Calling all peanut butter lovers! If your tastebuds are craving that creamy, nutty goodness then you must give this Peanut Butter Sheet Cake a try. You’re about to fall head over heels. Why is this one so special? Well, mainly because you experience your favorite nutty flavor in every single bite. The moist, tender cake brings overwhelming hints of the beloved nut, in the best kind of way. The sugary frosting spread all over tastes like a fluffy, creamy peanut-buttery dream. You better hurry up and grab a fork, Peanut Butter Sheet Cake is about to be the “peanut butter to your jelly!”

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Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 sticks butter
  • 1 cup water
  • 1/2 cup peanut butter
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

For the frosting:

  • 2 sticks butter, softened
  • 3/4 cup peanut butter
  • 3 cups confectioners’ sugar
  • 3-4 tablespoons milk
  • 2 tablespoons instant vanilla pudding mix

Directions

Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a 10x15x10-inch jellyroll pan.

Step 3 –In a large bowl, whisk together the flour, the sugar, the baking soda, and the salt.

Step 4 –In a medium saucepan, combine 1 1/2 sticks of the butter and the water and bring to a simmer, stirring to ensure the butter is fully melted.

Step 5 –Whisk 1/2 cup of the peanut butter and the vegetable oil into the butter mixture.

Step 6 –Stir the peanut butter mixture into the flour mixture.

Step 7 –In a small bowl, whisk together the eggs, the buttermilk, and the vanilla extract.

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Step 8 –Stir the egg mixture into the flour mixture until well combined.

Step 9 –Pour the batter into the prepared pan.

Step 10 –Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.

Step 11 –Let the baked cake cool.

Step 12 –In a large bowl, beat the remaining butter and the remaining peanut butter together with an electric mixture until smooth.

Step 13 –Add 1 1/2 cups of the confectioners’ sugar and 1 1/2 tablespoons of the milk and beat until smooth.

Step 14 –Add the remaining confectioners’ sugar, the remaining milk, and the vanilla pudding mix to the confectioners’ sugar mixture and beat until smooth. Add more of the milk if needed, to reach your preferred thickness.

Step 15 –Spread the frosting on the cooled cake.

Step 16 –Slice and serve.