- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 3/4 cup butter, cubed
- 1/2 cup chunky peanut butter
- 1/4 cup canola oil
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2/3 cup sugar
- 1/3 cup evaporated milk
- 1 tablespoon butter
- 1/3 cup chunky peanut butter
- 1/3 cup miniature marshmallows
- 1/2 teaspoon vanilla extract
- Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
- In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly.
- Transfer to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean.
- Meanwhile, for glaze, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in peanut butter, marshmallows and vanilla until blended. Spoon over warm cake, spreading evenly. Cool on a wire rack. Yield: 24 servings.
Reviews for Peanut Butter Sheet Cake
"I had the request to make this after a local bakery stopped making it for my friend. The results were fantastic!I made it several times and for me it worked to double the glaze recipe and increase the marshmallows to double- this makes the glaze thicker. To make a larger size, 1 & 1/2 the recipe to make it big enough for a "Full Sheet" pan from GFS.The cake is super moist- just be sure to mix it in the right order- this order is so important to create the lightness in the cake and don't cover it until it is fully cooled to avoid sweating.Even 3 days later the cake was still moist and well received by my guests, those who sampled the test batches and turned out better than the bakery according to my friend. I even added it to my baking line!"
"I made this for my husband's poker night with the guys and it was a hit. They kept comparing it to a Reese's peanut butter cup. I did add 3/4 cup of milk chocolate chips along with the peanut butter and marshmallow cream to the icing.field editor"
"I used smooth peanut butter as suggested by other reviews and it was ABSOLUTELY delish. I used a different glaze as I did not have marshmallows and added 2 T. peanut butter to the frosting/glaze. My daughter's 16 year old boyfriend requested the recipe for his mom so she could make it for him. This is a keeper."
"Cake recipe seemed easy enough. Made the frosting & was extremely disappointed! Have been baking for 40 years & have never been so dissatisfied with a recipe! Where do some of you get these awful recipes???"
"We're not big fans of peanut butter desserts. I made this in a regular 9x13 pan with smoothe peanut butter- it was moist and very tasty."