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!
**You can skip the peanut butter frosting and use your favorite frosting or simply dust with powdered sugar for a delicious chocolate 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!
Pinnable Image
One thing is for sure, if you love peanut butter and chocolate, you will love this cake!
Pinnable Image
Chocolate Peanut Butter Crazy Cake
Cake
Ingredients
- 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
Directions
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
Ingredients
- 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
Directions
*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!
Tips
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!
Cheers!
Nancy
Better than my mothers recipe! Cake was very moist. I have a trick that works for me: out of the oven straight into refrigerator. Always moist. Peanut butter frosting was also great. Didn’t need any milk! Whipped it up and even my husband who isn’t a big pb fan loved it. Did make a huge amount. Enough for a 13 x 9. I used half of and was still generously frosted. Will make again. Thanks
Julia
I made this chocolate cake with the peanut butter frosting and it is delicious! The frosting tastes like fluffy peanut butter fudge but not as sweet. I will definitely make this one again!
Doreen
Try switching the cup of water with a cup of (cooled) brewed coffee in the cake batter. It enhances the chocolate — and goes perfect with the peanut butter icing!
Andrea
Been making crazy cake for over 50 years. My daughter had crazy cake cupcakes for her wedding. We love it!
Sharon Korns
Love all your recipes keep sending them I love to bake
Sue
Please clarify. Do you mix for 3 minutes after each tbsp of milk added or a total of 3 minutes after all 3 are added
Dini Augustus
Is there a recipe that uses pumpkin!
Grace
Will the recipe for the frosting be enough to frost 24 cupcakes?
Mary Neumann
Yes, Grace 🙂
Michelle
I made this cake for work and it was a big hit. I will definitely be making this cake again. Great cake and I loved the frosting.
Joan
What size cake pan??
Andrea
My husband is diabetic and I am on WW. I am going to make this cake using Lakanto Monkfruit sweetener vs sugar. Looking for suggestions to lighten up the frosting perhaps using PB2.
Alice
Can i freeze the Chocolate peanut butter crazy cake.
Tina
Did anyone try freezing this cake?
Charlotte Russo
Love this recipe !! My grandkids says it takes like buckeye candy !!. So easy ….Amazing !! Thank you !!
Rebecca
How do I store this cake? Refrigerate or countertop?
Suzette
Can you use canola oil
Suzette
Never mind. Read through comments. You can.
Paula
Hi, You referred to this as also called wat cake. I’m wondering if you can help me find another cake with that name. My mother made a wat cake that was a dark batter with lots of raisins. She usually frosted it with a Carmel type icing. Unfortunately, none of us learned how to make it and Mom never used a written recipe. I would love to find that recipe. Thank you!
Karen Holtzman
Sounds like the “church cake” recipe i inherited from my mother-in-law. It is essentially a spice cake filled with raisins. I’ll email it to you if you provide an address…
Karen Holtzman
Church Cake Recipe
Boil 1 pound dark raisins in 2 cups water for 15 minutes. Set aside to cool to lukewarm. Meanwhile cream together 2 cups brown sugar and 1/2 cup lard. Sift together 4 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cloves, 1 tsp nutmeg, 1 tsp cinnamon, Stir dry ingredients into creamed sugar mixture, Add 1 cup cold water, 1/2 cup chopped nuts (she usually used walnuts), and the cooled raisin mixture. Once mixed spread into a greased and floured 9 x 13 inch pan. Bake at 350 for 60 minutes. Her cake was served without frosting. She also made this without the nuts.
Pat meals
Are there no eggs used in this recipe for the chocolate peanut butter cake?
Mary Neumann
That’s correct, Pat – no eggs in this recipe.
Jodi Johnson
Can I used canola oil instead of vegetable oil? If I double the recipe can I do a 9X12 pan?
Mary Neumann
Yes to both, Jodi!
Lisa Prom
Can any one explain why the strange way of mixing the ingredients?
Katy B.
Could this be doubled to fit a 9×13 pan?
Mary Neumann
Yes, Katy – I double this recipe often and use a 9×13 baking dish.
Cathy Schumacher
I got all excited to make this “non-dairy” recipe, then I saw butter and milk in the peanut butter frosting. Since that’s what makes the cake appealing, this can’t be called a “non-dairy” recipe. Disappointed.
Mary Neumann
Cathy, this crazy cake recipe flavor is not non-dairy free, only egg free – the cake portion is both egg and dairy free. In my post – “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.” Most people know crazy cakes for being egg, butter and milk free. I always try to supply variations so everyone can enjoy these wonderful cakes. The Peanut butter icing/frosting alternative recipes I share below (dairy free) are great options.
jane hineline
We have diabetics in the family, so naturally we CHEAT when we eat this cake, However we have always called this cake WACKEY CAKE. It is so good, you really do not need any frosting, But for presentation you can dust powdered sugar on the top. It still tastes just fine. When we were growing up Mom always made a boiled frosting for this cake. I love it naked without any frosting. Believe it or not the vinegar does make for a unique taste. I’ll BET you make it again, once you have tasted it. ENJOY. ,
Mary Motte
This cake, this icing, oh my. I was brought up on this cake and peanut butter icing.
I made it for my children and my husband and I still enjoy it.
Stefanie
So glad to see this more public!! My love for chocolate cake with p.b icing stems from my dad and him askin my grandma when he was young for it! Its so tasty!!!!
Sandy Mckay
I am looking for great vegan recipes,and love crazy cakes.Need some good frosting’s and holiday dishes.
Thank You
Carlee
That looks sooo good! We are huge peanut butter and chocolate fans and I love how easy crazy cakes are to make. You are definitely the crazy cake queen!