The Ultimate Peanut Butter Sheet Cake

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This peanut butter sheet cake takes less than an hour to make from start to finish. It’s topped with a fudgy, candied peanut butter icing that’s out-of-this-world amazing!

Ingredients
Sheet Cake
2 cups all-purpose flour (250g)
1 cup granulated sugar (200g)
¾ cups light brown sugar, firmly packed (150g)
¾ teaspoon baking soda
¾ teaspoon salt
1 cup water (237ml)
¾ cup unsalted butter, cut into pieces (177g)
¼ cup canola or vegetable oil (60g)
½ cup creamy peanut butter (145g)
½ cup buttermilk (118ml)
2 large eggs, room temperature preferred
1 ½ teaspoons vanilla extract

Fudgy Peanut Butter Frosting
4 cups powdered sugar (500g)
½ cup buttermilk (118ml)
10 Tablespoons unsalted butter, cut into pieces (150g)
⅔ cup creamy peanut butter (165g)
¼ heaping teaspoon salt
1 teaspoon vanilla extract

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Instructions
00:00 Introduction
00:20 Preheat oven to 350F (175C) and lightly grease a 13x9 baking pan. Set aside.
00:24 In a medium-sized saucepan, combine water, butter, and oil. Heat over medium heat, stirring occasionally until butter is melted and bring to a boil.
01:03 Once boiling, remove from heat and add peanut butter. Stir until peanut butter is dissolved and mixture is smooth.
01:29 In a large bowl, whisk together flour, sugars, baking soda, and salt. Add peanut butter mixture to bowl with dry ingredients and stir until combined. Set aside to cool for 5-10 minutes.
02:44 Meanwhile, in a separate bowl, whisk together buttermilk, eggs, and vanilla extract.
03:17 Gradually stir buttermilk mixture into batter, stirring until just combined.
03:46 Pour batter evenly into prepared pan and transfer to center rack of 350F (175C) preheated oven and bake for 30-32 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Prepare frosting.
Fudgy Peanut Butter Frosting
04:54 Measure out sugar and set aside (if you’re worried about lumps in your icing, sift the sugar after measuring).
05:14 Combine buttermilk, butter, peanut butter, and salt in a medium-sized saucepan. Cook over medium-low heat until butter is melted. Increase heat to medium and bring to a boil while stirring constantly. Once boiling, remove from heat.
06:00 Immediately add powdered sugar and vanilla extract.
06:12 Whisk until smooth and immediately pour evenly over cake (in the pan, I do not remove my cake from the pan).

Note
Peanut Butter
I recommend against using a “natural” variety of peanut butter (the kind where the oil separates out) as this could affect the texture of the cake.
Creamy or crunchy peanut butter will work here, I prefer creamy for smoother results, but if you opt for crunchy you’ll just have small peanut pieces in your cake and icing.

Storing
Cover the pan with foil or plastic wrap and store at room temperature for up to three days.

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Комментарии

Will make this for my peanut butter loving son.will sprinkle some chopped peanuts on top.

annalara

I love this. "I put in the work. I made my sister sift this sugar for me before we began..." The cake looks delicious!

LarrysTake

OK, so I just finished making this cake. Everything worked out exactly like the video. I can't cut into it yet because it's meant for an event tomorrow. I did lick the batter from the bowl and found that it has a delicate but noticeable peanut butter flavor. The frosting, however, didn't taste peanut buttery at all when I licked the spoon. I'm thinking it has to get cool before the flavors become noticeable. Or, maybe the whole thing - cake and frosting - needs to be eaten together. Whatever, from what I tasted after all the licking, the whole thing tastes great. I'll definitely be making this one again.

sekereterra

I made this on Friday and i let the flavors settle overnight, we didnt have eggs so i had to use egg whites but it still came out great! This is the 2nd recipe ive tried and everyone loves them! Thanks!

lionandthelamb

I just found this ..Ive had my head all up in yesterdays election..
Thank you, from my heart.
My family will love this recipe as I refocus on something I CAN change.

rojonottahoe

Oh wow decisions, decisions. I was all ready to make your no bake cheesecake, that is a family favorite, but now I might have to do this peanut butter sheet cake instead. 🥰😋🤔

debbie

This was delicious and for sure to make it into my recipe box! The only thing I would change when I make this again is that I will make 1/2 the ingredients for the topping, as it was too sweet to add it all. My mom asked me to add walnuts to half the sheet and that was great too!

jsan

Well I did make it and it's delicious!! Thank you

grlfromnj

That looks delicious ! I will be making this soon..thank you

grlfromnj

Love your cakes 🙂. Please make an almond cake.

aminahussein

Def making this tonight wen I get home from work!!!

lisapierce

Very nice cake recipie Sam! They looks amazing! Have a nice day and good week! 👍👏🍴

DiaDia

I made this cake yesterday and it’s absolutely amazing! Moist and delicious ❤❤❤

pyleproductions

I loved it thank you Sam God bless nd fml

mmakomanyatja

I made this for Thanksgiving yesterday and it turned out great! I cooked the cake batter in a 9x13 glass pan. The only issue I had was making the frosting. It took me three tries as the peanut butter kept separating when it became hot on the stove as I was stirring waiting for the mixture to boil. I assume peanut butter can’t get that hot and I was using regular old creamy peanut butter. I added more powdered sugar to thicken it up. Otherwise great cake and next time I will make a chocolate frosting.

hugvt