Peanut Butter Sheet Cake
A rich, moist sheet cake featuring the classic pairing of peanut butter and sweetness. Its tender crumb and nutty flavor make it perfect for gatherings or a comforting treat. Topped with a creamy peanut butter frosting, it appeals to peanut lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Sift flour and measure, then sift again with sugar and salt.
- Put water, margarine, and peanut butter in a saucepan and bring to a boil.
- Pour the hot mixture over the flour mixture.
- Mix well until combined.
- In a separate bowl, beat eggs and then add baking soda, buttermilk, and vanilla; mix well.
- Add the egg mixture to the peanut butter mixture and blend well.
- Pour the batter into a large sheet cake pan.
- Bake at 350°F (175°C) for 20 minutes.
- Start making the icing 5 minutes before the cake is done.
- Punch holes in the cake with a fork as soon as it comes out of the oven.
- Frost the hot cake with Peanut Butter Frosting.
Tips & Substitutions
For a richer flavor, consider using crunchy peanut butter instead of smooth. If you're out of buttermilk, you can substitute with a mix of milk and vinegar or yogurt. Be careful not to overmix the batter, as this can lead to a dense cake. Ensure your oven is preheated to the correct temperature for even baking.
Serving Suggestions
This Peanut Butter Sheet Cake pairs beautifully with Hot Fudge Topping for an indulgent dessert. Serve it alongside a scoop of vanilla ice cream for a delightful contrast. It’s perfect for potlucks or family gatherings and can be enjoyed as a sweet treat or a satisfying snack.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, or until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Sheet Cake contains roughly 410 calories, with 13g protein, 32g carbohydrates, and 22g fat. It is an excellent source of protein (26% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 837mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use natural peanut butter for this recipe?
Yes, you can use natural peanut butter, but be aware that it may alter the texture slightly due to the lack of stabilizers. Make sure to stir it well before measuring to incorporate the oil. This may give your cake a more authentic peanut flavor.
How can I make this cake more chocolatey?
To add a chocolate flavor, you can mix in 1/2 cup of unsweetened cocoa powder with the dry ingredients. You may also want to reduce the flour slightly to balance the dry ingredients. A chocolate frosting would also complement this cake beautifully.
What can I serve with this cake?
Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert. It also goes well with a side of fresh fruit, like sliced bananas or strawberries, to add a refreshing contrast to the rich flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).