Peanut Butter Sheet Cake.
As I have stated many times in these posts….I love making a sheet cake.
Our church group has potlucks at least once a month and many times I take a sheet cake.
A sheet cake not only tastes good, one cake can feed at least 25 people depending on how large or small you cut the pieces.
My sheet cake pans always come home empty when I have taken a sheet cake to a potluck.
They are just so darned moist and good tasting.
My recipe cards are filled with sheet cake recipes and this peanut butter sheet cake recipe was a favorite at the New Mexico school lunch program.
My sister-in-law gave me the recipe and I had to change the amounts a bit because the recipe she gave me would feed a small army of children.
So feel free to double or triple this recipe but be sure to use the full sheet pans rather than the 1/2 or 1/4 sheet pans….and you better have a very large oven.
Have you ever baked a cake only to find that the pan would not fit into the oven?
Not that I have ever done that….
OK!!!!! I did do that one time a long, long, time ago.
But I easily fixed the situation. I just dumped the batter into smaller pans and baked sheet cakes all afternoon and into the evening. haha
Have you tried Peanut Butter Sheet Cake my dear readers?
What is your preference?
Thanks for reading and let’s eat cake!
Below is the printable Peanut Butter Sheet Cake Recipe.
- 2 cups sugar
- 2 cups flour
- 1 cups water
- 1 teaspoon salt
- 2 sticks butter
- ½ cup of creamy peanut butter
- ½ cup of buttermilk
- 2 eggs, slightly beaten
- 1 teaspoon of pure vanilla
- 1 teaspoon of baking soda
- 1 stick of butter
- 6 tablespoons of milk
- ½ cup peanut butter
- 3 ¾ cups of powdered sugar
- 1 teaspoon of pure vanilla
- In a small saucepan, combine the water, salt, butter and peanut butter over low heat.
- Stir while bringing to a boil.
- Meanwhile combine the sugar and the flour in a large bowl and wait until the peanut butter mixture has come to a full boil.
- Slowly add the peanut butter mixture to the flour and sugar and blend well
- Add the buttermilk, eggs, soda and vanilla mixing well
- Pour the batter into a greased and floured 17x11 sheet pan and bake at 375 for about 20 minutes.
- Check the cake for done-ness (with a toothpick) at about 16 minutes, you do not want to over-bake
- Frosting: About 5 minutes before the cake is baked, prepare the frosting by melting the butter in the same small saucepan that you prepared the peanut butter mixture
- Add the milk and the peanut butter, combining until completely blended
- Remove the saucepan from the heat and add the powdered sugar a little at a time until you have reached the desired consistency...you want the frosting to "flow" over the warm cake so the frosting will not be real thick
- Add the vanilla and spread on the warm cake
- If you do not have buttermilk, which happens to me a lot....just add a teaspoon of vinegar to milk, let it sit a bit and you have instant buttermilk.
- If you have baked my Thin Cocoa Cake recipe, you will see that this recipe is exactly the same except for the substitution of peanut butter for the cocoa. 😉
- These cakes are so thin that it is easy to over-bake, which results in a dry cake....so remove from the oven before the cake has a chance to pull away from the sides of the sheet pan.