Peanut Butter Sheet Cake Recipe

Introduction

This Peanut Butter Sheet Cake is a rich and moist dessert perfect for peanut butter lovers. With a fluffy cake base and creamy peanut butter frosting, it’s an easy crowd-pleaser for any occasion.

Ingredients

• 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
• 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°F (175°C). Grease a 10x15x1 inch jellyroll pan.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. Step 3: In a medium saucepan, combine 1 1/2 sticks of butter and 1 cup water. Bring to a simmer, stirring to melt all the butter.
4. Step 4: Whisk the 1/2 cup peanut butter and vegetable oil into the butter mixture. Stir this into the flour mixture.
5. Step 5: In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract. Stir this into the flour mixture until well combined.
6. Step 6: Pour the batter into the prepared pan and smooth the top.
7. Step 7: Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
8. Step 8: To make the frosting, beat the softened butter and 3/4 cup peanut butter together using an electric mixer until smooth.
9. Step 9: Add half of the confectioners’ sugar and half of the milk. Beat until smooth and creamy.
10. Step 10: Add the remaining confectioners’ sugar, milk, and instant vanilla pudding mix. Beat until smooth. Add a little more milk if needed for spreading consistency.
11. Step 11: Spread the frosting evenly over the cooled cake. Slice and serve.

Tips & Variations

• For extra peanut flavor, sprinkle chopped peanuts on top of the frosting before it sets.
• Substitute creamy peanut butter with natural peanut butter for a less sweet, more robust taste.
• If you don’t have buttermilk, use regular milk mixed with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes before using.

Storage

Store the peanut butter sheet cake covered in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Before serving refrigerated cake, let it sit at room temperature for about 30 minutes to soften. You can also freeze the unfrosted cake for up to 2 months, then thaw and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used for both the cake and frosting to add texture and a nutty crunch.

Is there a dairy-free version of this cake?

To make a dairy-free version, substitute the butter with a plant-based margarine and use a non-dairy milk alternative with a splash of vinegar instead of buttermilk.

Peanut Butter Sheet Cake Recipe

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★★★★★

5 from 78 reviews

This Peanut Butter Sheet Cake is a moist and rich treat with a perfect balance of sweet and salty flavors. Featuring a tender cake infused with peanut butter and topped with a creamy, fluffy peanut butter frosting, it’s ideal for gatherings or a special dessert. The cake bakes quickly in a jellyroll pan, making it easy to prepare and serve.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 degrees Fahrenheit. Grease a 10x15x1 inch jellyroll pan thoroughly to prevent the cake from sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking soda, and salt until evenly combined.
3. Melt Butter and Combine with Water: In a medium saucepan, combine 1 1/2 sticks of butter and 1 cup water. Heat over medium heat until it simmers and all the butter has melted, stirring occasionally.
4. Add Peanut Butter and Oil: Whisk the 1/2 cup peanut butter and 1/4 cup vegetable oil into the melted butter and water mixture, then stir this mixture into the dry ingredients until well incorporated.
5. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract until smooth. Stir this mixture into the batter until fully combined and smooth.
6. Pour Batter and Bake: Pour the batter evenly into the prepared jellyroll pan. Bake in the preheated oven for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely.
7. Make Frosting: Using an electric mixer, beat together the softened butter and 3/4 cup peanut butter until smooth and creamy.
8. Add Sugar and Milk in Steps: Add half of the confectioners’ sugar and half of the milk to the peanut butter mixture and beat until smooth. Then add the remaining confectioners’ sugar, the remaining milk, and the instant vanilla pudding mix. Beat again until the frosting is fluffy and smooth. Adjust milk quantity if needed to reach spreadable consistency.
9. Frost the Cake: Spread the prepared frosting evenly over the cooled cake using a spatula or knife. Slice and serve to enjoy!

Notes

• Ensure the cake is completely cool before frosting to prevent the frosting from melting.
• You can substitute creamy peanut butter for crunchy if preferred for added texture.
• If buttermilk is unavailable, use regular milk with a teaspoon of lemon juice or vinegar as a substitute.
• The instant vanilla pudding mix in frosting adds thickness and a subtle vanilla flavor enhancing the taste and texture.
• Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Keywords: Peanut Butter Sheet Cake, Peanut Butter Cake, Sheet Cake, Easy Peanut Butter Dessert, Homemade Cake, Peanut Butter Frosting