Crunchy Peanut Cake Bars Recipe
Crunchy Peanut Cake Bars Recipe photo by Taste of Home
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Crunchy Peanut Cake Bars Recipe

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A bakery favorite inspired us to create this recipe. Individual pieces of white cake are coated with a crunchy peanut coating.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 1-3/4 hours Bake: 30 min. + standing
MAKES:20 servings
TOTAL TIME: Prep: 1-3/4 hours Bake: 30 min. + standing
MAKES: 20 servings


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 4 egg whites
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/3 cups buttermilk
  • GLAZE:
  • 7-1/2 cups confectioners' sugar, divided
  • 1 cup milk, divided
  • 1 teaspoon vanilla extract, divided
  • 2 cans (12 ounces each) salted peanuts, chopped, divided

Nutritional Facts

1 piece: 562 calories, 24g fat (6g saturated fat), 14mg cholesterol, 299mg sodium, 79g carbohydrate (60g sugars, 3g fiber), 12g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. For glaze, in a shallow bowl, mix 3-3/4 cups confectioners' sugar, 1/2 cup milk and 1/2 teaspoon vanilla until smooth. Place one can of peanuts in another shallow bowl.
  4. Cut cake into 20 bars. Coat the top and sides of each piece with glaze, then roll in nuts. Place on wire racks over waxed paper; let dry completely.
  5. Make a second batch of glaze with the remaining confectioners' sugar, milk and vanilla. Coat cake squares a second time, then roll in remaining nuts. Let dry completely. Yield: 20 bars.
Originally published as Peanut Cake Bars in Taste of Home Christmas Annual Annual 2009, p167

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dboyd User ID: 3375751 243731
Reviewed Feb. 13, 2016

"I have been making these cake bars for years. I get requests every year. They can be messy. The trick is ti freeze the cut cake and only take out a few at a time before rolling them in to the peanuts. I also use chocolate cake and add alittle flour in the cake mixes to make a more solid cake"

xicota User ID: 944314 145321
Reviewed Aug. 25, 2013

"What a mess! IMO, this cake is too soft to work with; the bars began to break when I tried to ice them. I see that it was suggested to freeze the cake first---I had no room in the freezer to do this. I also think that the ratio of milk to powdered sugar is too thick; it didn't adhere well, and just tore the cake even more. I don't know how the recipe arrived at 20 bars; the best I could do was sixteen. I don't think I'm going to apply the second coat of icing and peanuts, as I'm afraid of tearing the cake bars even more. I may try this recipe one more time, but as a 9x13 cake, pouring the glaze over the top, then sprinkling on the peanuts."

broetchen User ID: 1787044 186844
Reviewed Oct. 22, 2011

"When I was a young lad, the bakery made these with a sponge cake recipe. I'm 70 and still love them whether a sponge cake or white cake like your recipe. Will try the jarred peanut idea. Hmm. Sounds great."

MY REVIEW User ID: 6045403 211169
Reviewed Oct. 18, 2011

"I have been making these since I was a little girl and could hold a knife to help my grandmother frost them and roll them in the peanuts. They were always a special treat at the holidays."

dermoof User ID: 1195705 184633
Reviewed Oct. 16, 2011

"My Grandmother made thses for my "wedding cake" over 30 years ago. She stacked them up in a pyramid. We didn't have to do any cake cutting and everyone loved them."

nogluten User ID: 3197731 116105
Reviewed Oct. 15, 2011

"I use this in my bakery but I make a gluten free cake, cut into 1 inch cubes and drizzle the finished product in a milk chocolate drizzle calling them chocolate peanut cubes!!! Works great with regular cake cubes too!"

betedwards User ID: 2540993 102774
Reviewed Oct. 15, 2011

"My Mom made these bars when she was growing up. Back then they didn't have the stores and bakeries like now. This was there special treet at holidays. When she made them for us as kids. she made the cake and got blanched peanuts from the nut shop and thenwe ground them in one of those old grinders you see as antiques now. We use evaporated milk and powdered sugar for the frosting. Here's a tip she did when making the bars...freeze the cake before you frost. Do it in strips soo it stays frozen and this keeps the cake from crumbling. Today I use jared peanuts if I can't find them in bulk. Enjoy!"

birchsmom User ID: 3253636 172729
Reviewed Oct. 14, 2011

"this looks like the Blarney Stone recipe that was shared through Taste of Home cookbook several years back."

lovley lin User ID: 5526336 127184
Reviewed Oct. 14, 2011

"We used to make these by the dozens for church bake sales as a kid. We had an assembly line around the kitchen table. Mom called them Mocha Cakes. Seems like an odd name."

sallylightfoot User ID: 6210991 172727
Reviewed Oct. 14, 2011

"y mother made this cake using a hot milk sponge recipe. Many childhood memories of helping put the peanuts on. Claudia"

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