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Fudgy Peanut Butter Cake

I clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it's slow cooking. My husband and son enjoy the cake with ice cream and nuts on top. —Bonnie Evans, Norcross, Georgia
  • Total Time
    Prep: 10 min. Cook: 1-1/2 hours
  • Makes
    4 servings


  • 1/3 cup 2% milk
  • 1/4 cup peanut butter
  • 1 tablespoon canola oil
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar, divided
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 2 tablespoons baking cocoa
  • 1 cup boiling water
  • Chocolate or vanilla ice cream, optional


  • In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray.
  • In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir).
  • Cover and cook on high until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.

Test Kitchen Tips
  • If you want a little extra crunch, feel free to swap out creamy peanut butter for crunchy!
  • Canola oil is high in monounsaturated fat, a type that helps to decrease blood cholesterol levels, and low in saturated fat, which can increase blood cholesterol. Olive oil would also taste great in this recipe and has the same healthy-fat properties.
  • Peanut butter lovers can't get enough of these creamy recipes.

  • Editor's Note
    Reduced-fat peanut butter is not recommended for this recipe.
    Nutrition Facts
    1 piece: 348 calories, 13g fat (3g saturated fat), 3mg cholesterol, 160mg sodium, 55g carbohydrate (39g sugars, 2g fiber), 7g protein.

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    Average Rating:
    • Librartist
      Oct 19, 2020

      Why do you have to cook this in a slow cooker? Cant you do it in a 9x13? To hard to serve from crockpot.

    • Alexandra
      Aug 7, 2020

      No comment left

    • dschultz01
      Jul 27, 2020

      I also doubled the ingredients for a 3-quart slow cooker, and it was excellent. Nice quick dessert recipe.

    • Andrea
      Jun 8, 2020

      I doubled the ingredients, and it was amazing I did not realize it was going to have a sauce, but I will be adding this to my recipes.

    • Ka
      Jul 25, 2019

      Prepared as directed except put in a 9.5 pyrex glass pie dish. Baked in turntable type Microwave oven at 70% power for 6-8 minutes, just as I do my chocolate pudding cake recipe. Thus very quick.

    • redcow
      Mar 16, 2018

      I have made this cake twice so far. Both times I baked it in a regular oven since I do not have a crockpot that small. A double batch works fine in a 8 or 9 inch square pan. I baked the cake about 35 to 45 minutes, depending on what size pan I used. It is delicious and be sure to let the cake stand for 10 to 15 minutes before digging in. Spoon some of the sauce over the cake and enjoy.

    • my3pugs
      Apr 20, 2017

      absolutely horrible. It smelled & tasted very odd.

    • Franniefly8
      Feb 4, 2017

      Very good recipe, it worked well and the kids loved it. I would have liked a stronger peanut butter taste but that's me, maybe I will add some more PB next time. Whipped cream because we didn't have icecream, very good!

    • plb1028
      Feb 23, 2016

      This was a delicious cake and so easy. Never made any cakes in a crock pot but this was very good.

    • Loiscooks
      Nov 16, 2014

      I made 1-1/2 recipe because my crock pot is larger than 1-1/2 qts. I used more peanut butter, but it still did not have a strong enough peanut butter taste. We all agreed that this was just okay. I will not make it again.