Peanut Butter Sheet Cake

Recipe By ERNSBERGER5
Rating
Published Jun 19th
Prep 20m Cook 25m Additional - Ready In 45m
Servings 1 - 10x15 inch pan Calories 321.3

Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!

Recipe Ingredients

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup water
  • ¾ cup butter or margarine, softened
  • ½ cup peanut butter
  • ¼ cup vegetable oil
  • 2 eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • ⅓ cup white sugar
  • ⅓ cup evaporated milk
  • 1 tablespoon butter or margarine
  • ⅓ cup chunky peanut butter
  • ⅓ cup miniature marshmallows
  • ½ teaspoon vanilla extract

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
  2. 2 In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
  3. 3 Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
  4. 4 While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
  5. 5 Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.

Nutrition Facts

  • Calories 321.3
  • Carbohydrate 39.9 g
  • Cholesterol 39.9 mg
  • Fat 16.6 g
  • Fiber 1.1 g
  • Protein 5.1 g
  • Saturated Fat 6.6 g
  • Sodium 183.7 mg
  • Sugar 28.9 g

Reviews

  1. Julie Spencer Apr 19, 2012 01:28 PM
    PB sheet cake makes it to nearly every family function on my hubby's side. I am pregnant with a craving and there's no family event in sight. So I made my first ever pb sheet cake. The frosting is amazing. It makes the cake. Upon first bite I was slightly disappointed as the cake does - Read more ...
  2. Michelle Jul 31, 2011 05:26 PM
    Turned out GREAT (used a buttercream frosting that I added peanut butter to)- good peanut butter flavor. I was afraid it would be oily like previous reviewers but it wasn't. I did add about a 1/4 c. more peanut butter and cut oil to 1/8 c.
  3. naples34102 Sep 7, 2010 11:43 PM
    Since peanut butter cakes can be dry I was encouraged to see that this recipe apparently took that into consideration by including a little oil. But it disappoints. The cake is a little on the oily side has a dense crumb and doesn't pack the peanut butter flavor I hoped for. The frosting recipe didn't - Read more ...
  4. DIZ♥ Jan 14, 2010 07:14 PM
    This cake is pure heaven for the die hard peanut butter lover and is "oh so good" served with a tall glass of milk. I've been making this cake for a long time and I have to admit that I've never been able to get consistent results. My biggest problem is with it falling in - Read more ...
  5. NetteNet99 Sep 1, 2008 08:00 PM
    Really good! I made this for work and it was well received. I made it as written except that I doubled the icing. Because so many reviewers commented that the peanut butter flavor was somewhat subtle, a couple even saying the cake was bland, I was a bit concerned that it wouldn't be peanut buttery - Read more ...
  6. Sharon Anne Sep 29, 2007 02:56 AM
    This cake is wonderful!!! Rich and moist and flavorful! I used two sticks of margarine instead of butter and oil and baked it in a 9x12 pan - came out LOVELY! Great with fudge frosting!
  7. tweetybird Sep 10, 2007 08:40 PM
    Everyone has to try this cake. This is one of the best cake receipes I have ever made. I agree that the peanut butter is not overwhelming. I didn't have marshmallows in my cupboard but I did have marshmallow cream and used it instead. Wonderful result. The cake has the taste of mild peanut butter - Read more ...
  8. chellebelle May 20, 2007 10:55 PM
    This is delicious. Just as moist and rich as the original chocolate version. I did make one modification, I used two sticks of butter rather than part butter part oil. If you have never made a Texas Sheet cake, do not be scared by the consistency of the batter, it WILL bake up correctly. Be - Read more ...
  9. KITTIKATKITTY Sep 27, 2005 04:41 PM
    This is a great cake. If you love peanut butter this one is perfect. I made it for work and it was gone by lunch and I made another one the same night because it is an easy cake.
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