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Peanut Butter Sheet Cake

Diner-StyleOvenSpecial OccasionVegetarian
Time :40 minutes
Yield :20 servings
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The Scoop

Peanut butter lovers, this one is for you!
A tender, peanut-butter-rich sheet cake gets covered in a fluffy peanut butter frosting for maximum nutty flavor in every bite. It’s simple, nostalgic, and exactly the kind of cake that makes grabbing “just one more slice” feel completely reasonable.
Hack it:
Add chocolate chips to the batter for a classic peanut butter-and-chocolate combo.
Swirl chocolate or peanut butter sauce over the frosting before slicing.
Sprinkle chopped roasted peanuts, flaky salt, or crushed pretzels over the top for crunch.
Add a little cinnamon or espresso powder to deepen the flavor.
Fold chopped peanut butter cups into the batter or scatter them over the frosting.
Serve with vanilla ice cream, chocolate sauce, or warm berry jam.
Leftovers:
Cut into cubes and layer with vanilla pudding and whipped cream for a peanut butter trifle.
Crumble over ice cream with chocolate sauce and roasted peanuts.
Turn slices into French toast and serve with bananas and maple syrup.
Make mini dessert jars with cake cubes, frosting, and sliced bananas.
Freeze individual slices for an easy peanut butter dessert whenever the craving hits.

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 sticks butter
  • 1 cup water
  • 1/2 cup peanut butter
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

For the frosting:

  • 2 sticks butter, softened
  • 3/4 cup peanut butter
  • 3 cups confectioners' sugar
  • 3-4 tablespoons milk
  • 2 tablespoons instant vanilla pudding mix

Directions

  • Preheat the oven to 350 degrees F.
  • Grease a 10x15x10-inch jellyroll pan.
  • In a large bowl, whisk together the flour, the sugar, the baking soda, and the salt.
  • In a medium saucepan, combine 1 1/2 sticks of the butter and the water and bring to a simmer, stirring to ensure the butter is fully melted.
  • Whisk 1/2 cup of the peanut butter and the vegetable oil into the butter mixture.
  • Stir the peanut butter mixture into the flour mixture.
  • In a small bowl, whisk together the eggs, the buttermilk, and the vanilla extract.
  • Stir the egg mixture into the flour mixture until well combined.
  • Pour the batter into the prepared pan.
  • Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
  • Let the baked cake cool.
  • In a large bowl, beat the remaining butter and the remaining peanut butter together with an electric mixture until smooth.
  • Add 1 1/2 cups of the confectioners' sugar and 1 1/2 tablespoons of the milk and beat until smooth.
  • Add the remaining confectioners' sugar, the remaining milk, and the vanilla pudding mix to the confectioners' sugar mixture and beat until smooth. Add more of the milk if needed, to reach your preferred thickness.
  • Spread the frosting on the cooled cake.
  • Slice and serve.
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