Peanut Butter Sheet Cake Recipe

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The recipe for Peanut Butter Sheet Cake was sent by Brenda Jackson, Garden City, Kansas. "A minister's wife gave me this recipe...and my family loves it," she writes. "My daughter, Stephanie, shared the treat with members of her Bible study group (pictured below, she's in the center of the back row)."
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:20-24 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 20-24 servings

Ingredients

  • 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 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract

Nutritional Facts

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

Directions

  1. In a large bowl, combine the flour, sugar, baking soda and salt; set aside. In a small saucepan, bring water and butter just to a boil; stir in peanut butter and oil until blended. Add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to peanut butter mixture and mix well.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  3. Meanwhile, combine the sugar, milk and butter in a large saucepan. Bring to a boil, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in the peanut butter, marshmallows and vanilla until marshmallows are melted. Spoon over warm cake and carefully spread over the top. Cool completely. Yield: 20-24 servings.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Butter Sheet Cake in Taste of Home October/November 2001, p54

Nutritional Facts

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

Reviews for Peanut Butter Sheet Cake

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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."

MY REVIEW
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???"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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