Peanut Butter Sheet Cake Recipe
Peanut Butter Sheet Cake Recipe photo by Taste of Home
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Peanut Butter Sheet Cake Recipe

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A minister's wife gave me this recipe...and my family loves it. It's a great treat to share. —Brenda Jackson, Garden City, Kansas
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 24 servings


  • 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
  • GLAZE:
  • 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

Nutritional Facts

1 piece: 266 calories, 14g fat (5g saturated fat), 36mg cholesterol, 222mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 4g protein.


  1. Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
  2. 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.
  3. Transfer to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean.
  4. 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.
Originally published as Peanut Butter Sheet Cake in Taste of Home October/November 2001, p54

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redcow User ID: 47124 261183
Reviewed Feb. 12, 2017

"Made this cake a couple of nights ago when I had company for supper. It was a hit and well liked. cake is very moist. I sprinkled mini chocolate chips on top of the glaze. Another time, I will add some chocolate chips to the cake batter. My only complaint is that a 15 X 10 pan is barely big enough. Next time I will use a slightly larger pan."

Bigleybakes User ID: 8591804 235839
Reviewed Oct. 28, 2015

"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!"

pdarwin User ID: 7144531 38489
Reviewed Nov. 24, 2014

"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"

december7 User ID: 3682228 81003
Reviewed Oct. 14, 2014

"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."

cmjubes User ID: 2393374 110324
Reviewed May. 20, 2012

"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???"

Holmescsh User ID: 2528368 81002
Reviewed Jan. 26, 2012

"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."

wefarm2live User ID: 2555499 128370
Reviewed Sep. 10, 2011

"My family absolutely loves this cake. I make it at least monthly for our farm crew. I do prefer to make the icing with smooth peanut butter though."

missnene User ID: 5997883 33401
Reviewed May. 19, 2011

"I made this for my college-aged daughter's birthday tonight. It was a hit with all her friends and our family. The cake was moist. I used convection bake so my cooking time was reduced by almost five minutes. Also, my daughter wanted icing so I made the glaze and poured it over a 1-pound box of powdered sugar, thinning the mixture with milk and mixing with a hand-mixer until it reached the desired consistency. The cake was iced when it was still warm. The family said to add this to the "favorites" list."

katlaydee3 User ID: 3741999 81001
Reviewed Dec. 7, 2010

"I made this cake for a friend's jewelry party and everyone liked it. I used a 17 x 11 inch pan and it was the perfect size. I know it would have gone over if I used the 15 x 10. I will definitely make this again."

grayxxxk User ID: 1598754 32684
Reviewed Nov. 25, 2010

"This has been a regular at every family function since I began making it in 2001. My 18 grandchildren, as well as the adults, say I'm not allowed without it. Absoultely wonderful."

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