Deliciously Decadent Peanut Butter Sheet Cake

Indulge in the creamy, nutty delight of this Peanut Butter Sheet Cake! This irresistible treat boasts a moist and fluffy texture, with a rich peanut butter flavor that will leave your taste buds begging for more. Perfect for any occasion, from family gatherings to potlucks, this cake is sure to steal the show and become a favorite in your recipe collection.

In our household, this Peanut Butter Sheet Cake holds a special place in our hearts (and stomachs!). It all started when I decided to surprise my husband with a homemade dessert on his birthday. As a peanut butter aficionado, he was thrilled when he took his first bite of this cake. From that moment on, it became a tradition to bake this cake for special occasions, family gatherings, or simply as a weekend treat. Our little family eagerly gathers around the kitchen as the aroma of freshly baked cake fills the air, eagerly anticipating the moment when we can dive into slices of this indulgent delight. It’s not just a cake; it’s a symbol of love, celebration, and the joy of sharing delicious moments with those we cherish.

Why This Peanut Butter Sheet Cake Stands Out:

• Moist and tender cake infused with the irresistible flavor of peanut butter.
• Creamy and smooth peanut butter frosting adds a decadent finish to every bite.
• Simple yet satisfying ingredients, including pantry staples like all-purpose flour, sugar, and creamy peanut butter.
• Perfect for any occasion, from casual gatherings to special celebrations.
• Easy-to-follow recipe with straightforward instructions for baking success every time.

Ingredients:

Cake:

• 250 grams (2 cups) all-purpose flour
• 400 grams (2 cups) sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 170 grams (1 1/2 sticks) butter
• 240 ml (1 cup) water
• 120 grams (1/2 cup) peanut butter
• 60 ml (1/4 cup) vegetable oil
• 2 large eggs
• 120 ml (1/2 cup) buttermilk
• 1 teaspoon vanilla extract

Frosting:

• 230 grams (2 sticks) butter, softened
• 180 grams (3/4 cup) peanut butter
• 360 grams (3 cups) confectioners’ sugar
• 45 to 60 ml (3 to 4 tablespoons) milk
• 30 grams (2 tablespoons) instant vanilla pudding mix

Directions:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 10x15x1 inch jellyroll pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. In a medium saucepan, combine 1 1/2 sticks of butter and 1 cup of water. Bring to a simmer, stirring to ensure all the butter is melted.
4. Whisk in 1/2 cup of peanut butter and vegetable oil into the butter mixture. Stir this mixture into the flour mixture.
5. In another bowl, whisk together the eggs, buttermilk, and vanilla extract. Stir this mixture into the flour mixture until well combined.
6. Pour the batter into the prepared pan and bake for 22 to 26 minutes, or until a toothpick inserted into the middle comes out clean. Allow the cake to cool.
7. To make the frosting, use an electric mixer to beat together the softened butter and peanut butter until smooth.
8. Add half of the confectioners’ sugar and half of the milk, beating until smooth. Then, add the remaining confectioners’ sugar, milk, and instant vanilla pudding mix, beating until smooth. Adjust the consistency with a little more milk if necessary.
9. Spread the frosting evenly over the cooled cake and serve.

Notes: For an extra touch of indulgence, sprinkle chopped peanuts or chocolate shavings over the frosting before serving. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.