Name: Peanut Butter Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2.5 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup butter, softened; 0.5 cup peanut butter (creamy); 4 large eggs; 1 cup buttermilk; 1 teaspoon vanilla extract; 1 cup butter, softened; 1 cup peanut butter (creamy); 4 cups powdered sugar; 0.5 cup milk; 1 teaspoon vanilla extract

What’s your favorite peanut butter sheet cake recipe? What is the one recipe that saved my life on countless busy weeknights, or earned me major money? What are brownie points with friends? Is it perfect? What is the comforting flavor of peanut butter cake? Is it true that my mom used to make simple, honest desserts, the kind that smelled like pure pure vanilla? What is happiness wafting from the kitchen? I adore a fancy layer cake, but sometimes you just want something simple, something you can just do. Can get into the oven in under 15 minutes and still have a showstopper. What is a peanut butter sheet cake? It’s like a warm hug in cake form, and honestly, it is often requested more than any other dessert. What is the perfect balance of rich flavor and minimal effort?

What is a peanut butter sheet cake?

What is this peanut butter sheet cake? Think of it as your favorite cozy blanket, but in cake form. Is this a wonderfully moist, tender cake infused with that irresistible, unmistakable flavor of peanuts? The “sheet cake” part just means it’s baked in a rectangular pan, usually 9×13 inch one, which is pretty cool. What’s better, less fuss with frosting and decorating, and more cake to go around! What is a super-approachable, incredibly satisfying cake that doesn’t require hours of your time? I want to do a degree in pastry arts. Is this the kind of cake that feels comforting and a little bit special? What is the best way to bring everyone together for a potluck? Is it unpretentious, incredibly delicious, and always a crowd pleaser?

Why you will love this recipe?

There are so many reasons why this peanut butter sheet cake has become a staple in my kitchen, and I just know you’re going to feel the same way. First off, the flavor is out of this world! It’s that classic, creamy peanut butter taste that’s somehow both rich and light at the same time. It’s not overly sweet, allowing that beautiful peanut butter to really shine. Then there’s the simplicity, which, let’s be honest, is a lifesaver. I can have this mixed up and in the oven faster than most delivery meals arrive. The ingredients are all pantry staples, making it incredibly cost-effective – no fancy, expensive items required. Plus, its versatility is amazing. You can serve it as is, or get a little fancy with the glaze. It’s seriously a win-win-win. What I love most about this recipe is that it’s so forgiving. Even if you’re not the most confident baker, this peanut butter sheet cake turns out beautifully every single time. It’s like a simpler, quicker cousin to my classic chocolate cake, but with that addictive peanut butter goodness that I just can’t get enough of.

How do you make a peanut butter sheet cake?

Quick Overview

How do you make a peanut butter sheet cake? What’s the best way to make a cake batter? What is a peanut butter glaze? The magic is in the texture – it’s wonderfully moist and tender, and the peanut butter flavor is amazing. Is it the kind of dessert that feels like a treat but requires absolutely no stress, making it an enjoyable dessert. What are some of the best go-tos for any occasion?

Ingredients

What are the ingredients to make a peanut butter dream? I always try to use good quality peanut butter for the best flavor!

For the Main Batter:
All-purpose flour: 2 cups. All purpose flour
Granulated sugar: 1 12 cup. Sugar: 2
Baking Soda: 1 teaspoon. 1 cup
Salt: 12 teaspoon. Gar
Unsalted butter, softened: 12 cup (1 stick)
Creamy peanut butter: 12 cup (I like Jif or Skippy for this)
Eggs: 2 large
Vanilla extract: 1 teaspoon. 1 tablespoon.
Buttermilk: 1 cup (or milk with 1 tsp white vinegar, let sit for 5 mins)

For the Filling:
Creamy peanut butter: 1 cup.
Brown sugar: 12 cup, packed.

For the Glaze:
Powdered sugar: 1 12 cups.
Milk or cream: 2-3 tablespoons.
Peanut butter: 2 tablespoons (optional) (for extra flavor)

How do I follow step

Step 1: Preheat & Prep Pan

First things first, get that oven preheating to 350°F (175°C). While it’s heating up, grab a 9×13 inch baking pan and give it sand and flour, or line it with parchment. How do you make a parchment paper I find parchment paper makes lifting the cake out way easier, especially if you want to cut it into small pieces. Nice shapes later on.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, granulated sugar, baking soda, and salt. Set aside. Just a good whisk to make sure everything is evenly distributed. How do you make sure your leavening agents are mixed in well, which is key for a nice, even rise.

