Have you ever stumbled upon a simple recipe that feels like an unexpected, delightful encounter with a stranger? You know, the kind of moment where you weren’t looking for something, but when it arrives, it just clicks.
That’s exactly how I felt when I first made this Peanut Butter Sheet Cake with Peanut Butter Frosting. It wasn’t on my radar at all—no prior planning, no deep craving. But there I was, flipping through an old cookbook, and suddenly, a dish I’d never considered caught my eye.
It felt like meeting a stranger who, at first, seemed too familiar—peanut butter and cake? Too good to be true. But as soon as I took that first bite, I realized this “stranger” was actually a long-lost friend—comforting, rich, and with just the right balance of sweetness and nuttiness. The cake was so moist, and the frosting, oh that frosting, was velvety smooth with a burst of peanut butter flavor that instantly made me feel at home.
I had no idea such a simple dessert could stir up so much excitement, but that’s the magic of baking. Sometimes, the best things in life come when you least expect them, like a stranger who turns out to be a kindred spirit. If you’re a fan of peanut butter, this cake will be a revelation—a dish that’ll surprise and charm you with every bite.
Short Description
This Peanut Butter Sheet Cake is a dreamy dessert made from a simple yellow cake mix, combined with creamy peanut butter to create a moist, flavorful base. Topped with a rich peanut butter frosting, this easy recipe is perfect for satisfying your sweet tooth.
Key Ingredients
For the Cake:
- 1 box yellow cake mix
- 4 eggs
- 1/2 cup softened butter
- 1 cup water
- 1/2 cup creamy peanut butter
For the Frosting:
- 3 cups confectioners’ sugar
- 1/2 cup creamy peanut butter
- 1/2 cup softened butter
- 2+ tablespoons milk (adjust for consistency)
- 1 teaspoon pure vanilla extract
Tools Needed
- Electric mixer (or stand mixer)
- 9×13-inch baking pan
- Mixing bowls
- Measuring cups and spoons
- Spatula or offset spatula for frosting
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C) and lightly grease your 9×13-inch baking pan.
Step 2: Prepare the Cake
In a large mixing bowl, combine softened butter and peanut butter. Using an electric mixer, cream them together until smooth. Add in the eggs, cake mix, and water.
Beat on medium speed for about 2 minutes until the batter is well-combined and smooth. Pour the batter into your prepared baking pan and spread it evenly.
Step 3: Bake
Place the cake into the preheated oven and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Keep an eye on the cake towards the end—overbaking will cause it to dry out. Once done, set it aside to cool completely before frosting.
Step 4: Prepare the Frosting
While the cake cools, make the frosting. In a mixing bowl, cream together softened butter and peanut butter until smooth. Gradually add the confectioners’ sugar, mixing until fully incorporated.
Add vanilla extract and 2 tablespoons of milk. Continue to beat until the frosting is light, fluffy, and spreadable. If the frosting is too thick, add more milk a tablespoon at a time until you reach the desired consistency.
Step 5: Frost the Cake
Once the cake has cooled completely, spread the frosting generously over the top using a spatula. Be sure to cover every corner for a sweet, creamy finish.
Step 6: Slice and Serve
Cut into squares, serve, and enjoy the creamy, peanut butter goodness!
Why You’ll Love This Recipe
Rich Flavor: The combination of creamy peanut butter in both the cake and frosting ensures a flavor-packed dessert.
Moist and Tender: The cake mix keeps the cake incredibly moist, and the frosting is light but rich.
Easy to Make: The simplicity of this recipe means you won’t need to spend hours in the kitchen—just mix, bake, and frost!
Perfect for Any Occasion: Whether you’re celebrating a special event or just craving a sweet treat, this cake is sure to impress.
Mistakes to Avoid & Solutions
Overmixing the Cake Batter:
If you overbeat the batter, your cake might end up dense. Mix just until combined to avoid this.
Undercooking or Overcooking the Cake:
To avoid an undercooked or overcooked cake, check it a few minutes before the 40-minute mark. Every oven varies slightly, and you want the cake to be golden brown and fully set without being dry.
