Go Back
4.67 from 12 votes
One-Bowl Peanut Butter Sheet Cake
Prep Time
25 mins
Cook Time
24 mins
 

With just one bowl you can make my Peanut Butter Sheet Cake recipe for loads of moist cake & peanut butter, enough to feed many!

Course: Dessert
Cuisine: American
Servings: 20
Author: Gemma Stafford
Ingredients
  • 2 cups (16 oz/450 g) granulated sugar
  • 1 cup (8 fl oz/240 ml) water (hot)
  • ½ cup (4 oz/115 ml) creamy peanut butter
  • ¾ 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 oil
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups (10 oz/284 g) all-purpose flour
  • 1 recipe Peanut Butter Frosting
  • Shaved chocolate and chopped peanuts , for garnish (optional)
Instructions
  1. 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 aside

  2. In a large mixing bowl, whisk together the sugar, hot water, and peanut butter until smooth.

  3. Stir in the melted butter, buttermilk, vegetable oil, eggs, vanilla extract, baking soda, and salt and again, whisk until smooth.

  4. Fold in the flour until evenly combined, then spread in the prepared pan.

  5. Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean.

  6. Let cool in the pan completely before frosting with Peanut Butter Frosting.

  7. 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.