Today I’m sharing another flavor in 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 and War Cake. This ultra-moist chocolate cake is finished with a dreamy peanut butter frosting for the ultimate chocolate-and-peanut-butter pairing. It’s budget-friendly and uses everyday pantry ingredients, making it great to bake with kids. This version is egg-free, so it’s perfect if you want a cake without eggs.
You can skip the peanut butter frosting and use your favorite frosting or simply dust the cake with powdered sugar for a delicious chocolate cake.
Read reviews from people who tried this recipe on Pinterest!
This recipe pairs my family’s favorite chocolate Crazy Cake (no eggs, milk, butter, or bowls) with a rich peanut butter frosting to create a truly indulgent dessert.
Note: the cake itself remains egg-, milk- and butter-free, but the peanut butter frosting below contains dairy. If you need a dairy-free or vegan frosting, see the tips section for alternatives.
If you’re interested in more egg-free, dairy-free, or vegan options, check the Crazy Cakes page for all flavor variations.
My girls jokingly suggested calling this Buckeye Cake because it tastes like a Buckeye in cake form, but being from Michigan, that name didn’t fly. GO BLUE!
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One thing is certain: if you love the combination of peanut butter and chocolate, this cake will be a favorite.
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Chocolate Peanut Butter Crazy Cake
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Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white or apple cider vinegar
- 1 teaspoon pure vanilla extract
- 5 tablespoons vegetable oil
- 1 cup water
Directions
For a step-by-step photo tutorial on making Crazy Cake, see the Chocolate Crazy Cake post.
Preheat the oven to 350°F (175°C).
Grease an 8-inch square baking pan. In the pan, combine the first five dry ingredients and spread them evenly. Make three depressions in the dry mix — two small and one larger. Pour the vinegar into one small depression, the vanilla into the other, and the vegetable oil into the larger depression. Pour the water over all and stir until the batter is smooth.
Bake on the middle rack for about 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before frosting.
Peanut Butter Frosting
Ingredients
- 1/2 cup butter, softened to room temperature (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
Ensure all frosting ingredients are at room temperature. In a medium or large bowl, beat the butter and peanut butter with an electric mixer until smooth and creamy. Add the confectioners’ sugar and beat until it begins to thicken. Add the vanilla (if using) and then 1 tablespoon of milk at a time, up to 3 tablespoons total, beating about 3 minutes until the frosting is light, fluffy, and spreadable. If the frosting is too thick, add a little more milk and continue beating. Spread on the cooled cake and enjoy.
Tips
If you need a dairy-free or vegan peanut butter frosting, consider alternative recipes for a similar creamy finish using plant-based ingredients.
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Cheers!