Peanut Butter Sheet Cake

This Peanut Butter Sheet Cake is a moist sheet cake topped with a gooey peanut butter glaze. Peanut butter lovers, this is your dessert!This Peanut Butter Sheet Cake is a moist sheet cake topped with a gooey peanut butter glaze. Peanut butter lovers, this is your dessert!

My older sister Susan and her husband had a tough time getting pregnant. That’s saying it mildly. They did in vitro fertilization five times! FIVE!

Can you just see the dollar signs when I say that? The fifth time it finally worked. They had a beautiful daughter that they named Jewels. They probably should have named her Mercedes after all that money.

In the early stages of her pregnancy the doctors told her that in order to increase her chances of the embryo implanting successfully she needed to consume a lot of calories.

She did exactly that.

Oh how I was secretly jealous of her free hall pass to eat anything and everything. But the secret, in my opinion, was in the peanut butter. She ate a jar of peanut butter a week…just by the spoonfuls.

This recipe comes from Nina Jones, a reader of this blog, who said after reading my blog she immediately thought of this recipe to send me. Thank you!
These are definitely for peanut butter lovers or those trying to conceive (ha-ha).
It’s surprisingly lighter than I thought (I was expecting a heavy bar for some reason) and not too sweet. Don’t laugh…I know my sweet scale is a little higher notched than most but I really enjoyed it.
Prep Time
22 hrs 3 mins
Cook Time
22 hrs 3 mins
Author: Christy Denney
  • 1/4 cup creamy peanut butter
  • 1 cup water
  • 1/2 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 3/4 cup butter
  • 6 Tablespoon buttermilk
  • 1/2 cup peanut butter
  • 3 1/2 cups powdered sugar
  • 1 Tablespoon vanilla
  1. Preheat oven to 375 degrees.
  2. For the cake: In a medium pot add the peanut butter, water, and butter and bring to a boil. Remove from heat.
  3. In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Add to the peanut butter mixture.
  4. Add the eggs, buttermilk, and vanilla to the bowl and mix well.
  5. Stir well and pour into greased or parchment lined cookie sheet pan with a little edge (12X17 jellyroll pan). Bake for 15 minutes at 375 degrees.
  6. For the Frosting: In a small pot bring the butter, buttermilk, and peanut butter to a boil. Remove pan from the heat and add the powdered sugar and vanilla. Pour frosting over the warm cake.
Recipe Notes

Source: Nina Jones

This Peanut Butter Sheet Cake is a moist sheet cake topped with a gooey peanut butter glaze. Peanut butter lovers, this is your dessert!

Speak Your Mind



  1. Not prego but LOVING this recipe!!! Thanks!

  2. oh wow! I bet you could use a big old glass of milk with this cake!

  3. Looks like a yummy recipe! I’m in love with all things peanut butter 🙂

  4. This would’ve been a great tip for us a few months ago… we are having a hard time getting pregnant, too. Maybe when we’re ready again I’ll try this recipe.

  5. Alayna,
    I’m sorry to hear that. We tried for years with our first.

    I don’t want to mislead you…I think a lot of calories just helps if you are doing IVF. Maybe the natural way too…but I’m not sure.

    It’s good either way,

  6. I just made this recipe and was wondering what I did wrong? The frosting is all separating and looking oily, not pretty like yours. ???
    I also baked mine for 25 min in a 9×13 pan which came out fine.

    • My buttermilk started to separate because i heated it alone with the pb on accident Just a little. When i put in the butter it started to separate and get oily. My remedy? An extra 1/4 cup of powdered sugar. It was perfect.

  7. Absolutely yummy!!!!

  8. Rachelle,
    Oh no! I just double checked to make sure there weren’t any typos in the recipe and there weren’t. The only thing I can think of is maybe the kind of peanut butter you used is different? I used plain old JIF.


  9. Love the story about your sister – this recipes looks sooooo good !!

  10. I found your blog by chance on TasteSpotting. I stopped by to look at your cake, but ended up staying much longer than I planned. I really like your blog and will be back often to see what you’ve been cookin’. Have a great day…Mary

  11. I am a stalker and am finally leaving a comment!!

    If I could give away some of my baby making vibes I would! I am currently expecting #7 with an IUD still in my uterus… apparently we were supposed to have this many as I have also gotten pregnant on the pill and Nuva ring. We love all of them and are extremely blessed, I can’t imagine how hard it is to not be able to conceive.

