- Preheat oven: Preheat to 350°F (175°C). Grease a 9×13‑inch baking dish or line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add wet ingredients: Make three small wells in the dry mix. Pour warm water into one, vegetable oil into another, and vinegar into the last. Add vanilla extract. Stir everything together until smooth and glossy.
- Prepare peanut butter swirl: In a small bowl, mix together creamy peanut butter, powdered sugar, and enough milk to form a smooth, spoonable swirl.
- Add swirl to batter: Pour batter into your prepared pan. Drop spoonfuls of the peanut butter mixture over the chocolate batter. Use a knife or skewer to gently swirl it through the top.
- Bake: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are perfect!).
- Cool & serve: Allow to cool for at least 15 minutes before slicing. Optional: dust with powdered sugar, drizzle with chocolate glaze, or sprinkle with peanuts.
Serving and Storage
Serving
- Serve warm or at room temperature — both are delicious!
- Pair with vanilla ice cream or a dollop of whipped topping.
- Add extra peanut butter drizzle and chopped peanuts for crunch.
Storage
- Room temperature: Cover and keep at room temperature for up to 2 days.
- Refrigerator: Store covered in the fridge for up to 5 days — especially if topped with a glaze or peanut butter swirl.
- Freezer: Wrap individual slices and freeze up to 2 months. Thaw at room temperature before serving.
Tips
- Warm water helps activate: Using warm (not hot) water helps the baking soda react and gives the cake lift.
- Swirl lightly: For a marbled effect, swirl the peanut butter just a few times — over‑swirling blends it in too much.
- Make it extra rich: Add a handful of peanut butter chips to the batter before baking.
- Dairy‑free friendly: Use plant‑based milk and enjoy a fully vegan dessert!
Variations
- Chocolate Glaze: Mix cocoa powder, powdered sugar, milk, and vanilla into a quick glaze to drizzle on top.
- Peanut Butter Fudge: Pour warm peanut butter fudge sauce over slices for an ultra‑decadent experience.
- Nutty Crunch: Add chopped roasted peanuts or peanut butter chips across the top before baking.
- Swirl Duo: Swirl white chocolate and peanut butter for a classic swirl contrast.
Conclusion
The **Chocolate Peanut Butter Crazy Cake** is a nostalgic twist on a classic “crazy cake” — moist, bold, and brilliantly simple. With creamy peanut butter swirls and rich chocolate batter, it’s a dessert that satisfies cravings and warms hearts. Perfect for family dinners, bake sales, or spontaneous sweet cravings!
FAQ
- Can I use crunchy peanut butter?
Yes — it adds texture without altering flavor too much! - Is this cake vegan?
It can be — just substitute plant‑based milk and ensure your sugar is vegan friendly. - Can I make cupcakes instead?
Absolutely — bake in lined muffin tins for about 18–22 minutes. - What makes it “crazy”?
The term “crazy cake” comes from its unconventional mixing method — no eggs, no dairy, and no mixer required!
