Peanut Butter Sheet Cake
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyIf you like peanut butter, you’re going to love this Peanut Butter Sheet Cake. It’s easy to make and so wonderfully tasty! I even topped it with peanut butter eggs for an added treat!
On my dad’s side of the family when I was growing up, there were four standard desserts: pumpkin roll, strawberry gelatin salad, ice cream salad, and Texas sheet cake. Of course, we enjoyed other desserts, depending on the season, but those four were our go-to’s because everyone seemed to love them.
I thought it was time to give one of these classic desserts a try, but with a new twist. Instead of making the traditional Texas sheet cake (which was chocolate), I decided to give Peanut Butter Sheet Cake a go.
Peanut Butter Sheet Cake:
Although I do love chocolate, when it comes to dessert, it’s not necessarily my first choice. (Though, let’s be honest, I’d never turn it down.) So, trying this variation was right up my alley.
What I love about this sheet cake is that no mixer is required. You only need a big bowl, sauce pan, and cookie sheet. That means less time cleaning up the mess and more time for eating the cake!
Oh, and let’s not forget about the key ingredient: peanut butter! I’m always on board for any sweet that has a peanut butter focus. In fact, I have a whole collection of peanut butter inspired desserts. You can find that HERE.
How to Make Peanut Butter Sheet Cake:
Both the cake batter and the frosting start with ingredients that come to a boil on the stove. I don’t have in-depth knowledge of the science of baking, but based on experience, I assume the boiling results in a rich, super moist cake. If you’ve never had a sheet cake, you really need to make a traditional one, too. It’s good stuff.
Once your cake is baked and still slightly warm, that’s when you pour on the frosting. I actually like my frosting just a tad thicker, so it stands up on the cake, but you can make it however you prefer.
I had some peanut butter eggs left over from my Easter tablescape, so I decided to put them to good use on this cake. Each piece got topped with an egg. Perfection!
Now that, my friends, is a mighty fine cake. if I do say so myself.
In my opinion, simple, classic desserts like this never go out of style. Garnished with a mini peanut butter eggs, this rich cake is such a delicious treat. Plus, it reminds me of my family. A double win!
Peanut Butter Sheet Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 cup water
- 1 cup peanut butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 eggs
Peanut Butter Frosting:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup peanut butter
- 6 tablespoons milk
- Pinch salt
- 1 pound (4 cups total) confectioners' sugar
- Peanut butter eggs to garnish optional
Instructions
- Begin by preheating your oven to 350 degrees F. Spray a 10x15x1-inch cookie sheet (jelly roll pan) with baking spray. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a large saucepan, combine the butter, water, and peanut butter. Bring to a boil. When it begins to boil, immediately remove it from the heat and pour it over the flour mixture. Start to combine, then add the milk, vanilla, and eggs. Mix with a spatula or spoon until incorporated.
- Pour the batter into the prepared cookie sheet. Bake for 20 minutes at 350 degrees F. Remove from the oven and allow to cool until just slightly warm.
- For the frosting, add the butter, peanut butter, milk, and a pinch of salt to a sauce pan. When this mixture begins to boil, remove it from heat. Add the confectioners’ sugar and mix to combine. (If needed, add more milk, one teaspoon at a time, to achieve the desired consistency.) Pour the warm frosting over the cooled cake and spread evenly with a spatula. Allow the frosting to cool before serving. Garnish with peanut butter eggs, if desired.
I made this last month to feed a bunch of teenage boys who were helping with my son’s Eagle Scout project (it was also a day before his birthday so I did double duty with the cake). Very tasty (I sprinkled M&Ms on top) and a great recipe to feed a crowd.
I can’t wait to make this. So glad to hear the frosting is sweet. Is there really any other way. Love the pb eggs too.
PS your videos are great! So fun. So fun to see you in action. I love your cactus!
Keep up the hard work. It is so fun to see your posts!
This peanut butter cake is so delicious! Simple and easy to make but it looks like it took a long time to make it. it’s beautiful wheN it’s done. I’ve made it several times. Every time it’s a big hit!
Thank you so much for sharing the recipe!
i didnt boil the first partnof the recipe n turned it into a cake. Lush!
I just made this recipe. It was very simple to make and very good. The frosting was a little too sweet for me, so next time I will just use 3 1/2 cups of powdered sugar instead of 4 cups. But really good cake. Will certainly make this again. Thank you for sharing with us.
Peanut butter is my jam! LOL.Our entire family loves peanut butter <3. Can't wait to try this tempting
recipe. Looks and sounds terrific. Basic ingredients a huge plus. Love the beautiful IBC photos.
This looks particularly good to me, because I am a huge peanut butter fan! I have to give it a “10”!
Looks yummy!