natural and commercial peanut butter, and both will work in the recipe.

If the batter is very thick, add another 2-3 tablespoons of milk to make it more pourable.

Place the batter into a well greased 4 to 6 quart slow cooker.

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Now for the chocolate fudge sauce. I used the same bowl to combine 1/2 cup of sugar, 1/4 cup of King Arthur All-Purpose Baking Cocoa and 1 cup of boiling water. It will take a minute to whisk together into a thin chocolate liquid.

Pour this over the top of the peanut butter batter in the crock. DO NOT STIR TOGETHER! Just let the liquid sit on top of the cake.

Cover the cooker and “bake” on high heat for 2 to 3 hours.

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Oh lordy, that is no beauty queen cake now is it? BUT it smells divine, like the biggest Reese’s cup in history. Warm peanut butter cake now sits atop a lake of thick chocolate sauce. Little chocolate rivers run all throughout too.

Serve the cake warm right from the crock. Don’t worry about neatness, that’s for other cakes. Scoop up big globs of cake and fudge, and top with vanilla ice cream or whipped cream. Scrape up some more fudge and drizzle it over the top. Grab a spoon and dig in.

This cake is perfect for game day, when you need a little something sweet after all those chicken wings and nachos. It is also perfect for a weeknight dessert. Older kids can mix this up in a jiffy when they arrive home from school, and dessert will be ready by the time you roll home.  Now, how’s that for teamwork?

Please make, rate and review our recipe for  Slow Cooker Peanut Butter Fudge Cake.

Print just the recipe

Would you rather turn on the oven? Check out our other pudding cake recipes.

 

MaryJane Robbins
About

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team ...

comments

  1. Chris Nelson

    YUM!!!! Just a suggestion for those who don’t like to clean the crock pot.. or for those who are worried about it sticking…I always use crock pot liners whenever I cook with it. When your cake is gone, just lift the liner out and dispose of it. Your crock pot is always clean.

    Reply
  2. paulaG

    I may give this a try with KF’s new Gluten Free Baking Mux. It sounds like the perfect dessert for casual entertaining.

    Reply
  3. Suzanne

    In your top picture of the cake in the little jars, is the chocolate sauce on top of the vanilla ice cream the same sauce that the cake cooks with? It looks so thick. I wouldn’t dream the sauce would come out like that. It looks wonderful and I would love to have my house smell like reese’s all the time!

    Reply
    1. The Baker's Hotline

      MJ luckily is right here beside me. The chocolate sauce on the ice cream is indeed the cake’s sauce folded up from below. Yum, no?~Jaydl@KAF

  4. Momo

    Oh, I do hope you’ll experiment with making this in jars, good KA bakers and customers both. I’d love it if this could be cooked using a slow cooker like a bain marie. I love to make recipes in them and freeze all but two so that we can have dessert, but not a whole recipe of it since there are only two of us at home now. I hope you’ll do a LOT of recipes in a short squatty pint or half pint jar. They are perfect for gifting or eating at home, or simply screw on the lid and take it with you for lunch on a beautiful beach or at the office. I do chicken pot pie, beef pot pie, and fruit pies so far. Meals in jars should be a whole department at King Arthur, IMHO, LOL!

    Reply
  5. Jared

    I think a water bath for the individual mason jars would be great for whoever asked. I use this technique for grains frequently and I suspect it would transfer effectively. Maybe I will have time to play around with it that way I could make four small cakes at a time for my wife and I.

    Reply
    1. The Baker's Hotline

      A water bath is a great idea! Please let us know how it works if you give it a try. Jon@KAF

  6. Cynthia

    I admit I was skeptical when I tried the recipe this afternoon and poured the chocolate liquid on top of the cake batter! But, it worked beautifully! For questions above — I have a 6 quart slow cooker and it took about 1 1/2 hours on High. I greased the crock with Pillsbury cooking spray (which is flour and oil combined) and loosened the edges once it was “baked”. No problems with sticking. Thanks for another great easy recipe!

    Reply

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