Our easy Peanut Butter Sheet Cake is topped with a rich, fudgy chocolate frosting! Perfect dessert for chocolate peanut butter lovers!
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 (we packed in as much as possible!) and the rich, fudge frosting poured over the top is insane!
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 smooth it out. Could not be easier!
We love sheet cakes so much that we went a little wild and made these Texas sheet cake cookies, too! It’s all the best parts of a sheet cake in cookie form!
What We Love About This Recipe:
Cakes can seem like such a special occasion, fussy kind of dessert, but that all changes when you make a simple sheet cake! The process is simple, there’s no special decorating skills needed, and you get cake for any night of the week! Love it.
Our Peanut Butter Sheet Cake is formulated to pack in as much peanut butter as possible, making this cake very rich and flavorful.
The frosting poured over the top is the same fudge frosting my mama made for brownies when I was growing up. It’s a family favorite and it’s made on the stove top – such a unique recipe! We added peanut butter to the frosting this time around.
Love cake? Check out all of our easy cake recipes!
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
Peanut Butter Sheet Cake
- 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.
Tips & Notes:
Ingredients for Peanut Butter Sheet Cake:
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Creamy Peanut Butter – You’ll want to use creamy 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 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.
Dry Ingredients: Whisk together all of the dry ingredients before you add the wet ingredients. This will get everything nice and combined so it mixes up properly.
Peanut Butter: To get all that peanut butter flavor worked into the cake batter evenly, we’ll melt it with butter into some milk on the stove. This makes for a smooth peanut butter sauce that we use for the cake batter.
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! You’ll let the milk, butter, and sugar boil for exactly 1 minute and then remove from the heat and add the chocolate and peanut butter. Don’t add the chocolate chips while the heat is still on or you’re burn them.
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!
This sheet cake recipe will last for 2-3 days at room temperature. You can store it in the fridge for 5 days in an airtight container or covered with some plastic wrap.
While you certainly can use crunchy peanut butter, we don’t think the little bits of nuts mixed into the cake are very appealing. We’d recommend sprinkling chopped peanuts over the frosted cake if you want that crunch.
You’ll need a half sheet pan, which is 18 x 13. Make sure it has a rim so that you can pour the cake batter into the pan.