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 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.
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.
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 like the peanut butter version of a Texas Sheet Cake.
Super Moist Cake Batter
Too often peanut butter cake is dry in texture. This one is super moist. Be sure to measure the flour correctly and use a shelf-stable creamy peanut butter such as Jif or Skippy.
Light and Fluffy Peanut Butter Frosting
The frosting is what makes this dessert truly amazing. The addition of two tablespoons of instant vanilla pudding mixture creates a wonderful texture in the frosting and helps stabilize it.
How To Serve
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. If you want to dress it up a little, cut it into squares and then place a mini peanut butter cup on top of each one.
Recipe Tips
- I use salted butter for this recipe. If you use unsalted, you may want to increase the amount of salt added to half a teaspoon.
- If you don’t have buttermilk you can make a substitute for buttermilk by adding half a tablespoon of lemon juice or vinegar to a liquid measuring cup. Then add milk to the half cup mark. Stir and let sit for 5 minutes.
How To Store Peanut Butter Sheet Cake
This cake can be stored at room temperature for 4 days. It can also be frozen for up to 3 months.
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More Peanut Butter Desserts
- Peanut Butter Pie
- Peanut Butter Brownies
- Peanut Buter Fudge
- Peanut Butter Bundt Cake
- Double Frosted Peanut Butter Brownies
Peanut Butter Sheet Cake
Equipment
- 10×15-inch sheet pan
Ingredients
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
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted July 14, 2016.
More Potluck Desserts
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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!
You definitely can’t go wrong with chocolate and peanut butter! 🙂
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 🙂
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
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!
I’m really not sure how it would turn out with lactose free yougurt, but I don’t think the butter would matter.
I make my own buttermilk with lactose free milk and lemon juice (instead of vinegar) just stir it together and let it sit about 15 minutes to curdle the milk before adding it in
Seeing how I’m putting this into a cookie sheet will I be able to roll the cake like a jelly roll?
I haven’t tried that Margaret and I think it may be just a little too thick.
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!!!!
So glad everyone enjoyed it Ruth!!
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!
Does it have to be a jelly roll pan ? Can I use other pan ?
You can use another pan, but if it is smaller, it will take longer to cook.
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 cake😀😀
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!