Peanut Butter and Marshmallow Sheet Cake

    45 minutes

    This is a great sheet cake with peanut butter instead of chocolate. Wonderfully moist with a delicious peanut butter icing!

    149 people made this

    Serves: 20 

    • 2 cups (250g) plain flour
    • 2 cups (440g) white sugar
    • 1/2 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 1 cup (250ml) water
    • 190g butter or margarine, softened
    • 1/2 cup (125g) peanut butter
    • 1/4 cup vegetable oil
    • 2 eggs
    • 1/2 cup (125ml) buttermilk
    • 1 teaspoon vanilla essence
    • 2/3 cup (150g) white sugar
    • 1/3 cup (85ml) evaporated milk
    • 1 tablespoon butter or margarine
    • 1/3 cup (85g) chunky peanut butter
    • 1/3 cup miniature marshmallows
    • 1/2 teaspoon vanilla essence

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 180 degrees C. Grease a 20x30cm Swiss roll pan.
    2. In a large bowl, stir together the flour, 2 cups sugar, bicarb soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
    3. Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the centre comes out clean.
    4. While the cake bakes, 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.
    5. Spoon the icing over the warm cake and spread in an even layer. Allow to cool before cutting and serving.

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    Reviews in English (153)


    This is delicious. Just as moist and rich as the original chocolate version. I did make one modification, I used two sticks of butter rather than part butter part oil. If you have never made a Texas Sheet cake, do not be scared by the consistency of the batter, it WILL bake up correctly. Be sure and use the 10x15 pan, it's supposed to be flat. I didn't have the ingredients for the icing in this recipe so I used this one. Bring 1 stick butter, 1/2 cup peanut butter, and 6 tb milk to a boil in a large saucepan. Add 1 tsp vanilla. Mix in 1 box (3 3/4 cups) powdered sugar. Mix well, beating with handheld electric mixer for smoothest consistency. Frost cake while frosting is hot and cake is warm. Finally, I drizzled lines of warmed hot fudge topping over the icing. Once the hot fudge cools it firms up so don't substitute with chocolate syrup. For me, the chocolate adds a lot somehow.  -  05 Jul 2004  (Review from Allrecipes USA and Canada)


    Really good! I made this for work and it was well received. I made it as written except that I doubled the icing. Because so many reviewers commented that the peanut butter flavor was somewhat subtle, a couple even saying the cake was bland, I was a bit concerned that it wouldn't be peanut buttery enough for my taste, but it was. I did add just a sprinkle of salt to the icing to draw out the flavor a bit, as I used unsalted butter. I will definitely make this again as a simple way to satisfy a PB cake craving!  -  01 Sep 2008  (Review from Allrecipes USA and Canada)


    This cake is wonderful!!! Rich and moist and flavorful! I used two sticks of margarine instead of butter and oil and baked it in a 9x12 pan - came out LOVELY! Great with fudge frosting!  -  28 Sep 2007  (Review from Allrecipes USA and Canada)