It’s the best blend of sweet and salty… an easy peanut butter cake recipe with a creamy peanut butter frosting on top for a taste of true decadence!
Even better? It’s so easy to make – and it requires no frosting skills at all! Make it in a sheet pan for the easiest indulgence.
This peanut butter sheet cake is a must-have for true peanut butter lovers!
If loving peanut butter is wrong, I don’t want to be right. As you know, my love for peanut butter goes deep. In fact, I’ve got a complete guide to the best Peanut Butter Desserts, and this cake is certainly one of them.
We all know that peanut butter can often create a dry, crumbly mess when it comes to baking. But this cake? No way! It’s light, moist and delicious, and perfect when served with a tall glass of milk.
This peanut butter cake is truly the ultimate. I don’t say that lightly, friends… and I promise I would never steer you wrong. Putting a fresh spin on old-fashioned favorites is what I love about baking!
Even people who think they don’t love peanut butter (side note: what is wrong with them?) will love this easy peanut butter sheet cake. Let’s get started!
Why You’ll Love this Peanut Butter Cake
- Simple Ingredients
- Easy to Make
- Subtle + Sweet
- Wonderful Warm or Cold
This easy peanut butter cake is made primarily of staple ingredients, which makes it easy to whip up any time or day! Is that a good thing or a bad thing? That’s for you to decide.
I pair this cake with a light and fluffy peanut butter frosting. The sweet and salty flavor is amplified by the addition of the frosting, but the peanut butter flavor is not overpowering.
Ingredients and Substitutions
- Flour – All purpose flour, no need to sift.
- Baking Soda – So the cake rises to perfection.
- Salt – This pantry staple brings out all of the flavors of the other ingredients.
- White Sugar – Sugar adds the perfect touch of sweetness.
- Vanilla – I use vanilla extract in just about everything and it adds just a touch of flavor that makes this cake out of this world good!
- Butter – Unsalted. This adds to the tender crumb and moist texture. It can be cold because you’re going to melt it down anyway.
- Peanut Butter – Full fat, high quality peanut butter. Just use whatever peanut butter you keep on hand, or learn how to make peanut butter here.
- Water – Water is significant in this recipe because it adds moisture to combat any dryness from the peanut butter.
- Eggs – The eggs act as a binder, creating more moisture and the perfect spongy texture.
Variations
- This cake is topped with decadent peanut butter frosting. If you prefer buttercream, you can find my favorite buttercream frosting recipe right here!
- Use crunchy peanut butter in the frosting for added texture. It will still be creamy, but you’ll hit the sweet spot for crunchy peanut butter fans.
- Add toppings! Try chocolate chips, chopped up peanut butter cups, a drizzle of chocolate syrup, nuts, or even fresh sliced bananas.
Peanut Butter Frosting Ingredients
- Powdered Sugar- This is a must-have ingredient for your frosting because of the incredibly fine texture. No other sugar will do!
- Butter- Salted or unsalted, it’s your choice! I always use salted- and again, you’re going to melt it down so don’t worry about temperature in this recipe!
- Peanut Butter- I used creamy, full fat peanut butter because I prefer a creamy frosting.
- Milk- Because of the thick nature of the peanut butter itself, the milk helps add a little creamy moisture content back into this frosting.
Tools to Use
- Mixer (You can also mix by hand)
- Measuring Cups + Measuring Spoons
- Jelly Roll Pan
How to Make
- Preheat oven to 400 degrees Fahrenheit. Prepare pan.
- First, mix dry ingredients (sugar, baking soda, flour and salt) in a large bowl. Set aside.
- Next, combine peanut butter, water and butter in a sauce pan on your cooktop. Bring to a boil.
- Gradually add milk, vanilla and eggs.
- Mix your melted peanut butter mixture into your dry ingredients in your mixing bowl and pour into a prepared jelly roll pan. Bake until toothpick inserted in the center comes out clean.
- As the cake cools, make peanut butter frosting. Combine butter, milk and peanut butter and bring to a boil in a saucepan.
- Remove from heat, and gradually add your powdered sugar.
