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Peanut Butter Cake

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


Preheat oven to 375 °F baking with a metal dish; 325 °F 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.