Peanut Butter Sheet Cake Recipe

Name: Peanut Butter Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 cups white sugar; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup water; 3/4 cup butter or margarine, softened; 1/2 cup peanut butter; 1/4 cup vegetable oil; 2 eggs; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 2/3 cup white sugar; 1/3 cup evaporated milk; 1 tablespoon butter or margarine; 1/3 cup chunky peanut butter; 1/3 cup miniature marshmallows; 1/2 teaspoon vanilla extract

Servings: persons

2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup water
3/4 cup butter or margarine, softened
1/2 cup peanut butter
1/4 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2/3 cup white sugar
1/3 cup evaporated milk
1 tablespoon butter or margarine
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 teaspoon vanilla extract

1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
2
In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
3
Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
4
While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
5
Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.

1784

kcal

Calories

107

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 cups white sugar, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Peanut Butter Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Sheet Cake

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