Peanut Butter Sheet Cake

Sheet cake recipes are very easy to make and feeds a crowd. This Peanut Butter Sheet Cake is another variation of the classic chocolate version. Super moist cake topped with a creamy peanut butter frosting that’s simply poured over the entire thing. It’s then topped with chocolate chips and mini peanut butter cups.

Frosted Peanut Butter Sheet Cake whole in the pan.

Easy Peanut Butter Sheet Cake

All growing up my mom always made a classic Texas Sheet Cake for any potluck we were attending.

If you’ve never had Texas Sheet Cake then you are missing out. The entire dessert takes about 20 minutes to make from start to finish. It’s a super tender cake with an icing that’s poured over the top.

This Peanut Butter Sheet Cake is a different take on that and full of plenty peanut butter flavor.

The cake has peanut butter in it.

The frosting has peanut butter in it.

And it’s sprinkled with mini peanut butter cups.

If that’s not enough it’s then drizzled with melted straight peanut butter.

A peanut butter lovers dream for sure. This cake truly is crowd pleaser and the frosting alone is good enough to eat with a spoon!

How Many Does A Sheet Cake Feed?

The reason sheet cakes are super popular to make is because they feed a crowd with ease. This recipe takes under 30 minutes to make and once it is cooled can be cut into 20-24 pieces.

There are two ways you can cut this cake without completely messing up the frosting.

First, you can use a hot knife.

Fill a large cup with water and microwave it for 2 minutes. Carefully place the cup on the counter and place a large butter knife in it. Leave it there for about 1 minute and wipe it dry with a clean towel. Proceed to cut the cake.

Another way is to use a plastic disposable knife. Once you insert it slowly drag it down the line cutting through the frosting and cake with ease. Don’t make a sawing motion because it will lift up the frosting and make the cut look rough.

Be sure to try out these other peanut butter desserts!

Peanut Butter Sheet Cake Recipe

Peanut Butter Sheet Cake

Amy Williams
Peanut Butter Sheet Cake is full of nutty flavor and super soft. The frosting alone in this recipe is worth just eating with a spoon! Perfect for a crowd.
4.30 from 10 votes
Print Pin
Course: Dessert
Cuisine: American
Keyword: cake, Dessert, Peanut Butter, Recipe, sheetcake
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 servings
Calories: 156kcal



  • 1 Cup Granulated Sugar
  • 1 Cup Brown Sugar
  • 1/2 Cup Butter
  • 1/4 Cup Creamy Peanut Butter
  • 1 1/2 Cups Milk
  • 2 Eggs Large
  • 1 tsp Pure Vanilla Extract
  • 2 Cups All Purpose Flour
  • 1/2 tsp Kosher Salt
  • 1 tsp Baking Soda


  • 3/4 Cup Creamy Peanut Butter Divided
  • 1/2 Cup Butter
  • 2 1/2 Cups Powdered Sugar
  • 1 tsp Pure Vanilla Extract
  • 6 TBSP Milk
  • 1 1/2 Cups Mini Peanut Butter Cups
  • 1 Cup Semi Sweet Chocolate Chips



  • Preheat oven to 375 degrees.
  • In a medium pot combine butter, peanut butter and 1 cup of milk together over medium high heat.  
  • Bring to a boil and remove from heat.  
  • In a large bowl whisk together sugar, brown sugar, flour, salt and baking soda.  
  • Pour in peanut butter mixture and stir to combine.  
  • Add in eggs, remaining 1/2 cup of milk and vanilla.  Stir well.  
  • Pour mixture into a greased standard baking sheet (18″x13″) with an edge.  
  • Spread out evenly and bake for 15 minutes.  


  • While the cake is baking start making the frosting.
  • In a medium pan melt butter, 1/2 cup peanut butter and milk together over medium high heat.  
  • Bring to a boil, stirring constantly.  
  • Remove from heat and stir in vanilla and powdered sugar. 
  • Whisk until smooth.  
  • Remove cake from oven and immediately pour frosting over the top.  
  • Spread out evenly if needed.  
  • Let the frosting set for 15 minutes before sprinkling with mini peanut butter cups and chocolate chips. 
  • Cool the cake and frosting for 30 minutes.  
  • In a small bowl melt remaining 1/4 cup of peanut butter in the microwave for 30 seconds.  
  • Drizzle over the entire cake and let it set for 30 minutes before cutting and serving.  
Tried this recipe?Mention and tag @mynameissnickerdoodle!


Serving: 24servings | Calories: 156kcal | Carbohydrates: 23.8g | Protein: 2.8g | Cholesterol: 27mg | Sodium: 157mg | Sugar: 15.2g

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