Peanut Butter Sheet Cake
User Reviews
5.0
123 reviews
Excellent
Peanut Butter Sheet Cake
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This peanut butter sheet cake takes less than an hour to make from start to finish. It's topped with a fudgy, candied peanut butter icing that's out-of-this-world amazing! Recipe includes a how-to video!
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Ingredients
Sheet Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ¾ cups light brown sugar firmly packed
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup water
- ¾ cup unsalted butter cut into pieces
- ¼ cup avocado, canola or vegetable oil
- ½ cup creamy peanut butter
- ½ cup buttermilk
- 2 large eggs room temperature preferred
- 1 ½ teaspoons vanilla extract
Fudgy Peanut Butter Frosting
- 4 cups powdered sugar
- ½ cup buttermilk
- 10 Tablespoons unsalted butter cut into pieces
- ⅔ cup creamy peanut butter
- ¼ heaping teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and lightly grease a 13x9 baking pan. Set aside.
- In a large bowl, whisk together flour, sugars, baking soda, and salt.
- In a medium-sized saucepan, combine water, butter, and oil. Heat over medium heat, stirring occasionally until butter is melted and bring to a boil.
- Once boiling, remove from heat and add peanut butter. Stir until peanut butter is dissolved and mixture is smooth. Add to bowl with dry ingredients and stir until combined. Set aside to cool for 5-10 minutes.
- Meanwhile, in a separate bowl, whisk together buttermilk, eggs, and vanilla extract.
- Gradually stir buttermilk mixture into batter, stirring until just combined.
- Pour batter evenly into prepared pan and transfer to center rack of 350F (175C) preheated oven and bake for 30-32 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Prepare frosting.
Fudgy Peanut Butter Frosting
- Measure out sugar and set aside (if you’re worried about lumps in your icing, sift the sugar after measuring).
- Combine buttermilk, butter, peanut butter, and salt in a medium-sized saucepan. Cook over medium-low heat until butter is melted. Increase heat to medium and bring to a boil while stirring constantly. Once boiling, remove from heat.
- Immediately add powdered sugar and vanilla extract.
- Whisk until smooth and immediately pour evenly over cake (in the pan, I do not remove my cake from the pan).
Equipments used:
Notes
- To bake in a jellyroll pan (15x10" pan) bake on 350F for 18-22 minutes.
- I recommend against using a “natural” variety of peanut butter (the kind where the oil separates out) as this could affect the texture of the cake.Creamy or crunchy peanut butter will work here, I prefer creamy for smoother results, but if you opt for crunchy you’ll just have small peanut pieces in your cake and icing.
- Cover the pan with foil or plastic wrap and store at room temperature for up to three days.
Nutrition Information
Show Details
Serving
1serving
Calories
354kcal
(18%)
Carbohydrates
46g
(15%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
43mg
(14%)
Sodium
181mg
(8%)
Potassium
114mg
(3%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
359IU
(7%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 354kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 181mg | 8% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 359IU | 7% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
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