Peanut Butter Sheet Cake
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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(originally posted 2010)
PEANUT BUTTER SHEET CAKE
My older sister Susan and her husband had a tough time getting pregnant. That’s saying it mildly. They did in vitro fertilization five times! FIVE!
Can you just see the dollar signs when I say that? The fifth time it finally worked. They had a beautiful daughter that they named Jewels. They probably should have named her Mercedes after all that money.
In the early stages of her pregnancy the doctors told her that in order to increase her chances of the embryo implanting successfully she needed to consume a lot of calories.
She did exactly that.
Oh how I was secretly jealous of her free hall pass to eat anything and everything. But the secret, in my opinion, was in the peanut butter. She ate a jar of peanut butter a week…just by the spoonfuls.
EASY 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.
The key to this cake is to NOT overbake it! It’s moist unless you cook it too long.
OTHER CAKE RECIPES:
- Chocolate Eclair Cake
- Easy Chocolate Bundt Cake
- Lemon Sheet Cake
- S’mores Cake
- The Best Chocolate Cake
- White Texas Sheet Cake
- Strawberry Cream Puff Cake
Peanut Butter Sheet Cake
Ingredients
Cake:
Frosting:
- 3/4 cup butter
- 6 Tablespoons buttermilk
- 1/2 cup peanut butter
- 3 1/2 cups powdered sugar
- 1 Tablespoon vanilla
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
Salted or unsalted butter?
Thanks in advance!
unsalted!
What will happen if I use regular milk instead of buttermilk?
It won’t rise correctly. The buttermilk and baking soda work together as a leavening agent.
Buttermilk gives it tang and texture
This is the only Peanut Butter Cake my family will eat. My Grandson Gratuated and wants this for his cake.
How far in advance can I make this and still have it perfect
Two days ahead would be fine
Followed every word of recipe. Only difference is I sprinkled chopped peanuts on top just so people would know what they are getting.
I used a Walmart purchased Wilton pan that measures 15×11. I wish I could upload a pic. The cake turned out perfectly. With this pan the time needed 2 extra minutes and the temp was still 375.
The best advice I can give is to use a whisk to mix the frosting. That really helped break up the powdered sugar bits. Icing came out smooth.
Serving for Father’s Day. Hope everyone enjoys it as much as I do!
Thank you!
Can you make a half sleet pan cake, with this recipe
Yes if you cut the recipe in half
i made this dairy free by swapping vegetable oil for the butter, and lemon juice + almond milk for the buttermilk. it’s still heaven!! so moist and flavorful! almost has a butterscotch taste.
i also skipped the parchment and sprayed the pan with cooking spray. worked fine.
Awesome!
Thank You SO much for this recipe. I have made it three times and it turned out perfect each time. I see some people questioned the frosting measurements but I had no problem at all My only problem is I could eat LOTS of this.
Thank yoU!
Does the frosting turn out kind of more of a thin consistency ? And then after pouring on cake does it thicken?
Yes, it thickens as it cools
Is there a way to make this frosting into fudge? We LOVE this a as is but a friend suggested the fudge. Thank you for all your wonderful recipes!
Get a jar of the jet puffed marshmallow cream. Follow the instructions for peanut butter fudge on the back of it. I do not add the nuts. I do not use chocolate chips, but I do use peanut butter chips… The Reese’s brand. And then I add a huge dollop of peanut butter… Crunchy or creamy… Your preference but I use creamy. Tastes just like the frosting, but it’s in fudge form. If you cannot find jet-puffed brand marshmallow cream (I know there’s another brand in other parts of the states and other countries), message me at [email protected] I will be glad to give you the recipe.
I’m sure there is but I don’t know how
Okay, I am currently making this & decided to make it in a 13×9 pan. I let it cook for 15 minutes & my center is still jiggly/liquid. Should I just continue to cook it & watch until my center gets done? I have my temp at 375°
YEs, 9x 13 will be thicker so you would have to add bake time until set.
