Peanut Butter Sheet Cake With Peanut Butter Frosting Recipe

Name: Peanut Butter Sheet Cake With Peanut Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Set oven to 350u00b0F (oven rack set to second-lowest position).
2
Line the bottom of a 10 x 15-inch jellyroll pan with parchment paper.
3
In a large bowl stir together flour, sugars, baking soda, salt and cinnamon (if using).
4
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.
5
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).
6
Spread the batter into prepared pan.
7
Bake for 18-25 minutes or until cake tests done (watch closely this cake bakes quickly!).
8
Cool cake in pan completely.
9
For the frosting; in a large bowl beat butter with peanut butter and vanilla until light and fluffy.
10
Beat in the whipping cream until combined.
11
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.
12
Spread over cooled cake.

2925

kcal

Calories

153

Fat

371

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: CAKE, 2 cups flour, 1 cup white sugar, 1 cup light brown sugar, packed (or use 2 cups white sugar), and more.

Yes, Peanut Butter Sheet Cake With Peanut Butter Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Sheet Cake With Peanut Butter Frosting

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