Peanut Butter Sheet Cake
This is a delicious variation on the traditional Texas sheet cake!
Peanut Butter Sheet Cake
Makes: A 12×18 sheet pan (feeds about 20 people)
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Ingredients
Cake Batter:
- ¼ cup peanut butter (creamy is best)
- 1 cup water
- ½ cup butter
- 1 cup white sugar
- 1 cup brown sugar (packed)
- 2 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 large eggs
- ½ cup buttermilk
- 1 tsp vanilla
Frosting:
- ¾ cup butter
- 6 Tbsp buttermilk
- ½ cup peanut butter
- 1 cup powdered sugar (just add to taste)
- 1 Tbsp vanilla
Instructions:
Cake Batter:
- Preheat the oven to 375. Line a 12×18 sheet pan with parchment paper and set aside.
- In a large saucepan, combine the peanut butter, water, and butter.
- Bring to a boil, stirring constantly. Once it comes to a boil, remove from heat.
- Add the white sugar, brown sugar, flour, salt, and baking soda. Mix until well combined.
- Add the eggs, buttermilk, and vanilla and stir gently until blended.
- Pour into the prepared pan and bake for 15 minutes.
Frosting:
- While the cake is baking, prepare the frosting. In a saucepan, combine the butter, buttermilk, and peanut butter.
- Bring to a boil, stirring constantly. When it comes to a boil, remove from heat and whisk in the powdered sugar and vanilla until smooth.*Make sure the powdered sugar is completely dissolved or else there will be lumps on the cake.*The frosting should be a thinnish sauce but thicker than juice. It does harden as it cools on the cake.
- When the cake is completely baked, remove from the oven, pour the frosting evenly over the hot cake, then allow to cool.
Notes:
Make Ahead: This can be made early in the day and served cool, but it’s best served the first day.
Making 1/2 chocolate and 1/2 peanut butter, then swirling it is super good.
If you do, it does work to bake the cake at 350 – the PB side does need an extra 5 minutes – would it work to spread the PB side over 2/3 of the pans and squeeze the batter on the chocolate side to 1/3 of the pan?
1 cup of powdered sugar seems to be perfect.