I was recently looking through cookbooks at the library. One of the books I picked up was a cookbook by the Red Hat Society. I was looking through it thinking it would be like a church cookbook and full of good recipes. And it was pretty good, but it was basically the same type of recipes that I had seen elsewhere.
But one recipe did catch my attention and I knew right away I wanted to check this cookbook out for this recipe alone. What was the recipe? It was Peanut Butter Sheet Cake. You see my husband loves peanut butter. He really, really, likes peanut butter. So I knew that it was a recipe I needed/wanted to try.
And I am so glad I did. This cake was really good, especially if you love peanut butter. It had great flavor and was good the first day, but I think it was even better the second day. The frosting is what made this so good. I already have plans of trying it on several other types of cakes.
If you really like peanut butter desserts, give this one a try.
Peanut Butter Sheet Cake
2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
1 cup sour cream
2/3 cup creamy peanut butter
1 cup butter
1 cup water
Frosting
1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla
Preheat 400 degrees.
For cake:
Combine sugar and flour and set aside. In a medium bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Add the boiled mixture to the flour mixture. Stir and add sour cream mixture. Pour into a 15×10 inch sheet/jellyroll type pan. Bake 20 minutes or until done. Test by inserting toothpick in the center of the cake.
Frosting:
Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and the vanilla. Mix well. It will be thick. Pour over cake while both are still warm. My frosting did drip over the sides a little, so pour and spread slowly. Let cool, slice, and serve.
Subscribe and get posts delivered to your inbox.
Follow me on Twitter.
{ 20 comments… read them below or add one }
Wow! This looks absolutely scrumptious! I love peanut butter.
{ Reply to this comment }
Ooh! YUM!
Sounds delish!
{ Reply to this comment }
It’s looks so delicious.
{ Reply to this comment }
I love peanut butter too – I have to try this one!
{ Reply to this comment }
I didn’t need to see this!!! I’m a peanut butter addict in the worst way!
{ Reply to this comment }
Lynn, YOU ARE MY HERO! I love peanut butter. There have been several peanut butter recipes, today. I am in heaven! I have already bookmarked this recipe and added it to my Favorite Recipes list! Can’t wait to make it. Thanks for the recipe and linking up to Tempt My Tummy Tuesday.
{ Reply to this comment }
Looks great, and easy!
{ Reply to this comment }
Yummy; I love peanut butter. By the way, thanks for stopping by my site. I enjoy your blog.
{ Reply to this comment }
i am definitely going to make this one! thanks for sharing!!!
{ Reply to this comment }
oh this looks so good, I love peanut butter desserts. I bet your hubby was happy!
{ Reply to this comment }
Yummy that looks so good. I love pb. That frosting looks to die for. I found your site through I am blissfully domestic.
{ Reply to this comment }
Mmmm, at my family reunions there is always a peanut butter cake but it is several smaller layers (almost like thick pancakes) with lots of creamy peanut icing. It’s so pretty. Your recipe looks so yummy…I may just have to make one!
{ Reply to this comment }
Just wanted to let you know I mentioned this post on my blog today!
{ Reply to this comment }
Huge peanut butter fans here, too. My mom will sometimes treat me to a peanut butter sheet cake.
They freeze very nicely and are even more moist out of the freezer!
{ Reply to this comment }
Hey Lynn. I am making your cake, right now. The cake is in the oven and about to make the frosting. This recipe is very similar to my chocolate sheet cake , except, well you know…. peanut butter – not chocolate.
I am making it for our church get-together, tomorrow night. I am just bummed that we can’t cut into it, until tomorrow evening. I wonder if we can hold out? Hubby doesn’t think so.
Thanks again.
{ Reply to this comment }
I hope you like it. I am making this today too, to take to a church dinner tom. It makes a great cake to serve a crowd because it is so big. Should I admit that my husband has actually cut into a dessert before that I needed to take somewhere. He claims it was to try it but it was more like he could not wait. I took it anyway and just said my husband got into it last night. Everyone thought it was funny, probably because their husband had done the same thing before.
{ Reply to this comment }
That looks so yummy! My husband doesn’t like anything peanut butter, but the rest of us do! Great idea for a potluck, church meal, etc. Thanks for sharing the recipe.
~Susan
{ Reply to this comment }
Lynn, I’m doing a post about your cake, so I’ll be linking here. Thanks for the recipe.
{ Reply to this comment }
I used to make this cake on an actual sheet cake pan. Why would this be called a sheet cake and made in a jelly roll pan. I miss my recipe. I’m not sure if this is the right measurements/temp for the sheet cake.
{ Reply to this comment }
I think a sheet cake pan and a jelly roll pan are basically the same size. If I remember right there is a little bit of difference but not much. I am guessing it is called sheet cake because it is an old recipe. But most people have and know what a jelly roll pan is. That is my guess. I think the measuerments should work.
{ Reply to this comment }