    Alas, I have never been able to have the eat calories excuse! But I am going to make some anyway and have everyone eat them in honor of all you ladies that have a hard time getting pregnant in hopes that some magic will happen!

    Thanks for all the great recipes, I always look forward to a new post!

  12. I don’t really think I need the extra calories but if I thought it would actually help I’d eat a jar a day!

    Cake looks awesome!

  13. I’ll be making this one. Thanks!


  14. Oh cool, I see Mary up there stopped by your blog. She is amazing. Ok, I’m off now. Really lol…

  15. I LOVE PEANUT BUTTER MORE THAN CHOCOLATE!! And this recipe is gonna be made at my house soon. And I must tell you I clicked on it from foodgawker and poof there you were…totally cool! :)N

  16. Your blog is my new favorite blog! I love the recipes~

  17. Looks delicious, and I have all the ingredients on hand… might have to go try them!

  18. ummm! Christy really my diet is suffering because of this blog. I am hooked and my friends here in Chicago all read it too. thanks!

  19. Peanut Butter is so yummy! I eat a spoonful every morning in my oatmeal. I’ll be giving this recipe a try for sure!

  20. Oh girl! I made this last night, after spotting it on foodgawker. YUM! I even bragged about you on my blog. 🙂

  21. OMG this looks beyond amazing… will be making ASAP

  22. Ooh, this sounds amazing! I’m not sure I need another baby, but if it means I get to eat jars of peanut butter, well, I’m in! 🙂 Sounds like a great cake!

  23. Hey there…
    I searched for a recipe like my mom use to make…This was even better then expectation! I love it! Thank you… :))

  24. hi…i just made this cake and though i have not tasted it yet, i know it is going to be a huge hit around here. thanks for the recipe!

  25. These bars are yummy. My 7 year old and I made them for the fam tonight and had them for dessert with milk. delicious. Thanks!

  26. Hi! Wondering if you can add frosting a few hours later? Made the bar without realizing I had no powder sugar. Thanks 🙂

  27. Yum yum yum! This peanut butter sheet cake looks really delicious!! You should consider entering this cake into Recipe4Living’s 5th Birthday Recipe Contest! The site is turning 5 years old, and we’re giving away a Scharffen Berger gift basket to the top birthday cake that’s submitted!

  28. Just found this on Pinterest! Made a test-run a few days ago, and now making for an 8 year-old’s birthday! So yummy, and thanks for sharing!

  29. yumm… gonna try this for sure!

  30. Odd question, the recipe states that you start adding the ingredients to the top section that you have heated to a boil. So after it comes to a boil, are you removing it from the heat and then adding the next group???

  31. Yes, you remove the first group from the heat and add it to the second. Kind of confusing. I will try to fix it in the recipe.

  32. Just made this (ran across it on Pintrest), and it is awesome. I was wondering if anyone has made this in a 13×9 pan instead of a cookie sheet. If so, what was the cooking time? Thanks so much for a great recipe!

  33. the soda that you use is baking soda right?

  34. Yes. Baking soda. Sorry. Need to change that.

  35. I’m wondering if you changed the frosting to be melted chocolate instead of adding the peanut butter. I love peanut butter, but I thought maybe it would be better if the flavors were broken up a little bit? But I’m not a baker so I don’t know how it would turn out consistency wise, just thinking 😉

  36. @Michelle,
    I’m all about peanut butter and chocolate but I would have to experiment to see if it would work. Good luck!

  37. Congrats to your sister! This looks so good.

  38. First, congrats to your sister!!! Second, this cake sounds very similar to something the lunch ladies in my elementary school (and I’m almost 42) used to make and have looked long and hard for a recipe that resembles it…yes, I’ve obsessed about it that long…and I’m not even that much of a peanut butter fan!!! Is this cake kind of dense?? Theirs was…and it was my favorite dessert in elementary school…I’m seriously drooling thinking about it! Okay, never mind…I’m just going to make your recipe to find out! Thanks for sharing!!!

