Peanut Butter Sheet Cake

Name: Peanut Butter Sheet Cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Ingredients: 1/4 /4 cup creamy peanut butter; 1 cup water; 1/2 /2 cup butter; 1 cup sugar; 1 cup brown sugar; 2 cups flour; 1 teaspoon salt; 1 teaspoon baking soda; 2 eggs; 1/2 /2 cup buttermilk; 1 teaspoon vanilla; 3/4 /4 cup butter; 6 Tablespoons buttermilk; 1/2 /2 cup peanut butter; 3 1/2 /2 cups powdered sugar; 1 Tablespoon vanilla

User Reviews

4.6

549 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
16 servings
Course
Dessert, Cake, Others
Cuisine
American

Peanut Butter Sheet Cake

Farrah Morgan

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This Peanut Butter Sheet Cake is a moist sheet cake topped with a gooey peanut butter glaze. Peanut butter lovers, this is your dessert!

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Ingredients

Servings

Cake:

1/4 /4 cup creamy peanut butter
1 cup water
1/2 /2 cup butter
1 cup sugar
1 cup brown sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1/2 /2 cup buttermilk see note for easy substitution
1 teaspoon vanilla

Frosting:

3/4 /4 cup butter
6 Tablespoons buttermilk
1/2 /2 cup peanut butter
3 1/2 /2 cups powdered sugar
1 Tablespoon vanilla

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Instructions

Preheat oven to 375 degrees.

For the cake:

In a medium pot add the peanut butter, water, and butter and bring to a boil. Remove from heat.
In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Mix together with the peanut butter mixture.
Add the eggs, buttermilk, and vanilla to the bowl and mix well.
Stir well and pour into greased or parchment lined cookie sheet pan with a little edge (12X17 jellyroll pan). Bake for 13-15 minutes at 375 degrees. Do not overbake!

For the Frosting:

In a small pot bring the butter, buttermilk, and peanut butter to a boil. Remove pan from the heat and add the powdered sugar and vanilla. Pour frosting over the warm cake.

Notes

Source: Nina Jones
Buttermilk Substitution: For every cup of buttermilk needed, add one tablespoon lemon juice or white vinegar to a liquid measuring cup, and add enough milk until it measures 1 cup. Stir, and let sit for five minutes before using.