Frosting Too Thick or Thin:
If the frosting is too thick, add more milk gradually. If it’s too thin, add a bit more powdered sugar to thicken it up.
Not Letting the Cake Cool Completely:
Frosting a hot cake will cause the frosting to melt. Make sure the cake is completely cool before applying the frosting.
Serving and Pairing Suggestions
Serve with: A scoop of vanilla ice cream or a cold glass of milk for the ultimate indulgence.
Perfect for: Birthdays, family gatherings, or even just a weeknight treat. It’s versatile enough for any occasion!
Storage and Reheating Tips
Storage: Store leftovers in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate the cake for up to 5 days.
Reheating: If you prefer your cake warm, microwave individual pieces for about 15–20 seconds. However, it’s just as delicious at room temperature.
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes! If you prefer a little crunch, swap the creamy peanut butter for crunchy. It will add texture to both the cake and the frosting.
2. Can I make this recipe gluten-free?
You can swap the regular cake mix for a gluten-free version, but be sure to check the other ingredients (especially the frosting) for hidden gluten.
3. How do I prevent my cake from sticking to the pan?
Lightly grease and flour the pan before pouring in the batter, or line it with parchment paper for an easy lift.
4. Can I freeze the cake?
Yes, you can freeze the cake either frosted or unfrosted. Wrap it tightly in plastic wrap and foil before freezing for up to 3 months. Let it thaw in the fridge before serving.
5. Can I make this recipe ahead of time?
Definitely! You can bake the cake a day ahead and store it at room temperature. Frost it on the day you plan to serve it for the freshest taste.
Tips & Tricks
Use Room Temperature Ingredients: Make sure your butter and peanut butter are softened to room temperature for a smoother batter and frosting.
Add Chocolate: For a decadent twist, drizzle chocolate syrup or add mini chocolate chips to the cake batter before baking.
Recipe Variations
Peanut Butter Chocolate Chip Sheet Cake:
Add 1/2 cup of mini chocolate chips into the cake batter before baking. This will add bursts of melty chocolate with each bite.
Nut-Free Version:
Swap out the peanut butter for almond butter or sunflower seed butter for a nut-free version of this cake.
Frosting Variations:
Try adding a dash of cinnamon or a splash of maple syrup to the frosting for a unique twist on the classic peanut butter flavor.
Final Thoughts
This Peanut Butter Sheet Cake with Peanut Butter Frosting is one of those desserts that just hits the spot every single time. The texture is perfectly moist, and the frosting is decadent without being overwhelming. It’s the perfect balance of sweet and savory that will make you go back for seconds (or thirds!).
Plus, it’s so simple to make that you won’t feel like you’ve spent hours in the kitchen. The rich peanut butter flavor in both the cake and frosting ensures that every bite is satisfying. If you’re looking for an easy, crowd-pleasing dessert that tastes as good as it looks, this sheet cake is the one you’ll want to try. Happy baking!
Peanut Butter Sheet Cake With Peanut Butter Frosting
Ingredients
For the Cake:
- 1 box yellow cake mix
- 4 eggs
- ½ cup softened butter
- 1 cup water
- ½ cup creamy peanut butter
For the Frosting:
- 3 cups confectioners' sugar
- ½ cup creamy peanut butter
- ½ cup softened butter
- 2 tablespoons milk adjust for consistency
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 325°F (165°C) and grease a 9×13-inch baking pan.
- Cream together softened butter and peanut butter in a large bowl. Add eggs, cake mix, and water, and beat on medium speed for 2 minutes until smooth. Pour the batter into the prepared pan and spread evenly.
- Bake for 40 minutes, or until a toothpick comes out clean. Let the cake cool completely before frosting.
- Cream together softened butter and peanut butter in a bowl. Gradually add confectioners’ sugar, then add vanilla and 2 tablespoons of milk. Beat until fluffy, adding more milk if needed for a spreadable consistency.
- Once the cake is cool, spread the frosting evenly over the top. Cut into squares, serve, and enjoy the creamy peanut butter goodness!
