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Peanut Cake Squares Recipe

Peanut Cake Squares Recipe

When I was in high school, I worked for an Irish family...and they made these yummy treats each year for St. Patrick's Day. The sweet frosting and salty peanuts are an irresistible combination. The only complaint my husband has is that I make them just once a year! -Bridget Jones, Veyo, Utah
TOTAL TIME: Prep: 30 min. + freezing Bake: 30 min. + cooling YIELD:24 servings


  • 4 eggs
  • 1-3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup butter, melted
  • 7-1/2 cups confectioners' sugar
  • 2/3 cup milk
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 6 cups finely chopped peanuts


  • 1. In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter.
  • 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. Cut into squares. Cover and freeze overnight.
  • 3. For frosting, in a small bowl, beat the confectioners' sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set. Yield: 2 dozen.

Nutritional Facts

1 each: 496 calories, 21g fat (4g saturated fat), 43mg cholesterol, 298mg sodium, 68g carbohydrate (52g sugars, 3g fiber), 12g protein.

Reviews for Peanut Cake Squares

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RBarney User ID: 7263003 263201
Reviewed Mar. 8, 2017

"I could only give this recipe a 1 star. Like a previous review stated, the cake fell in the middle. I bake a lot so I am not an amateur and I would say to move on and find a cake that is a little lighter and not so eggy."

Judy User ID: 9069446 260828
Reviewed Feb. 5, 2017

"We were disappointed as the cake was too heavy and the frosting just not right. I was looking for something like I sometimes find in a bakery with an airy white cake and fluffy frosting."

1Heart4Jesus User ID: 2171354 258991
Reviewed Jan. 1, 2017

"Grew up with these as a bake sale staple in my Dad's home town in MO. Today is his 81st BD, and I thought it would be fun to surprise him with a batch of these.

Followed the directions exactly and the end result was perfection! It makes sense to freeze the cake overnight as it is much easier to work with and the icing and peanuts adhere much better.
Definitely a keeper, and something to be passed down."

judiun User ID: 1914129 253060
Reviewed Aug. 23, 2016

"I know its cheating but I just use white cake mix when making, for those having trouble with falling cake."

cookinama User ID: 5947968 222952
Reviewed Mar. 16, 2015

"I had made theses several years ago for st Patricks day and they were good. I wasn't 100% thrilled with the frosting and will try the suggestions to add some softened butter. To itsnotdew. Cakes usually fall in the center due to insufficient mixing of batter. It's happened to me also. I remember one time after mixing pouring the batter in the pan and you could tell it was not fully mixed and it fell in the center. Try mixing thoroughly good luck !"

itsnotdew User ID: 2836562 222705
Reviewed Mar. 13, 2015

"I have made these for the last 2 years. The cakes fell in the center last year. My oven was bad, temperture all messed up, so I figured that was why. I forgot to make a note of it on the recipe. Today, I made 2 more cakes, & the center fell on both of them. And I have a brand new stove, so it can't be that. I am so surprised no one else has said theirs fell too. The cake is really good, so I gave it 3 stars, but I sure don't like flat cakes in the whole center. Not even enough cake around the edges to cut out pieces. I will still frost & nut the cake, but the pieces will only be half as high. The recipe calls for 3 teas of baking powder,could that be too much? Does anyone know why cakes fall?"

shawnba User ID: 2581969 204767
Reviewed Mar. 14, 2014

"I liked the taste a lot, but they were a little difficult to put together. I think the frosting needs to be a little thinner to adhere to the frozen cakes. Will definitely make these again, though"

Gruevychik User ID: 6537845 101334
Reviewed Feb. 25, 2012

"This exact recipe from the same person Bridget Jones Diary is also on, if your on two sites with great reviews then it really must be good. I'm definitely going to make these in March for my work. Thanks! =o)"

joycejjk User ID: 3392172 101246
Reviewed Sep. 18, 2011

"My family just loves these, my mother in law called them blarney stones. I would definitely make again!"

sweet1pie User ID: 4100602 131135
Reviewed Sep. 15, 2011

"I made these for a family gathering and they were devoured! I had to give the recipe out to several people!"

annieb0313 User ID: 4945895 35684
Reviewed Mar. 6, 2010

"I tried to give these 5 stars, but the program only registed 4. If you like salted nut rolls (the candy bar), you will love these. I found this recipe (called Blarney Stones then) in 2002 and have made them every year since.They are a little putsy to make (The prep time listed on the recipe is highly misleading. Plan on that 30 min PLUS the frosting and rolling time. I would say at least 60 min all tolled - and that is probably very optomistic.) They are worth it for St. Pat's Day, though. They are the most anxiously awaited treat at our annual bash and the first to go! I agree on the frosting comment. I actually added 1/2 cup of softened butter to the existing recipe and that worked great. Three tips - first, for the nuts, I use the Fisher Nut Topping from the ice cream section of the grocery store. They are quick, easy and delicious. Secondly, be sure you cut the cake into small squares (1-1 1/2 in tops!). These things get huge once frosted and rolled and they are rich. Finally, they are SO much easier to ice when they are frozen. I skipped this stage once to try to save some time - BAD idea! They were a mess to work with."

annieb0313 User ID: 4945895 106178
Reviewed Mar. 6, 2010

"If you like salted nut rolls (the candy bar), you will love these. They are a little putsy to make (The prep time listed on the recipe is highly misleading. Plan on that 30 min PLUS the frosting and rolling time. I would say at least 60 min all tolled - and that is probably optomistic.) They are worth it for St. Pat's Day. They are the most anxiously awaited treat at our annual bash and the first to go!"

jessbo58 User ID: 423324 84254
Reviewed Mar. 1, 2010

"I used to make these every year for St. Patrick's Day. When my 2nd child was born, I stopped. However, this year I will resume the tradition! These are a hit with everyone who tries them. They are a little labor intensive, but well worth it."

FriedaG User ID: 1671534 204766
Reviewed Nov. 29, 2009

"I seem to remember that these were once called Blarney Stones. I made these for for several years and then they slipped from my repertoire. I will resume making them now that I've found the recipe again!"

BasketCase61 User ID: 880538 35683
Reviewed Mar. 15, 2009

"Loved this except for the frosting! Ended up mixing some butter with a little powdered sugar & adding it in to thicken & improve the taste. Next time I'll start with about 1/2 C. butter & use less milk. cake was excellent though & with the changes in the frosting, they got rave reviews!"

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