    • our lunch ladies made a peanutbutter bar that was dense, I foud one like it called lunch lady bars…
      Lunch lady bars:
      1 cup sugar
      1 cup brown sugar, firmly packed
      1 cup butter
      1 tsp vanilla
      2 eggs
      1 cup peanut butter
      2 cups oatmeal (not quick)
      2 cups flour
      1 tsp baking soda
      1 tsp salt

      Cream first 3 ingredients together. Add the vanilla, eggs, and peanut butter and combine. Add the remaining ingredients and mix together. Spread dough on a greased jelly roll pan (18x13x1″). Make at 350 degrees for 15 minutes (until golden brown). While hot spread 1 1/2 cups peanut butter on top. Cool so that the peanut butter has become solid again (I usually throw them in the fridge so they set up faster and so I can eat them sooner!). Spread your favorite chocolate frosting on top and cut

      1 stick (1/2 cup) margarine, softened
      1/4 cup milk
      1-2 tsp vanilla (depending on your taste)
      3 Tablespoons cocoa (I have never really exactly measured)
      2-3 cups of powdered sugar
      Mix all ingredients with a hand mixer until smooth and spread on top of bars.

      • I was looking for a recipe because my daughter asked for peanut butter cake for her birthday and this one looks awesome. Can’t wait to try it…

  39. We must have screwed this up! Son and I just pulled out of the oven – and it is runny? And we baked it for 25 minutes. Seems like too much liquid to turn it into cake? Idk…looks pretty in the picture.

  40. Ok…ignore my last post – looks like no cooking merit badge for my boy scout…he admitted tonight that he used powdered sugar instead of flour in the cake 🙁 We’ll try it again – this time he will stay out of the kitchen 🙂

  41. omg…this was fabulous! The icing is to die for and it is really hard not to eat it all while waiting for the cake to cool down!! LOL!! It smelled divine, beautiful texture, very moist and you are right “not too sweet”. Thanks for posting this.

  42. Shoot I want thins like RIGHT NOW, lol I have everything but butter milk..could you use 2% milk?? Needddd this lol

  43. @sarah, aw shoot. I think buttermilk is a necessity in this. Just my personal opinion. 🙂

  44. You can make your own form of buttermilk if you don’t have any on hand. Just add a tablespoon of vinegar to the milk the recipe calls for. Basically, you want something to interact with the baking soda and make it bubble up and rise. It’s an old trick my mom taught me. I cut the recipe in half and baked in a 9 x 9 inch pan for about 20-25 minutes. Turned out perfectly and is a hit in my house!

  45. I’m not much of a baker, but I’m gonna try this. What type of flour?

  46. @workinggal, just regular all purpose flour is all you need.

  47. I really want to try this recipe, it sounds delicious! I’ve never sifted brown sugar though. How does that work? Seems like it would be a pretty heft task!

  48. @SheilaA,
    Haha! You’re absolutely right. That would be hard to sift brown sugar. I’m changing the directions…

  49. I just finished making this! Talk about one delicious recipe! I love peanut butter and this definitely satisfied my craving 🙂 Like stated, a small piece is definitely enough to begin with. Thanks for the recipe!

  50. I’d like to turn this recipe into a PB&J cupcake…your cake looks so much more moist than other recipes I’ve come across! Do you think the cake will hold up to being cooked in cupcake form, then filled with jam? I wasn’t sure what the consistency of the finished cake was. Also, the icing looks fairly runny–I’m wondering if I could turn it into a peanut butter buttercream by letting the cooked portion cool first, then adding a little extra p. sugar. If anyone has experimented with this, I’d love to hear how it turned out.

  51. @Megan G,
    Crepes of wrath made these into cupcakes and simply didn’t cook the frosting and her’s turned out great. Here’s her version:

  52. This sounds like a Peanut Butter Texas Sheet Cake. I have recipes for a chocolate and a vanilla Texas Sheet Cake. This will be a great addition. All three kinds on a tray would be great for a carry-in meal! Thanks for a nice blog.

  53. Just had a piece of this. Very tasty! VERY rich. We all agreed it needed a brownie layer on the bottom, but then you could only stand to have a teeny tiny piece. That would be hard for me, but still worth a try!