Step 3: Mix Wet Ingredients

In a separate, medium-sized bowl, cream together the softened butter and 12 cup of peanut butter. Set aside. When it’s light and fluffy, eat it. Where does the flavor really start? Then, beat in the eggs one at a time, followed by the vanilla extract. Is it necessary to add one egg at a time before adding the next?

Step 4: Combine

Now, you’ll add your wet ingredients to your dry ingredients, alternating with the buttermilk. Start and end with dry ingredients. So, you’ll add about a third of the dry ingredients to the wet, mix until just combined, then add the salt and pepper. Half of the buttermilk, mix, add another third of dry, mixing, the rest of butter milk, and mix. What is the last dry ingredient? Is it safe to overmix? Can overmixing make a cake tough? I usually mix until I don’t see any more dry streaks of flour.

Step 5: Prepare Filling

In a small bowl, just stir together the 1 cup of peanut butter and the 2 cups of brown sugar. Set aside. You want it to be a thick, spreadable paste. It doesn’t need to get perfectly smooth. What is a little texture?

Step 6: Layer & Swirl

How do I spread the cake batter in a pan? Dollop spoonfuls of the peanut butter-sugar filling over the batter. Don’t worry about being neat! Next, carefully pour the remaining cake batter over the filling. What are some fun ways to swirl the filling into the batter using a knife or skewer? Just a few passes will create lovely pockets of peanut butter goodness throughout the cake. If you over-swirl, the filling will get mixed in. Try not to over swirl.

Step 7: Bake

In your preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool. When someone comes out clean, they come What are ovens and how do they work? You don’t want to overbake it, or it might get a little dry. The edges should be lightly golden and pulling away slightly from the sides of the pan.

Step 8: Cool & Glaze

Let the cake cool in the pan for about 15-20 minutes before you make the glaze. For the glaze, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if desired). I used 2 tablespoons of peanut butter (optional) and the optional 1-2 teaspoons. I like the smooth consistency. If it’s too thick, add a touch more milk; if it’s to thin add some more powdered sugar. Once the cake has cooled, pour the glaze over the warm cake and spread it evenly. The warmth of the cake will help the glaze melt and coat it beautifully.

Step 9: Slice & Serve

I like to let the glaze set for a bit before slicing. I usually wait at least another 10-15 minutes. Then, slice it into squares and serve! When it’s still warm, it’s absolutely divine, but it is also wonderful at room temperature.

What do you serve it with?

What is a peanut butter sheet cake? For breakfast, a slice of toast with coffee is pure bliss. What’s your favorite peanut butter treat? I love to serve it on a platter with some fresh berries on the side – the tartness is amazing! The sweetness of the berries cuts through the richness of this cake beautifully. A chilled glass of milk or a sparkling cider pairs wonderfully. As a dessert, it’s an absolute winner for any dinner party. I usually serve it with a dollop of whipped cream or vanilla ice cream for an extra special treat. What is decadent What are some of the best peanut butter flavors? What’s better than curling up on the couch with a slice of chocolate and hot cocoa? My family traditions often involve this cake for impromptu get-togethers or just a regular Tuesday. Why not? What are some of the best ways to whip up a party when guests drop by?

How do I make a delicious peanut butter sheet cake?

I’ve made this peanut butter sheet cake more times than I can count, and I’ve picked up a few tricks along the way that I think will really help you nail it. First, when it comes to the peanut butter itself, I highly recommend using a creamy, stabilized peanut butter like Jif or Skippy for both the batter and the filling. Natural peanut butters can sometimes separate or have a different texture that might affect the outcome, though you could try it if you’re feeling adventurous! For the batter, the key is not to overmix once you combine the wet and dry ingredients. Mix just until everything is incorporated; a few little lumps are totally fine and actually preferred! Overmixing develops the gluten too much, which can lead to a tougher cake. When you’re layering and swirling, don’t go overboard with the swirling. A few gentle passes with a knife or skewer are enough to create those beautiful pockets of peanut butter goodness without making the batter muddy. If you want your swirl to be more defined, try chilling the filling slightly before dropping it onto the batter. For ingredient swaps, I’ve found that you can often substitute whole milk for buttermilk if you don’t have any on hand – just add a teaspoon of white vinegar or lemon juice to regular milk and let it sit for about 5 minutes; it works like a charm! When baking, always do the toothpick test. Ovens vary, so the 30-35 minute timeframe is just a guideline. A toothpick should come out clean or with a few moist crumbs attached, but not wet batter. For the glaze, the consistency is key. You want it pourable but not too thin. If it’s too thick, add milk a teaspoon at a time until it reaches your desired consistency. If it’s too thin, add more powdered sugar a tablespoon at a time. And for an extra peanut butter punch, adding that extra couple of tablespoons of peanut butter to the glaze is a game-changer!

