Peanut Butter Cake

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
12 to 16 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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
Directions

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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    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
    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.
    Cooked for 30 min in a glass dish came out perfect...the kids and I luv it! ;
    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
    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.
    I made this cake for Thanksgiving and it was WONDERFUL, I wouldn't change a thing.
    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!
    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.
    Okay, I am just hot enough today to be crabby and picky...here goes: capfulls? Who edits your writing?? What if I want to make a layer cake, which I assume I could with this recipe? And why is this the only peanut butter cake recipe offered by FN??
    Made it yesterday, it's gone today. It came out moist. I will put in more peanut butter next time and maybe peanut butter chips. For the frosting, I cheated. I just used a can of frosting, zapped in micro for 30 seconds to were it's soft and just poured it on while the cake was warm.
    Now I don't know if this is fair but I'm reviewing this based on the suggested adaptions made by previous reviewers:
     1c pb
     1/4 c butter
     No shortening and no other changes
     Bakes at 375 for 30 mins
     
     Cake has great flavor! I questioned the Graham crackers but they totally work. Now my cake was a bit dry however I think 30 mins was too long in my oven. Next time I'll check it at 25 mins and go from there.
     
     I used this cake to make cake balls with pb frosting (not the included recipe) then dipped in chocolate. This cake worked wonderfully for cake balls b/c frosting added back needed moisture.
     
     Hope this info helps and if you're questioning it, this recipe is worth trying!
    I made this recipe exactly according to the directions, adding additional peanut butter and reducing the shortening accordingly. The cake was moist and delicious. The frosting was tasty too. If you thought the frosting was grainy you did not follow the directions. If you thought the cake was dry and crumbly you did not crush your graham crackers finely enough. I used a food processor and ground them to the consistency of flour. My family loved it and asked for it again. People should also not confuse personal preferences for an inferior recipe. Some people are way to fussy about food.
    I always follow a recipe exactly so I can decide if it's one I want to keep. This cake is delicious! It is moist, peanutty and the icing is great! My whole family loved it! I wouldn't change a thing about it.
    I made the following changes to the recipe: 3/4 cup vegetable oil instead of shortening, and I had no peanuts for the icing, and I threw in a 1/4 cup of milk chocolate chips for extra chocalatey goodness.
     
     I cooked it for 30 minutes in a metal pan @ 375.
     
     It is DELICIOUS! It literally tastes just like a Reese's Peanut Butter cup! My daughter instantly said it was a peanut butter cup, and my brother said it was awesome. The texture is even just like a peanut butter cup. Very tasty!
    I followed the comments--1 c PB, 1/4 c Butter, bake for 30 minutes. I still found the cake to be quite dry. I'll experiment again, because I like the idea of a peanut butter cake, but I think it needs 1/4 cup oil also, or a bit of pudding mix (maybe exchange the vanilla for vanilla pudding?) We'll see . . .
    I was very excited to see a peanut butter cake as I love peanut butter and chocolate together, but this was simply terrible. It was not the consistency of a cake at all. I had to throw most of it away. It was simply too dry and I am wondering if the recipe was even typed correctly.
    I just made this last night for my boys and myself and we LOVED it! Use 1c. of peanut butter and 1/4c. of butter instead of shortening. Also, bake for a few minutes less than called for. I used a metal baking pan and only baked mine for about 30 minutes. We loved how this tasted like eating a big peanut butter cup....only in cake form!! I will definitely make this next time I have company, too!
    Made this cake about half an hour ago for my sister who's coming home from college for the weekend. She's the kind of girl who ate pb and j for lunch from 1st grade straight through her senior year of highschool...this cake is perfect! I used 1 C peanut butter and 1/4 C of butter, no shortening and it turned out great. This was my first time baking with Paula's recipe and I'll definitely be coming back for more!
    I HAVE BEEN READING THE COMMENTS AND I COME TO THE CONCLUSION THAT YOU MUST READ AND FIGURE SOME OF THE RECIPES OUT BEFORE BAKING. IF YOU ARE A BAKER YOU SHOULD KNOW THAT THAT SHORTEN WILL DRY A CAKE OUT. I PLAN TO REDUCE THE SHORTEN AND THE COOKING TIME. I FEEL THAT 40 MINUTES IS TOOOO LONG. IF THE INGREDIENTS SOUND REALLY GOOD. READ FIRST. PAULA SHOULD HAVE REALLY TESTED THE CAKE EVEN PASS DOWN RECIPES NEED HELP. I DO AGREE THAT PAULA'S RECIPES ARE A LIKE IT OR HATE IT.
     
