Peanut Butter Sheet Cake
A moist sheet cake swirled with peanut butter and topped with a creamy peanut butter frosting. Great for gatherings and celebrations.
Ingredients
Main Ingredients
- 0.25 cup peanut butter
- 0.5 cup water
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 count eggs
- 0.5 cup buttermilk
- 1 teaspoon vanilla extract
- 0.75 cup unsalted butter (for frosting)
- 0.5 cup buttermilk (for frosting)
- 0.5 cup peanut butter (for frosting)
- 3.5 cups powdered sugar
- 1 tablespoon vanilla extract (for frosting)
Instructions
Preparation Steps
- Preheat oven to 375 degrees F. Line a 12x18 inch sheet pan with parchment paper and set aside.
- In a large saucepan, combine peanut butter, water, and butter for the cake. Bring to a boil, then whisk in sugars, flour, salt, and baking soda. Add eggs, buttermilk, and vanilla until blended. Pour batter into the prepared pan and bake for 15 minutes.
- Meanwhile, make the frosting by melting butter with buttermilk and peanut butter. Bring to a boil, then whisk in powdered sugar and vanilla until smooth.
- Pour frosting over the warm cake and let it set. Cut into squares and serve.
Notes
Tip: Store at room temperature in an airtight container for up to 4 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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