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: FOR THE CAKE:; 2 cups Sugar; 1 teaspoon Baking Soda; 2 cups Flour; 1 teaspoon Salt; 2 sticks Butter; 1 cup Water; 1 cup Peanut Butter; 1/2 cups Milk; 1 teaspoon Vanilla; 2 whole Eggs; FOR THE FROSTING:; 1 stick Butter; 1/2 cups Peanut Butter; 6 teaspoons Milk; 1 pound Powdered Sugar

Servings: persons

FOR THE CAKE:
2 cups Sugar
1 teaspoon Baking Soda
2 cups Flour
1 teaspoon Salt
2 sticks Butter
1 cup Water
1 cup Peanut Butter
1/2 cups Milk
1 teaspoon Vanilla
2 whole Eggs
FOR THE FROSTING:
1 stick Butter
1/2 cups Peanut Butter
6 teaspoons Milk
1 pound Powdered Sugar

1
Preheat oven to 400 F. In a large bowl, mix together sugar, baking soda, flour and salt. Set aside.
2
Combine butter, water and peanut butter in a saucepan and bring to boil. Pour over flour mixture.
3
Add milk, vanilla and eggs. Mix.
4
Pour in a large cookie sheet or jelly roll pan (10x15x1-inch, plus or minus). Bake at 400 F for 20 minutes. Remove from oven and cool before frosting.
5
For the frosting: Bring butter, peanut butter and milk to boil in a saucepan. Add the powdered sugar and mix until combined. Pour warmed frosting over cooled cake.

2279

kcal

Calories

120

Fat

280

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 16 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups Sugar, 1 teaspoon Baking Soda, 2 cups Flour, 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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