Peanut Butter Sheet Cake
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This Peanut Butter Sheet Cake definitely falls into the comfort food category for me. It’s a homemade cake with homemade icing that feeds a crowd.
I like to bake this is my favorite cookie sheet/jelly roll pan. I honestly don’t know the difference but my cookie sheets are a little higher sided. They work great for sheet cakes like this one and my Fall Pumpkin Squares.
So I’ll be honest I tried my fair share of peanut butter cakes and while I like peanut butter some can be so overwhelming. This cake is definitely peanut butter but even with the peanut butter icing is smooth and delicious without it hitting you in the face!
Did I say peanut butter enough…..say it 3 times fast!
peanut butter peanut butter peanut butter
Peanut Butter Sheet Cake
As I sat down to snack on this cake I decided a sliced apple might be good…..the taste combination screams caramel apple. I can’t explain it but it does, even Chris agreed!
Plus if the peanut butter has protein, the apple is fruit and you drink with a glass of milk it’s healthy. Right?
This makes a perfect pitch-in dessert because it makes so much. Now don’t get me wrong, don’t wait for a special occasion to make this. Believe me a family can finish this off just as well as a crowd!
Peanut Butter Sheet Cake
Ingredients
Cake Ingredients
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 1 cup butter
- 2/3 cup peanut butter
- 1 cup water
Icing Ingredients
- 1/2 cup peanut butter
- 1/2 cup milk
- 1/2 cup butter
- 1 teaspoon vanilla
- 3+ cups powdered sugar - divided set a couple teaspoons aside for sifting on top
Instructions
Cake Instructions
- In a large bowl combine flour, white sugar and baking soda
- In a small bowl beat together the eggs and vanilla
- In a small sauce pan bring to a slow boil butter, peanut butter and water - stirring constantly to combine
- Stir peanut butter mixture into flour mixture until well combined, then add in egg mixture
- Spread cake batter evenly in a lightly greased or parchment lined jelly roll pan or high sided cookie sheet
- Bake in a 375° pre-heated oven for 20 minutes - until toothpick comes out of center clean
- Allow cake to cool completely before icing
Icing Instructions
- In a large saucepan cook the peanut butter, milk, vanilla and butter till melted and combined
- Remove pan from heat and stir in 3 cups powdered sugar slowly until all sugar is well combined and melted in
- Pour icing on cake immeditaly and spead out - allow icing to cool and harded
- Sprinkle with extra powdered sugar if desired
Nutrition values are estimates, for exact values consult a nutritionist.
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Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
You left out vanilla in cake ingredients. I assume 1 teaspoon.
I’m so sorry, yes I did – fixed that and yes, 1 teaspoon!