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–+ servings
Peanut Butter Sheet Cake Bliss

Peanut Butter Sheet Cake Bliss

A soft, tender peanut butter sheet cake topped with warm, fudgy peanut butter frosting. Perfect for parties, potlucks, and peanut-butter lovers.
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Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 16

Ingredients
 

Cake

  • 2 cup all-purpose flour
  • 1.75 cup granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp fine salt
  • 0.75 cup unsalted butter cut into pieces
  • 0.75 cup creamy peanut butter
  • 1 cup water
  • 2 large eggs room temperature if possible
  • 0.5 cup buttermilk well shaken
  • 2 tsp vanilla extract

Peanut Butter Frosting

  • 0.5 cup unsalted butter
  • 0.67 cup creamy peanut butter
  • 0.33 cup milk whole or 2%
  • 3 cup powdered sugar sifted if lumpy
  • 1.5 tsp vanilla extract
  • 0.125 tsp fine salt
  • 0.5 cup roasted peanuts, chopped optional for topping

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease a 13×18-inch rimmed sheet pan and line with parchment.
  • Whisk flour, sugar, baking soda, and salt in a large bowl.
  • Melt butter, peanut butter, and water in a saucepan over medium heat. Whisk until smooth, then cool 2 minutes.
  • Pour the warm peanut butter mixture into the dry ingredients and stir until mostly combined.
  • Whisk eggs, buttermilk, and vanilla together, then fold into the batter until smooth.
  • Spread batter evenly in the pan. Tap the pan once to release bubbles.
  • Bake 20–23 minutes, until the center springs back and a toothpick comes out clean.
  • Start the frosting during the last 5 minutes of baking. Heat butter, peanut butter, and milk in a saucepan until it gently bubbles.
  • Remove from heat. Whisk in vanilla and salt, then beat in powdered sugar until glossy and spreadable.
  • Pour warm frosting over the hot cake. Spread quickly and sprinkle with peanuts, if using.
  • Cool until set, about 30 minutes. Slice into squares and serve.

Notes

Try swirling 1/4 cup warm jelly over the frosting for a PB&J twist, or finish with a drizzle of melted chocolate. No buttermilk? Mix 1/2 cup milk with 1 1/2 tsp lemon juice and rest 5 minutes. Store covered at room temperature up to 3 days or refrigerate for a fudgier bite.
This recipe is an original creation inspired by classic Peanut Butter Sheet Cake Bliss flavors. All ingredient ratios and instructions are independently developed.