Peanut Butter Sheet Cake Recipe
- 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
- 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
- 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.
- 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.
- 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.
Reviews for Peanut Butter Sheet Cake
Sort By :
"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."
"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."
"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."