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
Preheat oven to 350°F (177°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
Add eggs one at a time, beating well after each. Stir in vanilla extract.
Alternately mix in the dry ingredients and buttermilk, beginning and ending with the dry mixture. Mix until just combined.
Pour batter into prepared pan. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely.
For the frosting: beat butter and peanut butter until smooth. Gradually add powdered sugar, milk, vanilla extract, and salt. Beat until light and fluffy.
Spread frosting over the cooled cake. Slice and serve!
Notes
Use room temperature ingredients for best mixing.
Natural peanut butter may affect texture—use processed for better stability.
Let cake cool completely before frosting to avoid melting.
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