If you love the fudgy, melt-in-your-mouth texture of a classic Texas Sheet Cake and adore peanut butter, this Peanut Butter Cake with Peanut Butter Frosting is made for you. It combines the rich, moist crumb of a sheet cake with the deep, nutty flavor of peanut butter in both the cake and the creamy frosting. The result is a dessert that’s indulgent, comforting, and perfect for family gatherings or special occasions.
I remember making my first peanut butter sheet cake on a weekend when my family was craving something sweet and cozy. As the cake baked, the aroma of roasted peanuts and warm vanilla filled the kitchen. By the time I spread the peanut butter frosting over the warm cake, my kids and spouse were circling the kitchen, spoons in hand, and it quickly became a family favorite.
Why This Peanut Butter Cake Works
Fudgy, Moist Texture
This cake uses a combination of butter and peanut butter to create a soft, moist crumb that stays tender even after a few days. Unlike dry cakes that can feel heavy, this version has a delicate balance of richness and lightness, perfect for a sheet cake format.
Peanut Butter in Every Layer
The real magic is in the frosting, where creamy peanut butter blends with powdered sugar and a touch of milk or cream for a luscious finish. The peanut flavor complements the cake, giving each bite a harmonious, indulgent taste that’s impossible to resist.
Ingredients for the Cake
Cake
- 1 cup unsalted butter
- 1 cup creamy peanut butter
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
Peanut Butter Frosting
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2–3 cups powdered sugar
- 3–4 tbsp milk or cream
- 1 tsp vanilla extract
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan. Cream together butter, peanut butter, and sugar until fluffy. Beat in eggs one at a time and stir in vanilla.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl. Gradually add dry ingredients to the wet mixture, alternating with buttermilk.
- Pour batter into pan and smooth top. Bake 30–35 minutes or until a toothpick comes out clean. Cool slightly before frosting.
- Beat butter and peanut butter for frosting until smooth. Gradually add powdered sugar, milk or cream, and vanilla until spreadable.
- Spread frosting over warm cake and garnish with chopped peanuts if desired. Slice and serve.
Notes
Step-by-Step Instructions
Prepare the Cake Batter
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, cream together butter, peanut butter, and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before frosting.
Make the Frosting
In a medium bowl, beat butter and peanut butter until smooth. Gradually add powdered sugar, one cup at a time, mixing well. Add milk or cream, one tablespoon at a time, until desired spreading consistency is reached. Stir in vanilla extract.
Frost the Cake
Spread frosting evenly over the warm cake. Let it set for a few minutes before slicing. Serve as is or garnish with chopped peanuts for added texture.
Tips for Perfect Peanut Butter Cake
- Use Creamy Peanut Butter: It blends seamlessly into the batter and frosting for smooth texture.
- Don’t Overmix: Overmixing can lead to a dense cake. Mix until ingredients are just combined.
- Warm Cake for Frosting: Frosting spreads more easily on slightly warm cake rather than fully cooled.
Serving Suggestions
This cake is perfect for birthday parties, holiday gatherings, or a simple family dessert. Serve with a glass of milk, a scoop of vanilla ice cream, or fresh berries for contrast. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
