Peanut Butter Sheet Cake Recipe -
Peanut Butter Sheet Cake Recipe
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Peanut Butter Sheet Cake
It’s Texas sheet cake with a peanut butter twist. See more
  • READY IN 45 mins

Peanut Butter Sheet Cake

Recipe by  

"Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!"

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Ingredients Edit and Save

Original recipe makes 1 - 10x15 inch pan Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
  2. In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
  3. Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
  4. While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
  5. Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
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Reviews More Reviews

Most Helpful Positive Review
May 20, 2007

This is delicious. Just as moist and rich as the original chocolate version. I did make one modification, I used two sticks of butter rather than part butter part oil. If you have never made a Texas Sheet cake, do not be scared by the consistency of the batter, it WILL bake up correctly. Be sure and use the 10x15 pan, it's supposed to be flat. I didn't have the ingredients for the icing in this recipe so I used this one. Bring 1 stick butter, 1/2 cup peanut butter, and 6 tb milk to a boil in a large saucepan. Add 1 tsp vanilla. Mix in 1 box (3 3/4 cups) powdered sugar. Mix well, beating with handheld electric mixer for smoothest consistency. Frost cake while frosting is hot and cake is warm. Finally, I drizzled lines of warmed hot fudge topping over the icing. Once the hot fudge cools it firms up so don't substitute with chocolate syrup. For me, the chocolate adds a lot somehow.

Most Helpful Critical Review
Sep 07, 2010

Since peanut butter cakes can be dry, I was encouraged to see that this recipe apparently took that into consideration by including a little oil. But it disappoints. The cake is a little on the oily side, has a dense crumb and doesn't pack the peanut butter flavor I hoped for. The frosting recipe didn't appeal to me, so I made my own peanut butter buttercream frosting. The cake might be improved by reducing the amount of oil a little and replacing it with the same amount of peanut butter, and by using brown sugar rather than white. I'll still keep looking for the school cafeteria peanut butter sheet cake I remember from my school days.

Sep 01, 2008

Really good! I made this for work and it was well received. I made it as written except that I doubled the icing. Because so many reviewers commented that the peanut butter flavor was somewhat subtle, a couple even saying the cake was bland, I was a bit concerned that it wouldn't be peanut buttery enough for my taste, but it was. I did add just a sprinkle of salt to the icing to draw out the flavor a bit, as I used unsalted butter. I will definitely make this again as a simple way to satisfy a PB cake craving!

Sep 28, 2007

This cake is wonderful!!! Rich and moist and flavorful! I used two sticks of margarine instead of butter and oil and baked it in a 9x12 pan - came out LOVELY! Great with fudge frosting!

Apr 19, 2012

PB sheet cake makes it to nearly every family function on my hubby's side. I am pregnant with a craving and there's no family event in sight. So, I made my first ever pb sheet cake. The frosting is amazing. It makes the cake. Upon first bite, I was slightly disappointed as the cake does seem a bit bland (though o-so-moist!). My tastebuds caught up and the frosting took over. I think if the cake were any sweeter or any more peanut buttery, I'd be in a peanut butter coma. Both textures of cake and frosting are perfect. I did use all butter instead of butter and oil, and I doubled the icing. Everything else was the same. Great stuff! ETA: It's even better the next day!

Jan 14, 2010

This cake is pure heaven for the die hard peanut butter lover and is "oh, so good" served with a tall glass of milk. I've been making this cake for a long time and I have to admit that I've never been able to get consistent results. My biggest problem is with it falling in the center. The other inconsistency I have is that the texture can be oily (sometimes more than others). What I've learned is this: 1) You can't over bake it. It's a moist, moist cake! 2) Regardless of how it turns out, peanut butter lovers LOVE it! I've never had to toss one out because people refused to eat it.

Jul 31, 2011

Turned out GREAT (used a buttercream frosting that I added peanut butter to)- good peanut butter flavor. I was afraid it would be oily like previous reviewers but it wasn't. I did add about a 1/4 c. more peanut butter and cut oil to 1/8 c.

Sep 27, 2005

This is a great cake. If you love peanut butter this one is perfect. I made it for work and it was gone by lunch and I made another one the same night because it is an easy cake.


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  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 184 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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