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Chocolate Peanut Butter Crazy Cake topped with creamy peanut butter frosting.

Chocolate Peanut Butter Crazy Cake

A simple, egg-free chocolate cake with delicious swirls of peanut butter that feels fancy without complicated steps.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour
  • 1 cup Granulated sugar
  • 1/3 cup Unsweetened cocoa powder
  • 1 tsp Baking soda Use fresh for best results.
  • 1/2 tsp Salt
Wet Ingredients
  • 1 cup Water Room temperature.
  • 1/2 cup Vegetable oil Or any neutral oil.
  • 1 tsp Vanilla extract
  • 1 tbsp White vinegar Essential for rise.
Peanut Butter
  • 1/2 cup Peanut butter Creamy is easiest to swirl.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease your pan lightly, or line it with parchment.
  2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt for about 20 seconds.
Mixing
  1. Pour in the water, oil, vanilla, and vinegar. Stir until there are no dry flour pockets, being careful not to overmix.
  2. Drop spoonfuls of peanut butter over the batter and gently swirl with a butter knife.
Baking
  1. Bake for 30 to 38 minutes, checking at 30 minutes. A toothpick should come out with a few moist crumbs.
  2. Allow the cake to cool for at least 30 minutes before frosting.

Notes

Use fresh baking soda and do not skip the vinegar for best results. Swirl gently to keep visible ribbons of peanut butter.