Chocolate Peanut Butter Crazy Cake
This easy depression-era chocolate peanut butter crazy cake comes together with basic pantry staples and comes out moist and decadent.
Servings: 9
Calories: 629kcal
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 8x8 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
Calories: 629kcal | Carbohydrates: 69g | Protein: 13g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 507mg | Potassium: 314mg | Fiber: 3g | Sugar: 47g | Vitamin A: 462IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 2mg
