Like many out there, I love peanut butter and foods containing peanut butter. From cookies to ice cream to Asian peanut sauce and Pad Thai with extra chopped peanuts, I’m a fan. I rarely stumble across a peanut butter cake that doesn’t involve an overload of peanut butter cups (the candy), so as soon as I saw this recipe for peanut butter sheet cake I just HAD to try it! As usual I did take a little creative liberty with recipe, with my changes mostly being in the method of making the cake and in the frosting ingredient proportions.
The cake itself is fairly mild, moist and a little dense (in a good way). What really makes this cake shine though is the FROSTING. That’s saying a lot for me, as I’m usually the one scraping frosting off my cake as most are too cloyingly sweet for me. This frosting though is so good and is just a nice change from the usual oh-so-sweet buttercreams. If you have a favorite chocolate cake base this peanut butter frosting would go great with that as well!
Peanut butter cake:
- 1/4 cup creamy peanut butter
- 1 cup water
- 1/2 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 6 TBLS butter
- 1/4 cup milk
- 1/2 cup peanut butter
- 2 1/2 cups sifted powdered sugar
- 2 teaspoons vanilla
- Line a 9 x 13 pan with parchment paper and lightly grease with butter or spray. Preheat oven to 375 degrees.
- FOR THE CAKE: Gently melt the peanut butter and butter together in a microwave safe mixing bowl, then carefully blend in the water.
- In a separate mixing bowl combine the sugar, brown sugar, flour, baking soda, and salt.
- Pour the peanut butter mixture into the flour bowl, add in the eggs, buttermilk and vanilla, then mix together really well. Pour the batter into the pan and bake for 25 minutes.
- FOR THE FROSTING: In a microwave safe mixing bowl, gently heat the butter and peanut butter on low until just soft enough to blend.
- Once butters are blended, carefully stir in the milk and vanilla and mix in powdered sugar 1 cup at a time.
- Frost the cake once it has cooled.