Peanut butter lovers, this one’s for you! If you adore rich, nutty flavors and soft, melt-in-your-mouth cake, then this Peanut Butter Sheet Cake is about to become your new favorite dessert. This easy, crowd-pleasing treat is perfect for birthdays, potlucks, and weeknight indulgences. Let’s dive into why you need to add this cake to your baking list ASAP!
What Is Peanut Butter Sheet Cake?
Peanut Butter Sheet Cake is a soft, moist cake infused with creamy peanut butter and topped with a luscious peanut butter frosting. Unlike a traditional layer cake, a sheet cake is baked in a single layer, making it easy to serve and perfect for feeding a crowd. The texture is light yet rich, and the peanut butter flavor shines through in every bite.
This cake is similar to Texas sheet cake, which is known for its ultra-moist texture. But instead of chocolate, this version highlights the nutty, buttery goodness of peanut butter.
Why This Is the Easiest Dessert to Make
If you love baking but don’t want to deal with the hassle of stacking layers and piping frosting, peanut butter sheet cake is the perfect solution. Here’s why:
- One-bowl batter – No need for multiple mixing bowls. This recipe comes together quickly with minimal cleanup.
- Bakes in a single pan – Forget the stress of leveling and stacking layers. Just pour the batter into a sheet pan (jelly roll pan size), bake, and frost.
- No special tools required – No stand mixer? No problem! This cake can easily be mixed with a hand mixer.
- Quick frosting technique – The peanut butter frosting is easily spread on top of the cake. No special decorating techniques needed.
This is truly a beginner-friendly dessert that tastes like it came from a bakery!
How to Make a Moist Peanut Butter Cake
Moisture is key when it comes to sheet cakes, and peanut butter can sometimes make baked goods dense. Here are my top tips for achieving a soft and fluffy cake every time:
- Use room temperature ingredients – using room temperature ingredients helps the ingredients better blend together, and are better absorbed by the dry ingredients – which helps the cake rise better.
- Don’t overmix – Overmixing can lead to a tough cake. Mix until the ingredients are just combined.
- Add buttermilk – The acidity in buttermilk helps break down gluten, resulting in a tender crumb.
- Add some water – This technique enhances the cake’s texture and makes the peanut butter flavor even more pronounced.
- Don’t over bake – because this cake is baked in a jelly roll pan, the layer is thin and can easily over bake if you’re not careful. Bake until a toothpick inserted in the center comes out with a few moist crumbs on it.
Frequently Asked Questions
Can I make peanut butter sheet cake ahead of time?
Yes! This cake stays moist for days. Store it covered at room temperature for up to 3 days or freeze for up to a couple weeks.
What’s the best peanut butter to use for baking?
For the best results, use creamy, shelf-stable peanut butter like Jif or Skippy. Natural peanut butters can separate and alter the cake’s texture.
Can I freeze peanut butter sheet cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature before serving.
How do I store leftovers?
Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze.
Can I add chocolate to this cake?
Yes! Peanut butter and chocolate are a match made in heaven. Try adding mini chocolate chips to the batter or drizzling melted chocolate over the frosting for extra decadence.
Peanut butter sheet cake is the ultimate comfort dessert—easy to make, full of flavor, and always a hit at gatherings. Whether you’re baking for a special occasion or just treating yourself, this cake will not disappoint. Let me know in the comments if you give it a try!
Peanut Butter Sheet Cake
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup smooth peanut butter
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1/4 cup water
For the Frosting
- 3/4 cup unsalted butter, softened
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups powdered sugar, measured then sifted
- 2 tablespoons heavy whipping cream
Instructions
For the Cake
- Preheat the oven to 350 degrees F. Spray a standard size jelly roll pan (half sheet pan) with nonstick spray and set aside.
- In a medium-size mixing bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and peanut butter until smooth.
- With the mixer on medium-high speed, add the granulated sugar and brown sugar and mix until smooth, about 2 minutes.
- Add the eggs and vanilla. Beat on medium-high speed for another 2 minutes or so. Mixture should be smooth, slightly fluffy, and lighter in color.
- With the mixer on low, alternately add the flour mixture and the buttermilk, starting and ending with the flour. Stir in the water.
- Pour the batter into the prepared pan and spread to ensure the cake batter is evenly distributed in the pan.
- Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. The top of the cake won't be shiny anymore and should have a little bounce back when you touch the top of it.
- Remove the cake from the oven and place the pan on a cooling rack to cool.
For the Frosting
- In a medium size mixing bowl, beat together the softened butter and peanut butter until smooth.
- Stir in the vanilla and salt.
- Gradually add the powdered sugar, followed by the heavy cream.
- Turn the mixer to medium-high and beat until smooth and fluffy, about 2 minutes.
- When the cake is cooled completely, cover the cake with the peanut butter frosting.
love it!
Not sure about this recipe. Taste is on point! I could overload on PB and not get sick of it. It might get a bit monotone without crunch if you have a lot in one sitting lol — maybe some butterfinger crushed up?
Anyway, I did not have a jelly roll size pan. I split this batter between 2 quarter sheets and adjusted the baking time down. It baked well, however cooling and 24 hours out it was odd. After cooling in the pan, it deflated A LOT. And made it completely uneven. The edges were crispy like butter based cookies. 24 hours post bake it was almost like an underbake cookie texture inside – and I was almost concerned I overbaked them the day prior. Again, odd bake, not sure if I’ll make it again.
Jelly roll pan and 1/2 sheet pan are not technically the same size—which size should be used?
Jelly roll