Peanut Butter Sheet Cake
User Reviews
5
Peanut Butter Sheet Cake
Description
The cake batter consists of flour, granulated sugar, brown sugar, baking soda, and salt mixed dry. A saucepan with water, butter, and oil is heated to boiling, then peanut butter is stirred in until smooth. This liquid is combined with the dry ingredients then cooled slightly before adding a buttermilk, egg, and vanilla mixture.
After baking in a greased 13x9 inch pan at 350°F (175°C) for about 30-32 minutes, the cake is topped with a peanut butter frosting made from powdered sugar, buttermilk, butter, peanut butter, salt, and vanilla. This frosting has a fudgy texture that complements the cake's moist crumb.
The recipe notes recommend creamy peanut butter for a smoother texture, though crunchy can be used for bits of texture. The cake stores well covered at room temperature for up to three days and can also be baked in a jelly roll pan with a shorter bake time.
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 butter cut into pieces, unsalted
- ¼ cup avocado oil or canola oil or vegetable oil
- ½ cup peanut butter creamy
- ½ cup buttermilk
- 2 egg room temperature preferred, large
- 1 ½ teaspoons vanilla extract
Fudgy Peanut Butter Frosting
- 4 cups powdered sugar
- ½ cup buttermilk
- 10 Tablespoons butter cut into pieces, unsalted
- ⅔ cup peanut butter creamy
- ¼ salt heaping teaspoon
- 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).
Notes
- Creamy peanut butter is best for smooth texture, but crunchy can be used for added bits.
- Baking in a 15x10-inch jelly roll pan takes about 18-22 minutes at 350°F.
- Avoid natural peanut butter with separated oil to maintain cake texture.
- Cover and store cake at room temperature up to three days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
