This peanut butter sheet cake is packed with as much peanut butter as possible for a truly phenomenal taste and texture!
It’s no surprise that we love chocolate and peanut butter around here, so it was high time we created a peanut butter sheet cake!
This cake is so rich and decadent, thanks to the loads of peanut butter in the batter and the rich, fudge frosting poured over the top!
Plus, we love how easy sheet cakes are – minimal fuss, no messing with layers, and you literally just pour the frosting over the top and sooth it out. Could not be easier!
Ingredient Notes:
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Creamy Peanut Butter – You’ll definitely want to use the creamy and not the chunky peanut butter in this recipe. You’ll also want processed peanut butter, like Jif or Skippy – not the natural kind you have to stir together and store in the fridge.
Dry Ingredients – For the dry cake ingredients you’ll need some flour, white and brown sugar, baking soda, and salt.
Wet Ingredients – For the wet cake ingredients we’ll be using butter, eggs, milk, and vanilla extract.
Chocolate Peanut Butter Frosting – You’ll whip this frosting up with some milk, butter, sugar, semi-sweet chocolate chips, and peanut butter! It’s super easy and it makes for perfect crackly frosting.
What Readers are Saying!
“I love cakes and this is so delicious! I gave it a try last night and it is now one of my fave cakes. Thanks so much for sharing.” – Kristen
How to Make Peanut Butter Sheet Cake:
Dry Ingredients: Stir together all of the dry cake ingredients in a bowl or stand mixer with a paddle attachment. Set the bowl aside for now.
Peanut Butter: To get all that peanut butter flavor worked into the cake batter start by adding some butter, a cup of milk, and the creamy peanut butter to a small sauce pan. Bring it to a boil, stirring often.
Combine: Let the peanut butter mix cool for 5 minutes and then pour it into the bowl with the flour and sugar. Next pour in the wet cake ingredients including the vanilla, eggs, and milk.
Mix all that together on low speed until the wet and dry ingredients are just combined. Don’t overmix the peanut butter cake batter!
Bake: When the cake batter is ready you can spread it evenly into a greased, rimmed half sheet pan and then pop it into the oven to bake for 15 minutes. Let the peanut butter sheet cake cool completely before frosting it in the next step.
Frosting: The chocolate peanut butter frosting is super easy and I love that you just pour it right over the top of the cake and wait for it to set! To make it, add the sugar, butter, and milk to a small sauce pan and combine.
Bring it to a boil and boil it for exactly 60 seconds. Remove the pan from the heat and start stirring in the peanut butter and chocolate chips until it all melts and forms into a smooth frosting.
Helpful Tip!
I really love the smooth texture of the chocolate frosting in this recipe, but if you want to switch things up a bit you can mix some chopped peanuts in with the frosting or sprinkle them on top!
Finish: To finish pour the warm chocolate peanut butter frosting over the cooled cake and spread it out evenly with a spatula. Now all you’ve got to do is wait for it to cool and set!
Once the frosting has set it should look sort of shiny or glossy and will have a crackly texture that tastes so good! Go forth and eat all the peanut butter sheet cake, friends.
FAQs:
This cake will last for at least a couple of days at room temperature. You can store it in the fridge for a bit longer, about 5 days in an airtight container or covered with some plastic wrap.
Please use creamy peanut butter for the best results.
A half rimmed sheet pan is 18 x 13.
MORE CHOCOLATE & PEANUT BUTTER RECIPES!
- Chocolate Peanut Butter Cookies
- Chocolate Peanut Butter Lasagna
- Keto Peanut Butter Fudge
- Air Fried Reese’s
- Chocolate Peanut Butter Bundt Cake
- Peanut Butter Stuffed Cookies
Peanut Butter Sheet Cake
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups milk divided
- 1 cup creamy peanut butter
- 1 cup butter
- 2 teaspoons vanilla
- 2 large eggs
- 1 cup granulated sugar
- 1/3 cup butter
- 1/3 cup milk
- 1/2 cup creamy peanut butter
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 400 degrees. Grease a rimmed half sheet pan.
- Add the sugars, flour, baking soda, and salt to the bowl of a stand mixer fitted with the paddle attachment.
