Peanut Butter Sheet Cake With Peanut Butter Frosting
"Attention all peanut-butter lovers, I urge you not to pass this one up, this is a wonderful moist cake with delicious peanut butter frosting :) Servings are only estimated depending on the the size of the slices."
- Ready In:
- 33mins
- Ingredients:
- 18
- Serves:
-
30
ingredients
-
CAKE
- 2 cups flour
- 1 cup white sugar
- 1 cup light brown sugar, packed (or use 2 cups white sugar)
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon (optional)
- 1 cup water
- 3⁄4 cup butter, softened
- 1⁄2 cup smooth peanut butter
- 1⁄4 cup vegetable oil
- 2 eggs
- 1⁄2 cup buttermilk
- 2 teaspoons vanilla
-
FROSTING
- 1⁄2 cup butter, softened (no substitutes)
- 1 cup creamy peanut butter
- 4 cups confectioners' sugar
- 1⁄3 cup whipping cream, unwhipped (or use 18% table cream)
- 2 teaspoons 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.
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Reviews
-
Moist and delicious! This cake is very rich. We are all peanut butter lovers and loved this cake. -
Made the frosting only for some peanut butter bars that had icky frosting. YUM!!!! You never let me down, Kitten. Thanks for a GREAT frosting, I will use often for cakes, bars, etc. :] -
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
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