Peanut Butter Sheet Cake

It never fails: I need to make a dessert, but I don’t have anything more than the basics in my pantry. This peanut butter sheet cake is my fast and easy solution. As a peanut butter lover, it’s perfect.

Moist, dense, and flavorful.

When you think of sheet cake, your mind probably goes straight to Texas sheet cake, which is a delicious, buttery-rich cake that is easy and fast.

This is what that is, but a peanut butter version.

Gluten and dairy-free substitutions

When I first started this blog, every recipe was gluten-free. Times have changed, and I no longer abide by that, but I do try to give gluten-free options when I share a recipe that isn’t specifically for the gluten-free crowd.

In this case, since my husband is also allergic to peanuts, I don’t usually make it gluten-free, but the nice thing about sheet cakes is they’re super easy to adapt. In this case, I would simply substitute a quality gluten-free flour blend such as our homemade mix, or King Arthur baking mix, which is the easiest for me to find in my area.

To make it dairy free is a little more complicated.

You can easily substitute a vegan butter, but nothing quite replaces buttermilk. You can use almond or cashew milk in its place, but do expect the cake to be a bit drier.

Ingredients for peanut butter sheet cake

With all that said, here are the conventional ingredients for this sheet cake recipe.

• Flour – all purpose, unbleached, or your all-purpose gluten-free baking blend.
• Brown sugar
• White sugar
• Baking soda
• Salt
• Butter
• Peanut butter (creamy)
• Eggs
• Buttermilk
• Vanilla extract
• Powdered sugar
• Milk

All of these ingredients include both the cake, and the icing, which, much like traditional Texas sheet cake, is spread onto the cake while it’s still hot.

How to make Peanut Butter Sheet Cake

This cake is simple and easy to make, and because it’s a thin sheet cake, bakes very quickly. You get a lot of delicious servings for a short amount of work here!

1. Preheat oven to 375º
2. Place butter, peanut butter, sugars, and buttermilk in a medium saucepan, and heat over medium heat, stirring frequently until sugar dissolved, and butter is completely melted.
   
   
3. While butter and sugar is heating, combine flour, baking soda, and salt together in a bowl and stir well.
4. When Peanut butter mixture is hot, remove from heat, and whisk in vanilla and eggs.
5. Stir in dry ingredients until well combined.
   
   
6. Pour batter into a greased and floured 9×15 inch jelly roll pan
   
   
7. Place in center of preheated oven, and bake 20-25 minutes, until a toothpick inserted into the center comes out clean.
8. Remove from oven, and let rest.
   
   
9. While cake rests, combine Peanut butter, butter, and milk from the icing ingredient list into saucepan, and heat to a boil.
   
10. Remove from heat and beat in vanilla and powdered sugar.
    
    
11. Pour over hot cake, and spread evenly with an offset knife.
    
    
12. Let cool, cut, and serve as desired.

More recipes for you

• Peanut Butter oatmeal bars
• Gluten-Free Peanut butter cookies
• Oatmeal cake recipe
• Zucchini cake recipe
• Healthy No-Bake Cookies

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