peanut butter sheet cake recipe

Written BySheba G Updated On
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The Best peanut butter sheet cake recipe

This peanut butter sheet cake is a staple in our house. It is simple to make and always gets rave reviews. My kids love the rich peanut butter flavor and the soft, tender crumb. It is perfect for birthday parties, potlucks, or just a weekend treat. Plus, peanut butter adds a bit of protein and healthy fats, making this dessert a little more satisfying than your average cake. I love that I can make it in one pan and it feeds a crowd without any fuss. It is a recipe I have been making for years and it never lets me down.

Peanut Butter Sheet Cake

4.5 from 1434 votes

A moist and flavorful sheet cake with a rich peanut butter taste. This easy recipe is perfect for feeding a crowd and comes together quickly with simple ingredients.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 24Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 cup creamy peanut butter
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract

For the Peanut Butter Frosting

1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat oven to 350 degrees F (175 degrees C). Grease a 15×10-inch jelly roll pan or a 9×13-inch baking dish.
2In a large bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
3In a medium saucepan, combine butter, peanut butter, and water. Cook over medium heat, stirring constantly, until butter and peanut butter are melted and mixture is smooth. Bring to a boil, then remove from heat.
4Pour the hot peanut butter mixture over the flour mixture and stir until just combined. The batter will be thick.
5In a small bowl, whisk together buttermilk, eggs, and vanilla extract. Add to the batter and stir until smooth.
6Pour batter into the prepared pan and spread evenly. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a wire rack.
7While the cake cools, make the frosting. In a large bowl, beat together butter and peanut butter with an electric mixer until creamy. Gradually add powdered sugar, alternating with milk, and beat until smooth and spreadable. Stir in vanilla.
8Spread frosting over the cooled cake. Slice and serve.

🔧Equipment

15×10-inch jelly roll pan or 9×13-inch baking dish
Large mixing bowl
Medium saucepan
Electric mixer
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 220mg🌾Total Carbs: 36g🥦Dietary Fiber: 1g🍬Sugars: 26g🥩Protein: 6g

📝Notes

For a less sweet frosting, you can reduce the powdered sugar to 2 cups. This cake can also be made a day ahead and stored covered at room temperature.

Watch Video Of How Peanut Butter Sheet Cake Works

This peanut butter sheet cake is always a good idea. It is easy to make, feeds a crowd, and has that classic peanut butter flavor everyone loves. It works perfectly for family gatherings, potlucks, or any occasion where you need a reliable and delicious dessert.

❓ Frequently Asked Questions About Peanut Butter Sheet Cake

1. Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter for a bit more texture in the cake and frosting. Just keep in mind that the frosting might not be as smooth.

2. How do I store this peanut butter sheet cake?

Store the cake covered at room temperature for up to 3 days. You can also refrigerate it, but let it come to room temperature before serving for the best texture.

3. Can I freeze this cake?

Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and then frost before serving.

4. Can I make this cake without buttermilk?

Yes, you can make a substitute by adding 1 1/2 teaspoons of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.

5. Why is my cake dry?

Overbaking is the most common reason for a dry cake. Start checking for doneness a few minutes before the recommended bake time. Also, make sure you are not overmixing the batter once you add the wet ingredients.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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