Peanut Butter Sheet Cake

4.53 from 19 votes

This Peanut Butter Sheet Cake is for true peanut butter lovers. A layer of fluffy peanut butter cake is topped with a layer of lusciously creamy and easy peanut butter frosting.

Prep Time20

Cook Time20

Total Time40

Course: Easy Cake Recipes For Beginners

Cuisine: American

Keyword: peanut butter cake, peanut butter frosting, peanut butter sheet cake

Servings:

Author: Sweet Basil

Ingredients

Peanut butter cake:

2 Cups (9 1/4 oz) All Purpose Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 Cup Brown Sugar
1/2 Cup Granulated Sugar
3/4 Cup Creamy Peanut Butter
1/2 Cup Vegetable Oil
2 teaspoons Vanilla Extract
2 Large Eggs
3/4 Cup Whole Milk

Peanut butter frosting:

3/4 Cup (1 1/2 sticks) Unsalted Butter softened
3/4 Cup Creamy Peanut Butter
1 1/2 Cups Powdered Sugar sifted
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
Chocolate Shavings

US Customary - Metric

Instructions

Make the peanut butter sheet cake:

Preheat the oven to 350F. Grease and line a 9x13-inch baking tin with baking paper.
In a medium bowl, whisk together the flour, baking powder and salt.
2 Cups (9 1/4 oz) All Purpose Flour, 2 teaspoons Baking Powder, 1/4 teaspoon Salt
In a large bowl, or the bowl of a stand mixer with paddle attachment, beat together both sugars, peanut butter, oil and vanilla until fully combined. Scrape down the sides.
1/2 Cup Brown Sugar, 1/2 Cup Granulated Sugar, 3/4 Cup Creamy Peanut Butter, 1/2 Cup Vegetable Oil, 2 teaspoons Vanilla Extract
Add the eggs, one at a time, beating well between each and scraping sides of bowl as necessary.
2 Large Eggs
Add 1/3 of the flour mixture and fold through with spatula. Follow with half the milk and mix through gently, then repeat the process - flour, milk, flour.
3/4 Cup Whole Milk
Spread the batter into the prepared tin and bake for 18-20 minutes until a toothpick inserted comes out with just a crumb or two but not wet batter.

Make the peanut butter frosting:

Beat together the butter, peanut butter and 1/4 cup of powdered sugar until smooth and lightened.
3/4 Cup (1 1/2 sticks) Unsalted Butter, 3/4 Cup Creamy Peanut Butter, 1 1/2 Cups Powdered Sugar
With the mixer on low, add the sugar quarter of a cup at a time and continue to beat until fully combined.
1 1/2 Cups Powdered Sugar
Add the vanilla and salt, then beat on high for 2 minutes until fluffy and creamy.
1/2 teaspoon Salt, 1 teaspoon Vanilla Extract
Spread over the cooled cake then scatter with chocolate shavings.
Chocolate Shavings

Notes

It's always best to weigh flour using a kitchen scale to give the best results. If you use cups, make sure to fluff up the flour first, then spoon and level.

This cake will keep well for 3-4 days when covered.

Nutrition