Peanut Butter Sheet Cake

Peanut Butter Sheet Cake is a moist sheet cake topped with a super creamy and sweet peanut butter icing. It is a peanut butter lover’s dream and perfect for potlucks and picnics.

Peanut butter is practically the only food I can eat every single day and not get tired of. I often start my day with a banana and a spoon full of peanut butter. I absolutely love the stuff.

Normally when it comes to desserts, I prefer peanut butter paired with chocolate. AKA the best thing ever.

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Reader Comment

Traccie says- “I made this for my senior assisted living residents today and all 26 loved it!! Delicious moist cake and super creamy, fluffy frosting. Perfect!!” ⭐⭐⭐⭐⭐

With peanut butter in the cake batter and the icing, there’s plenty of peanut butter flavor in this peanut butter sheet cake. It’s like the peanut butter version of a Texas Sheet Cake.

Super Moist Cake Batter

Too often peanut butter cake is dry in texture. This one is super moist. Be sure to measure the flour correctly and use a shelf-stable creamy peanut butter such as Jif or Skippy.

Light and Fluffy Peanut Butter Frosting

The frosting is what makes this dessert truly amazing. The addition of two tablespoons of instant vanilla pudding mixture creates a wonderful texture in the frosting and helps stabilize it.

How To Serve

It’s baked in a 10×15-inch pan and can easily be cut into 20 pieces so it is perfect for bringing to a summer potluck or picnic. If you want to dress it up a little, cut it into squares and then place a mini peanut butter cup on top of each one.

How To Make

(More detailed instructions in recipe card below.)

1. Whisk together dry ingredients. Combine flour, sugar, baking soda and salt.
   
2. Melt butter with water.
   
3. Stir in peanut butter and vegetable oil.Stir into flour mixture.
   
4. Whisk together wet ingredients.
   
5. Stir wet ingredients into flour mixture.
   
6. Transfer Batter. Pour batter into prepared pan. Bake. Bake for 20 to 26 minutes.
   
7. Make frosting. First beat together butter and peanut butter. Then mix in powdered sugar, milk, and vanilla pudding mix.
   
8. Frost cake.
   

   

   Recipe Tips

   • I use salted butter for this recipe. If you use unsalted, you may want to increase the amount of salt added to half a teaspoon.
   • If you don’t have buttermilk you can make a substitute for buttermilk by adding half a tablespoon of lemon juice or vinegar to a liquid measuring cup. Then add milk to the half cup mark. Stir and let sit for 5 minutes.

   How To Store Peanut Butter Sheet Cake

   This cake can be stored at room temperature for 4 days. It can also be frozen for up to 3 months.

   

   More Peanut Butter Desserts

   • Peanut Butter Pie
   • Peanut Butter Brownies
   • Peanut Buter Fudge
   • Peanut Butter Bundt Cake
   • Double Frosted Peanut Butter Brownies

   Originally posted July 14, 2016.

   More Potluck Desserts

   

   Butterfinger Lush

   

   Pineapple Sheet Cake

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