0 0
My Grandmother’s Peanut Squares

Share it on your social network:

Or you can just copy and share this url


2 large eggs
1 cup sugar
1/4 cup milk
1/4 cup light cream
1/4 cup butter, melted
1-1/2 teaspoons vanilla
1-1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
4 cups chopped salted peanuts
1 recipe Creamy Buttercream Frosting

My Grandmother’s Peanut Squares

  • Serves 24
  • Medium

About This Recipe

Peanut Squares is a classic old-fashioned recipe that comes from my grandmother Matha. My mom remembers her making them for picnics. Just think – with everything involved in a picnic decades ago, Matha made these little cakes from scratch!

The cake is cut into squares, frosted on all sides, then rolled in chopped peanuts. Use my Creamy Buttercream Frosting; it’s the best.

It’s kind of messy to frost the little cakes. Here’s how I do it: frost the top, then the sides. Have the bowl of chopped peanuts ready. Turn the little cake upside down and plop it into the peanuts, then frost the bottom of the cake. Then roll it around in the peanuts.

This recipe is a bit of work, but it’s not difficult – it just takes some time. So put some tunes on, and settle in.

Every bite will be worth it.

Why this recipe works:

  • The cake is not quite as tender as a typical yellow cake; that way it stands up to the rich frosting and the crunchy peanuts. It has less fat than most yellow cakes.
  • The cake doesn’t rise much in the oven. That’s okay; a fluffy cake would be more difficult to frost and handle.
  • And this cake isn’t as sweet as most. That’s because there’s almost as much frosting as cake!
  • The saltiness of the peanuts is so good with the sweet frosting and cake.



Preheat the oven to 350°F. Make sure that the baking rack is in the center of the oven. Spray a 13" x 9" baking pan with nonstick baking spray.


Put the eggs into a large bowl and beat until combined. Gradually add the sugar, beating until fluffy.


Add the milk, light cream, melted butter, and vanilla to the egg mixture until combined.


Add the flour, baking powder, baking soda, and salt. Spread the batter into the pan.


Bake for 18 to 22 minutes or until the cake is light golden brown and the surface springs back when you lightly touch it with a fingertip. Cool the cake completely on a wire rack.


Make the Creamy Buttercream Frosting.


Cut the cake into 2-1/4" squares. Frost on all sides with the frosting, then coat with the peanuts. Pat the peanuts into the frosting and shape the little cakes with the palms of your hands so they are uniform. Store the cakes at room temperature in a covered container.



Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

Berry Chicken Salad
Berry and Mint Chicken Salad
Chicken Sunflower Coleslaw
Chicken Sunflower Coleslaw