Peanut Butter Sheet Cake
User Reviews
4.6
Peanut Butter Sheet Cake
Description
This Peanut Butter Sheet Cake starts with heating peanut butter, water, and butter to a boil before combining with a dry mix of sugars, flour, salt, and baking soda. Eggs, buttermilk, and vanilla are added to create a smooth batter poured into a greased or parchment-lined jellyroll pan. The cake is baked at 375 degrees Fahrenheit until just done, emphasizing care to avoid overbaking and maintaining moistness.
The frosting is made by boiling butter, buttermilk, and peanut butter, then removing from heat to whisk in powdered sugar and vanilla. Pouring the warm frosting over the hot cake results in a glossy, rich finish that slightly soaks into the cake surface for balance of texture and flavor. This layered nutty sweetness defines the recipe's appeal.
The cake pairs well with complementary drinks or can be served as a sweet treat at casual events or family meals. Its sheet cake format simplifies serving and portioning.
Notes provide a buttermilk substitution by combining milk with lemon juice or vinegar and resting it to mimic buttermilk’s acidity, useful if buttermilk is unavailable.
Ingredients
Cake:
- 1/4 /4 cup peanut butter creamy
- 1 cup water
- 1/2 /2 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 egg
- 1/2 /2 cup buttermilk see note for easy substitution
- 1 teaspoon vanilla
Frosting:
- 3/4 /4 cup butter
- 6 Tablespoons buttermilk
- 1/2 /2 cup peanut butter
- 3 1/2 /2 cups powdered sugar
- 1 Tablespoon vanilla
Instructions
- Preheat oven to 375 degrees.
For the cake:
- In a medium pot add the peanut butter, water, and butter and bring to a boil. Remove from heat.
- In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Mix together with the peanut butter mixture.
- Add the eggs, buttermilk, and vanilla to the bowl and mix well.
- Stir well and pour into greased or parchment lined cookie sheet pan with a little edge (12X17 jellyroll pan). Bake for 13-15 minutes at 375 degrees. Do not overbake!
For the Frosting:
- In a small pot bring the butter, buttermilk, and peanut butter to a boil. Remove pan from the heat and add the powdered sugar and vanilla. Pour frosting over the warm cake.
Notes
- Substitute buttermilk by mixing 1 tablespoon lemon juice or white vinegar with milk to equal 1 cup; let stand 5 minutes before use.
- Do not overbake the cake; baking 13–15 minutes ensures moist texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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