The Perfect Peanut Butter Sheet Cake


Peanut Butter Sheet Cake | Recipe | Bars | Sheetcake Recipes | Dessert | Peanut Butter Dessert | Sheet Cake Recipes | Find this Perfect Peanut Butter Sheet Cake Recipe on Six Clever Sisters Blog!


The cake turns out moist and delicious and peanut buttery. And the frosting! Rich and even more peanut buttery. 🙂 It forms just a slight crustiness, making it simple to serve. No sticking to the plastic wrap or icing falling down the sides of each piece. I like to serve it on napkins and without silverware for a quick and easy end to a meal!

Certainly, a crowd favorite! Just take it to your next get together and you will find out!

Our S’mores Bars are also a crowd favorite!



By the way, if you are looking for a good sheet pan, I highly recommend the one that I have!

This commercial “half-sheet” by Nordic Ware is made from natural aluminum, which means it won’t rust. (I’ve used mine on a regular basis for years and don’t have even one spot of rust on it!)

I spray it with cooking spray and have never had a problem with anything sticking. So if you want a reliable one that will last, I recommend THIS ONE!

 Peanut Butter Sheet Cake | Recipe | Bars | Sheetcake Recipes | Dessert | Peanut Butter Dessert | Sheet Cake Recipes | Find this Perfect Peanut Butter Sheet Cake Recipe on Six Clever Sisters Blog!

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

Yield: 24



  • 1/2 cup peanut butter
  • 1 cup water
  • 2 sticks margarine
  • 2 cups flour
  • 2 cups sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 eggs
  • 1/2 cup buttermilk


  • 1 stick margarine
  • 1/2 cup peanut butter
  • 6 Tbs buttermilk
  • 1 tsp vanilla
  • 4 cups powdered sugar


  1. In bowl, mix together flour, sugar, salt and soda.
  2. In saucepan, mix together peanut butter, water and margarine.
  3. Bring to a rapid boil and pour over the flour mixture.
  4. Mix together and add the eggs and buttermilk.
  5. Pour into greased sheet cake pan. (or 2 - 9x13 pans) Bake at 350° for 20-25 min.


  1. Bring margarine, peanut butter and buttermilk to a rapid boil. Add vanilla and powdered sugar.
  2. Frost cake while the frosting is still hot.
  3. Let cool completely and cut into bars.

If you’re looking for another dessert to feed a crowd, check out these crazy good  S’mores Bars!!!

S'mores Bars | To Feed A Crowd | Easy Desserts | Sheet Pan Dessert | Recipe | Dessert | Chocolate | S'mores | Campfire Food | Hershey's Chocolate | Dessert Bars | Marshmallow Desserts | Looking for nice, summery dessert to feed a crowd? We've got the perfect recipe that will wow your guest! Head to Six Clever Sisters for the full recipe.


  1. Beth-Ann Smith

    One of our family’s favorite desserts!

  2. Will this recipe make enough for a round layer cake

  3. Do you put the powdered sugar in while the mixture is boiling or take it off the stove. Mine came out thick

  4. I’d like to try your recipe, but I have the same question as the previous person – is the flour used in this recipe all-purpose / plain or self-raising? Many thanks.

  5. Not to sound ignorant but I wanted to make this for a family gathering tomorrow, but i don’t bake frequently and the above recipe doesn’t specify all purpose or self rising flour

  6. I made this and wouldn’t change a thing! Our family devoured it. This will be a staple at our house

  7. I see the recipe posted with 1/2 milk and using butter. The water on the other recipe is not included. The heat as well is 400 to 350 is the only difference, I LOVE peanut butter my boys as well. Your post I’m just loving so I’m just curious about the buttermilk and the water in the recipe I’m so excited to make for them. Does the Buttermilk give it that added wow to bring out the peanut butter? Any suggestions I’d love you guys are great. Any peanut butter bread maybe? Thanks so very much! God Bless you all

  8. Lilian Ortiz

    how much is stick margarine? how many grams??

  9. Mary Meyer

    Can you use butter instead of margarine?

  10. Can I halve this recipe and make it in a 9×13? I see that it works for two 9×13’s as is but I’m curious if it will actually be enough batter/frosting.

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