Buckeye Sheet Cake

By ohioeggs  ,

September 16, 2022

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This 20-minute sheet cake recipe from Ohio food blogger In Katrina's Kitchen has the perfect amount of peanut butter and chocolate to satisfy any game day crowd.

  • Prep: 20 mins
  • Cook: 20 mins
  • 20 mins

    20 mins

    40 mins

  • Yields: 20



2 cups flour

2 cups sugar

1/4 teaspoon salt

1 cup butter, unsalted

4 Tablespoons cocoa powder

1 cup hot coffee, or boiling water

1/2 cup buttermilk

3 eggs, whisked

1 teaspoon baking soda

1 teaspoon vanilla extract


6 Tablespoons butter

6 Tablespoons buttermilk

1/2 cup peanut butter

3 1/2 cups powdered sugar

1 Tablespoon vanilla extract

3 Tablespoons chocolate sauce, ice cream topping or hot fudge



SPRAY a rimmed jelly roll pan (12x18) with cooking spray; set aside. PREHEAT oven to 350 degrees F.

In a large mixing bowl WHISK together the flour, sugar, and salt. Set aside.

In a separate bowl COMBINE buttermilk, eggs, baking soda, and vanilla extract. Set aside.

In a large saucepan over medium heat, MELT butter and ADD cocoa powder. STIR until smooth and ADD coffee (or boiling water if substituting).

STIR the buttermilk mixture into the chocolate mixture (still on the stovetop). Slowly ADD flour mixture (dry ingredients), stirring until most of the lumps are smoothed out.

POUR into the prepared pan and bake at 350 degrees F for 20 minutes. While the cake is baking prepare the frosting.


In a large saucepan over medium heat, ADD butter, buttermilk, and peanut butter. STIR constantly until the mixture begins to boil.

LOWER heat and gradually ADD powdered sugar. This mixture will be lumpy. Continue STIRRING over medium-low heat until smooth. REMOVE from heat and ADD vanilla extract.

Keep the frosting warm (stirring as necessary) until the cake is finished cooking. POUR frosting over the warm cake. Use an offset spatula to SPREAD the frosting until smooth and evenly distributed.

DRIZZLE with chocolate sauce. Set aside at least 20 minutes until cool enough to slice and serve.

This recipe uses unsalted butter. If you only have salted butter, you can omit the salt from the recipe.

You can make your own buttermilk using whole milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

Using a different-sized sheet pan will require the cooking time to be adjusted.

Store the sheet cake covered at room temperature for up to 5 days.

Katrina is the author, photographer and recipe writer behind the dessert blog In Katrina's Kitchen - "where dessert is always served first." You can expect to find sweet treats alongside delicious desserts wholesome enough to enjoy every day. Outside the kitchen Katrina enjoys sipping iced coffee, curling up with a good book and being a wife and mom in a house full of boys who like to eat.
Katrina Bahl

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