Peanut Butter Sheet Cake
This peanut butter sheet cake is a moist, from-scratch recipe featuring a stovetop batter and fudge-like peanut butter frosting. It's designed to feed a crowd and works equally well for potlucks or everyday desserts.
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This peanut butter sheet cake is a moist, from-scratch recipe featuring a stovetop batter and fudge-like peanut butter frosting. It's designed to feed a crowd and works equally well for potlucks or everyday desserts.
Delivery in as fast as one hour.*
Prices vary by store
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In a medium saucepan, combine peanut butter, water, vegetable oil, and butter.
Bring the mixture to a boil over medium heat, stirring until smooth and fully combined.
In a large mixing bowl, whisk together the self-rising flour and granulated sugar.
Pour the hot peanut butter mixture into the dry ingredients and stir until just combined.
In a separate small bowl, whisk together the buttermilk, eggs, and vanilla extract.
Add the buttermilk mixture to the cake batter and stir until everything is well incorporated.
Grease a sheet pan or a 13x9 inch baking dish.
Pour the batter into the prepared pan and spread it evenly.
Bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a saucepan, combine peanut butter and milk over medium heat, stirring until smooth.
Remove the saucepan from the heat. Stir in the vanilla extract, then gradually mix in the powdered sugar until the frosting is smooth.
While the cake is still warm, drop spoonfuls of the frosting over the top and spread it evenly.
Let the cake cool before cutting into squares and serving.
Store covered at room temperature up to 3 days, or refrigerate up to 5 days. Reheat individual slices in the microwave for 15–20 seconds if desired.
Yes. Bake and frost the cake up to 2 days ahead, then cover and store at room temperature or refrigerate for longer freshness.
Heating the peanut butter, water, oil, and butter together on the stovetop creates a rich, moist crumb and helps distribute flavors evenly throughout the batter.
Natural peanut butter works but may create a slightly grainier texture; stir it well before measuring to incorporate any separated oil.
Substitute with regular milk mixed with 1 tablespoon lemon juice or vinegar; let sit 5 minutes before using.
Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs, typically 25–35 minutes depending on your oven.
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