A rich, creamy, and sweet peanut butter frosting is spread on top of the moist sheet cake known as Peanut Butter Sheet Cake. It is the ideal dish for picnics and potlucks and is a peanut butter lover’s dream. This Peanut Butter Sheet Cake is ideal whether you’re honoring a birthday, attending a reunion, getting promoted, or just want a delicious dessert in general.
If you love peanut butter then, I’m sure you will love this peanut butter sheet cake recipe. This sheet cake made with peanut butter is better and healthy than any other chocolate cake.
Why peanut butter sheet cake is good for you?
- Peanut butter sheet cake has an incredibly tender texture that can easily melt inside your mouth
- You can either make it creamy or crunchy depending on your preference.
Nutritional Facts
Amount per serving- Calories: 298.9, Total fat 11.9g, Cholesterol 0.3mg, Sodium 234.0mg, Potassium 94.7mg, total carbohydrates 46.2mg.
Ingredients
2 cups all-purpose
1 cup water
3/4 cup butter, cubed
1/2 cup chunky peanut butter
1/4 cup canola oil
2 large eggs, room temperature
1/2 cup buttermilk
1 teaspoon vanilla extract
Glaze
2/3 cups sugar
1/3 cup evaporated milk
1 tablespoon butter
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 teaspoon vanilla extract
Step 1: preheat the oven to 350deg C. Grease a SunBrand aluminum baking tray and set aside.
Step2: In a large bowl whisk flour, sugar, baking soda, and salt.
Step3: In a small pan combine the mixture with water and butter and bring to a boil.
Step4: Stir in peanut butter and oil until blended. Add to the flour mixture by whisking constantly
Step5: In a small bowl, whisk eggs, buttermilk, and vanilla until blended; add to flour mixture, whisking constantly.
Step 6: Transfer to prepared SunBrand baking tray. Bake for 20-25 minutes.
Step 7: To prepare the Glaze, combine sugar, milk, and butter in a saucepan. Bring to boil and cook for 2 minutes by stirring constantly. Remove from heat
Step8: stir in peanut butter, and vanilla until blended. Spread it evenly on a warm cake. Cool on a wire rack.
Tips to make perfect peanut butter sheet cake
- Buttermilk is your best friend in making peanut butter sheet cake. If you don’t have buttermilk at home then use 1 teaspoon of lemon and 1 cup of milk.
- Unsalted butter is the best choice for baking this cake. In case you don’t have unsalted butter then use salted butter. But make sure to reduce the amount of salt in the called for the recipe.
- Increase the baking time by 30-40 minutes if you are baking on a bigger sheet
- Make sure the warm peanut butter mixture is not added. Before adding the peanut butter mixture to the egg or other wet components, it is a good idea to let it cool. Leave the mixture to cool for a few minutes if you’re not sure it’s cool. If not, when the ingredients are combined, the eggs will begin to cook.
- Before using, make sure your icing is soft and at room temperature to avoid tearing this fragile cake.
- When icing this cake, a crumb coat is beneficial. To create one, spread a very thin layer of frosting over the whole surface of the cake to seal in the crumbs, then place the cake in the refrigerator for 30 minutes to firm up. Continue icing the cake.
What type of peanut butter is good to use?
Every recipe is unique, for this sheet cake regular peanut butter worked best. Conventional peanut butter blends well with emulsified oil. As opposed to natural peanut butter, which needs to be mixed before use and is somewhat liquid, the emulsified oil helps keep the peanut butter cohesive.
For the sheet cake, you can either use creamy peanut butter. However, choose the crunchy ones if you want peanut bits in your cake all over.
How to store peanut butter sheet cake?
For up to three days, keep peanut butter cake airtight at room temperature. Keep it covered in the fridge for up to 4-5 days to increase the shelf life.
How to freeze the peanut butter sheet cake?
Once the peanut butter cake has completely cooled, place the entire pan in the freezer to pre-freeze before freezing it (and to prevent messing up the icing). Wrap the sheet cake in a double layer of plastic wrap and an additional layer of foil once it is completely frozen. Up to three months can pass while the cake is frozen! Before carefully unwrapping the cake, let it defrost in the fridge for an entire night. Voila! Your premade cake is prepared for consumption.