Peanut Butter Sheet Cake – Savor the comforting taste of this Peanut Butter Sheet Cake. Created with peanut butter and adorned with a frosting of the same flavor this cake is a true indulgence, for all peanut butter enthusiasts. With a preparation time of 15 minutes and an additional 15 minutes for baking you can have this scrumptious cake ready to be relished in less than an hour.
The first time I whipped up this Peanut Butter Sheet Cake I was astonished by how rapidly it vanished. My husband, who claims to be obsessed with peanut butter practically devoured half of the cake in one sitting! Even my child, who is usually quite selective when it comes to desserts couldn’t resist consuming portions of this moist and flavorful treat. Since that day it has become a request within our household particularly during birthdays and special celebrations.
What makes this Peanut Butter Sheet Cake truly special?
What truly sets apart this Peanut Butter Sheet Cake is its combination of moist cake infused with the nuttiness of peanut butter all elegantly topped off with a velvety smooth frosting made from the same beloved ingredient. It’s incredibly easy to prepare as it requires pantry staples that are likely already stocked in your kitchen. Rest assured that it will be a hit, among your loved ones and friends.
What You Need To Make This Peanut Butter Sheet Cake Recipe?
Peanut butter: Peanut butter brings a taste and richness, to both the cake and the frosting.
Water: Water is paramount to construct a batter that combines everything together seamlessly.
Unsalted butter: We employ unsalted butter to furnish a trace of richness. Without dominating the flavor.
Granulated sugar: Granulated sugar adds sweetness. Plays a role in creating a tender crumb texture.
Light brown sugar: For added moisture and a hint of caramel flavor, we include sugar in our recipe.
All-purpose flour: All-purpose flour is what gives the cake its structure and stability ensuring it holds its shape well.
Kosher salt: Kosher salt is used to strike the balance between sweetness and enhancing all the flavors involved.
Baking soda: Baking soda works its magic by helping the cake rise resulting in a fluffy texture.
Large eggs: Large eggs play a role as binders holding all the ingredients together while adding richness to the mix.
Buttermilk: Buttermilk adds tanginess and creaminess to both the batter and frosting elevating their taste profiles.
Vanilla extract: Lastly, we add vanilla extract. For that hint of warmth and chasm in terms of taste.
Steps To Make Peanut Butter Sheet Cake:
Step 1: Preheat your oven to 375 degrees Fahrenheit. Line a cookie sheet that has the size of 12×18 inches, with parchment paper.
Step 2: To prepare the cake take a saucepan. Combine peanut butter, water and butter. Stir constantly while bringing the mixture to a boil. Once it starts boiling remove it from heat. Add sugars, flour, salt and baking soda. Mix everything until combined. Then add eggs, buttermilk and vanilla extract to the mixture. Blend them together. Pour the batter into the baking sheet. Bake it for about 15 minutes.
Step 3: While the cake is in the oven get ready for preparing the frosting. Take another saucepan. Combine butter, buttermilk and peanut butter. Stir everything while bringing it to a boil. Remove from heat once boiling. Add sugar along with vanilla extract into the mixture. Whisk everything together until you have a smooth texture.
Step 4: Once your cake is done baking pour the frosting, over it. Let it cool down before serving.
Tip:
To make sure your Peanut Butter Sheet Cake is always perfectly moist it’s important not to bake it for long. Begin checking for doneness at, around the 12-minute mark since oven temperatures can differ. The edges should have a brown color and when you insert a toothpick, into the center it should come out with just a few moist crumbs sticking to it. This will give the cake a tender texture. Allowing every morsel to melt in your mouth.
Frequently Asked Questions:
Can I use natural peanut butter for this recipe?
While natural peanut butter can be used it’s essential to mention that it might slightly influence the texture and flavor. For the consistency creamy peanut butter is suggested.
Can I freeze leftovers of this Peanut Butter Sheet Cake?
Unquestionably! You can freeze any remaining cake pieces. Simply wrap them tightly with plastic wrap and aluminum foil before putting them in the freezer. Thaw them, in the refrigerator, before serving.
Can I make this cake ahead of time?
This Peanut Butter Sheet Cake can be prepped a day ahead of time. Just make sure to keep it in an airtight container. At room temperature. Or chill until you’re keen to serve it.
Peanut Butter Sheet Cake
Ingredients
For the cake:
- ¼ c peanut butter
- 1 c water
- ½ c unsalted butter
- 1 c granulated sugar
- 1 c light brown sugar packed
- 2 c all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 2 large eggs
- ½ c buttermilk
- 1 tsp vanilla extract
For the frosting:
- ¾ c unsalted butter
- 6 tbsp buttermilk
- ½ c peanut butter
- 3 ½ c powdered sugar
- 1 tbsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet measuring 12×18 inches (30×45 cm) with parchment paper.
- In a saucepan combine peanut butter, water and butter. Bring it to a boil then remove it from the heat.
- Mix granulated sugar, brown sugar, flour, salt and baking soda until they are well combined.
- Add eggs, buttermilk and vanilla extract, to the mixture and stir until it becomes smooth.
- Pour the batter into the baking sheet. Spread it evenly.
- Bake for 15 minutes. Until you can insert a toothpick into the center and have it come out clean.
- While the cake is in the oven prepare the frosting. Combine butter, buttermilk and peanut butter in a saucepan. Bring them to a boil before removing from heat.
- Stir in sugar and vanilla extract until you achieve a smooth consistency.
- Once the cake is finished baking, pour the frosting, over it while ensuring a spread.
- Allow some time for the cake to cool slightly before serving. Enjoy your Peanut Butter Sheet Cake!
Notes
