Peanut Butter Sheet Cake

Easy Peanut Butter Sheet Cake is a melt-in-your-mouth iced sheet cake with double peanut butter flavor. The best go-to party dessert made in just one hour!

Chocolate Texas Sheet Cake is one of the easiest Cake Recipes to make for a crowd and is perfect for chocoholics! This sheet cake recipe will please all the peanut butter lovers at your next cookout or dinner party.

Peanut Butter Sheet Cake slice on plate

PEANUT BUTTER SHEET CAKE

If you can never get enough peanut butter in your life, this is the cake you have been waiting for. Peanut Butter Texas Sheet Cake is a rich, chewy peanut butter cake with even more peanut butter in the frosting! It’s an easy to make, giant cake perfect for parties or getting your peanut butter fix all week long.

Peanut Butter Sheet Cake doesn’t have any fancy ingredients or techniques, but that simplicity turns into something amazing. This cake is so moist and melt-in-your-mouth delicious guests won’t believe it was made in less than hour with just a handful of pantry items. Take this cake to the next level by serving warm with Vanilla Ice Cream!

If you want to make Peanut Butter Sheet Cake by hand, simply melt the butter with the peanut butter in the microwave before mixing with the sugar and eggs. Melting the butter will make your cake much chewier, like a fudgy brownie.

As with all cakes, you want to make sure not to over mix the batter of Peanut Butter Sheet Cake. Mixing cake batter too much causes gluten strands to form and the cake becomes dense and gummy. A good practice to prevent over mixing is to always sift dry ingredients before adding to the wet ingredients. 

Best Peanut Butter For Peanut Butter Sheet Cake

A jar of regular (cheap) creamy peanut butter is the best kind of peanut butter for Peanut Butter Sheet Cake and the frosting. You don’t want to use natural peanut butter for baking because it doesn’t have the extra ingredients to keep the oil from separating. Reduced fat peanut butter is not great for baking either, so save a buck and just grab a jar of regular Jif or Skippy.

Tips for Frosting a Peanut Butter Sheet Cake

You want the frosting to be at least room temperature so that it will spread easily on your warm cake. Warm Peanut Butter Frosting on the stovetop (or microwave) to make spreading even easier. You can also bring the frosting ingredients to a boil in a medium saucepan and then pour hot all over the warm cake. Pouring hot frosting also gives it more of an icing consistency.

MORE DELICIOUS PEANUT BUTTER DESSERTS:

Peanut Butter Sheet Cake top-down view

VARIATIONS ON PEANUT BUTTER SHEET CAKE

  • Chocolate: Make a Peanut Butter Chocolate Sheet Cake a few ways. Top with Chocolate Frosting instead of peanut butter. Drizzle the cake with Chocolate Ganache. Fold in a ½ cup semisweet chocolate chips or milk chocolate chips to the cake batter.
  • Banana: Replace ½ cup milk and ½ cup sugar with 1 cup mashed ripe bananas, mixing in after the eggs. Top your Peanut Butter Banana Sheet Cake with sliced bananas.
  • Toppings: After you frost the cake, sprinkle the top with chopped salted peanuts, honey roasted peanuts, Reeses Peanut Butter Cups, or peanut butter chips.
  • Cake Mix: To make Peanut Butter Texas Sheet Cake with cake mix, replace flour and sugar with 2 boxes yellow cake mix and use 3 large eggs.
  • Texas Sheet Cake Cookies: Leave out the milk and water and add ½ cup vegetable oil to make these into Texas Sheet Cake Cookies. Scoop into tablespoon size balls and bake for 7-8 minutes.

MORE SHEET CAKE RECIPES:

HOW TO STORE PEANUT BUTTER SHEET CAKE

  • Serve: The peanut butter frosting needs to be refrigerated after 2 hours at room temperature. Unfrosted sheet cake can be kept covered at room temperature for up to 4 days.
  • Store: Cover the sheet pan tightly with plastic wrap or jelly roll pan cover. Refrigerate for up to 1 week. You can also cut the peanut butter cake and store in an airtight container.
  • Freeze: You can freeze this cake with or without frosting. Wrap cake pan with plastic wrap and then aluminum foil. Freeze for up to 3 months and thaw overnight in the refrigerator to serve. 

Peanut Butter Sheet Cake in baking dish with slice removed

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Peanut Butter Sheet Cake

Easy Peanut Butter Sheet Cake is a melt-in-your-mouth iced sheet cake with double peanut butter flavor. The best go-to party dessert made in just one hour!
Yield 20 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3/4 cup peanut butter , do not use natural
  • 1/2 cup unsalted butter , softened
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • 1 cup water
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups Peanut Butter Frosting

Instructions

  • Preheat oven to 350 degrees and spray a 9x13 baking dish with baking spray.
  • Microwave your peanut butter for 30 seconds in a microwave safe bowl (covered with a wet paper towel) until runny.
  • To your stand mixer, add peanut butter, butter and sugar and cream on high speed for 1 minute.
  • Add in the eggs and vanilla until well combined.
  • On the lowest speed setting add in the milk and water until smooth.
  • Sift together flour, baking soda and salt.
  • On lowest speed setting add in flour in batches until just combined.
  • Pour into baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
  • Spread the Peanut Butter Frosting evenly over the cake while it's still warm.

Nutrition

Calories: 370kcal | Carbohydrates: 54g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 232mg | Potassium: 165mg | Fiber: 1g | Sugar: 41g | Vitamin A: 185IU | Calcium: 26mg | Iron: 1mg
Keyword: Peanut Butter Sheet Cake

Peanut Butter Sheet Cake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. When using a 9 X 13″ cake pan, is that a shallow sheet pan or a 2-3″ pan? I would really like to bake a quarter sheet pan.

    1. It would really depend on how high the sides are with your quarter sheet. I haven’t tested it so I would hate for you to use it and then have it spill over. If you want to try, I’d suggest placing a baking sheet under the quarter sheet just in case.

  2. Very yummy dessert, I brought the frosting ingredients to a boil and poured it over the cake while it was hot, delicious!

  3. I can’t believe I’ve never seen this recipe before – and I’m a lover of all things peanut butter! I”m making this this weekend for sure!

  4. It really doesn’t get better than peanut butter cake! What a delicious dessert that the whole family loved!

  5. I loved this cake so much! Peanut butter is my vice so desserts like this really make me smile so much! I need to make it again.

  6. So easy and yet so delicious and best party dessert option. I love the Peanut Butter Frosting making it yum and unique too.

  7. Hi,
    The recipe calls for cream, but it is not on the ingredient list. Also how do I make the frosting?
    Thank you,
    Eddie

    1. Sorry for the confusion. I wasn’t referring to cream as an ingredient but rather the process of mixing it all. Creaming means mixing butter and sugar together on a moderately high speed until well blended, fluffy and pale yellow. Hope this helps!

  8. How much of the Peanut Butter Frosting recipe is needed for the cake? Half the recipe or a third?

    1. I don’t recommend using natural peanut butter, because the regular kind has other ingredients that help make everything creamy and hold it together without separating.