Why confine the beautiful pairing of peanut butter and chocolate to a few tiny candies? Why not let it expand into a whole cake… a cake big enough so everyone gets a slice or two! PB Sheet Cake incorporates the rich, smooth, nutty flavor of peanut butter into the cake itself and into the luscious, creamy, chocolatey frosting on top. If you like peanut butter, this is where the sweet, sweet action is, and your tastebuds will be all about it! PB Sheet Cake is like your favorite candy advanced into becoming your favorite confection!

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Ingredients

For the cake:

  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 3/4 cup creamy peanut butter
  • 4 large eggs
  • 1 1/4 cups whole milk

For the frosting:

  • 1 cup unsalted butter
  • 1 cup creamy peanut butter
  • 1/4 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/4 cup heavy cream
  • 12 chocolate peanut butter cups, optional, for garnish

Directions

Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a 9×13-inch baking pan with cooking spray.

Step 3 –In a medium bowl, sift the cake flour, the baking powder, and the salt together.

Step 4 –Using an electric mixer, in another bowl, combine the brown sugar and 1/2 cup of the butter together until it becomes light and fluffy.

Step 5 –Add the vanilla and the oil to the butter mixture and mix until it is combined.

Step 6 –Increase the mixer’s speed to medium-high and beat until the butter mixture is light and fluffy.

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Step 7 –Add 3/4 cup of the peanut butter to the butter mixture and mix until it is combined.

Step 8 –Add the eggs to the peanut butter mixture, one at a time, and mix to combine.

Step 9 –Add the flour mixture to the peanut butter mixture in three parts, alternating with the milk, starting and finishing with the flour; then mix the batter by hand to fully combine.

Step 10 –Pour the batter into the prepared baking sheet and bake until a toothpick inserted in the center comes out clean, about 28-32 minutes.

Step 11 –Allow the cake to cool completely on a wire rack.

Step 12 –While the cake cools, cream together the remaining butter and the remaining peanut butter with a paddle attachment. Scrape the sides of the bowl as needed.

Step 13 –Sift the cocoa powder into the butter mixture and mix until it is fully combined. Make sure to sift it otherwise the mixture will clump.

Step 14 –Add the powdered sugar, 1 cup at a time, to the butter mixture, mixing slowly between each addition until it is incorporated.

Step 15 –Slowly add the heavy cream to the icing mixture with the mixer running on low speed.

Step 16 –Increase the speed of the mixer to medium-high and whip until light and fluffy, about 2 minutes.

Step 17 –Spread the frosting over the cooled cake and slice it into 12 pieces.

Step 18 –Place one of the chocolate peanut butter cups on top of the icing of each slice.

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Step 19 –Serve.