     SANDRA OF WILSON NC
    Just made the cake in a bundt pan and used a different icing recipe, but the cake itself just didn't taste right. A little dry, salty tasting or something...not sure what I didnt quite like about it but I wont make it again...
    I read all the reviews before making this, but I had a hard time believing that something Paula would make would be so bad. I'm glad I tried it. FANTASTIC!! I subbed in 1 full cup of peanut butter, no shortening and 1/4 cup butter. I also did peanut butter in lieu of peanuts in the frosting. Absolutely delicious. The bad reviews had to have done it wrong -- no way anyone would say this cake was anything but superb!!
    I have a recipe for a graham cracker cake from years ago which I like and thought the addition of peanut butter would be a nice change. What I got was not only a cake that was dry but sorely lacking in flavor as well. I used 1/2 cup of peanut butter but don't think the addition of any more would have made it either more appealing or flavorful. I frosted it with my own recipe for peanut butter frosting and that was it's only 'saving grace'. It was like biting into a forkful of ground up cardboard. I won't be making this again. For me, I find Paula's recipes either a LOVE or HATE situation. There are many that are really wonderful but, more often than not, I end up feeding my garbage disposal. In this situation, I gave my daughter and her family some of the cake to see if maybe I was wrong about the flavor but she said they couldn't eat it either; it was 'four thumbs down'. I guess 'one man's feast is another man's famine'. Sorry, Paula....this one's a 'miss'.
    I was very hesitant to try this cake after I saw all the mixed reviews, but I am so glad that I did! The cake was delicious. I used 1 cup of peanut butter and 1/4 cup of shortening, which gave the cake the perfect peanut butter flavor. I frosted the cake with my own chocolate frosting and would also consider using a peanut butter frosting recipe (you can never have to much peanut butter in my book!). This cake is a must for anyone who loves the combination of peanut butter and chocolate.
    THIS HAS BECOME THE MOST REQUESTED CAKEIN MY CIRCLE OF FRIENDS!!! THANKS PAULA FOR THIS RECIPE, IT IS A KEEPER - MARY IN ATLANTA, GA.
     
    After retiring and become a home hubby I've had to learn to cook as I go. I was looking for a reward for my grandson that comabined his two favorite foods; cake and peanut butter and found this recipe right off. Never having bakes a cake from scratch before I was worried I wouldn't be able to pull this off, but he's worth the effort. The recipe was in a simple enough form for me ( thank you for that because me and cooking terms need help). I followed the recipe exactly and baked the darned thing with my fingers crossed. What came out of the oven shocked me. This cake is so awesome that I have to bake another and quickly or risk mutiny! My wife has done most of the cooking for years and says it's the absolute best cake she's ever tasted. Thank you Paula for making a rookie pull one off. I Highly recommend this cake!
    Surprisingly moist and easy! I frosted the cake with Tyler Florence's peanut butter icing, though. I will make this cake often.
    I also made this from a Paula Deen cookbook. It was bland and visually unappealing. The frosting in the cookbook included 1 stick of butter, 2 c. sugar, some cocoa and milk. It was thin and did not set up completely to a fudgelike texture. I salvaged it by dusting the top with confecioner's sugar after the cake had cooled. It has potential, but not enough that I will try it again. Glad to see I wasn't the only one who was unimpressed.
    After 55 yrs on this good ole earth, I finally found a cake I hate more than fruit cake.....this is it.
    This cake is so quick, easy, and tasty. It turned out very moist. I did sub peanutbutter for peanuts in the icing, and I also added chocolate chips. All of my family and friends LOVED it, and want me to make it again!
    If you bake this as the recipe calls for, this cake is wonderful! The only changes I made was an increase of 1C of Jif Peanut Butter and reduced shortening to 1/4c of butter flavored crisco. I also added one container of milk chocolate frosting, melting it in with the frosting recipe, and then finally topping the cake with peanut butter chips before it cools. I live in a house full of boys and let me tell you, I have never seen a cake disappear as fast as this one did! Great job Paula, as usual =)
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