Why You’ll Love This Recipe
If you’re a peanut butter fan, this cake is a must-try. The combination of rich, creamy peanut butter and soft cake layers creates a flavor profile that’s both comforting and indulgent. The frosting adds an extra layer of creaminess that elevates the entire cake, making each slice irresistible. It’s an easy recipe to whip up, and with simple pantry ingredients, you’ll have a show-stopping dessert without much effort. Plus, it’s baked in a 9×13-inch pan, making it ideal for sharing with friends and family.
Ingredients
For the Cake
- 1 cup creamy peanut butter (not natural-style)
- 1 cup unsalted butter
- 1 cup water
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream or plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting
- ¾ cup creamy peanut butter
- ½ cup unsalted butter, softened
- ¼ cup milk (whole or 2%)
- 2 teaspoons vanilla extract
- 2 ½ cups powdered sugar, sifted if lumpy
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch sheet pan or line it with parchment paper and set aside.
- Make the Peanut Butter Mixture: In a medium saucepan, combine the peanut butter, butter, and water. Heat over medium, stirring often, until the mixture is fully melted and smooth. Remove from heat and let it cool slightly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt until well combined.
- Combine Wet and Dry: Pour the slightly cooled peanut butter mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined and no flour pockets remain.
- Add Eggs and Sour Cream: Add the sour cream, eggs, and vanilla to the bowl. Stir until the batter is smooth and evenly mixed, without overmixing.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Slightly: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes before frosting.
- Make the Frosting: In a large mixing bowl, beat the peanut butter and softened butter together until creamy and well blended.
- Add Milk and Vanilla: Pour in the milk and vanilla extract, then mix again until smooth.
- Incorporate Powdered Sugar: Gradually add the powdered sugar, about ½ cup at a time, mixing well after each addition. Beat until the frosting is fluffy and spreadable. Adjust with more milk or powdered sugar if needed to reach your desired consistency.
- Frost the Cake: Spread the frosting evenly over the still-warm cake for a glossy finish, or wait until the cake is completely cool for a more defined layer.
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 12-16 slices, depending on how large you cut the pieces
Variations
- Peanut Butter and Chocolate: Swirl in some melted chocolate chips into the batter before baking for a peanut butter-chocolate combo.
- Add Nuts: For an extra crunch, sprinkle chopped peanuts on top of the frosting before serving.
- Healthier Option: You can substitute Greek yogurt for sour cream for a slightly lighter version. If you want a more wholesome cake, try using whole wheat flour instead of all-purpose flour, though it may alter the texture slightly.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for a longer shelf life (up to a week).
- Reheating: Reheat slices in the microwave for about 10-15 seconds or enjoy it cold.
FAQs
1. Can I use natural peanut butter for this recipe?
Natural peanut butter may not work as well, as it tends to be more runny and can affect the texture of the cake and frosting. It’s best to use creamy peanut butter that’s not natural-style for the best results.
2. Can I make this cake ahead of time?
Yes, you can make the cake a day ahead and store it in an airtight container. Frost it just before serving for the freshest flavor.
3. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
4. Can I freeze this cake?
Yes, you can freeze the cake. Allow it to cool completely before wrapping it tightly in plastic wrap and foil. It can be frozen for up to 3 months. Let it thaw at room temperature before serving.
5. Can I use a different type of frosting?
Certainly! While the peanut butter frosting is a perfect match, you can substitute it with chocolate frosting or cream cheese frosting for a different twist.
6. Why does my frosting look too runny?
If your frosting is too runny, add more powdered sugar, a little at a time, until it reaches the desired consistency. You can also add a bit more peanut butter for thickness.
7. Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Be sure to check that your other ingredients (like the baking soda) are gluten-free as well.
8. Can I use margarine instead of butter?
While margarine can be used as a substitute for butter, it may slightly alter the flavor and texture of the cake and frosting. Butter tends to give the cake a richer, more flavorful result.
9. How can I make this cake less sweet?
You can reduce the amount of powdered sugar in the frosting to make it less sweet. Alternatively, you can make a whipped cream topping for a lighter, less sugary option.
10. Can I make the cake in a different size pan?
Yes, you can make this cake in a different size pan. Just be aware that the baking time may need to be adjusted, depending on the pan size. For a smaller pan, check the cake 5 minutes earlier to avoid over-baking.
Conclusion
This peanut butter sheet cake is the ultimate dessert for peanut butter lovers. It’s easy to prepare, packed with flavor, and perfect for any gathering. The rich, moist cake paired with creamy peanut butter frosting is sure to be a crowd favorite. Whether you’re baking for a special occasion or just craving something indulgent, this cake is guaranteed to impress.
Peanut Butter Sheet Cake Recipe
This peanut butter sheet cake is a delicious dessert that combines a moist cake with creamy peanut butter frosting, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12-16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup creamy peanut butter (not natural-style)
1 cup unsalted butter
1 cup water
2 cups all-purpose flour
1 ¾ cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream or plain Greek yogurt
2 large eggs
1 teaspoon vanilla extract
¾ cup creamy peanut butter (for frosting)
½ cup unsalted butter, softened (for frosting)
¼ cup milk (whole or 2%)
2 teaspoons vanilla extract (for frosting)
2 ½ cups powdered sugar, sifted if lumpy (for frosting)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch sheet pan or line it with parchment paper and set aside.
- Make the Peanut Butter Mixture: In a medium saucepan, combine the peanut butter, butter, and water. Heat over medium, stirring often, until the mixture is fully melted and smooth. Remove from heat and let it cool slightly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt until well combined.
- Combine Wet and Dry: Pour the slightly cooled peanut butter mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined and no flour pockets remain.
- Add Eggs and Sour Cream: Add the sour cream, eggs, and vanilla to the bowl. Stir until the batter is smooth and evenly mixed, without overmixing.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Slightly: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes before frosting.
- Make the Frosting: In a large mixing bowl, beat the peanut butter and softened butter together until creamy and well blended.
- Add Milk and Vanilla: Pour in the milk and vanilla extract, then mix again until smooth.
- Incorporate Powdered Sugar: Gradually add the powdered sugar, about ½ cup at a time, mixing well after each addition. Beat until the frosting is fluffy and spreadable. Adjust with more milk or powdered sugar if needed to reach your desired consistency.
- Frost the Cake: Spread the frosting evenly over the still-warm cake for a glossy finish, or wait until the cake is completely cool for a more defined layer.
Notes
For a peanut butter-chocolate combo, swirl in some melted chocolate chips into the batter before baking.
Sprinkle chopped peanuts on top of the frosting for an extra crunch.
For a healthier version, substitute Greek yogurt for sour cream and try whole wheat flour.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheat slices in the microwave for 10-15 seconds or enjoy it cold.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
