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Peanut Butter Sheet Cake with Chocolate Frosting

Peanut Butter Sheet Cake with Chocolate Frosting
  • Prep 15 min
  • Total 1 hr 40 min
  • Servings 12
The pairing of peanut butter and chocolate never disappoints, especially when its Betty Crocker™ Super Moist™ yellow cake made with peanut butter and topped with chocolate frosting.
By Bree Hester
Created August 21, 2012



  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • 1 1/3 cups water
  • 1/3 cup peanut butter
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla


  • 1/2 cup butter
  • 1/4 cup unsweetened baking cocoa
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 3/4 cups powdered sugar


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • 2
    In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • 4
    In 2-quart saucepan, heat butter, cocoa and milk to boiling over medium heat. Remove from heat; stir in 1 teaspoon vanilla. Gradually add powered sugar, beating until mixture is blended and smooth. Pour frosting over warm cake.
  • 5
    Cool completely in pan on cooling rack, about 1 hour. Cut into 4 rows by 3 rows.

  • To make a thinner cake, use a 15x10x1-inch pan and reduce the baking time by 5 minutes.
  • To add even more peanut butter and chocolate flavor, top the cake with chopped chocolate-covered peanut butter cup candies.

No nutrition information available for this recipe
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