I used a 12×17 and had to hurriedly transfer the parchment (with batter) to a 9×13. If I would have stuck with the pan the recipe called for, it would have been as flat as a pancake. I don’t know how this hasn’t been mentioned yet.
It is a sheet cake so it should be thin
I make this with gluten free flour and it’s sooo good!
Good to know!
I tried with almond flour and it didn’t come out right what did you use?
I make this cake a lot for work and it is my most requested of all that I have brought. I usually use almond milk instead of regular milk for the lactose intolerant but now I have someone who needs gluten free. Have you made this with almond flour?
I haven’t but I’m curious as well.
Can I bake in 13×9 pan.
Sure! It will just me thicker.
One of the best peanut butter cakes I ever made!
Oh my gosh!!!
I made this yesterday. It was on the chilly side last night. My husband had two pieces with coffee and took one for his lunch today. The frosting is to die for. Yummy…..
Glad you liked it!
I’ve made this recipe 3 times and I’ve come to the conclusion that the frosting ingredients are off a little bit. I think the butter should be reduced to 1/2 cup to work with the amount of powdered sugar as listed. My family loves this cake.
I’m sorry you feel that way Carol. it’s supposed to be a thin frosting/ glaze.
I agree Carol. Although I haven’t made this (yet!) I am hesitant because the frosting is a bit runny in the pics. And it is a frosting,, since it is too thick to be a glaze. Sorry, Christy.
This looks so good! I have a question – I bake for a community lunch program and need a dessert that can be cut and individually wrapped in Saran to distribute safely to the people who will be eating it. Does the icing harden and dry a bit so that it would survive the Saran Wrap and not stick to it? I might try this next week!
Sorry Barbra I think these might be a little too soft to wrap even after the frosting has set.
Barbra, use throw away paper bowls. Then you can wrap it and use it still.
Does this cake require refrigeration? I am planning on making it the day before.
No. It does not need to be refrigerated.
This has been my most requested dessert for every occasion for years. I love it so much! The cake is moist and the frosting is like peanut butter fudge.
So happy you liked it!
This cake is so delicious and soft! My husband rarely asks me to make sweets, but I think if I left this cake unattended, the entire sheet would be gone. 😆
So happy to hear that!
Have you ever tried making layers instead of a sheet cake?
No but I don’t see why you couldn’t.
I have made this twice in the last week! Delicious! The second time I made it though, the frosting was almost gritty. Any idea what could be the reason why?!
If you cook the frosting too long it could crystalize?
I made this a for the first time fora family picnic. My husband and I could not wait to try it and we were not disappointed. Absolutely delicious. Don’t change a thing!
Awesome to hear!
Is there much peanut butter flavor as 1/4 c. isn’t much?
YEs. Trust me!
Can you make this with self-rising flour?
It will definitely have a different texture and I haven’t tried it with it.
Is this cake ok to freeze?
Of course!
Good Heavens, this is a DELICIOUS cake. I was amazed. Other than peanut butter cookies, I have never liked peanut butter pie, cakes or brownies. But this made a believer out of me. You will NOT be disappointed!
One of my favorites!
Sift your powdered sugar if you don’t want “lumpy” frosting.
Yes true! Although I hardly take the time to sift these days.
This cake is amazing! I have halfed the recipe and baked it in a throw away 9x13x1 alumium cookie sheet, purchased from Dollar Tree. Turns out just as amazing as the full recipe and surprisingly the bake time is basically , just watch it the first time you do it.
I love this old fashioned cake. I reduced the amount of frosting sugar and butter and it is still great!
Thank you!
I could only find Reduced Fat Cultured Buttermilk, will that work?
I used milk and vinegar to make buttermilk as always. It was great.
Yes, that would work!
My family loved this recipe! I will make it again.
Thank you! I love this one too.
Can this be made in a 9 x 13 pan?
Yes! It will just be thicker and you may have to add some time to the baking time.
I’d love to make this cake to gift to the UF Veterinary Hospital for treating my injured kitten. Since I can’t leave my sheet pan up there, I’d like to make this in a 13×9 pan.
