Peanut Butter Sheet Cake Recipe

Introduction

This Peanut Butter Sheet Cake is a rich, moist dessert perfect for peanut butter lovers. With a creamy peanut butter frosting on top, it’s an easy crowd-pleaser that works great for gatherings or a simple weeknight treat.

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 sticks (12 tablespoons) 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 (for frosting)
• 3/4 cup peanut butter (for frosting)
• 3 cups confectioners’ sugar
• 3 to 4 tablespoons milk
• 2 tablespoons instant vanilla pudding mix

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and grease a 10x15x1 inch jellyroll pan.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
3. Step 3: In a medium saucepan, combine 1 1/2 sticks of butter and 1 cup of water. Bring to a simmer, stirring to melt the butter completely.
4. Step 4: Whisk the 1/2 cup peanut butter and vegetable oil into the melted butter mixture, then stir this wet mixture into the dry ingredients.
5. Step 5: In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract. Add this to the cake batter and mix until smooth and well combined.
6. Step 6: Pour the batter into the prepared pan, spreading it evenly.
7. Step 7: Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
8. Step 8: For the frosting, use an electric mixer to beat the softened butter and 3/4 cup peanut butter together until smooth and creamy.
9. Step 9: Add half of the confectioners’ sugar and about half of the milk to the frosting mixture. Beat until smooth.
10. Step 10: Add the remaining confectioners’ sugar, milk, and the instant vanilla pudding mix. Continue beating until the frosting is smooth and spreadable. Add a little more milk if needed to reach the desired consistency.
11. Step 11: Spread the peanut butter frosting evenly over the cooled cake. Slice and serve.

Tips & Variations

• Use creamy peanut butter for a smoother batter and frosting. For a textured twist, try adding chopped peanuts to the frosting.
• Substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.
• If you prefer a less sweet frosting, reduce the confectioners’ sugar slightly or add a pinch of salt to balance flavors.
• For a richer cake, try replacing half the vegetable oil with melted coconut oil.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring the cake to room temperature before serving, and if desired, gently warm slices in the microwave for 10-15 seconds. The frosting may firm up in the fridge; beat it lightly before spreading if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure it contains xanthan gum or add some to help maintain the cake’s texture.

Is there a way to make this cake vegan?

To make a vegan version, replace butter with vegan margarine or coconut oil, use a plant-based milk with a splash of vinegar instead of buttermilk, substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use a vegan peanut butter that doesn’t contain dairy.

Peanut Butter Sheet Cake Recipe

Print Recipe

★★★★★

4.5 from 107 reviews

This Peanut Butter Sheet Cake is a moist and delicious dessert perfect for peanut butter lovers. The cake features a rich peanut butter flavored batter baked in a large jellyroll pan, topped with a creamy and smooth peanut butter frosting blended with vanilla pudding for extra flavor and texture. Easy to prepare and with a perfect balance of sweet and nutty, this sheet cake is great for gatherings and celebrations.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Total Time: 46 minutes
• Yield: 12 to 15 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 sticks (12 tablespoons) 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

1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 10x15x1 inch jellyroll pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, and salt to combine and aerate the dry ingredients evenly.
3. Melt Butter in Water: In a medium saucepan, combine 1 1/2 sticks of butter and 1 cup of water. Bring the mixture to a simmer over medium heat, stirring to ensure all the butter is melted fully.
4. Add Peanut Butter and Oil: Whisk in the 1/2 cup peanut butter and 1/4 cup vegetable oil into the warm butter mixture. Then slowly stir this mixture into the bowl with the dry ingredients until just combined.
5. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract until smooth.
6. Combine All Batter Ingredients: Pour the egg mixture into the flour and butter mixture and stir until the batter is well combined and smooth without overmixing.
7. Pour and Bake: Pour the batter into the prepared jellyroll pan, spreading it evenly. Bake in the preheated oven for 22 to 26 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.
9. Prepare Frosting – Cream Butter and Peanut Butter: Using an electric mixer, beat the softened butter and 3/4 cup peanut butter together until the mixture is smooth, creamy, and well blended.
10. Add Confectioners’ Sugar and Milk in Two Batches: Add half of the confectioners’ sugar and half of the milk to the peanut butter mixture. Beat until smooth. Then add the remaining confectioners’ sugar, remaining milk, and the instant vanilla pudding mix and continue beating until smooth and fluffy. Add more milk as needed to reach a spreadable consistency.
11. Frost the Cake: Spread the prepared peanut butter frosting evenly over the cooled sheet cake. Slice and serve.

Notes

• Ensure the cake is fully cooled before applying frosting to prevent it from melting and becoming runny.
• You can substitute creamy peanut butter with natural peanut butter for a more intense flavor but the texture of the frosting may differ.
• For a gluten-free version, use a gluten-free all-purpose flour blend.
• The instant vanilla pudding mix in the frosting adds thickness and enhances the flavor but can be omitted if unavailable.
• Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: peanut butter cake, sheet cake, peanut butter frosting, easy dessert, party cake