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Peanut Butter Sheet Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zestywithzane.com/peanut-butter-sheet-cake-recipe/