Ingredients You’ll Need

To craft this mouthwatering Peanut Butter Sheet Cake, gather the following ingredients:

For the Cake:

• ½ cup salted butter, cut into 4 pieces (1 stick)

• ⅔ cup creamy peanut butter

• ⅓ cup milk (from whole to skim)

• ⅓ cup vegetable oil

• 1 teaspoon vanilla extract

• 2 large eggs

• 1 box yellow cake mix (or Golden Butter; Duncan Hines is recommended)

• ⅓ cup chopped peanuts (to sprinkle on frosting)

For the Peanut Butter Frosting:

• ½ cup salted butter, cut into 4 pieces

• ½ cup creamy or crunchy peanut butter

• ⅓ cup milk (from whole to skim)

• 1 teaspoon vanilla extract

• 1 (16-ounce) box powdered sugar (approximately 3 ¾ cups)

Pro Tip: Using high-quality ingredients, especially the peanut butter and cake mix, can significantly enhance the flavor and texture of your cake.

Step-by-Step Instructions

Creating this Peanut Butter Sheet Cake is a breeze with our detailed instructions. Follow each step carefully to ensure a flawless result.

Prep Time, Cook Time, Total Time, and Servings

• Prep Time: 20 minutes

• Cook Time: 15-21 minutes (depending on pan size)

• Total Time: 35-41 minutes

• Servings: 24 slices

Detailed Instructions

1. Preheat Your Oven:

• Set your oven to 350°F (175°C).

• Lightly grease a 15×10-inch sheet pan or a 13×9-inch baking pan. Greasing ensures easy removal of the cake and prevents sticking.

2. Prepare the Peanut Butter Batter:

• In a large microwave-safe bowl, combine ½ cup salted butter, ⅔ cup creamy peanut butter, and ⅓ cup milk.

• Microwave the mixture on HIGH (1100 watts) for 1 minute. This will melt the butter and blend the peanut butter smoothly.

• Carefully remove the bowl (it will be hot!) and stir the mixture until smooth.

• Add ⅓ cup vegetable oil and 1 teaspoon vanilla extract to the melted mixture. Stir well to combine.

3. Incorporate the Eggs:

• Add 2 large eggs to the mixture.

• Lightly beat the eggs in the center of the batter using a spoon or whisk.

• Stir thoroughly to ensure the eggs are fully integrated into the batter.

4. Add the Cake Mix:

• Gradually add 1 box yellow cake mix to the batter.

• Stir vigorously with a spoon or whisk until no lumps remain. This should take about 45 strokes.

• Ensure the batter is smooth and well-blended for a consistent texture.

5. Transfer to Baking Pan:

• Spoon the peanut butter batter into your prepared baking pan.

• Use a spatula to spread the batter evenly to the edges of the pan, ensuring uniform thickness.

6. Baking Instructions:

• For a 15×10-inch Sheet Pan:

• Bake for 13 to 15 minutes.

• For a 13×9-inch Baking Pan:

• Bake for 19 to 21 minutes.

• The cake is done when a toothpick inserted into the center comes out almost clean. Be cautious not to overbake, as this can lead to a dry texture.

7. Cooling the Cake:

• Once baked, remove the cake from the oven.

• Let it cool in the pan for 15 minutes. This allows the cake to set, making it easier to frost.

8. Frosting and Finishing Touches:

• After cooling, spread the prepared peanut butter frosting evenly over the cake.

• Sprinkle ⅓ cup chopped peanuts on top for added crunch and visual appeal.

• For the best slicing results:

• Let the cake stand at room temperature for one hour to allow the icing to set.

• Alternatively, refrigerate the cake for 30 minutes to achieve clean slices.

9. Serve and Enjoy:

• Use a sharp knife to cut the cake into 24 generous slices.

• Serve immediately or store for later enjoyment.