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Hi Bold Bakers!
WHAT YOU GET: A classic, moist peanut butter sheet cake recipe, topped with a sweet, creamy peanut butter frosting. It’s the perfect dessert to feed a crowd — and only made in one bowl!
Get ready to be adored by the people in your life who love peanutty treats — this moist peanut butter sheet cake couldn’t be more simple to make, and I honestly don’t know how I could make it more delicious!
When I think of summer, I always think of big BBQs. And while most people are worried about the main course and all the iconic fixings, my mind is on how we’re going to end the night with a delicious dessert.
If there’s a big crowd, then a classic sheet cake topped with Peanut Butter Buttercream is an easy answer. Major bonus points for this recipe: it comes together in one bowl. One bowl, one sheet pan — done!
Yep, this is an easy one-bowl sheet cake that is perfectly moist and has all the peanut buttery flavors you crave. If you’re looking for different flavors, though, try my Funfetti Sheet Cake, Carrot Cake Sheet Cake, or The Ultimate Texas Sheet Cake!
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What Type Of Peanut Butter Should I Use For Baking?
Every recipe is different, but when I tested this recipe, I found the best type of peanut butter for a sheet cake was conventional peanut butter. What shelf-stable peanut butter, like Jif or Skippy, has that natural peanut does not is emulsified oil. The emulsified oil helps keep the peanut butter together — unlike natural peanut butter which needs to be stirred before using and remains a bit watery.
I also used creamy peanut butter for the sheet cake. However, if you’d like peanut bits throughout your cake, go for crunchy style!
Can I Freeze Peanut Butter Sheet Cake?
As if this one-bowl cake could get even better — you can freeze the cake. I recommend freezing the cake before decorating it with any frosting or toppings.
Once the cake has cooled completely, put the entire sheet cake into the freezer. Once frozen, wrap it in plastic wrap and foil or an airtight container. It can stay frozen for up to 2 months.
Before decorating and serving, let the cake thaw in your refrigerator overnight, then unwrap it, decorate, and serve!
Don’t Have Buttermilk? Buttermilk Substitutions
Buttermilk is a baker’s best friend, so naturally, you may find yourself completely out of stock when baking. Don’t worry. Learn how to make a buttermilk substitute here.
Tools You Need To Make One-Bowl Peanut Butter Sheet Cake
Gemma’s Pro Chef Tips For Making Peanut Butter Sheet Cake
- For baking, conventional peanut butter with emulsified oil works better than the natural stuff.
- Unless you want peanut bits in your cake, use creamy peanut butter!
- You can add 1 cup (6 oz/170 g) finely chopped semi-sweet or bittersweet chocolate for a peanut butter chocolate chip cake!
- Make sure your frosting is soft and at room temperature before using, or it will tear this delicate cake.
- A crumb coat is helpful when frosting this cake: to do this, spread a very thin layer of frosting over the entire surface of the cake to seal in the crumbs, then refrigerate the cake for 30 minutes to firm up. Proceed with frosting the cake.
- Instead of Peanut Butter Frosting, you can try Salted Caramel Frosting, Vanilla Frosting, or Chocolate Frosting on this cake.
- If you want to make a quick and simple layer cake, you can cut this cake into thirds and stack the layers with a frosting of your choice.
Make More Sheet Cake
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