Peanut Butter Sheet Cake

Thanks for sharing!

This easy and peanut buttery cake is perfect for feeding a crowd.  It is made much like a Texas sheet cake and would be good with that chocolate icing, but we love it with white chocolate buttercream for an extra special treat!

This fun sheet cake is full of peanut butter flavor.  It is made in the Texas sheet cake style where you boil the butter and water on the stove, so there is no need for creaming or fussing to get it together. 

Plus it is a great size for sharing, but don’t worry it will disappear quickly.  I made it as one of the treats at Little Dude’s second birthday and thought it was time to remake the recipe, shoot some quick pictures and update the post a bit.

For one of Little Dude’s birthday cakes, I thought it would be fun to do a sheet cake with one of his favorite flavors… peanut butter!   I loved the idea of making a sheet cake.

The fact that the cake isn’t as thick as a traditional cake makes it so people could just have a little bit if they wanted or as much as they please.

Added bonus: I could pile it high with white chocolate buttercream! A few sprinkles around the side and a birthday cake is born.

One of our favorite parts about baking sheet cakes is they don’t take any special equipment.  Just a sauce pan, a couple of bowl and the sheet cake pan.

No need for the mixer, which is good because I only wanted to wash it so many times for this one party! Plus there is the added bonus that you don’t have to bring your ingredients to room temperature.

This cake has been a hit every time I have made it.  This most recent time one of my brothers took a bite and said it tasted like Reese’s cereal.  It kind of does! But in a much softer cakier kind of way!

So if you are half the peanut butter fans we are, you should definitely give this cake a go.  The size makes it perfect for a potluck, BBQ or party and the fact that in can go from idea to coming out of the oven in less than 45 minutes is nice too.  There’s no waiting for the butter to soften to be able to cream it!

More great peanut butter recipes

Some of our other favorite peanut butter treats are Emily’s no-bake peanut butter bars.  We had some again last weekend and they were a hit with my husband yet again! We also loved the peanut butter chocolate chip no churn ice cream. 

For a fun sweet and salty treat, try making peanut butter pie with a chocolate covered pretzel crust. Peanut butter popcorn or peanut butter chocolate chip cookies would be wonderful as well.

For a healthier treat, we love the peanut butter and yogurt fruit dip and it really doesn’t get much easier than that to make either!  What are your favorite peanut butter treats?

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Peanut Butter Sheet Cake

Carlee

This easy and peanut buttery cake is perfect for feeding a crowd. It is made much like a Texas sheet cake and would be good with that chocolate icing, but we love it with white chocolate buttercream for an extra special treat!

5 from 4 ratings

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 24 Servings

Calories 231 kcal

Equipment

• Swiss Diamond Nonstick Saucepan – 2.2 qt (7″)
• Sheet Pan

Ingredients

  

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• 2½ cups all purpose flour
• 2 cups granulated sugar
• ¼ teaspoon salt
• 1 teaspoon baking soda
• ½ cup milk
• 1 teaspoon vinegar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup butter
• ⅔ cup peanut butter
• 1 cup hot water

Makes: 13inch13 x 18inch rectangle, 1inch height

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Instructions

 

• Preheat oven to 350°F
• In a large bowl, mix together flour, sugar, salt and baking soda.
• In a small bowl, mix together milk and vinegar.
• In a saucepan, melt butter over low heat. Stir in peanut butter until smooth and melted. Mix in hot water, bring to a bubble and remove from heat.
• Mix the eggs and vanilla into the milk mixture.
• Add hot peanut butter mixture to flour mixture and stir until just barely mixed. Stir in milk mixture and continue to stir until just incorporated.
• Spread into a greased 13x18x1-inch half sheet pan and bake at 350°F for 25 minutes.
• Cool completely then frost.

Nutrition

Serving: 1pieceCalories: 231kcalCarbohydrates: 29gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 36mgSodium: 179mgFiber: 1gSugar: 17g

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!