Peanut Butter Sheet Cake
A moist Peanut Butter Sheet Cake topped with a gooey peanut butter glaze, perfect for peanut butter lovers.
Equipment
- Jelly roll pan
Ingredients
Cake
- ¼ cup creamy peanut butter
- 1 cup water
- ½ cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 whole eggs
- ½ cup buttermilk see note for easy substitution
- 1 teaspoon vanilla
Frosting
- ¾ cup butter
- 6 Tablespoons buttermilk
- ½ cup peanut butter
- 3 ½ cups powdered sugar
- 1 Tablespoon vanilla
Instructions
Cake Instructions
- Preheat oven to 375 degrees.
- In a medium pot add the peanut butter, water, and butter and bring to a boil. Remove from heat.
- In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Mix together with the peanut butter mixture.
- Add the eggs, buttermilk, and vanilla to the bowl and mix well.
- Stir well and pour into greased or parchment lined cookie sheet pan with a little edge (12X17 jellyroll pan). Bake for 13-15 minutes at 375 degrees. Do not overbake!
Frosting Instructions
- In a small pot bring the butter, buttermilk, and peanut butter to a boil. Remove pan from the heat and add the powdered sugar and vanilla. Pour frosting over the warm cake.
Notes
Buttermilk Substitution: For every cup of buttermilk needed, add one tablespoon lemon juice or white vinegar to a liquid measuring cup, and add enough milk until it measures 1 cup. Stir, and let sit for five minutes before using.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 53gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 800IUCalcium: 20mgIron: 1mg
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