Peanut Butter Sheet Cake

Patricia Yates


This wonderful recipe comes from a friend whose had it for many years. It is just delicious. Excellent dessert to take to a pot luck.

Blue Ribbon Recipe

This peanut butter cake is worth doing an extra 30 minutes of cardio... totally a cheat-worthy dessert. The cake's tender and almost has a chewy brownie texture. The cake alone is great, but the frosting is rich and decadent. It firms up a bit and makes the dessert. Bring this to a party and watch it disappear.

Note: Patricia gave the option to sprinkle with nuts. We used 1/4 cup chopped peanuts that are used for sundae topping. Also, we baked this in a 11x13 pan. If you don't have a sheet pan, it's a great option. The Test Kitchen


★★★★★ 5 votes

10-12 people
30 Min
25 Min



  • 1/2 c
    peanut butter
  • 1 c
  • 2 stick
    butter or margarine
  • 2 c
    all-purpose flour
  • 2 c
  • 1 tsp
  • 1 tsp
    baking soda
  • 2
  • 1/2 c

  • 1 lb
    powdered sugar
  • 1/4 c
    peanut butter
  • 1/4 c
    melted butter
  • 1 tsp
  • 1 c

How to Make Peanut Butter Sheet Cake


  1. Mix flour, sugar, salt and baking soda. Set aside.
  2. Bring peanut butter, water, and butter to a rapid boil.
  3. Pour over flour mixture and stir well.
  4. Add eggs and buttermilk.
  5. Mix well.
  6. Pour batter into greased 1- X 15 sheet pan.
  7. Bake at 350 for 20-25 minutes.
  8. For Frosting; Mix melted butter and peanut butter together.
  9. Add vanilla and powdered sugar.
  10. Add coffee a little at a time until it is the right thickness for frosting.
  11. Spread frosting over baked cake.
  12. I sprinkle with crushed nuts.

Printable Recipe Card

About Peanut Butter Sheet Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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