Peanut Butter Sheet Cake Recipe

Introduction

This Peanut Butter Sheet Cake is a rich and moist treat that blends the classic flavors of peanut butter with a tender cake base. Topped with a creamy peanut butter frosting, it’s perfect for casual gatherings or whenever you crave a comforting dessert.

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 sticks (12 tablespoons) butter
• 1 cup water
• 1/2 cup peanut butter
• 1/4 cup vegetable oil
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 sticks (1 cup) butter, softened (for frosting)
• 3/4 cup peanut butter (for frosting)
• 3 cups confectioners’ sugar
• 3 to 4 tablespoons milk
• 2 tablespoons instant vanilla pudding mix

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit and grease a 10x15x1 inch jelly roll pan thoroughly.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.
3. Step 3: In a medium saucepan, combine 1 1/2 sticks of butter and 1 cup of water. Bring to a simmer, stirring until the butter is fully melted.
4. Step 4: Whisk the 1/2 cup peanut butter and vegetable oil into the butter mixture, then stir this liquid mixture into the flour mixture.
5. Step 5: In a separate bowl, whisk the eggs, buttermilk, and vanilla extract. Stir this into the main batter until well combined.
6. Step 6: Pour the batter evenly into the prepared pan and smooth the top.
7. Step 7: Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
8. Step 8: For the frosting, beat the softened butter and 3/4 cup peanut butter with an electric mixer until smooth and creamy.
9. Step 9: Add half of the confectioners’ sugar and 1 to 2 tablespoons of milk, then beat until smooth.
10. Step 10: Add the remaining confectioners’ sugar, remaining milk, and the instant vanilla pudding mix. Beat until smooth, adding a little more milk if needed to reach spreading consistency.
11. Step 11: Spread the frosting evenly over the cooled cake. Slice and serve.

Tips & Variations

• For extra depth, lightly toast the peanut butter before mixing it into the batter to enhance its flavor.
• Substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar if needed.
• Add chopped peanuts on top of the frosting for a crunchy texture.
• Use creamy peanut butter for a smoother frosting, or chunky peanut butter for added texture.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it covered in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving or warm slightly in the microwave to soften the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Yes, you can use natural peanut butter, but the texture of the cake and frosting might be a bit less smooth due to the oil separation. Stir well before measuring.

Is it possible to make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup, but results may vary slightly in texture.

Peanut Butter Sheet Cake Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

A moist and flavorful Peanut Butter Sheet Cake topped with a creamy peanut butter frosting. Perfect for peanut butter lovers, this easy-to-make sheet cake combines classic ingredients with a rich, nutty taste, baked in a large jellyroll pan for simple serving and sharing.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 (12 tablespoons) sticks butter
• 1 cup water
• 1/2 cup peanut butter
• 1/4 cup vegetable oil
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Frosting

• 2 sticks (1 cup) butter, softened
• 3/4 cup peanut butter
• 3 cups confectioners’ sugar
• 3 to 4 tablespoons milk
• 2 tablespoons instant vanilla pudding mix

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 10x15x1 inch jellyroll pan to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.
3. Melt butter with water: In a medium saucepan, combine 1 1/2 sticks of butter and 1 cup of water, bring the mixture to a simmer, stirring to fully melt the butter.
4. Add peanut butter and oil: Whisk in the 1/2 cup peanut butter and 1/4 cup vegetable oil into the butter-water mixture, then stir this wet mixture into the dry ingredients until well incorporated.
5. Combine eggs, buttermilk, and vanilla: Whisk together the eggs, buttermilk, and vanilla extract in a separate bowl, then pour into the flour mixture and stir until the batter is smooth and uniform.
6. Pour batter and bake: Pour the completed batter evenly into the prepared jellyroll pan and bake in the preheated oven for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting.
8. Prepare frosting base: Using an electric mixer, beat the softened butter and 3/4 cup peanut butter together until smooth and creamy.
9. Add confectioners’ sugar and milk partially: Add half of the confectioners’ sugar and about half of the milk (1.5 to 2 tablespoons) to the butter mixture, beating until smooth.
10. Add remaining sugar, milk, and pudding mix: Incorporate the remaining confectioners’ sugar, milk, and instant vanilla pudding mix into the frosting, beating until the frosting is smooth and spreadable. Add a little extra milk if the frosting is too stiff.
11. Frost the cake: Spread the peanut butter frosting evenly over the completely cooled cake.

Notes

• Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
• The instant vanilla pudding mix in the frosting adds stability and a creamy texture.
• You can substitute crunchy peanut butter for smooth if you prefer some texture in your frosting.
• If you don’t have buttermilk, make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
• Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: peanut butter sheet cake, easy peanut butter cake, peanut butter dessert, sheet cake recipe, peanut butter frosting