Peanut Butter Sheet Cake

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I may have mentioned this before, but boy howdy have we gotten a lot of rain here in Utah. And I mean A LOT! I’m pretty sure this is the rainiest May that we have ever had in the history of living. The entire holiday weekend was cold and wet. Instead of a BBQ, we had soup. The homemade ice cream I made still sits in the freezer. We sat curled up under blankets watching movies instead of going golfing and hiking.  We are starting to grow fins. Not really, but I just wanted to see if you were paying attention. 😉

There is one good thing about cold weather. I get to do a lot of baking. Which I guess is also a bad thing, because I then eat a lot of baked goods. Thank heavens for teenage boys who consume most of the food I make, so we don’t have leftovers lying around tempting me. They polished off this peanut butter cake pretty darn fast! I tweaked a couple recipes to come up with it, and we loved it. The drizzle of chocolate on top is optional, but we thought it was a perfect addition. So good with a scoop of ice cream. Or at the very least a glass of cold milk.

Oh, and just so you know, the sun is shining today. Miracle of miracles. I’m going to get some spray painting done if it kills me!sheet cake-peanut butter cake

Peanut Butter Sheet Cake

1/4 cup peanut butter
1 cup water
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp baking soda
1/2 cup chopped peanuts
2 eggs
1/2 cup buttermilk or sour cream
1 tsp vanilla

Peanut Butter Frosting:
1/2 cup butter
6 Tbsp milk
1/2 cup peanut butter
3 1/2 cups powdered sugar
2 tsp vanilla
For cake: Bring to a boil peanut butter, water, and butter. In the meantime, combine sugar, brown sugar, flour, salt, soda, and peanuts in a large bowl. Pour boiling mixture over the dry ingredients and mix well. Add eggs, buttermilk, and vanilla and mix till smooth. Pour into a greased sheet pan. (Mine is about 15×10″.) Bake at 375° for 15-20 minutes or till toothpick comes out clean.
For frosting: Bring butter, milk, and peanut butter to a boil. Pour over powdered sugar and beat till smooth. Beat in vanilla. Pour over hot cake and spread with the back of a spoon. If desired, drizzle melted chocolate over the top.


  1. These are soooo yummy! Crystal made them last week and brought them over when we had a weenie roast together. We thought it would be a fun and delicious variation to put brownie batter on the bottom.

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