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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

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By: Leigh Anne WilkesPosted: 8/08/17Updated: 4/04/23

This post may contain affiliate links. Please see disclosure policy here.

Peanut Butter Sheet Cake is perfect for your summer cookbooks, BBQ’s and potlucks. Summer is still going strong and so is this peanut butter sheet cake.

Peanut Butter Sheet Cake

Sheet cakes are the perfect summer dessert.  They are easy to make, taste great and feed a crowd.  Summer is heating up here in the Pacific NW and we’ve had record breaking temperatures. Summer arrives late here but when it does, it arrives!

Nothing beats a good sheetcake for a summer cookout or potluck.  Texas Sheet Cake is a classic for summer BBQ’s and I love my Almond Sheet Cake too.  Today’s recipe for Peanut Butter Sheet Cake is another one to add to the sheet cake repertoire.  It really rounds out the flavor selection.Peanut Butter Sheet Cake

I served this recently at a neighborhood get together and the first question asked was , “Is the recipe on the blog?”  When I told them it wasn’t yet, the reply was, “it better be soon!”  I think they liked it!

Peanut Butter Sheet Cake

I use my big 10 x 15″ jelly roll pan.  Everyone needs at least one of these in their kitchen.  I have four!  The recipe calls for buttermilk which I prefer  but if you don’t have any, regular milk will do or make your own by adding some vinegar to the milk.  Use 1 Tbsp vinegar to 1 cup milk to make your own buttermilk.

Always frost a sheet cake warm.  The frosting soaks into the cake a bit which is so yummy.

Peanut Butter Sheet Cake

I don’t know about you, but I can’t seem to eat peanut butter without chocolate so I added a chocolate drizzle to the top of the cake.  I just melted some chocolate chips but you could also use some fudge sauce if you have it hanging around!  Non-chocolate lovers (is there such a thing?), can leave it off  and add some crushed peanuts for  nice touch to the top too with or without the chocolate drizzle.  Or go all out and add both the chocolate drizzle and the crushed peanuts.

Peanut Butter Sheet CakeHas summer wrapped up for you or is it still going strong?

5 from 1 vote
Peanut Butter Sheet Cake Your Homebased Mom

Peanut Butter Sheet Cake

Recipe From: Leigh Anne Wilkes
Peanut Butter Sheet Cake is perfect for your summer cookbooks, BBQ’s and potlucks. Summer is still going strong and so is this peanut butter sheet cake.
serves: 20 servings
Prep:20 minutes minutes
Cook:25 minutes minutes
Total:45 minutes minutes
Rate Recipe

Ingredients

  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup water
  • 1 cup butter softened
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • 3/4 cup peanut butter creamy

Frosting

  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 6 Tbsp milk
  • 1 tsp vanilla
  • 3 3/4 cups powdered sugar

Chocolate Drizzle

  • 3/4 cup chocolate chips semi sweet
  • 3 Tbsp butter
  • 1 Tbsp corn syrup
  • 1/2 tsp vanilla
  • 1/2 cup peanuts crushed, optional

Instructions

Sheet Cake

  • Preheat oven to 350 degrees F.  Grease jelly roll pan
  • In a bowl, mix together flour, sugars, baking soda and salt.
  • In a saucepan, combine water, 1 cup butter and bring to a boil.  Add in peanut butter and mix until blended.
  • Stir in dry ingredients.  Add in eggs, buttermilk and vanilla.  Stir until the peanut butter mixture is well blended.
  • Spread into greased pan and bake for 18-25 minutes or until a toothpick comes out clean.

Frosting

  • While the cake is baking,  bring butter, peanut butter and milk to a boil.
  • Add in sugar and vanilla.  Mix well.
  • Frost cake while warm.  Spread frosting in an even layer.  Drizzle with chocolate or sprinkle with crushed peanuts.

Chocolate Drizzle

  • Melt all ingredients in a double boiler over hot but not boiling water.  Stir until smooth
  • Drizzle over frosted cake

Nutrition Facts:

Calories: 518kcal (26%) Carbohydrates: 63g (21%) Protein: 8g (16%) Fat: 28g (43%) Saturated Fat: 13g (81%) Cholesterol: 60mg (20%) Sodium: 327mg (14%) Potassium: 183mg (5%) Fiber: 2g (8%) Sugar: 50g (56%) Vitamin A: 535IU (11%) Calcium: 49mg (5%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
Peanut Butter Sheet Cake Your Homebased Mom
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  1. Marcy says

    Posted on 4/25 at 1:04 pm

    Sorry, I only see buttermilk in cake base which you say toad after hot mixture added to dry ingredients. Am I supposed to put the buttermilk in pan with butter and peanut butter? I only see regular milk in frosting, help!

    Reply
    • Leigh Anne Wilkes says

      Posted on 4/27 at 12:50 pm

      The cake has buttermilk in it and you add it in with the egg and vanilla as step 4 states. The regular milk is used in the frosting in step one.

      Reply
  2. Diane says

    Posted on 2/10 at 1:58 pm

    How much water in the cake?

    Reply
    • LaRita Jones says

      Posted on 3/28 at 10:14 am

      I have everything measured out but alas no water amount. HELP

      Reply
      • Leigh Anne Wilkes says

        Posted on 3/28 at 11:49 am

        The cake uses milk, not water and the amount is listed in the recipe.

        Reply
  3. Diana Lopes says

    Posted on 8/9 at 1:49 pm

    Looks very good, and I’m happy it doesn’t take very long to finish as well. Thanks for the recipe!

    Reply
    • Heather says

      Posted on 3/27 at 2:17 pm

      Hello! How much water did you use for your recipe??

      Reply
      • Leigh Anne Wilkes says

        Posted on 3/27 at 4:26 pm

        Sorry about that – it is 1 cup. The recipe has been udpated

        Reply

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