Peanut Butter Sheet Cake
This Peanut Butter Sheet Cake is so decadent in flavor and unbelievably easy to make. In only an hour, this dessert is ready from start to finish to serve to a crowd. Watch out, we guarantee there will be no leftovers!
Servings: 20 servings
Calories: 450kcal
Ingredients
Cake Ingredients
- 1 1/2 cups creamy peanut butter
- 1 cup water
- 1/2 cup salted butter
- 1/3 cup neutral oil canola, vegetable or avocado
- 2 cups self-rising flour
- 2 cups granulated sugar
- 1/2 cup whole buttermilk
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
Frosting Ingredients
- 1/2 cup milk
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
Instructions
- Preheat oven to 350°F. Grease a 15x10-inch sheet pan with butter or nonstick spray.
- In a medium saucepan over medium heat, combine peanut butter, water, butter, and oil. Bring to a boil, then turn off the heat.
- In a large mixing bowl, whisk together self rising flour and sugar. Add the hot peanut butter mixture, and mix until smooth.
- In a small bowl, whisk together eggs, buttermilk and vanilla extract. Add this mixture to the peanut butter mixture, and stir just until combined.
- Pour the batter into the prepared sheet pan, spreading evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool at least 20 minutes before adding the frosting.
- For the frosting, in a medium saucepan, combine milk, peanut butter, and vanilla. Once melted and fully combined, turn off the heat and stir in powdered sugar until smooth. Spread on the slightly cooled cake. Slice and serve.
Video
Notes
Expert Tips
- If you don't have self rising flour, don't worry it's so simple to make. To substitute 2 cups self-rising that's in this recipe, you'll need to combine 2 cups of all purpose flour with 1 tablespoon of baking powder and 1/2 teaspoon of salt.
- Be sure to use regular creamy peanut butter and not the natural kind. The natural kind is runnier in texture and will not work correctly in the cake.
- Cool the cake layer before adding the peanut butter frosting. This is key or your frosting will run everywhere.
- We make our peanut butter frosting for this cake on the stovetop, this helps make the peanut butter easier to spread and also dissolves the powdered sugar evenly for the perfect sweet and glossy top.
- Frosting Tip: Too thick? Add another splash of milk and mix again until combined and the right consistency. If too loose, then just add more powdered sugar to thicken it.
Storage
Store any leftover peanut butter sheet cake in an airtight container at room temperature for up to 3 days. You can freeze this cake, but we just can't guarantee it will be the same texture once it thaws.Nutrition
Calories: 450kcal | Carbohydrates: 58g | Protein: 8g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 167mg | Potassium: 187mg | Fiber: 2g | Sugar: 46g | Vitamin A: 184IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg
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