Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

This peanut butter sheet cake is super moist and topped with a fudgy peanut butter and marshmallow frosting for a delicious sweet treat.

Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
321 Calories

Recipe Instructions

Step 1
Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1-inch jellyroll pan.
Step 3
Stir flour, 2 cups sugar, baking soda, and salt together in a large bowl; set aside.
Step 4
Combine water and 3/4 cup of butter in a saucepan; bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended; stir mixture into dry ingredients. Combine eggs, buttermilk, and vanilla together; stir into peanut butter mixture until well blended. Spread batter evenly in the prepared pan.
Step 5
Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 18 to 26 minutes.
Step 6
Meanwhile, make the frosting: Place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.

Ingredients

  • 2 eggs
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 cup water
  • 1 tablespoon butter or margarine
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup peanut butter
  • 0.25 cup vegetable oil
  • 0.5 teaspoon vanilla extract
  • 0.66666668653488 cup white sugar
  • 0.5 cup buttermilk
  • 0.33333334326744 cup evaporated milk
  • 0.75 cup butter or margarine, softened
  • 0.33333334326744 cup chunky peanut butter
  • 0.33333334326744 cup miniature marshmallows

Categories

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