Peanut Butter Sheet Cake
Experience the ultimate comfort dessert with this irresistible Peanut Butter Sheet Cake, a moist and tender treat that’s packed with rich, nutty flavor. Perfect for sharing, this easy-to-make cake starts with a velvety batter infused with creamy peanut butter and finishes with a luscious, peanut butter-spiked frosting that is spread over the cake while it’s still warm for a melt-in-your-mouth experience. With just 20 minutes of prep time, this simple yet indulgent recipe is ideal for any celebration, potluck, or weeknight dessert. Each slice is a balance of decadence and nostalgia, sure to satisfy both kids and adults alike. Whether you’re a peanut butter fanatic or looking for a crowd-pleasing dessert, this Peanut Butter Sheet Cake is a foolproof choice that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 1 cup Water
- 0.5 cup Creamy peanut butter
- 2 pieces Large eggs
- 0.5 cup Buttermilk
- 1 teaspoon Vanilla extract
- 3 cups Powdered sugar
- 0.25 cup Milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch sheet pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Set aside.
In a medium saucepan over medium heat, combine the unsalted butter and water. Stir occasionally until the butter is melted.
Remove the saucepan from heat and whisk in creamy peanut butter until smooth.
Pour the peanut butter mixture into the dry ingredients. Mix until just combined.
In a separate bowl, beat the eggs, buttermilk, and vanilla extract together. Add this mixture to the batter and stir until smooth and evenly combined.
Pour the batter into the prepared sheet pan and spread it evenly.
Bake the cake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the frosting. In a medium saucepan over medium heat, melt 0.5 cups of unsalted butter. Reduce the heat to low and whisk in 0.5 cups of creamy peanut butter and 0.25 cups of milk until smooth.
Remove the saucepan from the heat and gradually whisk in the powdered sugar until the frosting is thick but spreadable.
Once the cake is finished baking, let it cool slightly for 5-10 minutes. Spread the peanut butter frosting evenly over the warm cake.
Allow the cake to cool completely to set the frosting, then slice into squares and serve.
Nutrition Facts
Calories |
5577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.0 g | 222% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 3284 mg | 143% | |
| Total Carbohydrate | 979.8 g | 356% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 773.2 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 422 mg | 32% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1436 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
