A delicious old-fashioned peanut butter sheet cake with a gluten free option.
I first shared this recipe way back in March 2009. That was right before my oldest daughter developed her peanut and tree nut allergy. After that, this recipe got buried way back in the archives of my site because I could no longer make it.
That is until last month when I made it for my husband’s birthday.
My daughter is no longer living at home and peanut butter is allowed back in the house. My husband and son were so excited that I made this cake again!
I found this recipe way back in 2008 or early 2009 in a cookbook I checked out at the library. The cookbook was by the Red Hat Society. Does anyone remember the Red Hat Society?
It was basically like a church cookbook but was basically the same type of recipe that I had seen elsewhere.
However, this peanut butter sheet cake recipe caught my attention.
My husband loves peanut butter. He really, really, likes peanut butter. So I knew that it was a recipe I needed to try.
And I am so glad that I did. The cake was so good.
The frosting is what made this so good. This peanut butter frosting would be delicious on a chocolate cake.
If you really love peanut butter desserts, give this one a try. It may not be the prettiest of cakes, but it is so good!
Can I make peanut butter cake gluten free?
This recipe worked great gluten free. I made it gluten free when I made it for my husband’s birthday and it worked great.
I used Bob’s Red Mill 1 to 1 Gluten Free Blend. Other blends may work, but I have only tried it with Bob’s Red Mill blend.
- baking soda
- sour cream
- creamy peanut butter
- powdered sugar
- 2 cups sugar
- 2 cups flour or Bob's Red Mill 1 to 1 gluten free flour blend
- 2 eggs
- 1 teaspoon baking soda
- 1 cup sour cream
- 2/3 cup creamy peanut butter
- 1 cup butter
- 1 cup water
- 1/2 cup butter
- 2/3 cups creamy peanut butter
- 6 tablespoons milk
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 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 15x10 inch sheet/jellyroll type pan.
- Bake at 400 degrees for 20 minutes or until a toothpick inserted in the center of the cake comes out clean.
- 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.
For a gluten free version use Bob's Red Mill 1 to 1 Gluten Free Flour Blend.
Amount Per Serving: Calories: 506Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 69mgSodium: 299mgCarbohydrates: 59gFiber: 2gSugar: 39gProtein: 8g
Nutritional values are approximate and aren't always accurate.
Originally posted March 2009. Updated March 2023.