Peanut Butter Sheet Cake

March 1, 2011

Sometimes I run across a recipe that I’d love to make, but the time and circumstances never seem to arise, so I mentally file the recipe away until the perfect occasion comes up that I can make it.  Like this sheet cake, I wanted to make it the instant I saw the recipe on Lynn’s Kitchen Adventures, but it would be pretty ridiculous to make that huge cake just for our family.

Luckily the perfect event came along and I was happy to make this cake.  It was delightful, even to the not so much peanut butter lovers like DT.  We PB lovers thought it was excellent, and the icing would be great over a chocolate cake as well,  yum!

Let me show you how.

Cake ingredients: 2 cups sugar, 2 cups flour, 2 eggs, 1 teaspoon baking soda, 1 cup sour cream, 2/3 cup creamy peanut butter, 1 cup butter (2 sticks), 1 cup water

In a medium sauce pan add butter, water and peanut butter and set to boil.

In a large mixing bowl, combine the sugar and flour.

In another mixing bowl mix the eggs, baking soda, and sour cream.

Once the butter mixture is at a rapid boil,

immediately add it to the flour mixture, and mix well.

Then add in the sour cream mixture, stirring well.

Pour onto a large jelly roll pan, that has been sprayed.

Bake at 400 for about 20 minutes, or until toothpick comes out clean.

While the cake is baking, get started on the icing.

Icing Ingredients: 1/2 cup butter (1 stick), 2/3 cups creamy peanut butter, 6 tablespoons milk, 2 1/2 cups powdered sugar, 1 teaspoon vanilla

In medium sauce pan add milk, peanut butter and butter.

Bring to a boil stirring constantly.

Then add in the powdered sugar,

and vanilla.

stir well it will be pretty thick.

Spread out the icing on the still warm cake, the smell will be intoxicating, try to resist.

Serve plain,

Or with a scoop of vanilla ice cream and enjoy.

Print This RecipePeanut Butter Sheet Cake

Cake ingredients:

2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
1 cup sour cream
2/3 cup creamy peanut butter
1 cup butter (2 sticks)
1 cup water

For cake:

Preheat 400 degrees.
Combine sugar and flour and set aside. In a medium bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Add the boiled mixture to the flour mixture. Stir and add sour cream mixture. Pour into a 15×10 inch sheet/jellyroll type pan. Bake 20 minutes or until done. Test by inserting toothpick in the center of the cake.

Icing Ingredients:
1/2 cup butter (1 stick)
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla

For Icing: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and the vanilla. Mix well. It will be thick. Pour over cake while both are still warm. My frosting did drip over the sides a little, so pour and spread slowly. Let cool, slice, and serve.

I am happy to list this post @

From the Land of Monkeys “Mouth Watering Mondays”
Balancing Beauty and Bedlam “Tasty Tuesday”
ZenSational Meals
Simply Sugar and Gluten Free, “Slightly Indulgent”
All the Small Stuff, “Tuesday at the Table”
Life as Mom “Recipe Swap”

A Prairie Story, “Recipe Swap”
It’s a Keeper, “It’s a Keeper Thursday”
Grocery Cart Challenge ”Recipe Swap”
Designs by Gollum “Foodie Friday”
and “Ann Kroeker “Food on Fridays”

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{ 12 comments… read them below or add one }

Candi @ Family Stamping and FOOD! March 1, 2011 at 5:11 pm

WOW!!! That looks so good! I crave peanut butter once every month (if you know what I mean 😉 I’ll have to put this on my list of yummy treats to try!

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sheila March 1, 2011 at 5:13 pm

OMGOSH! This finished product looks a lot like Texas Sheet Cake (or so we call it in Ohio, lol) only with peanut butter. I love anything with peanuts or peanut butter. My mouth is watering.

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Traci March 1, 2011 at 6:50 pm

Looks so yummy!! Do you know how to make or the recipe for the chocolate sheet cake??

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Shirley Bidwell March 2, 2011 at 3:00 am

Hurray!! Hurray!! Hurray!! This cake was served in my Jr High school …
40 yrs. ago. And I have wanted this recipe… for 40 yrs!
I am thrilled to find it and cannot wait to make it. Hurray!!
And thank you soooooo much !!! Shirley

[Reply]

Sweet Pea Reply:

@Shirley Bidwell, Shirley, how cool is that, I love that you remembered this cake from 40 years ago, stored in that awesome memory file. I truly hope it’s just as you remember!

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Rachel March 2, 2011 at 6:52 am

I’m so glad you posted this! It looks delicious, and I can’t wait to try it! Of course, I’ll have to wait until I have an occasion to take the cake to, or I might just eat the whole thing myself 🙂

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Susie's Homemade March 2, 2011 at 8:21 am

That looks awesome! I love to top mine with ganache or even a cream cheese frosting:-)

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Kristen March 2, 2011 at 10:24 am

I love peanut butter, it’s really an obsession – This recipe is a must try for me!!! Thank you so much for sharing!

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Cascia March 2, 2011 at 12:26 pm

That looks delicious!

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KB and Whitesnake March 2, 2011 at 6:38 pm

Looks yummy!

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Kelly Deneen March 4, 2011 at 9:36 am

Oh my word. That looks and sounds SO good!!!

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Lindsey December 5, 2011 at 6:18 pm

yummm 🙂 i just wrote this recipe down and i’m about to whip it up… i can’t wait to see how good it is 🙂 🙂 and if its anything like the flourless cookie recipe you had up then this will be amazing 🙂

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Jo-Ann December 13, 2011 at 2:54 pm

This freezes well so make & freeze what you want for later. Also my recipe called for 1/2 cup buttermilk instead of sour cream so I use 1/2 c. milk & 1 tsp. white vinegar because who has buttermilk on hand every day. This is a great recipe – easy – plain ingredients and SO DELICIOUS and you can make ahead of time & have ready in your freezer.

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