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Peanut Butter Sheet Cake Recipe

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This peanut butter sheet cake is a delicious dessert that combines a moist cake with creamy peanut butter frosting, perfect for any occasion.

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

  1. 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.
  2. 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.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt until well combined.
  4. 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.
  5. 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.
  6. 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.
  7. Cool Slightly: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes before frosting.
  8. Make the Frosting: In a large mixing bowl, beat the peanut butter and softened butter together until creamy and well blended.
  9. Add Milk and Vanilla: Pour in the milk and vanilla extract, then mix again until smooth.
  10. 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.
  11. 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

Find it online: https://chocolatecoveredamy.com/peanut-butter-sheet-cake-recipe/