Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake with Butterfinger Frosting is a simple and delicious dessert to make for any occasion. This cake is full of rich peanut butter flavor and the cream cheese frosting takes it to over the top amazing.

We are crazy about peanut butter desserts like Classic Peanut Butter Cookies and No Bake Peanut Butter Cheesecake. If you feel the same, this cake needs to be on your must-make list!

Peanut Butter Sheet Cake with Butterfinger Icing - slice on a plate.

Peanut Butter Sheet Cake with Butterfinger Frosting

Sheet cakes are my favorite because they don't have to be decorated plus they are quick and easy to make. This cake has intense peanut butter flavor and is perfect for summer cookouts and holiday celebrations.

Peanut Butter Sheet Cake Ingerdients

Peanut Butter Sheet Cake Ingredients:

  • Peanut Butter ~ Crunchy or creamy will work.
  • Butter ~ I use salted butter.
  • Water
  • All Purpose Flour
  • Granulated Sugar
  • Brown Sugar  ~ Light brown or dark brown will work.
  • Baking Soda
  • Kosher Salt
  • Buttermilk ~ Substitute 1 tablespoon lemon juice or vinegar in 1 cup of milk. 
  • Eggs  ~ Large Eggs
  • Vegetable Oil 
  • Non-Stick Cooking Spray

Ingredients for Butterfinger Frosting.

Ingredients for Butterfinger Frosting:

  • Cream Cheese
  • Butter
  • Powdered Sugar
  • Milk
  • Vanilla Extract
  • Butterfinger Candy Bars

Peanut Butter Butterfinger Cake.

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How to Make Peanut Butter Sheet Cake:

Collage of melting peanut butter, butter and water in a saucepan.

  • Add peanut butter, butter and water to a sauce pan and heat over medium heat, stirring until butter is melted and mixture is combined. Remove from heat.

Collage making peanut butter sheet cake batter.

  • In a large mixing bowl, add flour, sugar, brown sugar, baking soda and salt.  Whisk together.
  • Pour peanut butter mixture into the flour mixture and stir with a wooden spoon to combine.

Mixing eggs, buttermilk into cake batter.

  • In a small bowl, mix together the buttermilk, eggs and vegetable oil. 
  • Pour into the peanut butter mixture, stirring until well combined.

Peanut Butter sheet cake collage: unbaked/baked.

  • Spray a 10 x 15 inch rimmed jelly roll pan with non-stick cooking spray or line with parchment paper.
  • Pour batter into prepared cake pan and spread evenly. 
  • Bake for 20 -25 minutes until a toothpick inserted comes out clean. 
  • Remove to a wire rack to cool completely. 

How to Make Butterfinger Frosting:

Collage making butterfinger cream cheese frosting.

  • In a mixer bowl, add softened cream cheese and softened butter. Beat at medium speed for 2 minutes. 
  • Add vanilla extract and mix well. 
  • Next, add the powdered sugar and the milk. Mix until light and fluffy. 
  • Chop the Butterfingers and reserve ½ cup for garnish.
  • Fold the chopped candy bars into the frosting. 

Frosting the Cake:

Frosting peanut butter sheet cake with Butterfinger frosting.

  • Once cake is completely cooled, spread frosting over the cake in an even layer.
  • Top with reserved Butterfinger crumbs. 
  • Serve immediately or chill until ready to serve.

Slice of peanut butter sheet cake.

Recipe Notes:

  • Yield: 15 Servings
  • Storage: Cover cake with aluminum foil or plastic wrap and store in refrigerator up to 5 days.
  • Pan Variations: A half sheet pan will work, the cooking time will be about 3-5 minutes less and the cake will be thinner.  If using a 9 x 13 cake pan, cooking time will be 3- 5 minutes longer and cake will be thicker. 
  • Frosting Variations: Adding the candy bars is optional. Chopped Reese's Peanut Butter Cups or mini chocolate chips would work well too. Chopped roasted peanuts also make a great garnish.

More Sheet Cake Recipes to Try:

Peanut Butter Sheet Cake bite on fork.

If you are a peanut butter lover, give this Peanut Butter Sheet Cake with Butterfinger Icing a try. It's easy enough for a weeknight dessert and delicious enough for birthdays and special occasions.

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Yield: 15 Servings

Peanut Butter Sheet Cake with Butterfinger Frosting

Slice of Peanut Butter Cake with Butterfinger Icing.

Peanut Butter Sheet Cake with Butterfinger Frosting is a simple and delicious dessert to make for any occasion. This cake is full of rich peanut butter flavor and the cream cheese frosting takes it to over the top amazing.

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

For the Peanut Butter Sheet Cake

  • ½ cup peanut butter, crunch or creamy
  • 1 cup water
  • ¾ cup butter ( 1 ½ sticks)
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup buttermilk
  • 2 large eggs
  • ¼ cup vegetable oil
  • non-stick cooking spray

For the Butterfinger Frosting

  • 8 ounces cream cheese, softened
  • ¼ cup butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 4 Butterfinger Candy Bars (regular size 1.9 ounces each)

Instructions

  1. Preheat oven to 350°.
  2. Add peanut butter, butter and water to a saucepan. Cook over medium heat, stirring to combine until butter is melted. Remove from heat.
  3. In a large mixing bowl, combine flour, sugar, brown sugar, baking soda and salt.
  4. Pour peanut butter mixture into flour mixture and stir to combine.
  5. In a small bowl, mix buttermilk, eggs and vegetable oil.
  6. Pour into peanut butter batter and stir until well combined.
  7. Spray a 10 x 15 inch jelly roll pan with non-stick cooking spray.
  8. Pour batter into pan, spreading evenly.
  9. Cook for 20- 25 minutes or until a toothpick inserted comes out clean.
  10. Cool completely on a wire rack before adding the frosting.
  11. Make the frosting by adding cream cheese and butter to a mixer bowl and beating with the wire whisk attachment for 2 minutes.
  12. Add vanilla and mix until combined.
  13. Next, add the powdered sugar and milk. Beat at low speed until combined and raise to medium speed, beating until fluffy.
  14. Chop the Butterfingers and reserve ½ cup for garnish.
  15. Fold the chopped candy bars into the frosting.
  16. Spread evenly over the cooled cake and garnish with reserved Butterfingers.
  17. Slice and serve or chill until ready to serve.

Notes

  • Storage: Cover cake with aluminum foil or plastic wrap and store in refrigerator up to 5 days.
  • Pan Variations: A half sheet pan will work, the cooking time will be about 3-5 minutes less and the cake will be thinner.  If using a 9 x 13 cake pan, cooking time will be 3- 5 minutes longer and cake will be thicker. 
  • Frosting Variations: Adding the candy bars is optional. Chopped Reese's Peanut Butter Cups or mini chocolate chips would work well too. Chopped roasted peanuts also make a great garnish.
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    © Milisa
    Cuisine: American / Category: Cakes

     

     

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