This Peanut Butter Sheet Cake is a rich, decadent dessert that’s packed with peanut butter flavor in every bite. The moist cake is topped with an irresistibly creamy peanut butter frosting, making it a perfect treat for peanut butter lovers. Whether you’re serving it at a party or enjoying it as a snack, this cake is sure to satisfy your sweet tooth!
Prep Time
- 15 minutes
Cook Time
- 40 minutes
Total Time
- 1 hour 15 minutes (including cooling time)
Servings
- 12–16 slices
Ingredients
For the Cake:
- 1 box yellow cake mix (or homemade equivalent)
- 4 eggs
- ½ cup softened butter
- 1 cup water
- ½ cup creamy peanut butter
For the Frosting:
- 3 cups confectioners’ sugar
- ½ cup creamy peanut butter
- ½ cup softened butter
- 2+ tablespoons milk (adjust as needed)
- 1 teaspoon pure vanilla extract
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 325°F (163°C) .
- Lightly grease a 9×13-inch baking pan with butter, oil, or non-stick spray. Set aside.
Step 2: Make the Cake Batter
- In a large mixing bowl, use an electric mixer to cream the softened butter and ½ cup peanut butter until well combined and smooth.
- Add the eggs , one at a time, mixing well after each addition.
- Gradually add the cake mix and water to the bowl. Beat on medium speed for 2 minutes , scraping down the sides of the bowl as needed, until the batter is smooth and well incorporated.
Step 3: Bake the Cake
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 40 minutes , or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan before frosting.
Step 4: Make the Peanut Butter Frosting
- In a large mixing bowl, cream the ½ cup softened butter and ½ cup peanut butter together until light and fluffy.
- Gradually add the confectioners’ sugar , vanilla extract , and 2 tablespoons of milk . Mix on low speed to combine, then increase the speed and beat until the frosting is smooth and fluffy.
- If the frosting is too thick, add additional milk , one teaspoon at a time, until you reach your desired consistency.
Step 5: Frost the Cake
- Once the cake has cooled completely, spread the peanut butter frosting evenly over the top using a spatula.
- For a decorative touch, use the back of a spoon or an offset spatula to create swirls or peaks in the frosting.
Step 6: Serve and Enjoy
- Slice the cake into squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week .
Pro Tips
- Homemade Cake Mix: If you prefer homemade, substitute the cake mix with 2 cups all-purpose flour, 1½ cups sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Follow the same instructions.
- Extra Peanut Butter Drizzle: Melt ¼ cup peanut butter and drizzle it over the frosted cake for added richness.
- Nut-Free Option: Substitute sunflower seed butter for peanut butter to make this recipe nut-free.
- Storage: To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months . Thaw at room temperature before serving.
Nutrition Facts (Per Slice, based on 16 slices)
- Calories: 400 kcal
- Carbohydrates: 50g
- Fats: 20g
- Protein: 6g
- Fiber: 1g
- Sugar: 35g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Peanut Butter Sheet Cake is a dream come true for peanut butter enthusiasts. The cake is moist and tender, while the frosting is luxuriously creamy and packed with peanut butter goodness. With its simple preparation and crowd-pleasing flavor, this dessert is perfect for any occasion.
Ready to indulge in a slice of peanut butter paradise? Grab your ingredients and get ready to enjoy a cake that’s rich, creamy, and utterly irresistible—it’s peanut butter perfection in every bite!
