Chocolate Peanut Butter Crazy Cake

Moist and delicious, chocolate peanut butter crazy cake is a dream dessert for anyone who loves the flavor combination of chocolate and peanut butter.

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A dream dessert for anyone who loves the flavor combination of chocolate and peanut butter, this chocolate peanut butter crazy cake easily comes together with basic pantry staples. This depression-era chocolate peanut butter cake is moist and delicious. 

MORE RECIPES: Vanilla Snack Cake | Tornado Cake | Crazy Cake

Chocolate Peanut Butter Crazy Cake

A delicious twist on the original chocolate crazy cake, this version adds creamy peanut butter to create a decadent dessert. With just 10 minutes of prep time, chocolate peanut butter crazy cake is the ideal choice for an easy dessert.

Crazy cake is a budget-friendly homemade cake recipe that is made without eggs or milk. Chocolate peanut butter crazy cake is easy enough to make for a quick weeknight dessert, but rich enough to serve for a birthday or special occasion.  

Also known as wacky cake or depression cake, this homemade cake recipe uses simple everyday ingredients that are probably already in your pantry. Enjoy your chocolate peanut butter crazy cake with a scoop of ice cream or a cup of coffee. 

Chocolate Peanut Butter Crazy Cake Ingredients

• Flour - all-purpose flour
• Cocoa - unsweetened cocoa powder
• Sugar - granulated sugar
• Baking soda
• Salt
• Vinegar - apple cider vinegar
• Vanilla - pure vanilla extract
• Oil - vegetable oil
• Water
• Butter - unsalted butter
• Peanut butter - creamy peanut butter
• Sugar - powdered sugar
• Half and half

Vinegar is an important ingredient in this recipe doing the work the eggs would do in other recipes. Working as an acid, it reacts with the baking soda to give the cake the desired texture. Lemon juice could also be substituted for the vinegar, substituting 1 teaspoon of vinegar with 2 teaspoons of lemon juice. 

If there are bubbles in your batter after pouring it into the baking pans, gently tap the  cake pan on the counter to release the bubbles. Once the pans are in the oven, keep a close eye on the cake at the 30-minute mark as you don’t want to overbake it.

If you prefer not to use the peanut butter icing, you could also top your cake with your favorite frosting instead. You could also skip the icing and simply dust the top of the cake with powdered sugar. For a bit of extra flavor and texture, you can garnish your cake with colorful sprinkles, mini chocolate chips, or peanut butter chips.

How to Make Chocolate Peanut Butter Crazy Cake

FIRST STEP: Preheat the oven to 350°F. Lightly spray an 8x8 baking dish with nonstick cooking spray (all of the cake ingredients will be mixed in the baking dish). 

SECOND STEP: Add the flour, cocoa powder, sugar, baking soda, and salt to the baking dish. Whisk the dry ingredients together until well combined. 

THIRD STEP: Using a dry ladle or small measuring cup, make 2 small round impressions and 1 larger impression in the dry ingredients.

FOURTH STEP: Pour the vinegar into 1 of the small impressions. Pour the vanilla into the 2nd small impression, and pour the vegetable oil into the largest impression. Pour the water over all of the ingredients. 

FIFTH STEP: Use a wooden spoon to stir all the ingredients together, making sure to get into the corners. Stir until all of the ingredients are well incorporated, and no dry streaks are visible.

SIXTH STEP: Bake the cake on the middle rack, for 30-35 minutes or until a knife inserted comes out clean. Allow the cake to cool completely before icing.

SEVENTH STEP: If using a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, cream the butter and creamy peanut butter until no streaks of butter are visible.

EIGHTH STEP: Lower the mixer speed to low and add the vanilla and half and half. Mix for another 30 seconds.

NINTH STEP: Keeping the mixer speed on low, slowly add the powdered sugar ½ cup at a time. Once all powdered sugar has been added, increase the mixer speed to medium and mix until the icing is smooth, about another 45 seconds to 1 minute.

TENTH STEP: Using a silicone spatula, frost the cake. 

Can I use lemon juice instead of vinegar in the cake recipe? 

Lemon juice could be substituted for the vinegar for this crazy cake recipe. Replace 1 teaspoon of vinegar with 2 teaspoons of lemon juice.

What frosting can I use on this cake? 

If you prefer you can skip the peanut butter icing and use your favorite frosting instead. Frost your cake with chocolate frosting or vanilla frosting. You could also dust the top of the cake with powdered sugar. You can also top your cake with sprinkles, chocolate chips, or peanut butter chips.

Can you freeze chocolate peanut butter crazy cake? 

Chocolate peanut butter crazy cake freezes well and can be frozen in slices or as a whole cake for four to six months.  

How to Store Chocolate Peanut Butter Crazy Cake 

IN THE FRIDGE:  Store leftover crazy cake covered with foil or cling film in the refrigerator for 5 to 7 days. If your cake is frosted, let it chill in the fridge for 15 minutes before wrapping it.
IN THE FREEZER: To freeze your chocolate peanut butter crazy cake, wrap it in plastic wrap or place it in an airtight container. If your cake is frosted, let it freeze fully first, uncovered, and then wrap it. You can freeze your cake in slices or as a whole and keep it in the freezer for 4 to 6 months. Defrost in the refrigerator before serving.

Chocolate Peanut Butter Crazy Cake

Moist and delicious, chocolate peanut butter crazy cake is a dream dessert for anyone who loves the flavor combination of chocolate and peanut butter.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 405 kcal

Ingredients

  

1x2x3x

Cake

• 1½ cups all-purpose flour
• 4 tablespoons unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon apple cider vinegar
• 1 teaspoon pure vanilla extract
• ¼ cup vegetable oil, +1 tsp
• 1 cup water

Peanut Butter Icing

• 8 tbsp unsalted butter, softened, (½ cup, 113 grams)
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 3 tbsp half and half, room temperature
• 1 tsp pure vanilla extract

DIRECTIONS

 

• Preheat the oven to 350°F. Lightly spray an 8x8 baking dish with nonstick cooking spray (all of the cake ingredients will be mixed in the baking dish).
• Add the flour, cocoa powder, sugar, baking soda, and salt to the baking dish. Whisk the dry ingredients together until well combined.
• Using a dry ladle or small measuring cup, make 2 small round impressions and 1 larger impression in the dry ingredients.
• Pour the vinegar into 1 of the small impressions. Pour the vanilla into the 2nd small impression, and pour the vegetable oil into the largest impression. Pour the water over all of the ingredients.
• Use a wooden spoon to stir all the ingredients together, making sure to get into the corners. Stir until all of the ingredients are well incorporated, and no dry streaks are visible.
• Bake the cake on the middle rack, for 30-35 minutes or until a knife inserted comes out clean. Allow the cake to cool completely before icing.
• If using a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, cream the butter and creamy peanut butter until no streaks of butter are visible.
• Lower the mixer speed to low and add the vanilla and half and half. Mix for another 30 seconds.
• Keeping the mixer speed on low, slowly add the powdered sugar ½ cup at a time. Once all powdered sugar has been added, increase the mixer speed to medium and mix until the icing is smooth, about another 45 seconds to 1 minute.
• Using a silicone spatula, frost the cake.

Nutrition

Calories: 405kcal | Carbohydrates: 54g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 286mg | Potassium: 173mg | Fiber: 2g | Sugar: 39g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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