Peanut Butter Sheet Cake With Peanut Butter Frosting
- Ready In:
- 33mins
- Ingredients:
- 18
- Serves:
-
30
ingredients
-
CAKE
- 473.18 ml flour
- 236.59 ml white sugar
- 236.59 ml light brown sugar, packed (or use 2 cups white sugar)
- 2.46 ml baking soda
- 1.23 ml salt
- 2.46 ml cinnamon (optional)
- 236.59 ml water
- 177.44 ml butter, softened
- 118.29 ml smooth peanut butter
- 59.14 ml vegetable oil
- 2 eggs
- 118.29 ml buttermilk
- 9.85 ml vanilla
-
FROSTING
- 118.29 ml butter, softened (no substitutes)
- 236.59 ml creamy peanut butter
- 946.36 ml confectioners' sugar
- 78.78 ml whipping cream, unwhipped (or use 18% table cream)
- 9.85 ml vanilla
directions
- Set oven to 350°F (oven rack set to second-lowest position).
- Line the bottom of a 10 x 15-inch jellyroll pan with parchment paper.
- In a large bowl stir together flour, sugars, baking soda, salt and cinnamon (if using).
- In a saucepan combine water with 3/4 cup butter; bring to a boil; remove from heat then stir in peanut butter and oil; mix until completely blended, then add/stir into the flour mixture until combined.
- In a bowl mix together eggs with buttermilk and vanilla until completely combined, then stir into the peanut butter/flour mixture until combined (batter will be thin).
- Spread the batter into prepared pan.
- Bake for 18-25 minutes or until cake tests done (watch closely this cake bakes quickly!).
- Cool cake in pan completely.
- For the frosting; in a large bowl beat butter with peanut butter and vanilla until light and fluffy.
- Beat in the whipping cream until combined.
- Add in 1/2 cup confectioners sugar to start then beat in the remaining confectioners sugar adding in more if necessary to achieve desired consistency.
- Spread over cooled cake.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I just finish making the cake and thought it was fairly straight forward and easy. I cut out half a cup of the sugar and add double the baking soda. I thought it was still a little on the sweet side. Other than that, I followed the recipe to a T and was disappointed. My cake was a heavy and dense sheet, not fluffy at all. The cake was greasy and oily too. I doubt I'll make this cake again, but I gave 3 stars for any error on my part.
-
This cake in my opinion would be better with a chocolate frosting. The peanut butter frosting was way too rich for us. It really does taste like peanut butter fudge, or maybe half the recipe of frosting and a chocolate glaze over that. This was still a nice recipe, just not my thing. Thanks for posting.:)
-
I have made this 3 times now. Every time is just as good. It has become a favorite at birthday time. Frosting is excellent, and a must. I serve it with chocolate ice cream, and it is a huge hit. I adjusted the recipe for a 12x17 inch pan. For that size it bakes for only 22 min. at 350 in a convection oven
see 5 more reviews