Oh, you’re going for Peanut Butter Sheet Cake with Peanut Butter Frosting — rich, moist, and absolutely irresistible for peanut butter lovers! This classic Southern-style cake is easy to make, perfect for a crowd, and melts in your mouth.
Here’s a delicious, foolproof recipe 👇
🥜 Peanut Butter Sheet Cake
Ingredients (for a 9×13-inch pan):
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1 cup (2 sticks) unsalted butter
- 1/4 cup creamy peanut butter
- 1/2 cup buttermilk (or milk + 1 tsp vinegar)
- 2 large eggs
- 1 tsp vanilla extract
Instructions:
- Preheat oven: 350°F (175°C). Grease a 9×13-inch baking dish or sheet pan.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Make peanut butter mixture: In a saucepan, bring water, butter, and peanut butter to a boil over medium heat, stirring until smooth.
- Combine: Pour the hot peanut butter mixture into the dry ingredients and stir until blended.
- Add wet ingredients: Mix in buttermilk, eggs, and vanilla until smooth.
- Bake: Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Make frosting while cake bakes (see below).
🧁 Peanut Butter Frosting
Ingredients:
- 1/2 cup (1 stick) butter
- 1/4 cup creamy peanut butter
- 1/3 cup milk
- 1 tsp vanilla extract
- 3–4 cups powdered sugar
Instructions:
- Heat: In a saucepan, combine butter, peanut butter, and milk. Bring to a gentle boil, stirring constantly.
- Mix: Remove from heat and add vanilla.
- Add sugar: Gradually whisk in powdered sugar until smooth and spreadable.
- Frost warm cake: Pour frosting over the warm cake (not hot, but still slightly warm) and spread evenly—it’ll form a glossy, fudgy layer.
✅ Tips:
- For a salted peanut twist, sprinkle crushed roasted peanuts on top of the frosting before it sets.
- If you want extra richness, stir a tablespoon of honey or maple syrup into the frosting.
- This cake stays moist for days—just cover it tightly at room temperature.
Would you like me to give you a chocolate–peanut butter swirl version of this cake? It’s outrageously good and still easy to make.
