Peanut Butter Cake Recipe by Paula Deen

Level: Easy

Time: 45 MINUTES

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  • 1 cup all-purpose flour
  • 1 cup sugar, plus 2 tablespoons
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups graham cracker crumbs
  • 1/2 cup peanut butter, at least, if using more, decrease shortening by an equal amount
  • 3/4 cup shortening
  • 1 cup milk, plus 2 tablespoons
  • 1 teaspoon vanilla, plus 2 capfulls for frosting
  • 3 eggs
  • 2 cups confectioner's sugar
  • 2 tablespoons unsweetened cocoa powder
  • 8 tablespoons butter
  • 1/3 cup heavy cream
  • 1/2 cup peanuts, salted


Preheat oven to 375° baking with a metal dish; 325° if using a glass dish. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk and 1 teaspoon vanilla. Beat mixture with electric mixer on low until moistened, then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9 x 13-inch pan for 30 to 35 minutes. Do note remove from pan.




Mix confectioner's sugar, cocoa, butter, heavy cream, peanuts and 2 capfulls vanilla together. Heat in a saucepan and bring to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, then pour warm frosting over it.

Peanut Butter Cake


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