Nothing more heavenly than a peanut and coffee flavour combo! If you’re a fan of this aromatic combination just like I am, you will be sure to love these Coffee Peanut Cake Squares! These cake bites are mildly sweet with the fragrance of roasted peanuts and tartness of a low-sugar cream cheese frosting.

It’s really simple to assemble these Coffee Peanut Cake Squares! Notably, this is a one-bowl recipe which requires only simple techniques and whisking. The most challenging part of assembling this recipe is the gathering of the individual components. However, I was able to get my hands on the ready-made versions of them, such as chopped, roasted peanuts. Additionally, if it’s troublesome to assemble the low-sugar cream cheese frosting, consider spreading softened cream cheese itself!

Otherwise, this is a recipe that feels really good to make and it’s such a crowd pleaser! Furthermore, you can adjust the components to your liking. For instance, if you want your Peanut Coffee Squares to be bolder in terms of coffee, feel free to dissolve more coffee granules.

As per usual, you can refer to the video recipe for a quick step-by-step guide too. For instance, the batter consistency can be seen quite clearly, alongside the colour of the finished bake.

Without further ado, the recipe :-)!

Coffee Peanut Cake Squares Recipe
by Javier Tan February-04-2023

Nothing more delightful than the combination of Peanuts and Coffee! If you are a fan, you will surely like these Coffee Peanut Cake Squares.


Coffee Peanut Cake Squares:

  • 1/2 Cup or 115g Butter, Melted and Cooled to Room Temp
  • 1/2 Cup + 1 Tsp or 110g Granulated White Sugar (You can add 150g for a richer flavour)
  • 2 Eggs, large, 55g each
  • 1/2 Cup or 120g Milk, Room Temp
  • Approx 3 Tbspns or 15g – 20g of Coffee Granules (adjustable depending on preference)
  • 1 Teaspoon or 5ml of Vanilla Essence
  • 1 Teaspoon or 5ml of Coffee Flavouring (Optional)
  • 1 and 1/2 Cup or 160g of All-Purpose Flour, Sifted
  • 1 Tsp or 4g of Baking Powder, Sifted
  • Pinch of salt

Low-Sugar Cream Cheese Frosting + Peanut Topping:

  • 1/3 Cup or 70g of Cream Cheese, Softened at Room Temp
  • 1 Tbspn or 15g of Unsalted Butter, Softened at Room Temp
  • 3 Tbspns or 20g of Powdered Sugar, Sifted
  • Approx 100g of Chopped, Roasted Peanuts as Topping


  1. Preheat your oven to 180 degrees C and line your 8 x 8 inches square baking tray with parchment paper.
  2. Whisk together the cooled, melted butter and sugar together until well incorporated.
  3. Next, whisk in the two eggs.
  4. Then, whisk in the coffee and milk mixture, vanilla and the pinch of salt batter is of single consistency.
  5. In a separate bowl, mix the flour and baking powder separately (dry ingredients).
  6. Sift and whisk in the dry ingredients into the wet batter until a silky, slightly watery batter is formed. Do not overmix.
  7. Transfer the batter into the baking tray and tap against counter to dislodge excessive air bubbles. Then, bake for approximately 26 to 30 minutes until cake has risen and is golden brown.
  8. Set aside the finished cake to cool.
  9. Next, whisk together all ingredients for low-sugar cream cheese frosting (this produces a very thin-layer, double recipe if you would like more).
  10. Spread a thin layer of frosting over the cake and top with chopped, roasted peanuts.
  11. Serve and enjoy!


  • Prep time: 1 hour 15 mins
  • Cook time: 30 mins
  • Total time: 1 hour 45 mins
  • Yield: 1 x Delectable 8 inches square tray of Peanut Coffee Cake Squares


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to a week)
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan