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+ servings
Slice of peanut butter sheet cake on a white plate.
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5 from 1 vote

Peanut Butter Cake

This simple sheet cake is packed with peanut butter flavor and topped with a silky peanut butter and chocolate frosting or your favorite frosting recipe.
Prep Time15 mins
Cook Time30 mins
Cooling Time1 hr
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Servings: 20 people
Calories: 504kcal





  • chopped nuts optional
  • candy optional
  • sprinkles optional



  • Preheat the oven to 350°F and grease a 9x13-inch baking pan with cooking spray.
  • In a medium-sized bowl, sift together the cake flour, baking powder, and salt. Set aside.
    3 cups cake flour, 1 tablespoon baking powder, 1 teaspoon salt
  • Using a stand mixer, cream the brown sugar and butter together until light and fluffy.
    ½ cup unsalted butter, 1¾ cups light brown sugar
  • Add the vanilla and oil to the mixing bowl and mix until combined.
    ½ cup vegetable oil, 2 teaspoons vanilla extract
  • Once combined, increase the speed to medium-high until the batter is once again light and fluffy.
  • Add the peanut butter and mix until combined.
    ¾ cup creamy peanut butter
  • Add the eggs one at a time, mixing after each addition just until combined.
    4 large eggs
  • Add the dry ingredients in three parts, alternating with the milk, starting and finishing with the flour mixture. Mix in the last part of flour by hand to prevent over mixing the batter.
    1¼ cup whole milk
  • Pour the batter into the prepared baking sheet.
  • Bake for 28 to 32 minutes or until a cake tester comes out clean.
  • Remove from the oven and allow to cool completely before frosting, about 1 hour.


  • Prepare the frosting by creaming together the butter and peanut butter with a paddle attachment.
    1 cup unsalted butter, 1 cup creamy peanut butter
  • Scrape the sides of the bowl and add in the cocoa powder and mix until fully combined.
    ¼ cup unsweetened cocoa powder
  • Add the powdered sugar 1 cup at a time, mixing slowly between each addition until incorporated.
    3 cups powdered sugar
  • Slowly add in the heavy cream with the mixer running on low speed until incorporated then increase speed to medium-high and whip for about 2 minutes until light and fluffy.
    ¼ cup heavy cream
  • Spread the frosting over the top of the cake and top with chopped peanuts and/or candy or leave plain.
    chopped nuts, candy, sprinkles


  • This cake has a deep and cozy peanut butter flavor but is not overly sweet on its own, most of the sweetness will come from the frosting.
  • The cake is dense but tender.
  • Granulated sugar can be used instead of light brown sugar in a pinch but the flavor will change slightly.


Calories: 504kcal | Carbohydrates: 57g | Protein: 9g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 241mg | Potassium: 291mg | Fiber: 2g | Sugar: 40g | Vitamin A: 549IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg