This cake may not be much to look at but trust me, it tastes better than it looks! I had my first introduction to peanut butter sheet cake in college and I’ve been hooked ever since. It’s basically like Texas Sheet Cake – except with peanut butter instead of chocolate. Like, whoa!! Y’all know how much I love peanut butter, but peanut butter + texas sheet cake is out of control. It was seriously hard to stop with one piece ;). It slices prettier if you wait for it to completely cool, but no judgement here if you can’t wait (obviously from the pictures, I couldn’t haha).
While I love layer cakes, some days you just want easy. Sheet cakes (or bundt cakes) are perfect for those kind of days. You don’t even have to wait for this cake to cool before you cover it with frosting. In fact, you want to pour the frosting over the hot cake so it kind of soaks down into the cake a bit…yum! If you’re a peanut butter dessert fan, you should definitely give this cake a try. It won’t dissapoint. Enjoy!
Peanut Butter Sheet Cake
for cake:
1 cup all purpose flour
1 cup granulated sugar
1/4 tsp baking soda
1/8 tsp salt
1/4 cup buttermilk
1 egg
6 tbsp butter
1/2 cup water
1 tsp vanilla
1/4 cup peanut butter
for frosting:
1/4 cup butter
1/4 cup peanut butter
3 tbsp milk
2 cups powdered sugar
1 tsp vanilla
1. Preheat oven to 350 degrees. Spray 8 inch (or 9 inch) square baking dish with nonstick spray. Set aside.
2. In bowl, whisk together flour, sugar, baking soda, and salt. In small saucepan, combine water and butter and bring to a boil. Remove from heat and stir in peanut butter until fully combined. Add to flour mixture and whisk until combined.
3. Stir in egg, buttermilk, and vanilla until well blended. Pour into prepared baking dish. Bake in preheated oven for 25-30 minutes or until toothpick inserted into center comes out with only a few moist crumbs.
4. When cake is done, immediately start preparing the frosting. In small saucepan, bring butter, peanut butter, and milk to boil. Whisk in powdered sugar and vanilla until smooth. Pour over cake while still hot. (You want the icing to soak down into the cake slightly.)
Nutritional Info (per 1/12th): 335 calories; 15.5 g fat; 47.1 g carbohydrates; 0.9 g fiber; 4.6 g protein.
