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Peanut Butter Sheet Cake

I made this cake exactly as the recipe states. It was wonderfully moist and so, so delicious. I had no problems with the frosting being too thick. It was perfection! In fact, I am going to make it for a luncheon we are having at work next week.

Peanut Butter Sheet Cake


  •     2 cups Sugar
  •     1 teaspoon Baking Soda
  •     2 cups Flour
  •     1 teaspoon Salt
  •     2 sticks Butter
  •     1 cup Water
  •     1 cup Peanut Butter
  •     ½ cups Milk
  •     1 teaspoon Vanilla
  •     2 whole Eggs
  •     1 stick Butter
  •     ½ cups Peanut Butter
  •     6 teaspoons Milk
  •     1 pound Powdered Sugar


Preheat oven to 400 F. In a large bowl, mix together sugar, baking soda, flour and salt. Set aside.

Combine butter, water and peanut butter in a saucepan and bring to boil. Pour over flour mixture.
Add milk, vanilla and eggs. Mix.

Pour in a large cookie sheet or jelly roll pan (10x15x1-inch, plus or minus). Bake at 400 F for 20 minutes. Remove from oven and cool before frosting.

For the frosting: Bring butter, peanut butter and milk to boil in a saucepan. Add the powdered sugar and mix until combined. Pour warmed frosting over cooled cake.

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