- Allow warm cake to cool completely, then frost and serve!
Bake until toothpick inserted in the center comes out clean. 
Tips
- For the fluffiest cake, don’t over mix your batter.
- Don’t Overfill Your Cake Pan – Fill 2/3 full to compensate for rise.
- Use the Toothpick Test – Insert a toothpick in the center. When it comes out clean, it’s done.
- Yes, you can make this simple old fashioned cake in two round pans for a layer cake! I haven’t tested the timing, so watch carefully while they are in the oven, and don’t fill your layers more than 2/3 full to prevent overflow.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
Every recipe is unique, but there are two easy things you must not do if you want a moist cake – don’t overmix, and don’t overbake!
Peanut butter is great for baking as it’s packed with nutty flavor, and sweet and salty balance. It’s also got plenty of oil! Just don’t substitute natural peanut butter, as your recipes won’t turn out the same.
How to Store
- Room Temperature – Store in an airtight container or covered for up to three days.
- Refrigerator – Store this cake refrigerated for up to one week.
- Freeze – Cake can be stored up to six months in an airtight container without icing. Bring to room temperature to enjoy.
Dietary Considerations
- To make this cake Gluten Free, use a 1:1 gluten free flour for baking.
- Vegetarian
You’ve got to try this peanut butter cake recipe! Don’t let those dry, crumbly peanut butter cakes of the past keep you from this incredible dessert decadence!
What’s your family’s favorite way to enjoy peanut butter desserts? I’d love to hear from you! If you make this easy peanut butter sheet cake, please come back and share a review with me.
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More Peanut Butter Inspiration
Peanut Butter Cake with Creamy Peanut Butter Icing
Ingredients
- 2 cups white granulated sugar
- 2 cups all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoons salt
- 1 cups butter unsalted
- 1 cups water
- 1 cups peanut butter creamy, not natural
- ½ cups milk whole, or whatever you have on hand
- 1 teaspoons vanilla extract
- 2 eggs size large
Peanut Butter Icing
- ½ cups butter (one stick)
- ⅓ cups milk Whole, or heavy whipping cream
- 4 cups powdered sugar
- ½ cups creamy peanut butter crunchy works too, don't use natural PB
Instructions
- Preheat oven to 400°F.
- In a large bowl or mixer, combine sugar, flour, baking soda and salt. Set aside.
- In a saucepan over medium heat, combine butter, water and peanut butter. (Don't let it get chunky, stir/reduce heat if needed). Bring to a boil and remove from heat.
- Pour mixture over flour mixture. Add milk, vanilla, eggs and mix until combined.
- Pour into a large cookie sheet or jelly roll pan. Bake 15 minutes. Allow to cool completely before frosting.
Peanut Butter Icing
- Once cake has cooled, add powdered sugar to a large mixing bowl or mixer. Set aside.
- In a medium saucepan over medium heat add butter, peanut butter and milk. Bring to a boil.
- Pour mixture over powdered sugar and beat until smooth. Pour onto cake and quickly smooth. *Can thin with milk if needed.
Julie’s Tips
- Don’t Overfill Your Cake Pan – Fill 2/3 full to compensate for rise.
- Use the Toothpick Test – Insert a toothpick in the center. When it comes out clean, it’s done.
- Yes, you can make this simple old fashioned cake in two round pans for a layer cake! I haven’t tested the timing, so watch carefully while they are in the oven, and don’t fill your layers more than 2/3 full to prevent overflow.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Could I make this using two 8×8 pans instead? I dont have a sheet pan or a jelly roll pan.
I haven’t tested for time, but yes, it shouldn’t be a problem at all. Use the toothpick test.
Could I use this recipe to make Two 8×8 pans?
Could I use this to make Two 8×8 pans?
Hi! Looks delicious. We use natural PB here and I saw your recipe said not to use natural. Just curious what kind of impact using natural pb would have? Thx!
What if all I have is natural PB? Would that mess it up?
Natural peanut butter consistency doesn’t tend to work well in baking.
Sorry just saw this answer! Thanks!