This easy peanut butter chocolate skillet cake turns basic pantry ingredients into a warm, gooey treat with swirls of peanut butter goodness, all made in your cast iron skillet. The peanut butter swirled throughout adds creamy richness to the chocolate cake in the most satisfying way possible!
What makes this skillet cake special isn’t just its simplicity. It’s how the edges become slightly crispy, while the center remains wonderfully soft, so it’s like getting the best part of a brownie in every bite.
If you think a proper cake needs layers and frosting, think again! This cake has rustic charm, with its dramatic swirls of peanut butter. And peanut butter and chocolate are a flavor combination that everyone loves!
This simple cake works for both planned occasions and dessert emergencies. Serve it warm from the oven with a scoop of vanilla ice cream melting into the crevices for guests, or enjoy it straight from the skillet on the couch during movie night.
Let me guide you through the simple steps to create this deliciously simple dessert, along with all my best tips and tricks. This Chocolate Peanut Butter Skillet Cake is about to become your new favorite dessert hack!
Looking for more easy cake recipes? Try my strawberry dump cake, root beer float cake, or cinnamon roll dump cake!
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Ingredient Notes
For exact amounts needed see the recipe card below
- Baking Chocolate
- Butter
- Eggs
- Peanut Butter: Stick with creamy peanut butter for the best swirling results.
- Sugar
- Flour
- Baking powder
- Vanilla
- Salt
How to Make Chocolate Peanut Butter Skillet Cake
- Melt the chocolate and butter together in the microwave. I do this in 30-second intervals, stirring between each one.
- Allow the chocolate mixture to cool for approximately 10 minutes.
- While the chocolate is cooling, preheat your oven to 350 degrees F.
- Mix the eggs, vanilla, and sugar into the chocolate mixture. Stir to mix. The mixture should be smooth and glossy.
- Sprinkle the flour, baking powder, and salt over the top. Gently fold these dry ingredients until just combined.
- Pour your batter into a 5-inch cast iron skillet. The batter should be thick but pourable.
- Melt your peanut butter in the microwave for about 30 seconds until it’s nice and runny. Pour the peanut butter over the chocolate batter in a spiral pattern, then use a knife to create pretty swirls.
- Put the skillet in the oven and bake for 25 minutes. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
Serving Ideas
This chocolate peanut butter skillet cake is comfort food at its finest! I love serving it straight from the oven while it’s still warm, gooey, and chocolatey.
Here are some other great ways to serve this skillet cake:
- Top with a scoop of vanilla ice cream. The contrast between warm cake and cold ice cream is heavenly
- Drizzle with extra warm peanut butter for an extra peanutty punch
- Add a dollop of whipped cream and a sprinkle of chocolate chips
- Dust with powdered sugar for an elegant touch
- Serve plain – it’s perfectly delicious on its own!
For casual family dinners, I place the skillet in the center of the table with some spoons and let everyone dig in. There’s something fun about sharing dessert this way! If you’re serving for company, portion it out onto individual plates for a more formal presentation.
How to Store
If you have leftovers, cover the skillet tightly with plastic wrap or transfer leftovers to an airtight container. The cake will stay fresh at room temperature for up to 2 days.
For longer storage, place the covered cake in the refrigerator where it will keep for up to 5 days. The texture may become slightly denser when chilled.
To recapture that fresh-from-the-oven experience, you can reheat the cake. Microwave individual portions for 20-30 seconds.
Tips & Tricks
Be sure to check out the step by step instructions
- Letting the melted chocolate and butter mixture cool for 10 minutes is crucial. Hot chocolate mixture + eggs = scrambled eggs in your cake batter! Not exactly what we’re going for here.
- The peanut butter swirl is what makes this cake extra special. Warming the peanut butter until it’s just melted gives the best results. Use a knife to create figure-eight patterns for those beautiful swirls.
- Make sure your 5-inch skillet is well-seasoned before using. If you’re worried about sticking, you can give it a light coating of oil before adding the batter. I always wipe my skillet clean while it’s still warm and never use soap to maintain that perfect seasoning.
- Every oven is different, so start checking your cake around the 20-minute mark. A toothpick inserted in the center should come out with just a few moist crumbs.
Reader Questions
While this recipe is portioned for a 5-inch skillet, you can use a 6-inch skillet. Reduce the baking time by about 5 minutes, as the cake will be thinner.
You can substitute ⅓ cup of cocoa powder plus one tablespoon of butter for the baking chocolate.
If your peanut butter isn’t creating lovely swirls, it needs to be at a warmer temperature. Put it back in the microwave for an additional 10-15 seconds, or until it’s more fluid.
While creamy peanut butter creates the best swirls, you can use crunchy if that’s what you have on hand. Please note that the texture will be different, and it may be more challenging to create those intricate swirls.
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Chocolate Peanut Butter Skillet Cake
Ingredients
- 2 ounces baking chocolate
- 4 tablespoons butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/2 cup flour
- 1 teaspoon baking powder
- pinch salt
- 2 tablespoons creamy peanut butter
Instructions
- Place the chocolate and butter in a microwave-safe bowl and microwave until melted, stirring every 30 seconds.2 ounces baking chocolate, 4 tablespoons butter
- Let the chocolate mixture cool for 10 minutes.
- Preheat the oven to 350 F.
- Stir in the eggs, vanilla and sugar until the mixture is well combined.2 eggs, 1 teaspoon vanilla extract, 1/2 cup sugar
- Sprinkle the flour, baking powder and salt on top and fold together until just mixed.1/2 cup flour, 1 teaspoon baking powder, pinch salt
- Pour the batter into a 5″ cast iron skillet.
- Microwave the peanut butter for about 30 seconds to melt it. Then pour it on top of the chocolate batter. Use a knife to swirl the peanut butter into the batter.2 tablespoons creamy peanut butter
- Bake at 350 for 25 minutes. Serve warm.
Notes
- Letting the melted chocolate and butter mixture cool for 10 minutes is crucial. Hot chocolate mixture + eggs = scrambled eggs in your cake batter!
- The peanut butter swirl is what makes this cake extra special. Warming the peanut butter until it’s just melted gives the best results. Use a knife to create figure-eight patterns for those beautiful swirls.
- Make sure your 5-inch skillet is well-seasoned before using. If you’re worried about sticking, you can give it a light coating of cooking spray before adding the batter. I always wipe my skillet clean while it’s still warm and never use soap to maintain that perfect seasoning.
- Every oven is different, so start checking your cake around the 20-minute mark. A toothpick inserted in the center should come out with just a few moist crumbs.
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Nutrition Information
Nutrition facts are estimates.
