Peanut Butter Sheet Cake
If you’re a peanut butter lover, this Peanut Butter Sheet Cake is about to become your new favorite dessert! It’s like peanut butter meets Texas Sheet Cake; this rich, ultra-moist cake is loaded with peanut butter flavor in both the cake and the warm poured frosting. It’s incredibly easy to make, feeds a crowd, and is perfect for potlucks, birthdays, family gatherings, or anytime you’re craving an old-fashioned homemade dessert.
This is a recipe from my Aunt Donna and just like her recipe for Cake for a Crowd– it’s absolutely divine!
You know if it’s an Aunt Donna recipe it’s going to be be delicious- even before you take a bite. My Aunt Donna is an incredible cook and baker and just an all around wonderful person. I spent so much time at their house when I was young, so recipes like this are extra sentimental. I’ve been so fortunate she’s shared her recipes with me over the years.
One bite of this soft, tender cake topped with creamy peanut butter frosting and you’ll understand why everyone asks for the recipe!
And if you are a peanut butter lover, you’ll love my Peanut Butter Pie and Peanut Butter Tiramisu.
Why You’ll Love This Peanut Butter Sheet Cake
- Perfect for peanut butter lovers
- A delicious twist on classic Texas Sheet Cake
- Moist, soft cake with warm peanut butter frosting
- Feeds a crowd in a jelly roll pan
- Easy one-pan recipe with minimal cleanup
- Great for parties, bake sales, and holidays
Ingredients
For the Cake
- ½ cup salted butter
- ½ cup creamy peanut butter
- 1 cup water
- ½ cup vegetable oil
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ cup milk
For the Peanut Butter Frosting
- ½ cup creamy peanut butter
- ½ cup milk
- ½ cup unsalted butter
- 4 cups powdered sugar, sifted
How to Make Peanut Butter Sheet Cake
Step 1: Prepare the Pan
Preheat your oven to 375°F.
Grease an 11×17-inch jelly roll pan and set aside.
Step 2: Make the Cake Batter
In a large saucepan, combine:
- Butter
- Peanut butter
- Water
- Vegetable oil
Bring the mixture to a gentle boil over medium-high heat, whisking until everything is completely melted and smooth.
Remove from the heat and allow the mixture to cool for a few minutes.
Whisk in the sugar, flour, eggs, vanilla, baking soda, and milk until the batter is smooth and no lumps remain.
Pour the batter evenly into the prepared pan.
Step 3: Bake
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Make the Frosting
While the cake bakes, wipe out the same saucepan—no extra dishes needed!
Add the peanut butter, milk, and butter.
Whisk over medium-high heat until melted and smooth, then bring to a gentle boil.
Reduce the heat to medium and slowly whisk in the sifted powdered sugar, one cup at a time, until silky smooth.
Step 5: Frost the Cake
As soon as the cake comes out of the oven, pour the warm frosting evenly over the hot cake.
Spread gently if needed.
Allow the cake to cool completely before slicing into squares.
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Tips for the Best Peanut Butter Sheet Cake
- Use regular creamy peanut butter like Jif or Skippy for the smoothest frosting.
- Sift the powdered sugar to prevent lumps.
- Pour the frosting onto the cake while both are still warm. This creates that signature sheet cake finish.
- Don’t overbake the cake. Twenty minutes is usually just right.
- Let the cake cool completely before cutting for clean slices.
Variations
Add Chocolate Chips
Sprinkle mini chocolate chips over the warm frosting before it sets.
Peanut Butter Cup Cake
Top with chopped peanut butter cups for an extra decadent dessert.
Chopped Peanuts
Add chopped roasted peanuts over the frosting for a little crunch.
Chocolate Drizzle
Drizzle melted chocolate over the cooled frosting for a peanut butter-and-chocolate combination everyone loves.
Storage
Cover the cake tightly and store at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week.
Can You Freeze Peanut Butter Sheet Cake?
Yes!
Freeze individual slices or the entire cake in an airtight container for up to 3 months.
Thaw overnight in the refrigerator or let slices come to room temperature before serving.
Frequently Asked Questions
What is the difference between Texas Sheet Cake and Peanut Butter Sheet Cake?
Traditional Texas Sheet Cake is made with chocolate. This version swaps the chocolate for creamy peanut butter while keeping the same moist texture and warm poured frosting that makes Texas sheet cakes so popular.
Can I use natural peanut butter?
It’s best to use regular creamy peanut butter. Natural peanut butter tends to separate and can make the frosting oily or grainy.
Can I make this ahead of time?
Absolutely! In fact, the flavors become even better after the cake sits for several hours, making it a great make-ahead dessert.
Do I have to frost the cake while it’s warm?
Yes. Pouring the warm frosting over the hot cake allows it to soak slightly into the top, creating the classic sheet cake texture.
Can I use crunchy peanut butter?
You can if you enjoy extra texture, but creamy peanut butter produces the smoothest cake and frosting.
More Desserts to Feed a Crowd
- Dairy Queen Peanut Buster Parfait Cake
- Sugar Cookie Cake
- Lemon Pretzel Salad
- Lemon Blueberry Dump Cake
- Cinnamon Bun Bundt Cake
- Cake for a Crowd
- Pumpkin Slab Pie
- Banana Split Poke Cake
- Chocolate Lasagna
Final Thoughts
If your family loves peanut butter desserts, this Peanut Butter Sheet Cake deserves a spot on your baking list. It’s soft, rich, perfectly sweet, and incredibly simple to make using pantry staples. Whether you’re taking dessert to a potluck, serving a crowd, or just treating yourself, this easy sheet cake is guaranteed to disappear fast!
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Peanut Butter Sheet Cake
Equipment
Ingredients
Cake
- ½ cup salted butter
- ½ cup creamy peanut butter
- 1 cup water
- ½ cup vegetable oil
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ cup milk
Frosting
- ½ cup creamy peanut butter
- ½ cup milk
- ½ cup unsalted butter
- 4 cups powdered sugar sifted
Instructions
- Preheat your oven to 375°F. Grease an 11×17-inch jelly roll pan and set aside.
- Make the Cake Batter. In a large saucepan, combine the butter, peanut butter, water and vegetable oil from the cake ingredients.
- Bring the mixture to a gentle boil over medium-high heat, whisking until everything is completely melted and smooth.
- Remove from the heat and allow the mixture to cool for a few minutes.
- To the pan pan, while warm, whisk in the sugar, flour, eggs, vanilla, baking soda, and milk until the batter is smooth and no lumps remain.
- Pour the batter evenly into the prepared pan.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the frosting. Wipe out the same saucepan—no extra dishes needed!
- Combine the peanut butter, milk, and butter into the pan. Whisk over medium-high heat until melted and smooth, then bring to a gentle boil.
- Reduce the heat to medium and slowly whisk in the sifted powdered sugar, one cup at a time, until silky smooth.
- As soon as the cake comes out of the oven, pour the warm frosting evenly over the hot cake. Spread gently if needed.
- Allow the cake to cool completely before slicing into squares. You will get 15-20 squares, depending on how large the slices are cut.
Notes
- Use regular creamy peanut butter like Jif or Skippy for the smoothest frosting.
- Sift the powdered sugar to prevent lumps.
- Pour the frosting onto the cake while both are still warm. This creates that signature sheet cake finish.
- Don’t overbake the cake. Twenty minutes is usually just right.
- Let the cake cool completely before cutting for clean slices.
Nutrition
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