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This is a very delightful, moist sheet cake topped with an impressive creamy, and sweet peanut butter icing. My favorite for potlucks, picnics, or whenever I am craving some peanut butter action!



2 eggs

2 c. all-purpose flour

1/2 tsp baking soda

1 1/2 (12 tbsp) sticks of butter

2 c. sugar

1 c. water

1/4 c. vegetable oil

1/2 c. buttermilk

1/2 c. peanut butter

1 tsp vanilla extract

1/4 tsp salt


3/4 c. peanut butter

2 sticks (1 c.) butter, softened

2 tbsp instant vanilla pudding mix

3 to 4 tbsp milk

3 c. confectioners’ sugar

How to make Peanut Butter Sheet Cake

Step 1: Prepare the oven. Preheat it to 350 degrees. Ready a 10 x 15 x 1-inch jellyroll pan. Grease and set aside.


Step 2: Place the flour, sugar, baking soda, and salt in a large bowl. Mix well until blended.

Step 3: In a medium saucepan, whisk 1 1/2 sticks of butter with 1 cup of water. Bring the mixture to a simmer and stir until the butter has melted. Stir in half a c of peanut butter and vegetables. Then, stir this into the flour mixture.

Step 4: Combine the eggs with buttermilk and vanilla extract. Then, mix this into the flour mixture until well blended.

Step 5: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 22 to 26 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven when done and allow the cake to cool.

Step 6: For the frosting, beat the butter and peanut butter in an electric mixer until smooth. Add half each of the confectioners’ sugar and milk. Beat well until smooth. Then, add the rest of the confectioners’ sugar, milk, and vanilla pudding mix. Stir again until the frosting is smooth. If needed, add a bit more milk.

Step 7: On the cooled cake, spread the frosting.

Nutrition Info.

Calories: 432 kcal


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