(Based on 24 servings from the full pan)
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Calories: ~350‑360 kcal Sugar Spun Run
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Carbohydrates: ~46 g
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Protein: ~5 g
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Fat: ~18 g
Note: These are rough estimates and will vary depending on brands and exact portion size.
FAQs
Q: Can I use a boxed cake mix instead of scratch?
A: While possible, the true peanut butter flavour and moist texture comes from the scratch batter with melted butter + peanut butter mixture. Box mix versions may lack depth.
Q: My frosting separated/was oily—what happened?
A: Likely the butter‑peanut butter mixture boiled too long or was overheated. Remove from heat as soon as it comes to a brief boil and whisk in powdered sugar immediately. The Girl Who Ate Everything
Q: Do I need to refrigerate it?
A: No—this cake can be stored at room temperature for up to 3 days if the room is cool. Refrigeration may cause the frosting to firm too much. Sugar Spun Run
Q: Can I make this gluten‑free?
A: Yes—use a 1:1 gluten‑free flour blend in place of all‑purpose flour, check that baking soda and powdered sugar are gluten‑free, and proceed with the same method.
Q: Can I halve the recipe?
A: Yes—you can halve all ingredients and bake in an 8×8‑inch pan or similarly sized dish; adjust baking time accordingly (likely ~25‑28 minutes).
Related Recipes
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Try our Peanut Butter Texas Sheet Cake for a quick variant of this flavour. The Café Sucre Farine
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Explore our Peanut Butter Chocolate Sheet Cake with Fudge Icing for an even richer dessert.
Conclusion
With this peanut butter sheet cake with creamy PB frosting, you have a dessert that’s simple to make, loaded with peanut butter flavour and perfect for feeding a crowd or indulging yourself. From the moist, buttery peanut‑infused cake to the thick, creamy frosting, it’s something that’s sure to impress. Gather your ingredients, pre‑heat the oven and get ready to dig in.