  54. I just made this for a young mom that just had a baby! I figured calories are always good when nursing too =) I did have to get out the blender to get the frosting to have a frosting consistency as well as add a bit more powdered sugar.

  55. My sister has made a killer Texas PB sheet cake for years…the cake is pretty tame, despite the ingredients, but the icing puts hairs on your chest! I always lose the recipe, so I’ll have to give this one a whirl! Sounds pretty similar!

  56. Has anyone tried adding chocolate chips to the cake? I love the idea of the peanut butter and chocolate, but don’t want to change the yummy icing!!!!

  57. Can you use creamy honey roasted PB in this recipe?

  58. @Rebecca,
    I’m sure honey roasted PB would taste great!

  59. Hello…I just finish making this cake, it smells great, letting it cool. My only problem was the frosting was quite running, it says to pour over warm cake, which I did. Plus my frosting doesn’t look like the photo?? The woman that wanted chocolate instead of the peanut butter frosting, use the recipt for the Texas Sheet Cake. I made that cake last night for a friend’s birthday today.
    Question: Should the frosting be cooled completely before pouring over the warm cake? I don’t know if that would help or not, mine is really runny, but it taste like peanut butter caramel….if there is such a thing..

  60. @Anonymous,
    Yes, the frosting should be runny. It will set up once it has cooled. Did yours set up?

  61. This was absolutely amazing! Everyone who tried it fell in love and wanted the recipe! Best dessert I have ever made! Thank you!

  62. Made this to see if it would be a good cake for the Grandkids. It is delicious,very moist and yummy. I halved the recipe,made it in a 7×11 pan,put parchment on bottom after spraying pan with Pam. Baked at at 375 for 22 minutes and it was perfect. Defintly a keeper. Thanks for a great and easy recipe.

  63. I just made this and it is amazing! When I was in grade school (a looong time ago), the cafeteria ladies made the best peanut butter cake and this tastes like it! I didn’t hardly get the frosting on before my nephew was after the first piece!

  64. I love peanut butter frosting on banana cake. Reminds me of school when I was little.llqlq

  65. I just made this and am wondering if I used the wrong size cookie sheet or what size you usually use. I used a 15X10 cookie sheet. The cake puffed up in the middle so when I poured the frosting on top it spilled all over the edges 🙁 Tastes delicious but maybe if I used a bigger pan I wouldn’t have the same issue? Any thoughts? Great recipe by the way!

  66. @Anna,
    Shoot! My jelly roll pan is 12X17 so I guess I figured they were all the same. Sorry. I will go note that in the recipe.

  67. Thank you! I’ll try the 12×17 next time 🙂

  68. I had wondered the same thing about the jellyroll pan sizes so instead of buying the wrong one, I used the 9 x 13 I already had. I baked it at 350 for about 25-30 mins. It was perfect although it rose in the middle in that pan too. Didn’t matter because the edges are much higher though. Best cake ever!

  69. Texas sheet cake is my alltime favorite and I love peanut butter so I tried this. It is good but was disappointed. It doesn’t compare to chocolate or white texas sheet cake.

  70. Used applesauce in place of butter and almond meal in the frosting to give it thickness without having to use so much powdered sugar. Turned out delicious and less calories 🙂

  71. This makes my tummy yearn! I want some, now!

  72. Kathi Hoffman says:

    I hope the frosting is as gooey and sweet as it looks! I’ve been trying to cut back on my baking, but with a recipe like this how can I? Hope to make this soon! Thanks!

  73. Do you think you could use crunchy pnut butter?

  74. This Peanut Butter Frosting is the best I have ever made! I use it to frost brownies. Amazing! Thanks for sharing!

  75. Made this tonight.. soooo delish! i didn’t have buttermilk so i used the milk/lemon juice alternative.. and also only had chunky peanut butter and it was still great!
    Thanks for posting this

  76. Made this tonight, cake is great but icing is to die for! Tastes like PB fudge!!! I used a 9×13 because I don’t have a cookie sheet w sides. Using the smaller pan I will half the icing next time because its like an inch thick and so rich! It’s awesome- but an inch may be too much of a good thing. Thanks for sharing!

