Today I am adding another Crazy Cake flavor to my Crazy Cake collection – Chocolate Peanut Butter Crazy Cake!
CHOCOLATE PEANUT BUTTER CRAZY CAKE – A vintage, Depression era cake, also known as Wacky Cake, Depression Cake, Poor Man’s Cake, War Cake and more. A super moist chocolate cake topped with a dreamy peanut butter frosting, sure to cure that chocolate peanut butter craving! Best of all, it’s budget friendly, made with everyday items found in the kitchen. This is also a fun activity to do with kids! And if you’re looking for an egg-free option, add this one to your recipe box, there are no eggs in this delicious cake!
Read great reviews from people who tried this recipe on Pinterest!
This cake combines my family’s favorite chocolate cake (Crazy Cake, No Eggs, Milk, Butter Or Bowls) and my favorite peanut butter frosting, making one amazing dessert!
Unlike all of my other crazy cake flavors, that do not call for eggs, milk or butter, the frosting for this cake calls for milk and butter. If you are looking for a dairy-free or vegan cake, please check out the dairy-free/vegan peanut butter frosting options below, in the tips section.
Looking for wonderful cakes that are egg, dairy free and vegan? Be sure check out my Crazy Cakes page with all my Crazy Cake flavor options!
My girls thought this cake should be called Buckeye Cake because it tastes like a Buckeye in cake form…but being from Michigan, that was never going to happen. GO BLUE!
One thing is for sure, if you love peanut butter and chocolate, you will love this cake!
Chocolate Peanut Butter Crazy Cake
- 1 1/2 cups flour (all-purpose)
- 3 tablespoons cocoa (unsweetened)
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar or apple cider vinegar
- 1 teaspoon pure vanilla extract
- 5 tablespoon vegetable oil
- 1 cup water
For a step by step photo tutorial on how to make Crazy Cake, head over to my Chocolate Crazy Cake post.
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8″ square baking pan. Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with the Peanut Butter Frosting below!
Peanut Butter Frosting
Frosting recipe from Allrecipes.com – Fluffy Peanut Butter Frosting
- 1/2 cup butter, softened to room temperature (be sure to use real butter, not margarine)
- 1 cup creamy peanut butter, at room temperature
- 3 tablespoons milk, at room temperature
- 1 teaspoon vanilla extract (optional)
- 2 cups confectioners’ sugar
*Very Important – before making, be sure all ingredients for the frosting are at room temperature.
Place butter and peanut butter in a medium to large size bowl, beat using an electric mixer until smooth and creamy. Next add two cups of confectioners’ sugar, beat until blended well and it begins to thicken, then add vanilla (optional) and 1 tablespoon of milk at a time (3 tablespoons total) – mix for approximately 3 minutes, until it’s lighter, fluffy and spreadable. If frosting is too thick, add a little more milk and beat. When ready, frost cake – enjoy!
If you are looking for dairy-free or vegan peanut butter frosting to make this cake, here are a few great options:
- Easy Vegan Peanut Butter Frosting from The Spruce Eats
- Vegan Peanut Butter Mousse from The Minimalist Baker
- Vegan Fluffy Peanut Butter Frosting from Allrecipes
Thanks for stopping by!