I know it needs to bake longer, but would you also reduce the temp to the normal 350°? I assume in a sheet pan it’s baked at a higher temp so it cooks quickly to avoid drying (idk I made up that reasoning… haha)? I hope you see this soon bc I’d like to make a test run tomorrow. Thank you, I can’t wait to try it!
So easy to make and delisious!!!! My family loved this recipe!
That makes me happy Stephanie!
I makes this two or three times a year it always gets great reviews.
I need to make it again!
Hello, just found your recipe and wanted to make it for my family.
Was just wondering do you use all purpose flour or self rising? I doesn’t specify on the ingredients list…
Thank you!❤
I always use all-purpose unless specified. Good luck!
My family and friends loves this cake!! I make a dark chocolate ganache for the frosting. I have to double the recipe and make two every time I make this cake!
Awesome! I love that.
I am not a big fan of peanut butter, but this recipe is very good! I love the cake. I will make it again. Thank you for sharing.
Hope you do!
I’ve made this several times since coming across the recipe a year ago and have recieved rave reviews every single time! Many of my friends and family request that I bring this cake to any get-togethers we have! It’s very easy to make and very yummy!
That makes me so happy!
I I just made this. So easy. However I used salted butter. Will it still taste good?
It should. Peanut butter is salty by itself so sometimes it can be too much.
I just made this. So easy! However, I used salted butter. Will it still taste good?
I modified to make GF by adding xanthan gum and my own GF flour blend 🙂
I also used chunky PB for the icing for a little extra texture. I made in a 9×13 pan for 20 min at same temp.
Ooh glad to know it can be adapted.
Best peanut better recipe around! I sub nonfat Greek yogurt for buttermilk. Kids have been begging for it for years…
Can you use milk instead of the buttermilk in the frosting recipe?
I’ve used a couple of buttermilk substitutes that use regular milk. One sub is using a mixture of 1/2 milk and 1/2 sour cream or plain yogurt. The other sub is adding vinegar (or lemon juice) to the milk and letting it set for 5 minutes…measurement are 1/2 tsp vinegar to 1/2 cup milk. Both worked great and I couldn’t tell the difference. It turned out fabulous every single time!
Thank you! I use those as well.
This cake is amazing !!! I’ve made 2 in the last 2 weeks!!! So very easy!!! It’s killing my diet…
You’re welcome and I’m sorry!
This is the BEST , easiest cake to serve a crowd. It is best heated to warm and served with lots of vanilla ice cream. Sooo good!
I love it too!
Can you pour the hot mixture in the flour mixture instead of the other way around. To me a bowl would have more room
Sure that works!
I have made this so many times! But, I always wonder “Would almond butter work?” So, I’m wondering if anyone has ever tried subbing almond butter and how did it go?
Hmm. I’m sure it would.
I found your recipe on Pintrest and when I say it brought back sooooooo many memories!!! We used to have this cake in school and I loved it AND THIS IS IT!! Made it a few nights ago and I instantly went back to my childhood! I even brought the extra to work and EVERYONE LOVED IT! even the ones who isn’t a big fan of peanut butter! This one is one to keep in the books! 🙂
It’s such a goodie!
Best cake ever! EXCELLENT recipe! Making it for the 3rd time tomorrow for a wedding because it’s now requested. Thank you!
Instead of buttermilk, I substituted milk with 1 teaspoon of vinegar. I have sold about 100 cakes. This is one of my best sellers. I sold it by the piece when I worked at a convenient store. This recipe is a keeper
How much did you sell the cake for if you don’t mind me asking. I
Love to bake and have been asked several times to bake for other people but I’m not sure what to charge?
Just made this! Turned out perfect- so yummy!! Quick question: what’s the best way to store? In the frig or room temp on the counter? Thanks
You could store it either way. It will last longer in the fridge.
a few questions…
do you use salted or unsalted butter?
do you pack the brown sugar?
the vanilla, it’s not vanilla extract, right?
do you also use creamy peanut butter for the frosting?
