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Peanut Butter Sheet Cake Recipe

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★★★★★

4.6 from 105 reviews

A moist and flavorful Peanut Butter Sheet Cake topped with a creamy peanut butter frosting. Perfect for peanut butter lovers, this easy-to-make sheet cake combines classic ingredients with a rich, nutty taste, baked in a large jellyroll pan for simple serving and sharing.

Ingredients

Scale

Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 (12 tablespoons) sticks butter
  • 1 cup water
  • 1/2 cup peanut butter
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

Frosting

  • 2 sticks (1 cup) butter, softened
  • 3/4 cup peanut butter
  • 3 cups confectioners’ sugar
  • 3 to 4 tablespoons milk
  • 2 tablespoons instant vanilla pudding mix

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 10x15x1 inch jellyroll pan to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.
  3. Melt butter with water: In a medium saucepan, combine 1 1/2 sticks of butter and 1 cup of water, bring the mixture to a simmer, stirring to fully melt the butter.
  4. Add peanut butter and oil: Whisk in the 1/2 cup peanut butter and 1/4 cup vegetable oil into the butter-water mixture, then stir this wet mixture into the dry ingredients until well incorporated.
  5. Combine eggs, buttermilk, and vanilla: Whisk together the eggs, buttermilk, and vanilla extract in a separate bowl, then pour into the flour mixture and stir until the batter is smooth and uniform.
  6. Pour batter and bake: Pour the completed batter evenly into the prepared jellyroll pan and bake in the preheated oven for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting.
  8. Prepare frosting base: Using an electric mixer, beat the softened butter and 3/4 cup peanut butter together until smooth and creamy.
  9. Add confectioners’ sugar and milk partially: Add half of the confectioners’ sugar and about half of the milk (1.5 to 2 tablespoons) to the butter mixture, beating until smooth.
  10. Add remaining sugar, milk, and pudding mix: Incorporate the remaining confectioners’ sugar, milk, and instant vanilla pudding mix into the frosting, beating until the frosting is smooth and spreadable. Add a little extra milk if the frosting is too stiff.
  11. Frost the cake: Spread the peanut butter frosting evenly over the completely cooled cake.

Notes

  • Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
  • The instant vanilla pudding mix in the frosting adds stability and a creamy texture.
  • You can substitute crunchy peanut butter for smooth if you prefer some texture in your frosting.
  • If you don’t have buttermilk, make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
  • Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: peanut butter sheet cake, easy peanut butter cake, peanut butter dessert, sheet cake recipe, peanut butter frosting

Find it online: https://cookcrisis.com/peanut-butter-sheet-cake-recipe/