Looking for a sweet, peanut buttery treat that’s both easy to make and guaranteed to impress your guests? Try this Goober Cake recipe! It combines a boxed yellow cake mix with creamy peanut butter and loads of chocolate chips and chocolate-covered peanuts. We like serving this for potlucks and family gatherings, or whenever you need a fuss-free dessert that both adults and kids love.
If you love peanut butter as much as I do, be sure to check out my Crispy Rice Chocolate Log and Cold Soba Noodles with 3 Dipping Sauces for even more delicious ideas!
Calling all Reese’s Peanut Butter Cup Lovers! This recipe reminds me of the Reese’s Peanut Butter Cup commercials that talk about how wonderful it is to pair peanut butter and milk chocolate together. Named after the brand of Goober’s chocolate-covered peanuts, this cake has lots of peanutty chocolate goodness.
A rich peanut butter cake topped with crunchy peanuts and more chocolate. Warning! You will need a tall glass of cold milk to go with your slice of cake.

Why You’ll Love This Goober Cake Recipe
- Easy as can be: A boxed cake mix saves time and simplifies the whole process.
- Layered Texture: Crumbly topping, gooey chocolate, and crunchy peanuts – what’s not to love?
- Big Peanut Butter Flavor: Peanut butter in both the batter and topping makes this simple cake a PB lover’s dream!
Ingredients Needed
- Yellow Cake Mix: Serves as the dessert’s base. Try a chocolate or peanut butter-flavored cake mix if you cannot find yellow cake.
- Peanut Butter: Adds rich, nutty flavor. Crunchy peanut butter can be used for extra texture.
- Light Brown Sugar: Provides sweetness and moisture. Swap with dark brown sugar for a deeper taste.
- Water: Helps thin out the batter. Use milk instead for an even richer crumb.
- Eggs: Bind the ingredients. A flax egg substitution could work in a pinch, though the texture may vary slightly.
- Vegetable Oil: Contributes moisture and tenderness to the cake. Melted butter or coconut oil can be used instead if needed.
- Milk Chocolate Chips: Add bursts of sweet chocolate flavor. Use dark or white chocolate chips for variety.
- Peanut Butter Chips: Boost the peanut flavor. You can also use butterscotch chips or more chocolate chips if you don’t have peanut butter chips.
- Milk Chocolate-Covered Peanuts: Provide crunchy texture and extra peanut-chocolate goodness.
How to Make Goober Cake
Putting together this cake is quick and straightforward. Check out the recipe card at the end of this post for the full printable recipe.



- Preheat the Oven: Set your oven to 350°F. Lightly grease a 9×13-inch baking pan.
- Make the Crumb Mixture: In a large mixing bowl, place the dry cake mix, peanut butter, and brown sugar. Combine until it resembles coarse crumbs. Reserve 1/2 cup of this mixture for the topping.
- Prepare the Batter: Add the water, eggs, and oil to the remaining crumb mixture. Mix on low speed for about 30 seconds until everything is moistened. Then beat at medium to high speed for 2 minutes, creating a smooth batter. Stir in the peanut butter chips.
- Assemble: Pour the batter into the prepared baking pan. Sprinkle the reserved crumb mixture on top, followed by the milk chocolate chips and chocolate-covered peanuts.
- Bake: Bake for 30-35 minutes, or until a cake tester inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and let it cool for at least 10 minutes before slicing to allow everything to set.



Helpful Tips
- Room-Temperature Ingredients: Let your eggs and peanut butter come to room temperature for easier mixing. Take them out of the fridge 30 min before baking.
- Don’t Overbake: Keep an eye on it around the 30-minute mark and test for doneness with a small knife, skewer or toothpick.
- Crunchy Peanut Butter: Of course, you can use crunchy instead of creamy peanut butter if you like extra crunch.
Storage Information
- Refrigerator: Store leftover slices in an airtight container for up to 5 days. If it’s really warm and humid where you life, it might only last 3 days.
- Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw the slices overnight in the fridge.
- Make Ahead: You can make the crumb mixture a day before and store it in the fridge. The next day simply add the wet ingredients and bake when you’re ready.
Serving Suggestion
- We love this cake while still warm with a scoop of vanilla ice cream.
- You can drizzle with some caramel sauce on top for an extra sweet finish.
- Serve alongside a tall glass of cold milk or a hot cup of coffee to balance out the sweetness.

Variations
- Use dark chocolate chips or white chocolate chips for a different flavor.
- Why not add some chopped peanuts or pecans to the batter for additional crunch?
- For a fun twist, sprinkle mini marshmallows on top of the cake in the last 5 minutes of baking for a s’mores-inspired finish.
Frequently Asked Questions
Yes! Chocolate cake mix or even a peanut butter-flavored mix can work .
Swap in chopped Snicker’s candy bars, peanut M&Ms, or simply add some more chocolate chips.
You can cut back on the brown sugar by 1/4th, but keep in mind it might change the crumbly texture and sweetness.