Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

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  • 2 C flour
  • 1 tsp. baking soda
  • ¾ C peanut butter
  • 1 stick butter or margarine, softened
  • 2 C Pioneer® Sugar
  • 3 eggs
  • 1 T vanilla
  • ½ C buttermilk


  • 3 ¾ C Pioneer® Confectioners Powdered Sugar
  • 1 stick butter
  • ⅓ C milk
  • ½ C peanut butter
  • 1 tsp. vanilla


  1. Preheat oven to 350° F. Grease & flour a jelly roll pan (10 ½ x 15 ½-inch); set aside.
  2. In a mixing bowl add flour and baking soda, mix together with spoon until blended; set aside.
  3. In a separate bowl add the peanut butter and butter together; mix with electric mixer until blended.
  4. Mix in Pioneer® Sugar and add in eggs one at a time; mix well. Pour wet mixture into the dry ingredients; mix well. Add vanilla and buttermilk; beat for 2 minutes or until all is blended well together.
  5. Pour into prepared pan and bake for 30-35 minutes or until toothpick comes out clean. Remove and set aside to cool completely.


  1. Add Pioneer® Confectioners Powdered Sugar to a large mixing bowl; set aside.
  2. Over medium heat add butter, milk, peanut butter and vanilla to a saucepan. Bring to a boil.
  3. Remove from heat and pour over Pioneer® Confectioners Powdered Sugar and mix together until well blended. (Feel free to  add more powdered sugar to get the consistency you like.) Cool before spreading on cake.

Cooks Note

If you want to make the cake a little more ‘fluffy’ add 1/2 to 1 tsp of baking powder to the cake batter.
Peanut Butter Sheet Cake
5 votes, 4.00 avg. rating (78% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.