Peanut Butter Cake

This decadent Peanut Butter Cake is tender and moist, simple to make, and covered in a silky peanut butter frosting.

Baked in a sheet pan in under 20 minutes, my Peanut Butter Sheet Cake is perfect for parties and potlucks. It’s very rich, decadent, and moist, and a small piece goes a long way. The sheet pan size makes it easy to feed a crowd.

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Peanut Butter Cake Ingredients

Grab a jar of creamy peanut butter and other baking staples to make this easy peanut butter cake recipe.

For the Peanut Butter Sheet Cake

• Peanut Butter – This recipe was developed using Jiff brand creamy peanut butter.
• Unsalted Butter –  If using salted butter, halve the amount of salt added to the cake and frosting.
• Brown Sugar – You can use light or dark brown sugar.
• Eggs – When baking, it’s best to bring eggs to room temperature.
• Buttermilk – It’s also best to bring this to room temperature.
• Other pantry ingredients – White Granulated Sugar, All-Purpose Flour, Kosher Salt, Baking Soda, Vanilla Extract.

For the Peanut Butter Frosting

• Unsalted Butter – If using salted butter, halve the amount of salt added.
• Peanut Butter – Smooth and creamy is recommended.
• Milk – I used whole milk
• Powdered Sugar
• Vanilla Extract
• Mini Marshmallows – Optional, but helps to create a gooey, fluffy texture.
• Chopped Honey Roasted Peanuts – Optional for a garnish.

How To Make This Peanut Butter Cake Recipe

See recipe card below for ingredient quantities and full instructions.

One of my favorite things about sheet pan cakes is that they bake FAST! This cake bakes in under 20 minutes.

Prep – Start by preheating the oven and lining a half sheet pan with parchment paper before spraying the paper and sides with non-stick spray.

Melt Peanut Butter – Add the peanut butter, water, and butter to a small pot and bring to a boil.

Make Cake Batter – Add the sugars, flour, salt, and baking soda to a large bowl and mix to combine. Pour the boiling peanut butter mixture over the dry ingredients and mix. Add in the remaining ingredients (eggs, buttermilk, and vanilla) and mix until smooth.

Bake Cake – Pour the batter into the prepared sheet pan and bake until a toothpick comes out clean.

Frost – While the cake cools, make the frosting by bringing the butter, peanut butter, and milk to a boil then add the vanilla and mix. Sift the powdered sugar into a large bowl and pour over the peanut butter mixture and whisk well to combine. Pour the frosting over the sheet cake and spread with a spatula to cover.

Serve – Let the cake cool completely before cutting into squares and serving.

Recipe FAQs

Storage

Leftover cake can be stored tightly wrapped in the refrigerator for up to 5 days. It’s actually better the next day. It can be frozen by wrapping it tightly in multiple layers of plastic wrap and stored in the freezer for up to three months.

More Peanut Butter Recipes

• Peanut Butter Brownies
• Oatmeal Peanut Butter Cookies
• Chocolate Peanut Butter Pie
• Peanut Butter Balls
• Peanut Brittle
• Peanut Butter Apple Dip

Recipe

Peanut Butter Cake

5

Kristin Maxwell

This decadent Peanut Butter Cake is tender and moist, simple to make and covered in a silky peanut butter frosting.

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 18 squares

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Ingredients

  

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For the cake

• 1/2 cup peanut butter
• 1 cup water
• 1 cup unsalted butter
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs room temperature
• 1/2 cup buttermilk room temperature
• 1 teaspoon vanilla extract

For the frosting

• 1 cup unsalted butter
• 3/4 cup peanut butter
• 6 tablespoons whole milk
• 4 cups powdered sugar
• 1/2 cup miniature marshmallows optional
• 2 teaspoon vanilla extract
• 1/2 cup honey roasted peanuts for garnish chopped

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Instructions

 

• Preheat oven to 375℉. Line the bottom of a half sheet pan (17.5”x13”) with parchment paper, spray parchment paper and sides of pan with non-stick spray.
• In a small saucepan bring the peanut butter, water, and butter to a boil.
• In a large bowl, combine the sugars, flour, salt and baking soda.
• Pour the boiling mixture over the dry ingredients and mix well. Add in the eggs, buttermilk, and vanilla extract and mix until just smooth and combined. Pour evenly onto the prepared sheet pan. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. While the cake cools slightly, make the frosting.
• For the frosting: In a saucepan bring the butter, peanut butter and milk to a boil, add in mini marshmallows and vanilla extract and beat it together until smooth, remove from heat. Sift the powdered sugar into a large mixing bowl, and pour boiling peanut butter mixture over the top, whisk vigorously until combined. This should be a pourable consistency, if it is too stiff add in another 1-2 tablespoons of milk if needed. Immediately pour over the warm sheet cake, spreading with a spatula to evenly cover. Top with chopped peanuts. Cool completely. Cut into 18-24 square servings.

Notes

• Pan Size – This recipe was tested using a 17.5”x13” pan. You can use a 13”x9” baking dish, but you will need to increase the cooking time by about 10-15 minutes. 
• Two Cakes – You can split this recipe between two quarter sheet pans, begin checking for doneness after about 12 minutes.

Nutrition

Calories: 575kcalCarbohydrates: 67gProtein: 8gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 74mgSodium: 309mgPotassium: 195mgFiber: 2gSugar: 52gVitamin A: 676IUCalcium: 49mgIron: 1mg

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