Paula Deen’s Peanut Butter Cake: A Southern Classic

The aroma of peanut butter and sugar, baking in the oven, instantly transports me back to my grandmother’s kitchen. Every summer, she’d bake this cake for family gatherings, and the anticipation was almost unbearable. The warm, gooey frosting soaking into the tender crumb was pure magic – a taste of love and comfort that I’ve cherished ever since. It’s a recipe that embodies Southern hospitality, simple ingredients transformed into something truly special.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Servings: 12-16
• Yield: 1 cake
• Dietary Type: Not Gluten-Free

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1 cup sugar, plus 2 tablespoons sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups graham cracker crumbs
• 1/2 cup peanut butter
• 3/4 cup shortening
• 1 cup milk, plus 2 teaspoons milk
• 1 teaspoon vanilla extract
• 3 eggs

For the Frosting:

• 2 cups confectioners’ sugar
• 2 tablespoons cocoa
• 1/2 cup butter (8 tablespoons)
• 1/3 cup heavy cream
• 1/2 cup salted peanuts
• 2 teaspoons vanilla

Equipment Needed

• 9×13 inch baking pan (metal or glass)
• Electric mixer
• Saucepan
• Wooden spoon or whisk
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C) if using a metal pan. If using a glass dish, preheat to 325 degrees F (165 degrees C). Accurate oven temperature is important for even baking, so consider using an oven thermometer.
2. In a large bowl, sift together the flour, sugar (1 cup + 2 tablespoons), baking powder, and salt. Sifting ensures a light and airy cake.
3. Add the graham cracker crumbs, peanut butter, shortening, milk (1 cup + 2 teaspoons), and vanilla extract to the dry ingredients.
4. Using an electric mixer, start on low speed until the mixture is just moistened. This prevents the dry ingredients from flying everywhere.
5. Increase the mixer speed to medium and beat for 2 minutes. This develops the gluten in the flour and ensures a well-structured cake.
6. Add the eggs and beat for 1 minute. Be sure to scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
7. Pour the batter into a greased 9×13 inch baking pan. Grease the pan generously to prevent the cake from sticking.
8. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on the cake; ovens vary, and you don’t want to overbake it. Overbaking will result in a dry cake.
9. Once the cake is baked, do not remove it from the pan to cool. This helps keep it moist.
10. While the cake is baking, prepare the frosting. In a medium saucepan, combine the confectioners’ sugar, cocoa, butter, and heavy cream.
11. Heat the mixture over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
12. Bring the frosting to a boil, and then boil for 1 minute, stirring constantly. This step is crucial for achieving the correct consistency of the frosting.
13. Remove the frosting from the heat and stir in the vanilla.
14. Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake. This allows the frosting to soak into the cake and make it extra moist and delicious.
15. Pour the warm frosting evenly over the cake. Sprinkle the salted peanuts over the top while the frosting is still wet.
16. Allow the cake to cool completely before serving.

Expert Tips & Tricks

• For a richer peanut butter flavor, use a natural, unsweetened peanut butter. Just be sure to stir it well before measuring.
• If you don’t have shortening, you can substitute it with butter. However, the texture of the cake might be slightly different.
• To prevent the frosting from being too thick, add a tablespoon of milk or cream at a time until you reach the desired consistency.
• Don’t overmix the batter, as this can result in a tough cake.
• If you find the top of the cake is browning too quickly during baking, tent it with foil.
• For easier cleanup, line the baking pan with parchment paper before pouring in the batter.
• If you prefer a less sweet frosting, reduce the amount of confectioners’ sugar.

Serving & Storage Suggestions

Serve the peanut butter cake at room temperature. It’s delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. To store, cover the cake tightly with plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. If freezing, thaw it overnight in the refrigerator before serving. Reheating isn’t necessary, but you can warm individual slices in the microwave for a few seconds if desired.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	608.8 kcal	N/A
Calories from Fat	329 g	54%
Total Fat	36.7 g	56%
Saturated Fat	12.4 g	62%
Cholesterol	85.2 mg	28%
Sodium	595.9 mg	24%
Total Carbohydrate	63.8 g	21%
Dietary Fiber	2.2 g	8%
Sugars	44.3 g	177%
Protein	9.6 g	19%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure the blend contains xanthan gum for binding.
• Chocolate Peanut Butter: Add 1/2 cup of chocolate chips to the cake batter for a chocolatey twist.
• Different Nuts: Substitute the salted peanuts with chopped pecans or walnuts for a different flavor profile.
• Less Sweet: Reduce the amount of sugar in the cake batter and frosting to your liking. You can also use a sugar substitute.
• Dairy-Free: Substitute the butter with a plant-based butter alternative and the heavy cream with coconut cream or another non-dairy milk.
• Peanut-Free: Almond butter or sunflower seed butter can be used but it won’t be peanut butter cake.

FAQs (Frequently Asked Questions)

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day ahead and store it, unfrosted, at room temperature, wrapped tightly. Frost it just before serving.

Q: How do I prevent the cake from sticking to the pan?
A: Grease the pan generously with shortening or butter, and then dust it with flour. You can also line the pan with parchment paper.

Q: Can I use crunchy peanut butter instead of smooth?
A: Yes, you can, but the texture of the cake will be slightly different.

Q: What’s the best way to poke holes in the cake?
A: Use the handle of a wooden spoon, a skewer, or even a fork. Make sure the holes are evenly spaced and go all the way to the bottom of the cake.

Q: Can I freeze this cake?
A: Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before serving.

Final Thoughts

This Peanut Butter Cake recipe, passed down through generations, is more than just a dessert; it’s a slice of Southern comfort. Its simplicity belies its incredible flavor, and the warm, gooey frosting is simply irresistible. I encourage you to try this recipe and experience the joy of sharing it with your loved ones. Whether you’re celebrating a special occasion or simply craving a sweet treat, this Peanut Butter Cake is sure to be a hit. Don’t be afraid to experiment with variations to make it your own, and remember, the most important ingredient is always love.