Always unsalted butter, I always pack brown sugar, and yes – vanilla extract. Creamy peanut butter for the frosting.
I just started a job in retail (6 mos ago) and I LOVE IT! I finally have someone to bring my goodies to. They totally enjoy being my “guinea pigs”. I started out with apps/dips during football season and have escalated to Holiday recipes.
Wish I worked with you.
save me from myself, i may be the girl who ate everything sweet that is
Hahaha. You could be my friend.
Do you use all purpose flour or self- rising
I made this cake and took it to our monthly dance at the Active Life Center, and everyone there had a fit over it, it was so good, I wanted to ask you, where it says Flour you dont say Plain or Self Rising , I used Plain and it came out good, which do you use?
Yes, always plain unless specifically written out as self-rising.
oh my this was soooo good, but I accidentally bought crunchy pb but it was even better. I used to get this in school. I wanted my kids to try because they stopped making anything that is good. I think next time will make in a thicker pan. maybe a 9×13. Thanks for making me go back down memory lane, and allowing my kids to visit some of my food love pasts.
Oh you’re welcome! I’m so glad you enjoyed it!
I made the Peanut Butter Cake. It was very good. (I ate a LOT of the frosting out of the pan…lol) I sprinkled the top with mini-chocolate chips. I think I will mix chocolate chips into the cake batter next time, also!! (For the record, my baby-making days are behind me. Hope I didn’t break any rules by making this!)
Haha. No worries. My baby making days are over too and I plan on eating this forever. I like your idea of adding chocolate chips.
I just made this cake for the grandchildren. Oh, I’m going to be in trouble with parents now. Anyway, it turned out perfect! Can’t wait to enjoy a big piece with my special peeps. Thanks Nina, this is a keeper!
Haha. You sound like a great grandma!
the butter in the cake and frosting, is it salted or unsalted butter?
I used unsalted. Sorry. I should clarify.
Do you cool the peanut butter mixture before you mix the rest of the ingredients?
You can cool slightly.
thanks for sharing this story and recipe 🙂
Haha. you’re welcome!
This is a great cake! My family loves it!
What kind of flour did you use? All Purpose or self-rising?
All purpose. good luck!
Hi Christy, I noticed there are tunnels in my cake.Could you tell please tell me what’s the reason?
Tunnels? I have no idea. I’ve never had that happen.
Tunneling in cakes is usually caused by overmixing it which overdevelops the gluten.
Christy thank you for the beautiful recipe.Baked them this avo it is so moist & yummy.I baked them in 9×13 inch pan for 20 mins.I have to put the cake in the frigde in order to get the frosting to set.Overall I would scored this cake 10 out of 10. Once again Thank You Christy.
when i first made the icing i took it off the heat after it started boiling to put in the powder sugar and the icing seperated and had a layer of oil sitting on top. i put it back on the heat and had to start stirring it again. MAJOR NOTE **DO NOT LET YOUR ICING COOL OR IT WILL SEPERATE** to prevent your icing from seperating just make sure it stays warm until you put it on the cake.
Thank you for the input!
Hi I’ve made this before and it is FANTASTIC! I’m wanting to see if I can make it into cupcakes though, anyone tried this- should I change up anything? Bake time, etc? Thanks
I know people have made these into cupcakes. I think around 15-20 minutes for cupcakes. Depends on your oven.
I made this for a party and it is so much more delicious than it deserves to be considering how easy and quick it is. Thanks for sharing! (As far as I know, nobody got pregnant. Ha!)
Haha. Keep me posted…
Can you adapt this recipe to a 9 x 13 inch pan? Please let me know via E-Mail. Thanks for the recipe!
Yes many have made it in a 9×13 pan for a thicker cake.
I also made it in a 9×13″ pan. I sprinkled chocolate chips on top for that “peanut butter cup” flavor!
