Chocolate Peanut Butter Crazy Cake

 

Chocolate Peanut Butter Crazy Cake is the perfect blend of peanut butter and chocolate in a moist cake that will make your mouth water.
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Table of Contents
  1. Chocolate Peanut Butter Crazy Cake Ingredients
  2. Substitutions and Additions
  3. How to Make Chocolate Peanut Butter Crazy Cake
  4. How to Serve Chocolate Peanut Butter Crazy Cake
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

This moist chocolate cake is topped with a delicious peanut butter icing which is sure to crave your chocolate and peanut butter craving. The best part about this cake is that it’s budget-friendly and includes simple ingredients that are already in your pantry!

Chocolate Peanut Butter Crazy Cake is a fun twist on Crazy Cake. If you like this spin on a classic, you’ll also want to try Vanilla Crazy Cake as well as Chocolate Dump Cake.

Chocolate Peanut Butter Crazy Cake Ingredients

You will need:

Cake

  • 1 ½ 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 plus 1 tablespoon
  • 1 cup water

Peanut Butter Icing

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

Substitutions and Additions

Icing: You could skip the peanut butter icing and use your favorite frosting instead, such as chocolate frosting or vanilla frosting. Or you could leave off the icing altogether and dust with powdered sugar. 

Sprinkles: For an extra crazy cake, add colorful sprinkles to the top. 

Chocolate Chips: You could top the peanut butter frosting with a sprinkle of chocolate chips or peanut butter chips. 

Lemon Juice: Lemon juice could be substituted for the vinegar at a ratio of 1:2. For this recipe, 1 teaspoon of vinegar can be replaced by 2 teaspoons of lemon juice.

How to Make Chocolate Peanut Butter Crazy Cake

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

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

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

STEP FOUR: 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.

PRO TIP: The vinegar is a must in this recipe, it reacts with the baking soda to give the cake the desired texture, doing the work eggs would do in other recipes. The cake does not come out tasting like vinegar!

STEP FIVE: 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.

PRO TIP: If there are bubbles in your wet batter, gently tap your cake pan on the counter to release the bubbles.

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

PRO TIP: Keep a close eye on the cake at the 30-minute mark as you don’t want to overbake it.

STEP SEVEN: 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.

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

STEP NINE: 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.

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

How to Serve Chocolate Peanut Butter Crazy Cake

Chocolate Peanut Butter Crazy Cake is perfect for any occasion, from parties to just a weekend at home. Dress it up with a drizzle of Hot Fudge Sauce on top or a scoop of ice cream on the side. Or enjoy it on a beautiful day with your favorite Spiced Iced Coffee

Storage

IN THE FRIDGE: Cover any leftovers with foil or cling film in the refrigerator. If your cake is frosted, let it chill in the fridge for 15 minutes before wrapping it. It should stay fresh for 5 to 7 days. 

IN THE FREEZER: To freeze your crazy cake, wrap it in plastic wrap or 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 whole. It will stay good in the freezer for 4 to 6 months.

Chocolate Peanut Butter Crazy Cake is a depression-era cake, also known as Wacky Cake, Depression Cake, or Poor Man’s Cake, among others. No matter what you call it, Chocolate Peanut Butter Crazy Cake is sure to be a hit for all your chocolate and peanut butter lovers. This cake may be simple, but it’s bursting with flavor. 

FREQUENTLY ASKED QUESTIONS

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

Lemon juice could be substituted for the vinegar at a ratio of 1:2. For this recipe, 1 teaspoon of vinegar can be replaced by 2 teaspoons of lemon juice.

Can you freeze this chocolate peanut butter depression-era cake? 

This cake freezes well. It can be stored in plastic wrap in the freezer.

Is this wacky cake recipe vegan? 

Since this recipe does not have any eggs or milk, if you leave off the peanut butter frosting because it has butter in it, this cake is a great vegan cake option.

MORE RECIPES YOU’LL LOVE

Chocolate Peanut Butter Crazy Cake

Chocolate Peanut Butter Crazy Cake is the perfect blend of peanut butter and chocolate in a moist cake that will make your mouth water.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 10

Ingredients
  

Cake

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

Peanut Butter Icing

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

Instructions
 

  • Preheat the oven to 350°F. Lightly spray an 8×8 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 to 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.

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