Peanut Butter Sheet Cake Recipe
This Peanut Butter Sheet Cake recipe is a rich, flavorful dessert perfect for any occasion. The moist cake is made with creamy peanut butter and topped with a smooth peanut butter frosting that melts into the cake, adding extra richness. It’s easy to make and serves a crowd, making it an ideal treat for gatherings or potlucks.
Equipment
- 9x13-inch sheet cake pan
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Sifter (for powdered sugar)
- Cooling rack
Ingredients
Sheet Cake
- 2 ½ cups all-purpose flour 312g
- 3 large eggs room temperature preferred
- 1 ½ cups granulated sugar 300g
- ¾ cup buttermilk 177ml
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter cut into pieces (227g)
- 1 ¼ cups water 295ml
- 1 cup light brown sugar firmly packed (200g)
- ⅔ cup creamy peanut butter 195g
- ⅓ cup canola or vegetable oil 80g
- 2 teaspoons vanilla extract
Peanut Butter Frosting
- 14 Tablespoons unsalted butter cut into pieces (210g)
- 1 cup creamy peanut butter 250g
- ¾ cup buttermilk 177ml
- ½ teaspoon salt
- 5 cups powdered sugar 625g
- 2 teaspoons vanilla extract
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour your 9x13-inch sheet cake pan or line it with parchment paper.
Prepare the Cake Batter
- In a large bowl, sift together the flour, salt, and baking soda.
- In a separate bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the peanut butter, vanilla extract, and oil.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
- In a saucepan, bring the water to a boil, then pour it into the batter while mixing on low speed until well combined.
Bake the Cake
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
Prepare the Frosting
- In a large bowl, beat the butter and peanut butter together until smooth and creamy.
- Gradually add the powdered sugar, alternating with the buttermilk, beating until fluffy.
- Mix in the vanilla extract and salt.
Frost the Cake
- Once the cake is completely cool, spread the peanut butter frosting evenly over the top.
Serve
- Cut into squares and serve. Enjoy your delicious peanut butter sheet cake!
- This recipe should yield a generous serving for 8 people, with plenty of rich peanut butter flavor and creamy frosting.
Notes
➤ Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for a smoother batter and better texture.
➤ Sifting Dry Ingredients: Sift the flour, baking powder, baking soda, and salt together to prevent lumps and ensure even distribution.
➤ Cooling the Cake: Let the cake cool completely before frosting to avoid melting the frosting.