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A slice of Peanut Butter Sheet Cake on a plate

Peanut Butter Sheet Cake

5 from 1 vote
Calling all peanut butter lovers, this Peanut Butter Sheet Cake is for you, to make all of your dreams come true in this moist sheet cake with the best homemade creamy peanut butter frosting!
Serving16 servings
Prep Time 20 minutes
Cook Time 55 minutes
Cool Time 45 minutes
Total Time 2 hours

Ingredients

For the Peanut Butter Cake

  • 2 cups flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup butter, softened at room temperature
  • ¼ cup oil
  • 1 ¾ cups sugar
  • 2 eggs
  • ½ cup smooth peanut butter
  • 1 teaspoon vanilla
  • ¾ cup water
  • ¾ cup buttermilk

For the Peanut Butter Frosting

  • 4 Tablespoon butter, softened at room temperature
  • 1 cup peanut butter (creamy)
  • ¾ cup confectioners sugar
  • 3 Tablespoon heavy cream
  • 1 teaspoon vanilla

Equipment

Instructions

  • Prep. Preheat the oven to 350°F and grease a 9X13-inch baking pan with non-stick baking spray.
  • Combine the dry ingredients. Whisk together the flour, baking soda, baking powder, and salt and set aside.
  • Cream. Beat the butter, oil, and sugar together on high speed until fluffy and significantly lightened in color.
  • Add the eggs. Mix in the eggs one at a time.
  • Make it peanut buttery. Mix in the peanut butter and vanilla.
  • Put it all together. Mix half of the dry ingredients into the batter followed by the water. Mix in the remaining dry ingredients followed by the buttermilk.
  • Bake. Pour the batter into the baking pan and bake for 55 minutes or until a toothpick inserted into the center of the cake comes out mostly clean.
  • Cool. Allow the cake to cool completely.
  • Make the frosting. Beat together the butter and peanut butter until smooth. Mix in half of the powdered sugar followed by the heavy cream and vanilla. Mix in the rest of the powdered sugar.
  • Frost the cake. Spread the frosting on the fully-cooled cake.

Notes

Since you need to combine the peanut butter into the frosting and the cake, using a smooth peanut butter is preferred to using the crunchy style of peanut butter.

Nutrition

Calories: 466 kcal · Carbohydrates: 46 g · Protein: 8 g · Fat: 29 g · Saturated Fat: 11 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 12 g · Trans Fat: 0.5 g · Cholesterol: 55 mg · Sodium: 343 mg · Potassium: 183 mg · Fiber: 2 g · Sugar: 31 g · Vitamin A: 443 IU · Vitamin C: 0.02 mg · Calcium: 47 mg · Iron: 1 mg
Cuisine: American
Cost: $10
Author: Steph Loaiza
Course: Dessert