Peanut Butter Sheet Cake
A classic peanut butter cake with creamy frosting, topped with roasted peanuts for a delightful crunch.
Equipment
- 9x13 inch Baking Pan
- Large mixing bowl
- Saucepan
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 1 stick
- 1 cup water
- 1/2 cup creamy peanut butter
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 1/2 cup milk at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup roasted peanuts for topping
Instructions
- Preheat oven to 350°F and grease a 9×13-inch pan with butter or nonstick spray.
- In a large bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
- In a large saucepan, bring butter and water to a boil. Remove from heat and whisk in peanut butter and oil until smooth.
- Let cool 2 minutes, then whisk in eggs, milk, and vanilla until well mixed.
- Add wet mixture to dry ingredients and mix until smooth. Pour batter into prepared pan and bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
- While the cake cools, make the frosting:
- In a medium saucepan, bring butter, peanut butter, and milk to a rolling boil.
- Remove from heat and stir in vanilla, then add powdered sugar gradually, whisking until smooth.
- If needed, reheat slightly to ensure smooth consistency, then pour over the cake.
- Quickly spread frosting evenly over the cake and top with roasted peanuts. Slice, serve, and enjoy!
Notes
Ensure eggs and milk are at room temperature for best results.
Adjust frosting consistency by adding more milk if needed.
Store leftovers in an airtight container at room temperature for up to 3 days.
Adjust frosting consistency by adding more milk if needed.
Store leftovers in an airtight container at room temperature for up to 3 days.