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–+ servings
Peanut Butter Sheet Cake

Delicious Peanut Butter Sheet Cake That Everyone Will Love

This Peanut Butter Sheet Cake is rich, moist, and perfect for potlucks. Everyone will love this easy dessert with its nostalgic flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour.
  • 2 cups Sugar Granulated sugar recommended.
  • 1 teaspoon Baking Soda Essential for rising.
  • 1 teaspoon Salt Enhances flavor.
  • 1 cup Water No substitutions needed.
  • 1 cup Butter (cubed) Use full-fat butter.
  • 1 cup Chunky Peanut Butter Creamy can be used for different texture.
  • 1/2 cup Canola Oil Other neutral oils can substitute.
  • 2 large Eggs (room temperature) Ensure they are at room temperature.
  • 1 cup Buttermilk Can substitute with milk + vinegar.
  • 1 teaspoon Vanilla Extract Use pure for best results.
For the Glaze
  • 1 cup Sugar Sweetens the glaze.
  • 1/2 cup Evaporated Milk Can substitute with heavy cream.
  • 1/4 cup Butter Use unsalted for better control.
  • 1 cup Mini Marshmallows Melts quickly for easy incorporation.

Equipment

  • Baking pan
  • mixing bowl
  • Saucepan
  • whisk
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 15x10-inch baking pan.
  2. Whisk together flour, sugar, baking soda, and salt in a mixing bowl.
  3. Combine water and cubed butter in a saucepan, heat until boiling and butter is melted.
  4. Add chunky peanut butter and canola oil to the melted butter mixture, then mix into dry ingredients.
  5. Whisk eggs, buttermilk, and vanilla extract together before adding to the batter.
  6. Spread the batter evenly in the prepared pan and bake for 20-25 minutes.
  7. Prepare the glaze by boiling sugar, evaporated milk, and butter in a saucepan.
  8. Stir in peanut butter, mini marshmallows, and vanilla into the glaze until smooth.
  9. Pour the warm glaze over the baked cake and let it set.
  10. Cool the cake for at least 30 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Measure ingredients accurately and do not overmix to keep the cake fluffy.

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