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Fudgy Peanut Butter Cake

22 reviews
Test Kitchen Approved
Total Time

Prep: 10 min. Cook: 1-1/2 hours

Makes

4 servings

Updated: Mar. 07, 2023
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
Fudgy Peanut Butter Cake
Fudgy Peanut Butter Cake Recipe photo by Taste of Home
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Ingredients

  • 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

Directions

  1. 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.
  2. In a small bowl, combine cocoa and remaining 1/2 cup sugar; stir in boiling water. Pour into slow cooker (do not stir).
  3. 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.
    • Peanut Butter-Reduced fat/Generic
    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.