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This Peanut Butter Sheet Cake is a super moist, tender cake with smooth and creamy peanut butter frosting on top. It’s easy to whip up and loved by all!

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A slice of a peanut butter sheet cake with a bite out of it on a white plate.

Any peanut butter lovers out there?!  Well hello and nice to meet you! 😉  This easy cake recipe is right up your alley – a peanut butter lover’s dream come true!!

A slice of peanut butter cake on a white plate with crushed peanuts around it.

Have you ever had a Texas Sheet Cake?  That’s where the inspiration for this came from.  I love the moist, tender texture of a Texas sheet cake and thought it would be fun to make a peanut butter version (very similar recipe without the cocoa powder and with the addition of peanut butter)!  

I thought it would be good, but never dreamed it would be THIS GOOD.  Seriously, it’s absolutely heavenly!!  

Ingredients needed to make a peanut butter sheet cake on a white background.

Ingredients Needed for the Cake

  • All-Purpose Flour
  • ​White Sugar
  • Brown Sugar – Light or dark brown sugar will work great.
  • Salt
  • Baking Soda
  • Butter – I use salted butter in this recipe.
  • Water 
  • Peanut Butter – I recommend using regular, full fat peanut butter for this recipe; I do not recommend using natural peanut butter or crunchy style peanut butter as it will change the texture of the cake.
  • Buttermilk – You can use buttermilk from the grocery store or make your own with milk and vinegar (details in recipe card notes below).
  • Vanilla Extract
  • Eggs – I use “large” eggs when baking.
  • Powdered Sugar – Also known as confectioners sugar.
  • Milk – You could also use heavy cream.
A slice of peanut butter cake on a white plate.

How to Make Peanut Butter Sheet Cake

Make the Peanut Butter Cake Batter

I like to start by preparing my pan and turning on the oven so it’s nice and hot when the cake is ready to pop into the oven.

Dry ingredients for a cake mixed in a large mixing bowl.

To make the batter, you’ll start by adding the dry ingredients to a large mixing bowl.

A mixture in a saucepan on the stove ready to boil.

Next, you’ll add the butter, water and peanut butter to a saucepan and place it over medium heat.  Stir occasionally until the mixture comes to a boil.

A spatula stirring a cake batter.

Pour this mixture over the dry ingredients and stir.

Then, you’ll whisk together remaining wet ingredients in a separate bowl and pour it into the cake batter.

A clear liquid measuring cup pouring the liquid ingredients into the cake batter.

Whisk until it’s completely mixed, pour into the prepared pan and bake!

Baked peanut butter cake in a 9x13-inch baking pan.

​Peanut Butter Cake Frosting

I decided to go with a peanut butter frosting to really bring home the peanut butter flavor!!  However, a chocolate frosting would be incredible as well if you want to go that route!

For the frosting, you’ll need butter (be sure it’s softened), creamy peanut butter, powdered sugar, vanilla and milk.  

Peanut butter and butter combined in a mixing bowl.

When making the frosting, I find it easiest to use a large bowl with a hand mixer or my handy dandy KitchenAid stand mixer.  Either way, you’ll start by beating the butter and peanut butter until it’s nice and smooth.  Nobody wants chunks of butter in their frosting!

Adding vanilla and powdered sugar to a clear mixing bowl with a hand mixer ready to mix.

Next, you’ll add half of the powdered sugar and the vanilla.  Once smooth, you’ll add the remaining powdered sugar and enough milk to make a smooth, creamy spreading consistency.

Peanut butter frosting in a clear bowl.

You can either carefully spread it over a warm cake (the butter will melt and make it a yummy warm icing OR let the cake cool and spread it nicely over the cake (which is what I did).  

Top view of a peanut butter cake with chopped salted peanuts on top.

Frequently Asked Questions

How should I garnish the peanut butter cake?

I added a few chopped salted peanuts on top of the cake for a simple look and a little added crunch.  You could also sprinkle it with mini chocolate chips, crushed peanut butter cookies (I love the crunch of Nutter Butter cookies!), chocolate sprinkles or colored sprinkles!

How should I store leftover cake?

You can cover the pan with a tight-fitting lid or cover with plastic wrap.  It’ll stay good at room temperature for up to 3 days.

Can I freeze peanut butter sheet cake?

Absolutely!!  You can freeze slices of the cake in an airtight container or in freezer bags for up to 2 months.  If you stack the cake, be sure to add a piece of parchment paper between layers so the frosting doesn’t stick together.

