This 4-ingredient slow cooker vintage peanut butter cake is the kind of simple, sweet treat that feels like it came straight out of a church cookbook from the 1960s. You start by dumping a big scoop of thick, creamy peanut butter right into the bottom of your slow cooker, then add just three more pantry staples. A few hours later, you’ve got a warm, tender, spoonable cake that tastes like the peanut butter bars we used to find at school lunch, only softer and cozier. It’s the sort of recipe you pull out when company is coming and you don’t want a lot of fuss, but you still want folks begging for seconds and asking for the recipe on their way out the door.
Serve this peanut butter cake warm right from the slow cooker, spooned into small bowls. It’s wonderful on its own, but a scoop of vanilla ice cream or a dollop of whipped cream melts into the warm cake and makes it extra special. A drizzle of chocolate syrup or warm jelly on top leans into that old-fashioned peanut butter and jelly flavor. A hot cup of coffee, black tea, or a cold glass of milk rounds out the plate just like the simple suppers we used to have after church potlucks.
4-Ingredient Slow Cooker Peanut Butter CakeServings: 8
Ingredients
1 cup thick creamy peanut butter
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray so the cake doesn’t stick.
Scoop the thick, creamy peanut butter into the bottom of the slow cooker, spreading it out a bit so it sits fairly evenly across the bottom. This should look like a big, smooth mound of peanut butter in the crock.
In a medium bowl, whisk the eggs until well blended, then whisk in the granulated sugar and vanilla extract until the mixture is smooth and slightly thickened.
Pour the egg, sugar, and vanilla mixture evenly over the peanut butter in the slow cooker. Use a spatula to gently stir and fold just enough to combine into a thick, smooth batter, scraping along the bottom and sides of the crock so no streaks of plain peanut butter remain.
Spread the batter into an even layer in the slow cooker, smoothing the top with a spatula.
Cover the slow cooker with its lid. Cook on LOW for 2 1/2 to 3 hours, or until the cake is set around the edges and the center looks dry on top and springs back lightly when touched. A toothpick inserted near the center should come out with just a few moist crumbs, not wet batter.
Turn off the slow cooker and let the cake rest, covered, for 10 to 15 minutes to finish setting and to cool slightly.
Spoon the warm peanut butter cake directly from the slow cooker into bowls and serve as-is or with your favorite toppings.
Variations & Tips
For a nostalgic peanut butter and jelly twist, swirl 1/3 cup of your favorite jam or jelly into the top of the batter before cooking, using a butter knife to make loose figure-eights. For a chocolate variation, sprinkle 1/2 cup of chocolate chips over the batter before you put the lid on; they’ll melt into little pockets of chocolate. If you prefer a slightly less sweet dessert, reduce the sugar to 3/4 cup, keeping in mind the texture will be a bit more dense. Crunchy peanut butter can be used in place of creamy for a little texture, but make sure it’s still thick and not oily or separated. Always use commercial peanut butter that is fully mixed and smooth; natural peanut butters that separate can cause the cake to bake unevenly and leave greasy spots. Because this recipe uses eggs, be sure to cook on LOW until the center is fully set and no wet batter remains to avoid any food safety issues. Keep the lid on while cooking so the temperature stays consistent, and refrigerate leftovers within 2 hours of serving, storing them in a covered container for up to 3 days. Reheat portions gently in the microwave or in the slow cooker on WARM with the lid on until just heated through.
