Peanut Butter Sheet Cake Recipe – Easy Dessert with Frosting
Peanut butter sheet cake with peanut butter frosting is a rich, moist dessert that’s simple to make and irresistibly delicious. Topped with a creamy frosting, this cake is perfect for potlucks, holidays, or family celebrations. It’s a crowd‑pleasing treat that combines classic flavors with easy preparation.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups & spoons
- Sheet pan (9x13 inch)
- Spatula
- Oven
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup milk
- ¾ cup creamy peanut butter
- ½ cup butter, melted
- 1 tsp vanilla extract
For the Frosting:
- ½ cup butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2–3 tbsp milk (adjust for texture)
- Pinch of salt
Instructions
- Preheat Oven: Set to 350°F (175°C). Grease a 9x13 sheet pan.
- Make Batter: Whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, mix eggs, milk, melted butter, peanut butter, and vanilla. Combine wet and dry ingredients until smooth.
- Bake: Pour batter into pan. Bake 25–30 minutes until golden and a toothpick comes out clean.
- Cool: Let cake cool for 20–30 minutes.
- Prepare Frosting: Beat butter and peanut butter until creamy. Add powdered sugar gradually, mixing until fluffy. Adjust with milk for spreadable consistency.
- Frost: Spread evenly over cooled cake. Garnish with chopped peanuts or chocolate drizzle if desired.
- Serve: Slice into squares and enjoy.
Notes
- Use creamy peanut butter for smooth texture; crunchy adds extra bite.
- Natural peanut butter may need extra sugar and mixing for consistency.
- Frost while cake is slightly warm for a melt-in effect.
- Store frosted cake in an airtight container for up to 3 days, or freeze unfrosted cake for up to 2 months.