Perfect Peanut Butter Sheet Cake Recipe With Peanut Butter Frosting by Ann Marie G. Halstead

Are you a peanut butter lover? If you answered yes, then this peanut butter sheet cake recipe was made for you! This cake is as peanut buttery delicious as it gets. The sheet cake recipe is a moist, rich peanut butter cake topped with a creamy peanut butter frosting.

If you’ve had Texas sheet cake before, this cake will likely remind you of that. However, the star of this recipe is peanut butter, not chocolate. Not only is this cake delicious and unlike any other cake I’ve ever tasted, but it’s also quick and easy to make. If you have a peanut butter lover in your life (or if you are the peanut butter lover), I highly recommend this peanut butter dessert recipe.

Photo credit: all photos under license from BigStock

To make this high-protein peanut butter cake recipe you will need the following ingredients: peanut butter (read about the health benefits of peanut butter), unsalted butter, granulated sugar, light brown sugar, flour, kosher salt, baking soda, eggs, buttermilk, vanilla extract, powdered sugar, milk and vanilla pudding mix. 

Variation: You can garnish the top of the cake with roasted peanuts.

Serve this moist peanut butter cake for dessert after dinner or as a sweet snack during the day. 

Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 15

Ingredients

Cake

• 1/4 cup peanut butter
• 1/2 cup unsalted butter
• 1 cup water
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla 

Frosting 

• 2 sticks (16 tablespoons) butter, softened
• 3/4 cup peanut butter
• 3 cups powdered sugar (divided)
• 3 - 4 tablespoons milk (divided)
• 2 tablespoons instant vanilla pudding mix

Here’s how to make it:

1. To make the cake, in a large saucepan, combine peanut butter, butter and water. Bring to a boil, stirring constantly. Once boiling, remove from heat. Add in granulated sugar, light brown sugar, flour, salt and baking soda. Mix until well combined. Add eggs, buttermilk and vanilla until blended. Pour batter onto a 12x8-inch baking sheet that's been lined with parchment paper. Bake in a preheated 375-degree F oven for 15 minutes. 
2. To make the frosting, while the cake is baking, add butter and peanut butter to a large bowl and use an electric mixer to beat until smooth. Add 1 1/2 cups powdered sugar and 2 tablespoons milk to the bowl and beat until smooth. Add remaining powdered sugar, 1 tablespoon milk and vanilla pudding. Mix and beat until smooth. Add another tablespoon of milk, if necessary.
3. While the cake is still warm, pour the frosting over the top (doing so while cake is still warm will allow the frosting to soak into the cake and create a creamy “gooey” texture, similar to a Texas sheet cake). Serve. Store the cake in an airtight container to keep it fresh.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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