Peanut Butter Sheet Cake with Peanut Butter Frosting Recipe
Introduction
This Peanut Butter Sheet Cake with Peanut Butter Frosting is a rich, moist dessert perfect for peanut butter lovers. Its creamy frosting adds the ideal touch of sweetness for any occasion.
Ingredients
- Flour
- Peanut butter
- Sugar
- Frosting
Instructions
- Step 1: Bake the cake using the flour, peanut butter, and sugar according to your preferred cake recipe or package instructions for a sheet cake.
- Step 2: Once the cake has cooled, spread the peanut butter frosting evenly over the top.
Tips & Variations
- Use creamy peanut butter for a smoother texture in both the cake and frosting.
- For added crunch, sprinkle chopped peanuts on the frosting before it sets.
- If you prefer a lighter frosting, mix peanut butter with a bit of cream cheese.
Storage
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to a week. Bring to room temperature before serving for the best flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake gluten-free?
Yes, substitute the flour with a gluten-free baking blend suitable for cakes to maintain texture and flavor.
Can I freeze this cake?
Yes, you can freeze the cake either plain or frosted. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
PrintPeanut Butter Sheet Cake with Peanut Butter Frosting Recipe
Enjoy a rich and moist Peanut Butter Sheet Cake topped with creamy peanut butter frosting. This dessert blends the nutty flavor of peanut butter with a sweet, tender cake base and a luscious frosting, creating the perfect treat for peanut butter lovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup creamy peanut butter
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
Frosting
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup milk (adjust for consistency)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch sheet cake pan lightly with butter or non-stick spray and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, blend the peanut butter, melted butter, buttermilk, eggs, and vanilla extract until smooth and well incorporated.
- Form the Batter: Gradually add the dry ingredients to the wet, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared sheet pan and spread evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Frosting: While the cake cools, beat together the softened butter, peanut butter, vanilla extract, and powdered sugar. Add milk slowly to reach desired frosting consistency.
- Frost the Cake: Once the cake has completely cooled, spread the peanut butter frosting evenly over the top. Slice and serve.
Notes
- Make sure the cake is completely cool before frosting to prevent the frosting from melting.
- Use creamy peanut butter for smooth texture; natural peanut butter can be used but may affect consistency.
- For a richer flavor, substitute some of the all-purpose flour with whole wheat flour.
- Store the frosted cake covered at room temperature for up to 2 days or refrigerated up to 5 days.
- You can add chopped peanuts on top of the frosting for extra crunch.
Keywords: peanut butter cake, sheet cake, peanut butter frosting, dessert, American cake
