Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

"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).'"
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Ingredients

35 m servings
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Original recipe yields 20 servings

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Directions

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  1. In a large mixing bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, bring water and butter to a boil; stir in peanut butter and oil until blended. Add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; add to peanut butter mixture. Mix well.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F 16-20 minutes or until a toothpick inserted near the center comes out clean.
  3. Meanwhile, combine sugar, milk and butter in a 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.

Footnotes

  • Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

Reviews

30
  1. 36 Ratings

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Most helpful positive review

Used creamy peanut butter not crunchy, used 1 cup milk instead of 1 cup water. replaced oil with butter (i never use oil!) doubled the frosting. The frosting is what makes this, its so good. Nex...

Most helpful critical review

Not enough peanut butter flavor. Will try using more peanut butter in place of oil next time and milk instead of water as other reviewers have suggested.

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Used creamy peanut butter not crunchy, used 1 cup milk instead of 1 cup water. replaced oil with butter (i never use oil!) doubled the frosting. The frosting is what makes this, its so good. Nex...

WOW! Wonderful & easy! I had doubts about the icing as I tried to spread it and it was Very stiff, like taffy, but when it cooled it was like having a layer of PB fudge on top... excellent. I...

Used creamy, not crunchy. Used 9x13 pan since I don't have the other type. It was terrific! A wonderful, moist, flavorful dessert!

I had serious doubts during the making of this cake, but it was wonderful. My mom is a huge peanut butter "nut" and she devoured this cake. Very moist. The glaze is really sweet, so I only used ...

I used Creamy Peanut Butter instead of Crunchy, and used slightly less than the recipe had called for. My co-workers loved it!

Important! Don't make the frosting/glaze until you've pulled out the cake and are ready to frost! It's a very thin layer over the top of the cake and you need to it be hot and liquid when you do...

Not enough peanut butter flavor. Will try using more peanut butter in place of oil next time and milk instead of water as other reviewers have suggested.

Wow! This is the recipe I remember from childhood- a dense, rich cake with just enough frosting... my sisters and I have looked for this recipe for years and it was worth the wait!

AWESOME! I messed up and didn't boil the first batch of glaze long enough so i took a toothpick and punctured holes through the whole cake then poured the runny glaze on the cake as soon as i to...

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