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Peanut Butter Sheet Cake with Peanut Butter Frosting

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  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes + cooling time
  • Yield: 12-15 servings 1x
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Peanut Butter Sheet Cake is a perfect treat for any peanut butter lover! Moist yellow cake topped with creamy peanut butter frosting. Easy to make and absolutely irresistible!


Ingredients

Scale
  1. For the Cake:

    • 1 box yellow cake mix

    • 4 eggs

    • ½ cup softened butter

    • 1 cup water

    • ½ cup creamy peanut butter

    For the Frosting:

    • 3 cups confectioners’ sugar

    • ½ cup creamy peanut butter

    • ½ cup softened butter

    • 2+ tablespoons milk

    • 1 teaspoon pure vanilla extract


Instructions

  • Preheat the Oven:

    • Preheat the oven to 325°F (163°C). Lightly grease a 9×13-inch baking pan and set aside.

  • Prepare the Cake:

    • Using an electric mixer, cream together the softened butter and creamy peanut butter until well combined.

    • Add the eggs, cake mix, and water. Beat on medium speed for 2 minutes until the mixture is smooth.

    • Pour the batter into the prepared baking pan.

    • Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

    • Let the cake cool completely before frosting.

  • Prepare the Frosting:

    • Cream the softened butter and creamy peanut butter together until well incorporated.

    • Gradually add the confectioners’ sugar, vanilla extract, and 2 tablespoons of milk. Mix until the frosting is light and fluffy.

    • If the frosting is too thick, add an additional tablespoon or more of milk until you reach the desired consistency.

  • Frost the Cake:

    • Spread the peanut butter frosting evenly over the cooled cake.

 

  • Serve:

    • Slice and enjoy your delicious Peanut Butter Sheet Cake with Peanut Butter Frosting!


Notes

  • For a richer peanut butter flavor, you can increase the amount of peanut butter in the frosting.

  • If you prefer a thicker frosting, reduce the amount of milk added.

 

  • This cake can be made ahead and stored in the refrigerator for up to 3 days.


Nutrition

  • Serving Size: 1 piece (based on 12 servings)
  • Calories: 350
  • Sugar: 38g
  • Sodium: 280mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 45mg