This chocolate peanut butter crazy cake, also known as Wacky Cake or Depression Cake, is a variation of a simple, no-egg, no-milk, no-butter cake recipe that became popular during the Great Depression due to the scarcity of these ingredients. A super moist chocolate cake topped with dreamy peanut butter frosting makes this cake the ideal choice for an easy dessert.
Chocolate Peanut Butter Crazy Cake Ingredients
The cake features a rich chocolate flavor with hints of vanilla and a touch of tanginess from apple cider vinegar.
The peanut butter icing is smooth, sweet, and nutty, creating a perfect balance of flavors and textures.
To make this depression cake recipe, you’ll need:
For The Cake:
- 1½ cups of all-purpose flour
- 4 tablespoons of unsweetened cocoa powder, sifted (we used Nestle brand)
- 1 cup of granulated sugar
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- ¼ cup + 1 tablespoon of vegetable oil
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of pure vanilla extract
- 1 cup of water, room temperature
For The Peanut Butter Frosting:
- ½ cup unsalted butter, room temperature
- 1½ cups creamy peanut butter, Peter Pan brand used
- 1½ cups powdered sugar, sifted (additional ¼ cup if needed for fluffy texture)
- 6 tablespoons heavy cream (additional 1 tablespoon if needed for fluffy texture)
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
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 the cake with powdered sugar.
DAIRY-FREE: This recipe can be made completely dairy-free with a nut version of half & half (almond, coconut, etc.) or skipping the icing with a dusting of 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, one teaspoon of vinegar can be replaced by two teaspoons of lemon juice.
PRO TIP:
Ingredients at room temperature mix together more easily and evenly, which can affect the cake’s texture for the better.
How To Make This Chocolate Peanut Butter Crazy Cake Recipe
Chocolate Cake
STEP ONE: Preheat the oven to 350°F.
STEP TWO: To an ungreased 8×8 metal baking pan add the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt. Whisk together until well combined.
STEP THREE: Using the bottom of a large measuring cup, make a well into the dry ingredients. Using a small measuring cup, make two additional wells into the dry ingredients.
STEP FOUR: To the large well, add the vegetable oil. To the first small well, add the apple cider vinegar and to the second well add the vanilla extract.
STEP FIVE: Pour the water over all the ingredients in the baking pan. Stir together with a rubber spatula until all the ingredients are fully combined and no dry pockets remain.
STEP SIX: Bake for 25-30 minutes or just until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool completely at room temperature before adding the frosting.
Peanut Butter Frosting
STEP ONE: To the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and mix on medium speed for 2 minutes or until creamy.
STEP TWO: Add the peanut butter, powdered sugar, heavy cream, vanilla extract, and salt. Start the mixer on low speed just until all the powdered sugar and heavy cream are incorporated, then increase the speed to medium-high and beat for another 2-3 minutes or until the frosting is light and fluffy. You can add up to an additional ¼ cup of powdered sugar if the frosting is too thin, or up to an additional 1 tablespoon of heavy cream to thin the frosting if too stiff. You are looking for a spreadable consistency that will hold its shape when the cake is sliced and served.
STEP THREE: Once the cake has cooled completely, top with the frosting and spread to an even layer.
How To Serve
Serve this chocolate peanut butter cake for every day or a special occasion.
Add a scoop of our vanilla ice cream on the side and whipped cream and hot fudge sauce on top to make this cake extra fancy.
I guarantee this cake will get great reviews from all those peanut butter lovers.
This cake is a twist on the original chocolate crazy cake.
For another crazy cake recipe, try the vanilla crazy cake version.
MORE PEANUT BUTTER RECIPES
Storing a Wacky Cake
MAKE AHEAD: If you want to get a head start on your baking, you can prepare the cake ahead of time. Simply bake the cake as instructed, let it cool completely, and then wrap it tightly in plastic wrap or aluminum foil.
You can store it at room temperature for up to two days. When you’re ready to serve, whip up the peanut butter icing and frost the cake.
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.
PRO TIP:
If you’ve already sliced the cake but want to store the remaining pieces, press a piece of plastic wrap directly onto the cut sides to help keep it moist. Then, follow the above storage tips.
IN THE FREEZER: To freeze your crazy cake, wrap it in plastic wrap or an airtight container. If your cake is frosted, let it cool 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.
Why We Love This Recipe
CLASSIC FLAVOR COMBINATION: The rich, chocolaty cake perfectly complements the creamy and nutty peanut butter icing.
