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Cakes & cheesecakes

Peanut Butter Sheet Cake
Smooth peanut butter can be substituted for crunchy. To make the cake ahead, let cool completely, then wrap tightly in plastic and freeze. Let thaw at room temperature, about 3 hours, before frosting and serving.
3 cups (15 oz.) all-purpose flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
2 cups cold water
3/4 cup crunchy peanut butter
2/3 cup vegetable oil
2 Tbsp. white vinegar
2 tsp. vanilla extract
2 1/2 cups chocolate frosting
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Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake
  • Servings:Serves 16 to 18
  • Prep Time:10 minutes
  • Cook Time:55 minutes
1. Center a rack in oven and heat to 350 degrees. Grease a 9x13" baking pan and set aside.
2. In a large bowl, whisk flour, sugar, baking soda, and salt until combined. Add all remaining ingredients except frosting and whisk until blended and mostly smooth, then transfer to prepared pan.
3. Bake until cake is browned and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool completely on a wire rack, then top with chocolate frosting.
Source: Hannaford fresh Magazine, May-June 2021