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Peanut Butter Sheet Cake

This easy-to-make cake features a light and fluffy texture that pairs perfectly with the rich and nutty flavor of creamy peanut butter.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Sheet Pan
  • Electric Mixer

Ingredients

Dry Ingredients

  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 ¼ cups light brown sugar, packed
  • 2 teaspoons vanilla extract
  • ½ cup vegetable oil
  • ¾ cup creamy peanut butter
  • 4 large eggs
  • 1 ¼ cups whole milk

Instructions

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: Grease a sheet pan (approximately 13×18 inches) with butter or non-stick spray.
  • Step 3: In a large bowl, sift together the cake flour, baking powder, and salt.
  • Step 4: In a separate bowl, cream the softened butter and brown sugar until light and fluffy.
  • Step 5: Add the vegetable oil, peanut butter, and vanilla extract to the butter mixture and mix until smooth.
  • Step 6: Incorporate the eggs one at a time, mixing well after each addition.
  • Step 7: Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
  • Step 8: Pour the batter into the prepared sheet pan and smooth the top.
  • Step 9: Bake for 25-30 minutes, or until a toothpick comes out clean.
  • Step 10: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store any leftover cake in an airtight container at room temperature for up to three days, or in the fridge for up to a week.