Peanut Butter Sheet Cake

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Peanut Butter Sheet Cake with a fluffy peanut butter frosting.


Peanut Butter Sheet Cake is a moist sheet cake topped with a super creamy and sweet peanut butter icing. It is a peanut butter lover’s dream and perfect for potlucks and picnics.

Peanut Butter Sheet Cake with a thick and fluffy peanut butter frosting.

Peanut butter is practically the only food I can eat every single day and not get tired of. I often start my day with a banana and a spoon full of peanut butter. I absolutely love the stuff.

Peanut Butter Sheet Cake with a fluffy peanut butter frosting. Love this for potlucks!


Normally when it comes to desserts, I prefer peanut butter paired with chocolate. AKA the best thing ever.

But sometimes a pure peanut butter dessert is just what I’m craving.

Peanut Butter Sheet Cake with a fluffy peanut butter frosting. Love this for potlucks!


With peanut butter in the cake batter and the icing, there’s plenty of peanut butter flavor in this peanut butter sheet cake.

It’s baked in a 10×15-inch pan and can easily be cut into 20 pieces so it is perfect for bringing to a summer potluck or picnic.

Peanut Butter Sheet Cake with a fluffy peanut butter frosting.


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Peanut Butter Sheet Cake with a fluffy peanut butter frosting.

Peanut Butter Sheet Cake

Course: Dessert
Cuisine: Southern
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 20 servings
Calories: 432kcal
Author: Christin Mahrlig
Peanut Butter Sheet Cake is a moist sheet cake topped with a super creamy and sweet peanut butter icing. Perfect for potlucks!
Print Recipe



  • 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
  • 3/4 cup peanut butter
  • 3 cups confectioners' sugar
  • 3 to 4 tablespoons milk
  • 2 tablespoons instant vanilla pudding mix


  • Preheat oven to 350 degrees. Grease a 10x15x1 inch jellyroll pan.
  • In a large bowl, whisk together flour, sugar, baking soda, and salt.
  • Combine 1 1/2 sticks butter and 1 cup water in a medium saucepan and bring to a simmer. Sitr to make sure all butter is melted.
  • Whisk 1/2 cup peanut butter and vegetable oil into butter mixture. Stir into flour mixture.
  • Whisk together eggs, buttermilk, and vanilla extract. Stir into flour mixture until well combined.
  • Pour batter into prepared pan.
  • Bake for 22 to 26 minutes or until a toothpick inserted in middle comes out clean. Let cool.
  • To make frosting, use an electric mixer to beat butter and peanut butter together until smooth.
  • Add half of confectioners' sugar and half of milk and beat until smooth.
  • Add remaining confectioners' sugar, milk and the vanilla pudding mix and beat until smooth. Add a little more milk if necessary.
  • Spread frosting on cake.


Calories: 432kcal

More Potluck Desserts

This Butterfinger Chocolate Lush has an oreo cookie crumb crust, a peanut butter layer with crushed butterfingers, a chocolate pudding layer, and Cool Whip on top.

Butterfinger Lush

Pineapple Sheet Cake

Pineapple Sheet Cake

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56 thoughts on “Peanut Butter Sheet Cake

  1. I’ve tried several peanut butter cake recipes in the past and found them all to be too dry. Made this for my birthday cake and just wow! So flavour some and moist. I topped it with a chocolate peanut butter ganache.

  2. I am new to baking cakes, but the idea of adding water doesn’t seem appealing, so I’m wondering if you could just add more buttermilk or oil if it need more wet…or does the water serve a purpose?

  3. I made this last night and it’s definitely my go to recipe for PB frosting now. I used about 2 1/3 cup powdered sugar and kept the rest the same. I just prefer a little less sweetness. πŸ™‚

    The cake is also super moist and delicious. I have another PB cake recipe but this one beats it hands down. Mostly b/c it’s from scratch and the other uses a box mix as the base. πŸ˜‰

    Thanks so much! Now I have to resist eating the whole thing by myself! :O

  4. HELP! I need to know if I can mix all purpose flour with some self rising flour. I don’t have enough of one or the other to make the cake.

  5. I don’t typically leave comments on blogs but this recipe is totally worth the time to write one. I’ve never made a cake that was so moist and delicious! This will be a go-to recipe for down the road! Thank you for sharing this. Also, I’m curious if you have any similar recipes for a chocolate cake? You can’t beat the moistness and texture of this cake!!!

  6. This cake is to die for! I’ve made it several times and I always get asked to make it again and for the recipe!

  7. I found the frosting was a little gritty. Could that be from the pudding mix? Other than that it’s delicious!

  8. I used the vanilla pudding mix and gotta admit…the frosting was delicious. Any reason why you use pudding mix as opposed to vanilla extract? Does it thicken the frosting? Just curious πŸ™‚

  9. I made this for Fathers Day to people who love peanut butter and it was a hit.
    As suggested I changed a few things 1 cup peanutbutter, 1 cup granulated sugar , 1 cup brown sugar and used 1 tsp baking soda and made a cream cheese peanutbutter frosting.

  10. Can you freeze them? My wedding is in two weeks and I would like to make them for the sweets table, but I would like to make them this week and freeze them if it doesn’t affect the taste!
    Let me know πŸ™‚

  11. This is a great cake and the frosting is out of this world. I used the frosting on a chocolate Texas sheet cake. It was a huge it at the party I took it to. How can you go wrong with chocolate and peanut butter? Thanks for the recipe!

  12. I’m wondering if I can use vanilla extract in place of the vanilla pudding mix and if so how much plz ..can’t wait to try this thanks for the recipe πŸ™‚

  13. Thinking of trying this . I have been baking for the public and had a request for one. I wanted something moist and I also wanted to make it in 3 pans at least . I like them tall . Do u think I can double ingredients and stack it withoutout a problem

  14. This sounds absolutely delicious! Would love to make but need to make it lactose free. Can find lactose free butter and saw your substitute for buttermilk but do you think a lactose free yougurt (substituting for buttermilk) would work as well? Thanks for the recipe!

  15. Seeing how I’m putting this into a cookie sheet will I be able to roll the cake like a jelly roll?

  16. it was really delicious!!!!!! super moist and rich!!!!!! everyone liked it, just had to add one more cup of powdered sugar to make the frosting alittle stiffer, but delicious!!!!

  17. Oh My Greatness!! This was a HUGE hit at our reunion last weekend! Thank you for the great recipe! I have shared it with my sister in laws!

  18. Verrrrrryyyyyy gooood. Loved it. Frosting is not to sweet. I did add a full teaspoon of baking soda. This will be one of my peanut lover husbands favorites. This I know because he has already eaten half of the cakeπŸ˜€πŸ˜€

  19. This was so good! Like omg! I actually have been topping my pieces with fresh strawberries. It compliments the cake and the icing well. Thank you for sharing this blissful recipe!

  20. A great aunt of mine used to make something like this and I have been searching for YEARS to find anything remotely like it! So excited to give this a try!

  21. Hi! I really love peanut butter so I want to try this recipe. The only problem I have here in Puerto Rico is that I can’t find buttermilk anywhere. Can I use regulR milk? Appreciate your response. ?

    1. A reliable substitute for buttermilk is to combine whole milk with vinegar. In this recipe, mix about 1/2 teaspoon vinegar with the 1/2 cup milk.

  22. Oh yum! My son and I are actually going to bake a chocolate sheet cake together this afternoon. This might be even better! Hope you are enjoying the summer.

    1. The cake really was delicious. But my question is how should the cake be stored? How long will it stay moist out on the counter under a lid or would the fridge be better?

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