  77. This cake was delicious, but the icing was a mess. I suggest cooling the cake before putting the icing on top. I put my cake in a cookie sheet (as suggested) and there was nowhere for the icing to go after I poured it on so it ran off the pan and all over my stove-top. I will definitely make this again, but cool the cake and also add about a cup more of icing. I didn’t like the icing as runny as in the recipe. I may just try this in a 9×13. That’ll hold the icing! Thanks for the recipe 🙂

    • Christy {The Girl Who Ate Everything} says:

      Sorry for the misunderstanding. The directions say to use a jelly roll pan or similar cookie sheet with a little edge otherwise the icing will totally run off. You’re right!

      • Lori must have done something wrong because I followed your exact directions and nothing went wrong. This cake is delicious and perfect for peanut butter lover’s like my family!!!

  78. I made this cake and just posted it on my blog. It is one of the best things I have ever eaten. Thank you so much for sharing the recipe – it was positively outstanding and I am already thinking about making it again. I would love if you would take a look at my post about it 🙂

  79. This cake is amazing !!! My family & I loved it !!!

  80. I just made this cake. It is the best ever! My whole family loves it! There goes my waistline!!! Thank you for the recipe!!

  81. I’ve made this twice. When making the frosting, both times the butter/PB/milk mixture separated while coming up to a boil. It looked ok after beating in the powder sugar and vanilla, but it separated again slightly on the frosted cake (looked a little oily under the top crust). What am I doing wrong?

  82. I made this-this weekend for my husbands bday. Never made a sheetcake before but it was incredible. Fluffy, moist, frosting got hard OMG I am making it again. Followed recipe to a “t”. Great job, and even better cake!


  83. DELICIOUS cake…so much so I have shared about it here on my blog. Feel free to come by for a look-see…

    Thank you for sharing:D

  84. Found this recipe after searching google images with my fiance for a desert he wanted. All we knew was it was peanut butter… and kinda like a brownie, but fluffier and light.

    We found this and he begged me to make it. 30 minutes later (with prep and stuff) I give him the first gooey piece. It lead to an instant hug and thank you. This was it!! I gave some pieces to my mother and grandmother and now both are begging for this again on mother’s day. lol

    This is such a quick and easy recipe, and absolutely delish!! Definitely a keeper.

  85. Made this for a coworker’s birthday today, and I can’t wait to have a piece of it! My frosting separated once I’d mixed the powdered sugar in, so I just added a little more milk, a tablespoon at a time, until it all came together again—maybe this would help, Ann? Also sprinkled on some mini milk chocolate chips onto the still-warm frosting. While I was licking the batter off the spoon and then the frosting out of the pan, all I could say was yumyumyum!!!

  86. I just made it and the powdered sugar clumped up and frosting seems a little runny

  87. I’ll say it helps the natural way! When I began eating spoonfuls of pb and strawberry jelly, my bf said “is that a pregnancy thing?” Two weeks later I found out that I was just 1-2 weeks pregnant (the tests at doctor’s offices can detect lower levels of pregnancy hormone than home tests.) Our little girl will be here in October, and The pb craving came back after morning sickness went away, so I can’t wait to try this recipe!

  88. This is one of the best desserts I’ve ever made! I loved the original icing recipe but LOVE chocolate, so the second (and all other) time I made it, I added 4 heaping Tablespoons unsweetened cocoa to the pan while cooking the icing. It is ABSOLUTELY WONDERFUL! I could (and have) eaten it right from the pan. SO good! Thanks for sharing this.

  89. Absolutely love this cake! I am pregnant and had a craving for peanut butter so I decided to try your recipe for my birthday cake. It is delicious, moist and I didn’t have to change a thing with the recipe. Thank you for satisfying my pb craving!

  90. OMG I just saw this because of Pinterest and I am in love! I don’t have the ability to have any more babies as the incubator (or what I lovingly call uncle larry) decided to take a poop on me and had to be evicted (hey we had an agreement and he chose to break it by giving me so many problems after my boys were born!) and we have figured out if I eat too much peanut butter, even in one day, that I am sick as a dog (wouldn’t you know I am allergic to peanut butter? Obviously I am a rebel because it never stopped me from eating it until recently) but this looks like a good idea to make for my kiddos and maybe even steal one here and there? 🙂 Maybe add some chocolate….mmmmmm peanut butter and chocolate….ok I have to go now or I am going to make myself crazy! 🙂 Thanks for sharing this recipe!

