Peanut Butter Sheet Cake – Dessert for Two

June 18, 2025

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Seize your small baking pan, as a result of now we have one other recipe to make with it! This Peanut Butter Sheet Cake has a wealthy frosting that’s just like fudge plus a delicate, tender cake beneath. It’s the perfect use for that quarter sheet cake pan you’ve!

Overhead shot of peanut butter sheet cake cut into 12 equal squares.

I’m the final individual on earth to hitch a type of grocery retailer golf equipment that sells in bulk (I don’t suppose I can say the title on right here, however you recognize what I imply). Anyway, they’d a 3-pack of quarter sheet pans for a very good value this weekend, and it made me understand that we haven’t baked a small cake shortly!

My Texas chocolate sheet cake in 1 / 4 sheet pan has develop into a favourite, and so I do know you’ll love the peanut butter model of it. If you wish to combine and match the frostings for these recipes, please do! A chocolate cake with peanut butter fudge frosting sounds simply nearly as good as a peanut butter cake with chocolate frosting!

Square slice of peanut butter sheet cake on white plate with fork.

Components

Small white bowls of flour, sugar, and powdered sugar on white counter.

Flour. This recipe is in metric and customary cups for you. You want one and 1 / 4 cups (156 grams) of all-purpose flour.
Sugar. One cup (200 grams) of granulated sugar.
Salt. One-quarter teaspoon of salt.
Cinnamon. A small quantity of cinnamon (1/4 teaspoon) subtly brings out the peanut butter taste.
Baking Soda. One-half teaspoon of baking soda.
Butter. We want 5 tablespoons (70 grams) of unsalted butter for the cake and a further 6 tablespoons (85 grams) for the frosting.
Peanut Butter. Simply 3 tablespoons of peanut butter for the cake and 1/4 cup of peanut butter for the frosting.
Buttermilk. You should use one-half cup of low-fat buttermilk for this cake, or you need to use 1/2 cup of complete milk with one-half teaspoon of lemon juice added to it, should you don’t have any buttermilk.
Egg. One massive egg for the cake combination.
Powdered Sugar. The frosting wants 2 cups of powdered sugar.
Vanilla Extract. One-half teaspoon of actual vanilla extract for the frosting. The cake half doesn’t comprise any vanilla in order that it doesn’t overpower the peanut flavors.

Methods to Make Peanut Butter Sheet Cake

Preheat the oven to 350-degrees F, and calmly spray a 9x13x1-inch quarter sheet pan with cooking spray.

2. In a big bowl, whisk collectively the flour, sugar, salt, cinnamon, and baking soda.

3. In a microwave-safe bowl, mix the butter and peanut butter. Warmth for 30-second intervals till melted. Whisk collectively till easy, and put aside.

4. Add the buttermilk and egg to the melted butter combination, and whisk to mix.

5. Pour the moist components over the dry, combine gently to mix, after which scrape the combination into the ready quarter sheet pan.

6. Bake for 22-26 minutes, till a toothpick inserted within the middle comes out with solely moist crumbs. The sides of the cake won’t draw back from the pan, fyi.

7. Whereas the cake remains to be heat, start making the frosting: add the butter, peanut butter, buttermilk, and powdered sugar in a small sauce pan. Warmth over low till the frosting is melted and pour-able. Stir within the vanilla’s nd flip off the warmth.

8. Pour the nice and cozy frosting over the cake, unfold to the sides and let set.

9. Slice the cake into 12 equal slices and serve.

Storing Leftovers:

This peanut butter sheet cake retains nicely at room temperature for as much as 2 days. You’ll be able to transfer it to the fridge for an additional few days. I don’t advocate freezing it.

Thick slice of peanut butter cake with peanut butter fudge frosting.

That is the quarter sheet pan I exploit and love. I personal 3 of them!

Different Quarter Sheet Muffins:

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