Peanut Butter Cake

Total Time:
55 min
15 min
40 min

12 to 16 servings

  • Cake:
  • 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
  • Peanut butter (at least 1/2 cup; if using more, decrease shortening by an equal amount)
  • 3/4 cup shortening
  • 1 cup plus 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 eggs
  • Frosting:
  • 2 cups confectioners' sugar
  • 2 tablespoons cocoa
  • 8 tablespoons (1 stick) butter
  • 1/3 cup heavy cream
  • 1/2 cup peanuts, salted
  • 2 cap-fulls vanilla extract

Preheat oven to 375 degrees F if baking with a metal dish; 325 degrees F if using a glass dish.

Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch pan for 30 to 35 minutes. Do not remove from pan to cool.

For the frosting: mix all of the ingredients together. Pour into a saucepan and bring mixture to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it.

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3.8 140
Here's the trick to this cake: double the peanut butter, reduce the graham cracker crumbs to 1 C, and add 1/2 mashed ripe banana. Banana is not noticeable but adds a lot of moisture. item not reviewed by moderator and published
Mrs Deen, I use almost every one of your recipes and they come out delicious! I'm mean SO DELICIOUS! All but this one. The taste is wonderful but I just can't seem to get it moist. It is always so dry, now I know I'm doing something wrong because all your recipes are awesome. Any advice? Please item not reviewed by moderator and published
I prepared this cake last week and was disappointed as to how dry it was, it is one of only a few times i have thrown a cake in the garbage. I have baked for a number of years and was fortunate enough to receive a gold medal at a food show at the McCormick Place in Chicago when i was younger and baked as a profession now i only bake at home, i do not recommend this recipe to anyone. item not reviewed by moderator and published
I just made this cake on a whim tonight, and I was SO pleasantly surprised! I've never had a peanut butter cake, and I'm not even partial to p.b. cookies. But this cake tastes SOPHISTICATED! My 13-year-old loved it, as well as my husband. Neither of them could taste the peanut butter, even though I doubled the amount Paula recommends. (I only used 1/4 cup of butter, and the batter came out perfect! Great idea to poke holes with the end the wooden spoon -- I've never done that before. A reviewer stated that the cake had the texture of cornmeal, due to the graham crackers. I had only 1/3 cup on hand, and that amount added to the complexity of the cake without negatively affecting the texture. When I bake this cake again -- and I will! -- I'll make my own frosting, and go with a buttercream. The cake comes out a beautiful, multi-hued medium-brown color, and it would contrast beautifully with an off-white icing. (I could try Paula's icing, but the salty peanuts don't appeal. item not reviewed by moderator and published
Cooked for 30 min in a glass dish came out perfect...the kids and I luv it! ; item not reviewed by moderator and published
Haven't tasted it yet, just pulled it out of the oven.... do NOT cook it for the 30 to 35 minutes that it says! I just baked it for 30 and it's almost burnt on the edges. This is for a birthday and I'm pretty upset item not reviewed by moderator and published
Usually love all of Paula's recipe, but this one is not a keeper. The cake had a corn meal texture, which I assume is attributed to the graham cracker crumbs. item not reviewed by moderator and published
I made this cake for Thanksgiving and it was WONDERFUL, I wouldn't change a thing. item not reviewed by moderator and published
I loved this recipe, it did seem a little thick but the texture was great. I increased the peanut butter by 1/4 cup and cut back on the butter equally (didn't have any shortening. Instead of chocolate frosting try a white chocolate ganache, YUM! item not reviewed by moderator and published
I read a lot of reviews and tried it anyway with a few changes. First I doubled it because I decided to make cupcakes and cake balls, and a double recipe makes 12 cupcakes and 2, 8 x 8 square cakes. The batter was a bit thick so I thinned it with a just over 1/4 cup of natural applesauce and added some chocolate chips. I also only used 3 cups of graham crackers because it is all I had in the house. The cake came out moist and delicious. I used a simple peanut butter and chocolate frosting and it is delicious. I don't expect it to last. item not reviewed by moderator and published