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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


  • 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 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 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.


  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.

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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!"

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"

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."

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???"

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."

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