SIMPLE: With clear, step-by-step instructions and readily available ingredients, you can confidently bake chocolate cake that’s will impress.
PERFECT FOR CHOCOLATE LOVERS: The cake itself has a moist, tender crumb thanks to the eggless recipe. The deep, dark flavor of cocoa provides a chocolatey base that’s not overly sweet.
This vintage chocolate peanut butter crazy cake is made without eggs or milk yet comes out so delicious and rich.
It’s an excellent choice for those looking for a quick, easy dessert that accommodates dietary restrictions or shortages of typical baking ingredients.
This version maintains the simplicity and frugality of the original wacky cake while offering a delicious twist that peanut butter and chocolate lovers appreciate.
Bring the taste of history to your table, and your family will go crazy for it.
Frequently Asked Questions
Lemon juice could be substituted for the vinegar at a ratio of 1:2. For this recipe, one teaspoon of vinegar can be replaced by two teaspoons of lemon juice.
This cake freezes well. It can be stored in plastic wrap in the freezer for four to six months.
Since the cake is made without eggs or milk, if you leave off the peanut butter frosting because it has butter and half & half in it, this cake is a great vegan cake option.
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Chocolate Peanut Butter Crazy Cake
Ingredients
Chocolate Cake
- 1½ cups all-purpose flour
- 4 tablespoons unsweetened cocoa powder, sifted
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegetable oil
- 1 tablespoon vegetable oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup water, room temperature
Peanut Butter Frosting
- ½ cup unsalted butter, room temperature
- 1½ cups creamy peanut butter (Peter Pan brand used)
- 1½ cups powdered sugar, sifted (additional ¼ cup if needed for fluffy texture)
- 6 tablespoons heavy cream, additional 1 tablespoon if needed for fluffy texture
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
Chocolate Cake
- Preheat the oven to 350°F.
- To an ungreased 8×8 metal baking pan add the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt. Whisk together until well combined.
- Using the bottom of a large measuring cup, make a well into the dry ingredients. Using a small measuring cup, make two additional wells into the dry ingredients.
- To the large well, add the vegetable oil. To the first small well, add the apple cider vinegar and to the second well add the vanilla extract.
- Pour the water over all the ingredients in the baking pan. Stir together with a rubber spatula until all the ingredients are fully combined and no dry pockets remain.
- Bake for 25-30 minutes or just until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool completely at room temperature before adding the frosting.
Peanut Butter Frosting
- To the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and mix on medium speed for 2 minutes or until creamy.
- Add the peanut butter, powdered sugar, heavy cream, vanilla extract, and salt. Start the mixer on low speed just until all the powdered sugar and heavy cream are incorporated, then increase the speed to medium-high and beat for another 2-3 minutes or until the frosting is light and fluffy. You can add up to an additional ¼ cup of powdered sugar if the frosting is too thin, or up to an additional 1 tablespoon of heavy cream to thin the frosting if too stiff. You are looking for a spreadable consistency that will hold its shape when the cake is sliced and served.
- Once the cake has cooled completely, top with the frosting and spread to an even layer.
Notes
- It is best to use a commercial brand of creamy peanut butter (such as Peter Pan, JIF, or Skippy) for the best texture of your frosting. Natural peanut butter contains too much added oil and will alter the results making the frosting too greasy for this cake.
- The frosting can be made up to 5 days ahead, covered tightly with plastic wrap and refrigerated. If refrigerated, allow the frosting to come up to room temperature before frosting your cake. You may need to re-mix the frosting for 1-2 minutes to bring the frosting back to a smooth and creamy consistency.
- If using a high quality metal baking pan (like USA brand) you will not need to spray your pan with non-stick baker’s spray. If you do want to spray your pan, be sure to only use a very light coating. If too much baker’s spray is used, your dry ingredients can clump and stick when whisk in the pan.
- You can combine your ingredients together in a separate bowl, then transfer the cake batter to a sprayed baking pan if desired.
Nutrition
Comments
Chris says
Hey there I noticed the powdered sugar for the frosting isn’t included in the recipe or written tutorial. How much powdered sugar is needed?
Layne Kangas says
Thanks for catching that! You’ll need two cups of powdered sugar. Enjoy!!!
Linda ridley says
The receipts look so good I will have trys some them
Deb Gunn says
Want to make this peanut butter crazy cake I don’t have half and half can I use regular milk
Layne Kangas says
Hi, Deb – that should work ok!