This old-fashioned, classic peanut butter sheet cake is delicious. Peanut butter sheet cake has been around for years and is a wonderful peanut butter cake that your family and friends will love. If you like peanut butter, you can’t go wrong with this cake because it has it in the cake and in the frosting. This cake is a great cake to take to any gathering or event that you probably won’t be taking home. Everyone in my family loves peanut butter, and this cake doesn’t last long with me. Best on the day of preparation, but can be kept for several days in an airtight container in a cool place. You might also want to try our peanut butter cake recipe.
Peanut Butter Leaf Ingredients Required:
White granulated sugar
Peanut butter, crispy or smooth
Buttermilk or can use regular milk (I use buttermilk)
Frosting Ingredients Needed:
Peanut butter, crispy or smooth
Buttermilk or regular milk (I use buttermilk)
This cake has great reviews and has been a favorite for many years. These old fashioned recipes have been around for a long time for good reason … because they’re wonderful!
Recipe feedback: “I baked this cake for Thanksgiving and it was a hit. My husband asked me to do it again for Christmas! ”- Leslie
“Super easy and it was a huge success! I love sheet cakes and this one is a guardian! Thank you for another great recipe. ”- Patricia
“This is such a great cake! We loved it! Thank you! “- Helena
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Peanut butter sheet cake
This cake is amazing!
Servings: 10 Servings
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon salt
- 1 3/4 cups white granulated sugar
- 1 Cup Butter or 2 sticks or 16 tablespoons
- 1 Cup water
- 1/2 Cup peanut butter crispy or smooth
- 1/2 Cup Buttermilk or can use regular milk I use buttermilk
- 1 teaspoon Vanilla extract
- 2 Eggs
Ingredients for the frosting:
- 1 Stick butter or 1/2 cup or 8 tablespoons
- 1/4 Cup peanut butter crispy or smooth
- 1/4 Cup Buttermilk or regular milk I use buttermilk 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
Mix the flour, baking soda, salt and sugar in a large mixing bowl. Put aside. Mix butter, water and peanut butter in a saucepan on the stove and bring to a boil. Remove from heat and slowly stir in milk and vanilla extract. Pour into the bowl with the flour mixture and stir with a spoon. Add the eggs and stir until all the ingredients are wet and mixed. Line a 15 x 10 inch baking pan with foil and distribute the mixture in the pan. I don’t spray the foil before adding cake mix. Bake in a preheated 350-degree oven for 15 to 20 minutes until the medium tests are completed. Add frosting while the cake is still hot.
Mix butter, peanut butter and milk in a pan on the stove and bring to a boil. Remove the pan and add powdered sugar and vanilla extract while stirring to melt all the ingredients. You can add more milk if the icing gets too thick. Pour over the cake and spread with a knife to cover the entire cake.
You can put chopped peanuts on top of the cake. Makes 1 sheet cake.
Don’t forget to pin peanut butter sheet cakes.
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