Calling all peanut butter lovers, this Peanut Butter Sheet Cake is for you, to make all of your dreams come true in this moist sheet cake with the best homemade creamy peanut butter frosting!
This is truly a peanut butter lover’s dream cake because it has peanut butter in the simple sheet cake layer and in the simple recipe for peanut butter frosting that is the perfect spreading consistency to adorn the tender cake.
You will love this peanut butter sheet cake recipe if you enjoy moist cake with a lot of flavor or any peanut butter dessert recipe. It is similar to a chocolate cake, but the peanut butter version of it.
Recipe Ingredients:
For the peanut butter cake
- Flour: all-purpose flour is great
- Leavening agents: you will need both baking soda and baking powder
- Salt: kosher salt works perfectly for this cake batter
- Butter: the unsalted butter will need to be softened at room temperature
- Oil: vegetable oil or canola oil is preferred for this cake recipe
- Sugar: use granulated sugar or cane sugar
- Eggs: large eggs, doesn’t necessarily need to be room temperature
- Peanut butter: you will want to use smooth peanut butter for this sheet cake
- Extract: use vanilla extract from the grocery store or your own homemade vanilla extract
- Water: straight from the tap will work great
- Buttermilk: buttermilk is ideal, however, if you don’t have any, it is super easy to make your own buttermilk with regular milk
For the peanut butter frosting
- Butter: unsalted butter that is softened at room temperature
- Peanut butter: more creamy peanut butter, perfect for making delicious frosting with peanut butter flavor
- Sugar: you will want to use confectioner sugar or powdered sugar
- Cream: use heavy cream to get smooth and creamy frosting
- Extract: vanilla extract will add a good balance of flavor to the peanut butter mixture
How to make Peanut Butter Sheet Cake:
- Prep. Preheat the oven to 350°F and grease a 9X13-inch baking pan with non-stick baking spray.
- Combine the dry ingredients. Whisk together the flour, baking soda, baking powder, and salt and set aside.
- Cream. Beat the butter, oil, and sugar together on high speed until fluffy and significantly lightened in color.
- Add the eggs. Mix in the eggs one at a time.
- Make it peanut buttery. Mix in the peanut butter and vanilla.
- Put it all together. Mix half of the dry ingredients into the batter followed by the water. Mix in the remaining dry ingredients followed by the buttermilk.
- Bake. Pour the batter into the baking pan and bake for 55 minutes or until a toothpick inserted into the center of the cake comes out mostly clean.
- Cool. Allow the cake to cool completely.
- Make the frosting. Beat together the butter and peanut butter until smooth. Mix in half of the powdered sugar followed by the heavy cream and vanilla. Mix in the rest of the powdered sugar.
- Frost the cake. Spread the frosting on the fully-cooled cake.
Storage Instructions:
Counter: Place a lid on top of the cake pan and store it on the counter for up to 4 days.
Fridge: After putting a lid on, place the cake pan in the fridge for up to 7 days for the best results.
Miscellaneous Tips and FAQ’s for making Easy Peanut Butter Cake:
Buttermilk substitute:
You can either make your own buttermilk with milk and white vinegar, or you can simply use milk to make the peanut butter cake recipe.
Type of peanut butter to use:
Since you need to combine the peanut butter into the frosting and the cake, using a smooth peanut butter is preferred to using the crunchy style of peanut butter.
More easy cake recipes:
- Thin Mint Poke Cake Recipe
- Sheet Pan Carrot Cake with Cream Cheese Frosting Recipe
- Homemade Funfetti Cake and Buttercream Frosting Recipe
- Oreo IceBox Cake
Peanut Butter Sheet Cake
Calling all peanut butter lovers, this Peanut Butter Sheet Cake is for you, to make all of your dreams come true in this moist sheet cake with the best homemade creamy peanut butter frosting!
Serving servings
Ingredients
For the Peanut Butter Cake
- 2 cups flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter, softened at room temperature
- ¼ cup oil
- 1 ¾ cups sugar
- 2 eggs
- ½ cup smooth peanut butter
- 1 teaspoon vanilla
- ¾ cup water
- ¾ cup buttermilk
For the Peanut Butter Frosting
- 4 Tablespoons butter, softened at room temperature
- 1 cup creamy peanut butter
- ¾ cup confectioners sugar
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla
Instructions
- Prep. Preheat the oven to 350°F and grease a 9X13-inch baking pan with non-stick baking spray.
- Combine the dry ingredients. Whisk together the flour, baking soda, baking powder, and salt and set aside.
- Cream. Beat the butter, oil, and sugar together on high speed until fluffy and significantly lightened in color.
- Add the eggs. Mix in the eggs one at a time.
- Make it peanut buttery. Mix in the peanut butter and vanilla.
- Put it all together. Mix half of the dry ingredients into the batter followed by the water. Mix in the remaining dry ingredients followed by the buttermilk.
- Bake. Pour the batter into the baking pan and bake for 55 minutes or until a toothpick inserted into the center of the cake comes out mostly clean.
- Cool. Allow the cake to cool completely.
- Make the frosting. Beat together the butter and peanut butter until smooth. Mix in half of the powdered sugar followed by the heavy cream and vanilla. Mix in the rest of the powdered sugar.
- Frost the cake. Spread the frosting on the fully-cooled cake.
Notes
Since you need to combine the peanut butter into the frosting and the cake, using a smooth peanut butter is preferred to using the crunchy style of peanut butter.
Nutrition
Calories: 466 kcal · Carbohydrates: 46 g · Protein: 8 g · Fat: 29 g · Saturated Fat: 11 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 12 g · Trans Fat: 0.5 g · Cholesterol: 55 mg · Sodium: 343 mg · Potassium: 183 mg · Fiber: 2 g · Sugar: 31 g · Vitamin A: 443 IU · Vitamin C: 0.02 mg · Calcium: 47 mg · Iron: 1 mg
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