Peanut Butter Sheet Cake
Amazingly Moist, rich, and buttery – this peanut butter sheet cake is the stuff of dreams for people who love peanut butter and cakes. A heavenly combo if you ask us!
Are you addicted to peanut butter like me? If so, don’t miss out on this mouth-watering and delicious peanut butter sheet cake. The sweet and salty taste of this cake gives it a unique flavor.
If you are fed up with eating regular cakes, surprise your loved ones with this quick and easy peanut butter sheet cake recipe this week. You’ll get lots of compliments because this cake is a true crowd-pleaser; we assure you that!
Why I Love This Peanut Butter Sheet Cake
I am a huge peanut butter addict, so this peanut butter sheet cake is a personal favorite. Apart from that, the creamy and peanut-y taste of this cake is just perfect.
And it’s not too sweet either, which makes it a perfect dessert for people who don’t like overly sweet cakes. The salty peanut buttery taste adds a nice twist to the sheet cake and makes you fall in love with this bundle of deliciousness.
Questions I Get Asked About This Recipe
Can I freeze the sheet cake?
Yes, you can freeze the peanut butter sheet cake easily and enjoy it whenever the craving hits. I recommend freezing the cake without the toppings. Just stick the whole cake in the freezer. Once it’s completely frozen, take it out and move it to a plastic container or plastic wrap to keep it fresh and moist. Before eating, let the cake defrost in the fridge overnight.
What type of peanut butter is best for the sheet cake?
I used creamy peanut butter in this recipe. Over-the-shelf peanut butter brands work just fine because of emulsified oil that keeps the peanut butter together. If you like nutty bits in your cake, you can also use crunchy peanut butter.
What mixer do you use?
Good question, you can’t go wrong with a KitchenAid mixer. I have had mine for over 15 years. It still runs like new. If you are looking for a mixer, may I suggest one of the ones below. All are great in my opinion.
Here’s What You’ll Need
Cake-
½ cup Unsalted butter- room temperature
1 cup Light brown sugar- packed
½ cup Granulated sugar
2 large Eggs
½ cup Milk
1 tsp. Vanilla extract
½ cup Creamy peanut butter
1 tsp. Baking powder
½ tsp. Baking soda
1 tsp. Salt
2 cups All-purpose flour
Frosting-
½ cup Unsalted butter- room temperature
¾ cup Creamy peanut butter
¼ cup Cocoa powder
1 tsp. Vanilla extract
1 cup Powdered sugar
1-2 Tbsp. Milk
¼ cup mini chocolate chips (optional)
Here’s How You Do It
Preheat the oven to 375 degrees Fahrenheit.
In a stand mixer with the paddle attachment or with a hand mixer, beat the butter, brown sugar, and granulated sugar together until smooth.
Add in the eggs, milk, and vanilla extract. Mix until ingredients are incorporated.
Add in the peanut butter, baking powder and salt. Mix until well combined.
Once combined, add in the flour ½ cup at a time.
Once the flour is fully incorporated, pour the batter into a prepared 9×13 sheet pan.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool to while preparing the frosting.
With the stand mixer or hand mixer, beat the butter until smooth.
Add in the peanut butter and mix.
Once mixed, add in the cocoa powder and vanilla, and mix until the mixture is free of streaks.
Once mixed, add in the powdered sugar ¼ cup at a time.
If the frosting it too thick, add in the milk 1 Tbsp. at a time.
Once the frosting is prepared, evenly spread it across the top of the cake.
Once the frosting is spread, sprinkle the chocolate chips over top.
Cut into 12 slices and serve.
Notes:
- Store in an airtight container at room temperature for up to 3 days.
- I like to prepare my pans with a thin layer of vegetable shortening and flour.
Printable Recipe
Peanut Butter Sheet Cake
Ingredients
Cake
- ½ cup Unsalted butter- room temperature
- 1 cup Light brown sugar- packed
- ½ cup Granulated sugar
- 2 large Eggs
- ½ cup Milk
- 1 tsp. Vanilla extract
- ½ cup Creamy peanut butter
- 1 tsp. Baking powder
- ½ tsp. Baking soda
- 1 tsp. Salt
- 2 cups All-purpose flour
Frosting
- ½ cup Unsalted butter- room temperature
- ¾ cup Creamy peanut butter
- ¼ cup Cocoa powder
- 1 tsp. Vanilla extract
- 1 cup Powdered sugar
- 1-2 Tbsp. Milk
- ¼ cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a stand mixer with the paddle attachment or with a hand mixer, beat the butter, brown sugar, and granulated sugar together until smooth.
- Add in the eggs, milk, and vanilla extract. Mix until ingredients are incorporated.
- Add in the peanut butter, baking powder and salt. Mix until well combined.
- Once combined, add in the flour ½ cup at a time.
- Once the flour is fully incorporated, pour the batter into a prepared 9x13 sheet pan.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool to while preparing the frosting.
- With the stand mixer or hand mixer, beat the butter until smooth.
- Add in the peanut butter and mix.
- Once mixed, add in the cocoa powder and vanilla, and mix until the mixture is free of streaks.
- Once mixed, add in the powdered sugar ¼ cup at a time.
- If the frosting it too thick, add in the milk 1 Tbsp. at a time.
- Once the frosting is prepared, evenly spread it across the top of the cake.
- Once the frosting is spread, sprinkle the chocolate chips over top.
- Cut into 12 slices and serve.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- I like to prepare my pans with a thin layer of vegetable shortening and flour.
Thanks for stopping by and checking out our recipe. I hope you give it a go. If you do, be sure to let us know back over on our FB page or drop us a comment below! I am so happy when you guys enjoy the recipes I share.
