There’s something about peanut butter that’s just so comforting, right? Like a big, edible hug. And when I first stumbled upon a Peanut Butter Sheet Cake at a potluck, you bet I was intrigued. I didn’t just eat a slice—I had to hunt down the host to get the recipe. Since then, I’ve put my own little spin on it, and it’s become my go-to for work parties, family shindigs, and those nights when I just need a little treat. This cake is moist, peanut-buttery, and just the right amount of sweet. Why might you want to make this, you ask? Maybe because it’s dangerously easy, feeds a crowd, and honestly, who doesn’t love peanut butter?
Peanut Butter Sheet Cake is quite the showstopper on its own, but if you want to dress it up a bit for a dinner party or just a fancy Tuesday night, here are some suggestions. For a dessert that’s sure to impress, try serving it warm with a scoop of vanilla ice cream—classic. Want to up the ante? Drizzle a bit of chocolate sauce over the top for a peanut butter cup vibe. And if you’re feeling extra festive, a dollop of whipped cream with a sprinkle of crushed peanuts can be a delightful touch.
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Peanut Butter Sheet Cake
Servings: 15-20
Ingredients
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup unsalted butter
– 1 cup water
– 1 cup creamy peanut butter
– 1/2 cup buttermilk
– 2 large eggs
– 1 teaspoon vanilla extract
For the frosting:
– 1/2 cup butter
– 2/3 cup creamy peanut butter
– 1/3 cup whole milk
– 3 1/2 cups powdered sugar
– 1 teaspoon vanilla extract
Directions
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