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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My kids next door gave this a five star rating, saying it should actually get six stars because it is the best cake they have ever eaten. I also put a small miniature Reese piece on top of each slice. They loved that!
could this be made in 13×9 pan or a little larger and if so do you know cooking times.
I’ve made this recipe 3 or 4 times now. I always come back to it. My son desn’t eat sweets bit even he loves this. So moist…so good. Tons of frosting. So glad I stumbled across this.
I made this cake using sun-butter, as myself and my family are allergic to peanuts. However, when you make this cake using sun-butter, baking it oxidizes it and can become a little green… perfect time to add green food coloring and make it a grinch cake… and BTW it is pretty tasty
I love your recipe
Did anyone find out how best to store it? I need to make it on a Friday and eat it at a family potluck on a Sunday. Will it keep in the fridge?
Update: ended up keeping it in a cooler with ice and the cake was probably a bit more dense than if it had been eaten fresh but everyone still loved it! This recipe is a keeper!
Cake didnt have a lot of peanut butter flavor. Frosting flavor was excellent and helped! Very easy to make!
I a a peanut butter lover through and through. If you put peanut butter on a shoe I’ll eat it. This cake is so moist and flavorful it satisfies all my cravings for peanut butter. It’s so popular I’ve had to make several for all my co-workers. I highly recommend it!
i make this cake every year for my kids birthdays and everyone loves it. it’s so good and pleases all the kiddos and parents!
This is the best peanut butter cake I have made.