Cakes One-Bowl Peanut Butter Sheet Cake 5 from 3 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe With just one bowl you can make my Peanut Butter Sheet Cake recipe and find yourself with enough moist cake and peanut butter flavor to feed a crowd! By Gemma Stafford | May 16, 2022 | 20 This post may contain affiliate links. Please see my full disclosure for details. 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! 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 Measuring cups and spoons 11 x 17-inch (28 x 43-cm) jelly roll pan Large mixing bowl 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 Funfetti Sheet Cake Carrot Cake Sheet Cake The Ultimate Texas Sheet Cake Gluten-Free Chocolate Cake (Texas Sheet Cake) Want To Go Deeper? Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to Gemma & her team of culinary experts to answer any baking question you might have. That’s right, inside or out of the Academy! So subscribe now! Try These Recipes! 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Author: Gemma Stafford Servings: 20 Ingredients 2 cups (16 oz/450 g) granulated sugar1 cup (8 fl oz/240 ml) water (hot)½ cup (4 oz/115 ml) creamy peanut butter¾ cup (6 oz/170 g) butter (melted)½ cup (4 fl oz/120 ml) buttermilk (at room temperature)¼ cup (2 fl oz/60 ml) vegetable oil2 large eggs (at room temperature)1 teaspoon vanilla extract½ teaspoon baking soda¼ teaspoon salt2 cups (10 oz/284 g) all-purpose flour1 recipe Peanut Butter FrostingShaved chocolate and chopped peanuts , for garnish (optional) Instructions Preheat the oven to 350°F (180°C) and butter and flour an 11 x 17-inch (28 x 43-cm) jelly roll pan. Set asideIn a large mixing bowl, whisk together the sugar, hot water, and peanut butter until smooth.Stir in the melted butter, buttermilk, vegetable oil, eggs, vanilla extract, baking soda, and salt and again, whisk until smooth.Fold in the flour until evenly combined, then spread in the prepared pan.Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan completely before frosting with Peanut Butter Frosting.Garnish with shaved chocolate and chopped peanuts if you wish and serve straight from the pan. Store leftovers in an airtight container at room temperature for up to 3 days.