Peanut Butter Sheet Cake

5 from 1 vote

Peanut Butter Sheet Cake

This indulgent Peanut Butter Sheet Cake combines the best of classic cake with creamy peanut butter for a rich, comforting dessert.

Prep Time15

Cook Time22

Total Time37

Course: Dessert

Cuisine: American

Keyword: Easy, Peanut Butter

Servings: servings

Calories: 350kcal

Equipment

Mixing Bowl
Sheet Cake Pan

Ingredients

Cake Ingredients

1 box yellow cake mix
4 large eggs
1/2 cup softened butter
1 cup water
1/2 cup creamy peanut butter

Frosting Ingredients

3 cups confectioners' sugar
1/2 cup creamy peanut butter for frosting
1/2 cup softened butter for frosting
2 tablespoons milk for frosting Add more if needed to reach desired consistency.
1 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease a rimmed jelly roll pan or a standard sheet cake pan (typically 15×10 inches).
In a large mixing bowl, combine the yellow cake mix, eggs, 1/2 cup softened butter, water, and 1/2 cup creamy peanut butter. Beat until smooth and creamy, about 2-3 minutes.
Pour the batter into your prepared sheet pan, spreading it out evenly.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake—sheet cakes bake quickly!
While the cake is baking, start preparing the frosting. In another bowl, beat together 1/2 cup softened butter and 1/2 cup creamy peanut butter until smooth.
Add in the confectioners' sugar and vanilla extract. Gradually beat in the milk, one tablespoon at a time, until the frosting is creamy and spreadable.
Once the cake is done, let it cool for about 10 minutes. Spread the peanut butter frosting evenly over the slightly warm cake.
Sprinkle with chopped peanuts, mini chocolate chips, or a dusting of extra confectioners’ sugar if desired.
Slice, serve, and enjoy!

Notes

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake (well wrapped) for up to 5 days.

Nutrition