Why You’ll Love This Recipe
- Simple ingredients: Uses pantry staples and a box of cake mix for a quick and easy bake.
- Incredible flavor: Creamy peanut butter takes center stage in both the cake and frosting.
- Perfect for gatherings: This sheet cake is ideal for feeding a crowd, making it great for parties and potlucks.
- Customizable: Add chopped peanuts or chocolate chips for a fun twist.
- Quick and easy: From start to finish, it’s ready in under an hour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the yellow cake mix, eggs, softened butter, water, and creamy peanut butter. Beat on low speed for 30 seconds, then on medium speed for 2 minutes until well blended.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- While the cake is cooling, prepare the frosting. In a medium bowl, beat together the confectioners’ sugar, creamy peanut butter, softened butter, milk, and vanilla extract until smooth and fluffy. Add more milk, 1 tablespoon at a time, if the frosting is too thick.
- Once the cake has cooled, spread the peanut butter frosting evenly over the top. Slice and serve!
Servings and Timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Calories: 450 kcal per slice
Variations
- Add a chocolate twist: Drizzle melted chocolate over the frosting or add 1/2 cup of mini chocolate chips to the cake batter.
- Crunchy texture: Stir in 1/2 cup of chopped peanuts or crushed pretzels to the batter for extra crunch.
- Layered cake: Split the batter between two 9-inch round pans to create a layered cake, perfect for special occasions.
- Gluten-free option: Use a gluten-free yellow cake mix to make the recipe gluten-free.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: If you prefer warm cake, microwave individual slices for 10-15 seconds.
FAQs
1. Can I use chunky peanut butter instead of creamy?
Yes, but the texture of both the cake and frosting may be slightly different due to the peanut pieces.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and frost it just before serving.
3. How do I prevent the frosting from being too thick?
Add milk, one tablespoon at a time, until you reach the desired consistency.
4. Can I use a different type of cake mix?
Yes, white or chocolate cake mix would work, but it will slightly alter the flavor.
5. Can I double this recipe?
Yes, you can double the ingredients and bake in two 9×13-inch pans for larger gatherings.
6. Can I make cupcakes instead of a sheet cake?
Yes, this recipe makes approximately 24 cupcakes. Adjust the baking time to 18-20 minutes.
7. How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
8. Can I add other toppings to the frosting?
Yes, crushed peanuts, chocolate chips, or a drizzle of caramel would be delicious.
9. What’s the best way to cut the cake?
Chill the frosted cake in the fridge for 15 minutes for cleaner cuts.
10. Can I make this dairy-free?
Substitute plant-based butter and milk for a dairy-free version.
Conclusion
This Peanut Butter Sheet Cake with Peanut Butter Frosting is a simple yet irresistible dessert that’s perfect for any occasion. With its rich peanut butter flavor and soft, moist texture, it’s sure to satisfy your sweet tooth. Whether you’re hosting a party or indulging in a slice for yourself, this cake is guaranteed to impress. Make it your own with fun variations and enjoy every bite!
Peanut Butter Sheet Cake with Peanut Butter Frosting
- Total Time: 45 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Indulge in the ultimate peanut butter lover’s dessert with this Peanut Butter Sheet Cake topped with creamy peanut butter frosting. Perfect for birthdays, potlucks, or anytime you crave a sweet treat.
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
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix Cake Batter: In a large bowl, combine yellow cake mix, eggs, softened butter, water, and creamy peanut butter. Beat on low speed for 30 seconds, then on medium speed for 2 minutes until smooth.
- Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Prepare Frosting: In a medium bowl, beat together confectioners’ sugar, peanut butter, softened butter, milk, and vanilla extract until smooth. Add milk as needed to reach the desired consistency.
- Frost the Cake: Spread the frosting evenly over the cooled cake. Slice and serve!
Notes
- For added texture, mix chopped peanuts or mini chocolate chips into the batter.
- Use a gluten-free yellow cake mix for a gluten-free option.
- Frost the cake right before serving for a freshly made look.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