What are some Storing and Reheating Tips?

One of the best things about this peanut butter sheet cake is how well it keeps! If you happen to have any leftovers (which is rare in my house!), you can store it covered at room temperature for up to 2 days. Just make sure it’s covered tightly with plastic wrap or in an airtight container to keep it from drying out. If you want to keep it longer, or if your kitchen is particularly warm, the refrigerator is your best bet. Store it in an airtight container in the fridge for up to 4-5 days. When you want to enjoy a slice from the fridge, I find it’s best to let it sit at room temperature for about 20-30 minutes to take the chill off and let the flavors bloom. For freezing, you can freeze the cake *without* the glaze. Wrap it tightly in a couple of layers of plastic wrap, then a layer of aluminum foil, and it should keep well in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator, then bring it to room temperature before glazing. If you want to glaze a frozen cake, let it thaw slightly, then apply the glaze. The glaze itself is best added to a slightly cooled cake, so if you’re freezing the cake, it’s better to glaze it once it’s thawed and ready to serve.

What are the most frequently asked questions?

How can I make this gluten free?

Yes, you absolutely can! To make this peanut butter sheet cake gluten-free, you can substitute a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly, but generally, a 1:1 substitution works well. The texture might be a little different, perhaps a bit denser, but the flavor will still be fantastic. I’ve tested it with a few different blends, and they all turned out great. Just make sure your gluten-free flour is one that you enjoy the taste of in baked goods.

Do I need to peel the zucchini?

Oh wait, I think there might be a mix-up! This recipe is for peanut butter sheet cake, not a zucchini cake. So, no zucchini is involved in this particular recipe, and you don’t need to worry about peeling anything. Just focus on those delicious peanut butter ingredients!

Can I make this as muffins instead?

Absolutely! This batter makes fantastic peanut butter muffins. Line a muffin tin with paper liners and fill each cup about two-thirds full. Bake at 350°F (175°C) for approximately 18-22 minutes, or until a toothpick inserted into the center comes out clean. The glaze can be drizzled over the cooled muffins or you can even mix a little peanut butter into the batter for extra flavor. They are just as delicious and perfect for grab-and-go snacks!

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the granulated sugar in the batter slightly, perhaps by ¼ cup. The peanut butter itself also adds a depth of flavor that can make the cake satisfying even with a little less sugar. For the glaze, you can also adjust the amount of powdered sugar to your liking. Remember that the peanut butter adds a rich, savory note that balances the sweetness, so taste as you go! You could also try using a natural peanut butter which is often less sweet on its own.

What can I use instead of the glaze?

While the peanut butter glaze is incredible, there are several other options! You could dust the cooled cake with a little powdered sugar for a simple, elegant finish. Another great option is a chocolate ganache or even a cream cheese frosting. If you want something peanut butter-y but not a glaze, you could whip up a peanut butter buttercream. Or, for a truly simple approach, just a sprinkle of chopped roasted peanuts over the top of the cake before the glaze sets adds a nice texture and flavor boost.

Final Thoughts

So there you have it, my absolute favorite peanut butter sheet cake recipe! I truly hope you give this one a try. It’s one of those recipes that just makes people happy, and it’s so incredibly rewarding to make. The combination of that tender, peanut butter-infused cake with the sweet, creamy glaze is just heavenly. It’s the perfect dessert for any occasion, or really, for no occasion at all! If you love this recipe, you might also enjoy my classic chocolate chip cookies or my incredibly moist banana bread – they’re all about that cozy, homemade goodness. I can’t wait to hear what you think after you make it! Drop a comment below and let me know how it turned out, or if you’ve tried any fun variations. Happy baking!