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Peanut Butter Sheet Cake with Creamy Peanut Butter Frosting Recipe

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★★★★★

4.5 from 133 reviews

This Peanut Butter Sheet Cake is a moist, rich dessert perfect for any peanut butter lover. With a tender cake base infused with peanut butter and topped with a creamy, sweet peanut butter frosting, this sheet cake is easy to prepare and ideal for gatherings or a comforting treat at home.

Ingredients

Scale

Cake Ingredients

  • 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 Ingredients

  • 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 degrees Fahrenheit. Grease a 10x15x1 inch jellyroll pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking soda, and salt until well combined, ensuring an even distribution of ingredients.
  3. Melt Butter and Simmer: In a medium saucepan, combine 1 1/2 sticks of butter and water over medium heat. Bring this mixture to a simmer, stirring occasionally to ensure the butter melts completely into the water.
  4. Add Peanut Butter and Oil: Whisk 1/2 cup of peanut butter and 1/4 cup of vegetable oil into the warm butter-water mixture. Once blended, stir this liquid mixture into the dry flour mixture until just combined.
  5. Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, and vanilla extract together until smooth. Stir this wet mixture into the batter, blending everything thoroughly but avoiding overmixing.
  6. Pour Batter and Bake: Pour the completed batter evenly into the prepared jellyroll pan. Place it in the preheated oven and bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan to room temperature before frosting.
  8. Make Frosting Base: Using an electric mixer, beat the softened butter and 3/4 cup peanut butter together until the mixture is smooth and creamy.
  9. Add Confectioners’ Sugar and Milk: Add half of the confectioners’ sugar along with 1 to 2 tablespoons of milk to the peanut butter mixture. Beat until smooth and fully incorporated.
  10. Finish Frosting: Add the remaining confectioners’ sugar, remaining milk, and 2 tablespoons of instant vanilla pudding mix to the bowl. Beat the frosting until creamy. Add a bit more milk if the consistency is too thick for easy spreading.
  11. Frost the Cake: Spread the peanut butter frosting evenly over the cooled cake, smoothing it out with a spatula. Slice and serve at room temperature.

Notes

  • Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
  • You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar if needed.
  • For a more intense peanut butter flavor, use creamy peanut butter in both the cake and frosting.
  • Use a toothpick test to confirm doneness, as overbaking can dry out the cake.
  • The instant vanilla pudding mix in the frosting helps with stability and texture but can be omitted if unavailable.

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

Find it online: https://yumwithmia.com/peanut-butter-sheet-cake-with-creamy-peanut-butter-frosting-recipe/