Can I bake this in a jelly roll pan or a sheet pan?

Though I prefer the thicker style of this cake, it can certainly be made in a jelly roll or sheet pan and still be a deliciously moist cake.  It’ll take several minutes less time in the oven, so be sure to make note of that.

What does this cake taste like?

It reminds me of the flavor of my No Bake Peanut Butter Pie.  The cake portion is very moist and reminiscent of a Texas Sheet Cake while the frosting reminds me more of a peanut butter fudge; smooth, creamy and decadent!

A close-up of a slice of peanut butter sheet cake with a bite out of it on a fork.

More Sheet Cake Recipes

A slice of peanut butter sheet cake with a bite out of it.
5 from 1 vote

Peanut Butter Sheet Cake

Author: Kelsey
Prep Time 20 minutes
Cook Time 25 minutes
Cool Time 1 hour
Total Time 1 hour 45 minutes
This Peanut Butter Sheet Cake is a super moist, tender cake with smooth and creamy peanut butter frosting on top. It's easy to whip up and loved by all!


  • One 9×13-inch pan


Peanut Butter Cake

  • 2 cups flour
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter I use salted butter
  • 1 cup water
  • 1/2 cup creamy peanut butter
  • 1/2 cup buttermilk*
  • 1 teaspoon vanilla
  • 2 eggs


  • 1/2 cup butter softened
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2-3 tablespoons milk


Make the Cake

  • Preheat oven to 350℉ and grease a 9×13-inch pan with cooking spray.
  • Add the flour, sugar, brown sugar, salt and baking soda to a large bowl; stir and set aside.
    2 cups flour, 1 cup sugar, 1 cup brown sugar, 1/4 teaspoon salt, 1 teaspoon baking soda
  • Add the butter and water to a saucepan; bring to a boil then remove from the heat.
    1 cup butter, 1 cup water
  • Stir the peanut butter into the water/butter mixture until smooth.
    1/2 cup creamy peanut butter
  • Pour the peanut butter mixture over the dry ingredients and stir to combine.
  • In a small bowl, whisk together the buttermilk, vanilla and eggs. Pour over the batter and stir to combine.
    1/2 cup buttermilk*, 1 teaspoon vanilla, 2 eggs
  • Pour the batter into the prepared pan and spread to an even layer.
  • Bake for 25-30 minutes or until a toothpick pressed into the center of the cake comes out clean or with just a few moist crumbs.
  • Let cool for an hour.

Make the Frosting

  • Add the butter and peanut butter to a mixing bowl.
    1/2 cup butter, 1 cup creamy peanut butter
  • Use a hand mixer (or a stand mixer) to mix until smooth.
  • Add about 1/2 of the powdered sugar and the vanilla; stir until smooth.
    2 cups powdered sugar, 1 teaspoon vanilla
  • Add the remaining powdered sugar and 2 tablespoons of milk.
    2-3 tablespoons milk
  • Beat for 1 minute, until smooth and creamy! Add an additional tablespoon of milk, if needed.
  • Spread over the cooled cake.


Easy Buttermilk Substitute:  Add 1 and 1/2 teaspoons of vinegar to a liquid measuring cup.  Pour in enough milk to make 1/2 cup total.  Give it a stir and proceed with the recipe!
Peanut Butter:  I do not recommend using natural peanut butter for this recipe.
Pan Size:  This recipe calls for a 9×13-inch pan.  You can opt to make it in a sheet pan or a jelly roll pan if you choose to.  However, please note that the baking time will be significantly shorter and the cake will be more thin.


Calories: 342kcal | Carbohydrates: 37g | Protein: 5.8g | Fat: 20.4g | Saturated Fat: 8.7g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 9.3g | Cholesterol: 43.7mg | Sodium: 130mg | Potassium: 163mg | Fiber: 1.3g | Sugar: 26g | Vitamin A: 111IU | Calcium: 27.6mg | Iron: 0.5mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


  1. Making this for the Super Bowl today. I know my gang is going to flip over it! Everybody loves peanut butter. 😍

  2. Joan Hawkins says:

    Add some drained, crushed pineapple to the peanut butter frosting. The ladies in the cafeteria at my school ( back in the day ) made it that way, and it was delicious

  3. 5 stars
    Thank you for your good peanut butter cake easy recipe