Description
Peanut Butter Sheet Cake with Peanut Butter Frosting is a nostalgic, crowd-pleasing dessert featuring a moist, tender cake and warm, pourable peanut butter frosting. Perfect for potlucks or family gatherings, it delivers rich, old-fashioned flavor with minimal effort.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup creamy peanut butter
- 1 cup water
- 2 large eggs
- 1/2 cup sour cream or buttermilk
- 1 tsp vanilla extract
- For the frosting:
- 1/2 cup unsalted butter
- 1/2 cup creamy peanut butter
- 1/3 cup milk
- 3–3 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a saucepan, melt butter, peanut butter, and water over medium heat until smooth. Pour into dry ingredients and stir to combine.
- Add eggs, sour cream (or buttermilk), and vanilla. Mix until batter is smooth.
- Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- While cake bakes, make the frosting: Melt butter, peanut butter, and milk in a saucepan. Remove from heat and stir in powdered sugar and vanilla until smooth.
- Pour warm frosting over hot cake and spread evenly. Let set before slicing and serving.
Notes
- Top with chopped roasted peanuts for crunch.
- Swirl in chocolate chips or drizzle with melted chocolate for a peanut butter cup flavor.
- Use chunky peanut butter for added texture.
- Substitute Greek yogurt or buttermilk for sour cream.
- Frosting sets into a firm, smooth layer as it cools—perfect for sheet cakes.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 390
- Sugar: 36g
- Sodium: 190mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