- Add 1 cup of milk, peanut butter, and butter to a small sauce pan and bring to a boil, stirring often.
- Remove from heat and let set for 5 minutes to cool. Add to the bowl with the flour and sugar.
- Add the remaining 1/2 cup of milk, vanilla, and eggs to the mixer and turn to low speed. Mix until just combined.
- Spread cake batter into prepared baking sheet and bake for 15 minutes. Cool completely.
- To make the frosting, add the sugar, butter, and milk to a small sauce pan and stir well. Bring to a boil and boil for exactly 60 seconds.
- Remove from the heat and stir in the peanut butter and chocolate chips until smooth and melted.
- Pour warm frosting over the cooled cake and spread with a spatula. Frosting will harden as it cools.
- Cut and serve once frosting has cooled and set.
cakespy says
The TEXTURE on this cake. It looks absolutely perfect! Makes me think of the “snack cakes” my mom would make for after school snacks.
Karly says
It’s got a great fudgy texture! 🙂
Dana says
It was okay, and easy to make, but we didn’t care for it. I guess I was expecting the cake part to really pop like a Reeces Cup type taste. It had a strange texture and it was pretty bland. Glad we tried it. It made a heck of a lot. But my husband whom usually does the deserts did not want to give it away as it wasn’t up to his usual fare. It does taste good with an ice cream topping.
Karly says
Sorry to hear you didn’t enjoy this one. The texture is supposed to be very moist and a bit fudgy, like a cross between a cake and brownie. Sorry to hear you found it bland – we thought it was really popping with peanut butter flavor.
Kristen says
I love cakes and this is so delicious! I gave it a try last night and it is now one of my fave cakes. Thanks so much for sharing.
Karly says
That’s great to hear! 🙂
Tricia @ Saving Room for Dessert says
Oh boy … this cake knows my first name and it’s calling me! What a perfect dessert and beautiful too!
Kelli @ Hungry Hobby says
Can you believe that for years I hated peanut butter?!?!?! I have some serious time to make up starting with this cake!
Karly says
I can’t imagine hating peanut butter!!
Kelsie | the itsy-bitsy kitchen says
I like how you roll, my friend! Four times the peanut butter sounds about right :). And that frosting? Ummmmmm. Yes, yes, a million times yes!
Karly says
Always add extra peanut butter is my motto. 🙂
Amanda says
This looks and sounds so good!! Everyone in my house loves peanut butter and chocolate so I definitely need to make this soon.
Oriana @Mommy's Home Cooking says
Oh my goodness! This peanut butter sheet cake look absolutely delicious! Bookmarking to try soon.
Allyson says
Holy moly this looks amazing!!
Julie Danna says
This reads like a cake my mom used to make, “Poor Man’s Cake”. I have searched for the recipe for years. I remember thinking, as a young baker, how weird it was to use the stove top to make a cake. Love this technique for Coca-Cola cakes. I cannot wait to try this weekend!!
Karly says
It is a weird recipe, but it’s soooo good! Hope you love it!
Denise Wright says
I hear you about the kids. I’m the same way. When he has a sleepover I’m happy because that means date night for me and my hubby but then it feels too quiet in my house. I love this recipe! I totally crave peanut butter. What is it about that stuff? I like that this is a cake. Can’t wait to try it!
Nance Nicholls says
I;m sorry – what size is a half rimmed sheet pan? I want to try this but wasn’t sure what size pan – is that a jelly roll size pan?
Karly says
It’s 18×13. 🙂
Diane Sexton says
Loved reading your story… You sound like a great Mom. Recipe sounds delicious.. Love Peanut butter and chocolate, can’t wait to try. Thanks
STACEY CRAWFORD says
I’m a chocolate PB lover and these look delightfully naughty!
jude says
Step #4 in the directions has me confused. Do you immediately pour the mixture over the dry ingredients or do you cool for 5 minutes before pouring over?
This looks so good……….I want to make it but I don’t want to mess it up!!
Karly says
Sorry about! Edited the recipe for clarity. You let cool for 5 minutes and then pour over the dry ingredients. 🙂