Peanut Butter Sheet Cake
This Peanut Butter Sheet Cake is everything a peanut butter lover could want! Made in a 9x13-inch pan, it is soft, moist, and filled with rich peanut butter flavor in every bite. A swirl of peanut butter baked into the cake makes it extra special, and the optional peanut butter frosting takes it over the top. Whether you are baking for a party, potluck, or just because, this easy sheet cake is always a crowd-pleaser.
Servings: 12 people
Calories: 808kcal
Ingredients
Peanut Butter Cake
- 1 ⅓ cups (344 g) creamy peanut butter, divided
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 g) buttermilk, room temperature
- ½ cup (120 g) sour cream, room temperature
- 2 ¼ cups (281 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Peanut Butter Frosting (Optional)
- ½ cup (129 g) creamy peanut butter
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 3 cups (375 g) confectioners' sugar
- ⅓ cup (80 g) heavy whipping cream, plus more as needed
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Instructions
Peanut Butter Cake
- Preheat oven to 350°F (177°C). Spray a 9x13-inch baking pan with nonstick cooking spray and line with parchment paper, leaving an overhang for easy removal.
- In a large bowl or the bowl of a stand mixer, beat 1 cup of the peanut butter and the butter together until smooth and creamy, about 1 to 2 minutes.
- Add the brown sugar and granulated sugar. Beat until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients and the buttermilk and sour cream to the peanut butter mixture, alternating between each addition. Begin and end with the dry ingredients. Mix just until combined. Do not overmix.
- Spread the batter evenly into the prepared pan.
- Warm the remaining ⅓ cup peanut butter until smooth and easy to drizzle. Drop spoonfuls over the cake batter, then use a knife to gently swirl the peanut butter into the batter.
- Bake for 28 to 33 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
- Let the cake cool completely in the pan before adding frosting.
Peanut Butter Frosting (Optional)
- In a large bowl, beat the peanut butter and butter together until smooth and creamy.
- Add the confectioners' sugar, vanilla, salt, and heavy cream. Mix on low speed until combined, then increase the speed and beat until light and fluffy. Add more cream, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
- Spread the frosting over the cooled cake.
Nutrition
Serving: 1piece with frosting | Calories: 808kcal