Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

Warning - This cake may contain nuts.
Well actually peanuts which are technically not nuts at all but legumes (like peas and beans)... but we digress.
Moist and sweet this cake won't last long enough to worry about storing the leftovers.


1 cup (250 mL) water
¼ cup (60 mL) creamy peanut butter
½ cup (125 mL) butter
2 cups (500 mL) flour
1 cup (250 mL) sugar
1 cup (250 mL) brown sugar
1 tsp (5 mL) salt
1 tsp (5 mL) baking soda
2 eggs
½ cup (125 mL) buttermilk (or substitute)
1 tsp (5 mL) pure vanilla extract

¾ cup (175 mL) butter
6 Tbsp (90 mL) buttermilk (or substitute)
½ cup (125 mL) peanut butter
3½ cups (875 mL) powdered sugar
1 Tbsp (15 mL) pure vanilla extractt


Prep time: ,
Cook time: ,
Total time:


Serves: 12


Preheat oven to 375ºF (190ºC)
In a medium pot add the water,peanut butter, and butter and bring to a boil.
Remove from heat.
In a bowl, mix together the flour, sugar, brown sugar, salt, and baking soda with a fork.
Add the still warm peanut butter mixture and stir to combine.
Add the eggs, buttermilk, and vanilla to the bowl and mix well.
Pour into an 11X17" non-stick jellyroll pan & bake for 15 minutes.

For the Frosting:
In a small pot bring the butter, buttermilk, and peanut butter to a boil.
Remove from the heat and add the vanilla and powdered sugar.
Pour frosting over the warm cake, and evenly spread.

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