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Irresistible Peanut Butter Sheet Cake

Irresistible Peanut Butter Sheet Cake

Irresistible Peanut Butter Sheet Cake: Easy, moist, and packed with peanut butter flavor—perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 25 minutes
Total Time 1 hour
Servings: 24 pieces
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/4 cup creamy peanut butter (for the cake)
  • 1 teaspoon baking soda
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 cup whole milk (for the frosting)
  • 1/4 cup creamy peanut butter (for the frosting)
  • 1/2 cup unsalted butter (for the frosting)

Equipment

  • 15x10x1-inch jelly roll pan
  • Large mixing bowl
  • Small saucepan
  • Medium saucepan
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 15x10x1-inch jelly roll pan.
  1. In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, baking soda, and salt.
  1. In a medium saucepan, combine water, unsalted butter, and creamy peanut butter; heat over medium-high until melted and bubbling.
  1. Pour the warm mixture into the dry ingredients and stir until combined.
  1. Add buttermilk, eggs, and vanilla extract; mix until smooth.
  1. Pour the batter into the prepared pan and spread it evenly.
  1. Bake for 18–22 minutes or until a toothpick comes out clean.
  1. While the cake bakes, melt unsalted butter and creamy peanut butter for the frosting in a small saucepan over low heat.
  1. Whisk in whole milk and vanilla extract until smooth, then gradually mix in powdered sugar until thick and creamy.
  1. Spread the warm frosting over the cake immediately after it comes out of the oven and let it rest before slicing.

Nutrition

Calories: 240kcalCarbohydrates: 31gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 160mgPotassium: 130mgSugar: 20gCalcium: 2mgIron: 4mg

Notes

You can swap buttermilk with milk mixed with lemon juice or vinegar if needed. For a gluten-free version, use a 1:1 gluten-free flour blend. Adding chopped honey-roasted peanuts on top after frosting can enhance crunch and flavor. Store the cake at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze it for up to 3 months.
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