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Overview of Recipe Content
- What it is: A crowd-pleasing peanut butter sheet cake—moist, tender, and loaded with peanut butter flavor. Great for birthdays, potlucks, or cozy weekend baking.
- Why you’ll love it: Easy to make, irresistible flavor, and perfect for sharing. No fancy piping—just pure peanut buttery goodness!
- Taste and texture: Dense yet fluffy cake with a slightly caramelized crust. Paired with a creamy, velvety frosting that melts in your mouth.
- Nutritional/star tip: Packed with protein-rich peanut butter. It’s indulgent but made with natural ingredients—just a note for peanut lovers!
- Seasonal relevance: Ideal any time of year, especially during colder months when you crave something comforting and cozy.
Ingredients
- For the Cake:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the Frosting:
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 2 cups powdered sugar
- 2 Tbsp milk
- ½ tsp vanilla extract
- Pinch of salt
Tools Needed
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
Substitutions & Additions
- Swap whole wheat flour for half the flour for a nuttier taste.
- Use Greek yogurt (½ cup) in place of buttermilk for tang.
- Add chocolate chips or chopped peanuts on top for an extra crunch.
How to Make Peanut Butter Sheet Cake
- Preheat & prepare: Heat oven to 350 °F (177 °C). Grease and flour a 9×13 pan.
- Mix dry: Whisk flour, baking powder, baking soda, and salt.
- Cream butter, peanut butter & sugars: Beat softened butter, peanut butter, granulated and brown sugar until light and fluffy—about 2–3 minutes. Tip: Proper creaming adds air and gives you a lighter cake!
- Add eggs & vanilla: Beat in eggs one at a time, then stir in vanilla.
- Alternate in dry mix & buttermilk: Add flour mixture in three parts, alternating with buttermilk. Begin and end with flour. Mix until just combined. Don’t overmix—stop when you see no more streaks.
- Bake: Pour batter into pan. Bake 20–25 minutes or until a toothpick comes out clean. Let cool completely.
- Make frosting: Beat butter, peanut butter, powdered sugar, milk, vanilla, and salt until creamy and smooth.
- Frost the cake: Spread the frosting over the cooled cake. Keep it thick—pretend you’re frosting a giant cupcake!
The aroma wafting from your kitchen is pure comfort. Enjoy a taste—it’s nearly impossible to stop at one slice!
What to Serve with Peanut Butter Sheet Cake
- Beverages:
- Cold milk or iced coffee
- Hot black coffee or chai latte to balance richness
- Sides:
- Fresh fruit (berries or banana slices) for contrast
- Vanilla ice cream or whipped cream for an extra indulgence
- Presentation:
- Sprinkle crushed peanuts or mini chocolate chips on top
- Cut into squares and serve on a bright, colorful plate
Tips for Making It Perfect
- Soften butter properly—too cold and it won’t cream, too warm and it’ll be greasy. Room temperature is key (~65°F).
- Scrape the bowl! Occasionally stop mixer and scrape sides to ensure even incorporation.
- Don’t bake too long: Moist sheet cakes can dry out fast. Start checking at 20 minutes.
- Make ahead trick: Freeze unfrosted cake. Thaw and frost when ready.
- Frost while slightly warm (slightly under room temperature) for the most luscious, spreadable frosting.
Storage Instructions
- Room temperature: Store covered for 2–3 days.
- Refrigerator: Keep in an airtight container—lasts up to 5 days.
- Freezing: Wrap cake in plastic and foil; freezes 2–3 months. Thaw overnight, then frost.
General Information
Peanut Butter Sheet cake are a classic in American home baking, with roots going back to early 20th century as peanut butter became widely available. This sheet cake version is a modern twist—easier to prep, simpler to decorate, and perfect for sharing with loved ones. One batch will bring nostalgic warmth to any kitchen.
Frequently Asked Questions
1. Can I use natural peanut butter?
Yes, but use an extra 2 Tbsp powdered sugar in the frosting to offset the thinner consistency of natural peanut butter.
2. Is there a gluten-free version?
Swap in a 1:1 gluten‑free flour blend. The texture and flavor remain delightfully intact!
3. Can I make this nut-free?
You’d need to change the entire recipe: peanut butter is the star! Consider a sunflower seed butter cake for a nut‑free alternative.
4. How do I get a thinner frosting?
Add milk by the teaspoon until you reach your desired consistency.
5. Can this cake be doubled for layer cakes?
Absolutely! Bake in two pans and stack with frosting in between for a festive layer cake.
Conclusion
This Peanut Butter Sheet Cake is pure comfort—moist, flavorful, and crowd-pleasing. If you love it, you might also enjoy these:
Thanks for baking with me—your kitchen smells like love right now! Please leave a comment and share your favorite twist. Don’t forget to pin your creation on Pinterest and tag me!
Nutritional Information (approximate per serving)
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 420 kcal | 25 g | 45 g | 8 g |
Interactive Elements
Let me know—how did yours turn out? Share a photo or drop a note below. I love seeing your kitchen magic! And if you pinned this recipe, be sure to tag me so I can cheer you on.
Print
Peanut Butter Sheet Cake with Peanut Butter Frosting 🍯
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Irresistibly creamy peanut butter sheet cake topped with a rich, smooth peanut butter frosting. Moist, fluffy, and full of nutty flavor, it’s the perfect dessert for parties, potlucks, or cozy nights at home.
Ingredients
For the Peanut Butter Cake:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
½ cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Peanut Butter Frosting:
½ cup unsalted butter, softened
½ cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Pinch of salt
Instructions
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Preheat oven to 350°F (177°C). Grease and flour a 9×13 inch baking pan.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
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Add eggs one at a time, beating well after each. Stir in vanilla extract.
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Alternately mix in the dry ingredients and buttermilk, beginning and ending with the dry mixture. Mix until just combined.
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Pour batter into prepared pan. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
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Let the cake cool completely.
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For the frosting: beat butter and peanut butter until smooth. Gradually add powdered sugar, milk, vanilla extract, and salt. Beat until light and fluffy.
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Spread frosting over the cooled cake. Slice and serve!
Notes
-
Use room temperature ingredients for best mixing.
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Natural peanut butter may affect texture—use processed for better stability.
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Let cake cool completely before frosting to avoid melting.
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Store leftovers in an airtight container at room temp for 2–3 days or refrigerate for longer shelf life.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
