Description
This classic Peanut Butter Sheet Cake is a rich and moist dessert perfect for peanut butter lovers. Featuring a tender cake base combined with creamy peanut butter frosting, it’s easy to make and perfect for gatherings or an everyday treat.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup creamy or crunchy peanut butter
- 3 large eggs
- 1 cup milk
Frosting Ingredients
- 2 cups powdered sugar
- ½ cup peanut butter
- ½ cup unsalted butter, softened
- 2 tbsp milk
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to ensure even distribution of leavening.
- Cream wet ingredients: In a separate bowl, cream the softened unsalted butter and peanut butter together until light and fluffy. Then beat in the eggs one at a time, followed by the milk, mixing until the batter is smooth and well combined.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently just until the batter is combined. Avoid overmixing to keep the cake tender.
- Bake the cake: Pour the batter into the prepared baking pan and spread evenly. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and frost: Allow the cake to cool completely in the pan. For the frosting, beat together powdered sugar, peanut butter, softened butter, and milk until smooth and creamy. Spread the frosting evenly over the cooled cake.
Notes
- Use either creamy or crunchy peanut butter based on your texture preference.
- Make sure the cake is fully cooled before frosting to prevent the frosting from melting.
- For a more intense peanut butter flavor, use natural peanut butter with no added sugar.
- Store cake covered at room temperature for up to 3 days or in the refrigerator up to 5 days.
