Peanut Butter Cake Recipe


5 from 1 vote
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Peanut Butter Cake makes a perfect cake for the peanut butter lover. This makes a great sheet cake topped with chocolate frosting or peanut butter icing.

Peanut Butter Cake Recipe from

Remember that peanut butter icing recipe I shared the other day? While it is fabulous on brownies or a chocolate cake, if you love peanut butter as much as I do, then you will adore it on that icing on this peanut butter cake.

It took years of trial and error for me to get the recipe close enough to the one served in my school cafeteria growing up. The final peanut butter cake recipe is rich, decadent, and one that you’ll definitely want a large glass of ice cold milk or a cup of coffee to go along with while you eat.

Made of simple ingredients that you most likely have on hand, this is one of those cakes that you can quickly mix together and have baked for a special treat. 

Peanut Butter Cake Recipe from

Here’s my peanut butter cake recipe. I hope you love it as much as I do!

Peanut Butter Sheet Cake Recipe

5 from 1 vote
Peanut Butter Cake makes a perfect cake for the peanut butter lover. This makes a great sheet cake topped with chocolate frosting or peanut butter icing.
Prep Time: 3 minutes
Cook Time: 25 minutes
Total Time: 28 minutes
Servings: 58


  • 1 cup (226 g) butter
  • 1 cup (227 g) water
  • 1/2 cup (135 g) peanut butter
  • 2 cups (240 g) all-purpose flour
  • 1 1/2 cups (319.5 g) brown sugar
  • 1/2 teaspoon (1.3 g) kosher salt
  • 1 teaspoon (6 g) baking soda
  • 2 (100 g) eggs
  • 1 teaspoon (4.7 g) vanilla extract
  • 1 cup (227 g) buttermilk


  • Preheat oven to 350º F. Prepare 18×13 rimmed baking sheet pan with nonstick baking spray or by buttering and lightly flouring the pan, ensuring that the pan is well-coated and discarding any excess flour.
  • Add butter, water, and peanut butter to a medium-size saucepan over medium heat. Stirring frequently, bring to a boil. Remove from heat. Whisk in flour, sugar, salt and baking soda until just combined. Add in eggs, vanilla and buttermilk. Pour into prepared sheet pan and bake 20 minutes, or until the cake springs back to the touch and a toothpick when inserted into the center comes out clean. You can follow my tips for how to tell when your cake is done.


Calories: 83kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 85mg | Potassium: 35mg | Fiber: 1g | Sugar: 6g | Vitamin A: 113IU | Calcium: 13mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Susan C says:

    How would you adjust the recipe to make a 9×13 cake?

  2. Kristina Campbell says:

    Should this cake be stored in the frig after it cools?

  3. Cathy Wilkinson says:

    Why water? We have well water with a lot of iron in it which tends to cause cakes to be dry. I am going to substitute milk instead. I never use water in box cake recipes either. Using milk makes a much richer cake.

  4. Stephanie @ Eat. Drink. Love. says:

    I love how perfectly gooey this cake is!

  5. Jamie | My Baking Addiction says:

    Peanut butter cake is totally irresistible and this is perfect for the long weekend!

  6. Melanie @ Carmel Moments says:

    It’s been a long time since I’ve had peanut butter cake! Mmm…looks fabulous!
    Have a wonderful Wednesday Robyn!

  7. jill says:

    Thank you for the cake recipe to go along with the icing. Can not wait to try it over labor day. Hubby claims he never had such a thing so I am excited to whip it up.