Description
Irresistibly creamy peanut butter sheet cake topped with a rich, smooth peanut butter frosting. Moist, fluffy, and full of nutty flavor, it’s the perfect dessert for parties, potlucks, or cozy nights at home.
Ingredients
For the Peanut Butter Cake:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
½ cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Peanut Butter Frosting:
½ cup unsalted butter, softened
½ cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Pinch of salt
Instructions
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Preheat oven to 350°F (177°C). Grease and flour a 9×13 inch baking pan.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
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Add eggs one at a time, beating well after each. Stir in vanilla extract.
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Alternately mix in the dry ingredients and buttermilk, beginning and ending with the dry mixture. Mix until just combined.
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Pour batter into prepared pan. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
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Let the cake cool completely.
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For the frosting: beat butter and peanut butter until smooth. Gradually add powdered sugar, milk, vanilla extract, and salt. Beat until light and fluffy.
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Spread frosting over the cooled cake. Slice and serve!
Notes
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Use room temperature ingredients for best mixing.
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Natural peanut butter may affect texture—use processed for better stability.
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Let cake cool completely before frosting to avoid melting.
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Store leftovers in an airtight container at room temp for 2–3 days or refrigerate for longer shelf life.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American