I’ve had this pinned for well over a year, and just got to make it today. It was as good as I hoped it would be! Delicious! And it’s just like the cake they gave us in elementary school (30+ yrs ago)…it’s interesting how so many schools around the country had this same recipe! It was about the only thing I EVER liked in a school lunch, lol!
I am going to try this with my favorite chocolate frosting!!!!!
OMG I just saw this because of Pinterest and I am in love! I don’t have the ability to have any more babies as the incubator (or what I lovingly call uncle larry) decided to take a poop on me and had to be evicted (hey we had an agreement and he chose to break it by giving me so many problems after my boys were born!) and we have figured out if I eat too much peanut butter, even in one day, that I am sick as a dog (wouldn’t you know I am allergic to peanut butter? Obviously I am a rebel because it never stopped me from eating it until recently) but this looks like a good idea to make for my kiddos and maybe even steal one here and there? 🙂 Maybe add some chocolate….mmmmmm peanut butter and chocolate….ok I have to go now or I am going to make myself crazy! 🙂 Thanks for sharing this recipe!
Haha! You’re hilarious!
Absolutely love this cake! I am pregnant and had a craving for peanut butter so I decided to try your recipe for my birthday cake. It is delicious, moist and I didn’t have to change a thing with the recipe. Thank you for satisfying my pb craving!
This is one of the best desserts I’ve ever made! I loved the original icing recipe but LOVE chocolate, so the second (and all other) time I made it, I added 4 heaping Tablespoons unsweetened cocoa to the pan while cooking the icing. It is ABSOLUTELY WONDERFUL! I could (and have) eaten it right from the pan. SO good! Thanks for sharing this.
I’ll say it helps the natural way! When I began eating spoonfuls of pb and strawberry jelly, my bf said “is that a pregnancy thing?” Two weeks later I found out that I was just 1-2 weeks pregnant (the tests at doctor’s offices can detect lower levels of pregnancy hormone than home tests.) Our little girl will be here in October, and The pb craving came back after morning sickness went away, so I can’t wait to try this recipe!
I just made it and the powdered sugar clumped up and frosting seems a little runny
The frosting is supposed to be runny when you lather it on. It will set up.
I haven’t tried this recipe yet but from the comments I’m excited to try it!
I am wanting to make a layer cake and wondered how/if this recipe would fill either 8 inch or 10 inch cake pans? Would it make enough for 2 or 3 layers?
Thank you!
Made this for a coworker’s birthday today, and I can’t wait to have a piece of it! My frosting separated once I’d mixed the powdered sugar in, so I just added a little more milk, a tablespoon at a time, until it all came together again—maybe this would help, Ann? Also sprinkled on some mini milk chocolate chips onto the still-warm frosting. While I was licking the batter off the spoon and then the frosting out of the pan, all I could say was yumyumyum!!!
Found this recipe after searching google images with my fiance for a desert he wanted. All we knew was it was peanut butter… and kinda like a brownie, but fluffier and light.
We found this and he begged me to make it. 30 minutes later (with prep and stuff) I give him the first gooey piece. It lead to an instant hug and thank you. This was it!! I gave some pieces to my mother and grandmother and now both are begging for this again on mother’s day. lol
This is such a quick and easy recipe, and absolutely delish!! Definitely a keeper.
DELICIOUS cake…so much so I have shared about it here on my blog. Feel free to come by for a look-see…
http://pinterest911.blogspot.ca/2013/04/who-wants-peanut-butter-cake-for.html
Thank you for sharing:D
I made this-this weekend for my husbands bday. Never made a sheetcake before but it was incredible. Fluffy, moist, frosting got hard OMG I am making it again. Followed recipe to a “t”. Great job, and even better cake!
Amber
I’ve made this twice. When making the frosting, both times the butter/PB/milk mixture separated while coming up to a boil. It looked ok after beating in the powder sugar and vanilla, but it separated again slightly on the frosted cake (looked a little oily under the top crust). What am I doing wrong?
I just made it too and had same thing happen. Was runny and not thick