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!
PEANUT BUTTER SHEET CAKE
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.
OTHER CAKE RECIPES:
- Chocolate Eclair Cake
- Easy Chocolate Bundt Cake
- S’mores Cake
- White Texas Sheet Cake
- Strawberry Cream Puff Cake
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!
Ingredients
- 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
Instructions
-
Preheat oven to 375 degrees.
-
In a medium pot add the peanut butter, water, and butter and bring to a boil. Remove from heat.
-
In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Add to the peanut butter mixture.
-
Add the eggs, buttermilk, and vanilla to the bowl and mix well.
-
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.
-
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 has been my most requested dessert for every occasion for years. I love it so much! The cake is moist and the frosting is like peanut butter fudge.
This cake is so delicious and soft! My husband rarely asks me to make sweets, but I think if I left this cake unattended, the entire sheet would be gone. 😆
So happy to hear that!
Have you ever tried making layers instead of a sheet cake?
No but I don’t see why you couldn’t.
I have made this twice in the last week! Delicious! The second time I made it though, the frosting was almost gritty. Any idea what could be the reason why?!
If you cook the frosting too long it could crystalize?
I made this a for the first time fora family picnic. My husband and I could not wait to try it and we were not disappointed. Absolutely delicious. Don’t change a thing!
Awesome to hear!
Is there much peanut butter flavor as 1/4 c. isn’t much?
YEs. Trust me!
Can you make this with self-rising flour?
It will definitely have a different texture and I haven’t tried it with it.
Is this cake ok to freeze?
Of course!
Good Heavens, this is a DELICIOUS cake. I was amazed. Other than peanut butter cookies, I have never liked peanut butter pie, cakes or brownies. But this made a believer out of me. You will NOT be disappointed!
One of my favorites!
Sift your powdered sugar if you don’t want “lumpy” frosting.
Yes true! Although I hardly take the time to sift these days.
I love this old fashioned cake. I reduced the amount of frosting sugar and butter and it is still great!
Thank you!
I could only find Reduced Fat Cultured Buttermilk, will that work?
I used milk and vinegar to make buttermilk as always. It was great.
Yes, that would work!
My family loved this recipe! I will make it again.
Thank you! I love this one too.
Can this be made in a 9 x 13 pan?
Yes! It will just be thicker and you may have to add some time to the baking time.
I’d love to make this cake to gift to the UF Veterinary Hospital for treating my injured kitten. Since I can’t leave my sheet pan up there, I’d like to make this in a 13×9 pan.
I know it needs to bake longer, but would you also reduce the temp to the normal 350°? I assume in a sheet pan it’s baked at a higher temp so it cooks quickly to avoid drying (idk I made up that reasoning… haha)? I hope you see this soon bc I’d like to make a test run tomorrow. Thank you, I can’t wait to try it!
So easy to make and delisious!!!! My family loved this recipe!
That makes me happy Stephanie!
I makes this two or three times a year it always gets great reviews.
I need to make it again!
Hello, just found your recipe and wanted to make it for my family.
Was just wondering do you use all purpose flour or self rising? I doesn’t specify on the ingredients list…
Thank you!❤
I always use all-purpose unless specified. Good luck!
My family and friends loves this cake!! I make a dark chocolate ganache for the frosting. I have to double the recipe and make two every time I make this cake!
Awesome! I love that.
I am not a big fan of peanut butter, but this recipe is very good! I love the cake. I will make it again. Thank you for sharing.
Hope you do!
I’ve made this several times since coming across the recipe a year ago and have recieved rave reviews every single time! Many of my friends and family request that I bring this cake to any get-togethers we have! It’s very easy to make and very yummy!
That makes me so happy!
I I just made this. So easy. However I used salted butter. Will it still taste good?
It should. Peanut butter is salty by itself so sometimes it can be too much.
I just made this. So easy! However, I used salted butter. Will it still taste good?