  91. I am going to try this with my favorite chocolate frosting!!!!!

  92. I’ve had this pinned for well over a year, and just got to make it today. It was as good as I hoped it would be! Delicious! And it’s just like the cake they gave us in elementary school (30+ yrs ago)…it’s interesting how so many schools around the country had this same recipe! It was about the only thing I EVER liked in a school lunch, lol!

  93. Lori Campbell-Ray says:

    Can you adapt this recipe to a 9 x 13 inch pan? Please let me know via E-Mail. Thanks for the recipe!

  94. I made this for a party and it is so much more delicious than it deserves to be considering how easy and quick it is. Thanks for sharing! (As far as I know, nobody got pregnant. Ha!)

  95. Hi I’ve made this before and it is FANTASTIC! I’m wanting to see if I can make it into cupcakes though, anyone tried this- should I change up anything? Bake time, etc? Thanks

    • Christy {The Girl Who Ate Everything} says:

      I know people have made these into cupcakes. I think around 15-20 minutes for cupcakes. Depends on your oven.

  96. when i first made the icing i took it off the heat after it started boiling to put in the powder sugar and the icing seperated and had a layer of oil sitting on top. i put it back on the heat and had to start stirring it again. MAJOR NOTE **DO NOT LET YOUR ICING COOL OR IT WILL SEPERATE** to prevent your icing from seperating just make sure it stays warm until you put it on the cake.

  97. Christy thank you for the beautiful recipe.Baked them this avo it is so moist & yummy.I baked them in 9×13 inch pan for 20 mins.I have to put the cake in the frigde in order to get the frosting to set.Overall I would scored this cake 10 out of 10. Once again Thank You Christy.

  98. Hi Christy, I noticed there are tunnels in my cake.Could you tell please tell me what’s the reason?

  99. Lynn Thompson says:

    What kind of flour did you use? All Purpose or self-rising?

  100. This is a great cake! My family loves it!

  101. thanks for sharing this story and recipe 🙂

  102. Crazy Aunt Jane says:

    Do you cool the peanut butter mixture before you mix the rest of the ingredients?

  103. the butter in the cake and frosting, is it salted or unsalted butter?

  104. I just made this cake for the grandchildren. Oh, I’m going to be in trouble with parents now. Anyway, it turned out perfect! Can’t wait to enjoy a big piece with my special peeps. Thanks Nina, this is a keeper!

  105. DeerPark Momma says:

    I made the Peanut Butter Cake. It was very good. (I ate a LOT of the frosting out of the pan…lol) I sprinkled the top with mini-chocolate chips. I think I will mix chocolate chips into the cake batter next time, also!! (For the record, my baby-making days are behind me. Hope I didn’t break any rules by making this!)

  106. oh my this was soooo good, but I accidentally bought crunchy pb but it was even better. I used to get this in school. I wanted my kids to try because they stopped making anything that is good. I think next time will make in a thicker pan. maybe a 9×13. Thanks for making me go back down memory lane, and allowing my kids to visit some of my food love pasts.

  107. I made this cake and took it to our monthly dance at the Active Life Center, and everyone there had a fit over it, it was so good, I wanted to ask you, where it says Flour you dont say Plain or Self Rising , I used Plain and it came out good, which do you use?

  108. save me from myself, i may be the girl who ate everything sweet that is

  109. I just started a job in retail (6 mos ago) and I LOVE IT! I finally have someone to bring my goodies to. They totally enjoy being my “guinea pigs”. I started out with apps/dips during football season and have escalated to Holiday recipes.

  110. a few questions…
    do you use salted or unsalted butter?
    do you pack the brown sugar?
    the vanilla, it’s not vanilla extract, right?
    do you also use creamy peanut butter for the frosting?

  111. Just made this! Turned out perfect- so yummy!! Quick question: what’s the best way to store? In the frig or room temp on the counter? Thanks

  112. wylette green says:

    Instead of buttermilk, I substituted milk with 1 teaspoon of vinegar. I have sold about 100 cakes. This is one of my best sellers. I sold it by the piece when I worked at a convenient store. This recipe is a keeper