Description
This Easy Peanut Butter Sheet Cake features a moist and flavorful peanut butter-infused cake baked in a large sheet pan, topped with a rich and creamy homemade chocolate frosting sprinkled with crunchy chopped peanuts. Perfect for gatherings, this recipe combines the richness of peanut butter with the decadence of cocoa for a delightful dessert that's simple to make and sure to satisfy any sweet tooth.
Ingredients
Peanut Butter Cake
- ½ cup (1 stick) unsalted butter
- 1 cup water
- ½ cup peanut butter
- 2 cups sugar
- 2 cups all-purpose flour (for gluten free, use Cup4Cup gluten free flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla extract
Chocolate Frosting
- ½ cup (1 stick) unsalted butter
- 6 tablespoons unsweetened cocoa powder
- 6 tablespoons sour cream
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
- ¼ cup chopped peanuts (for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Grease a 10x15-inch jelly roll pan (alternatively, a 9x13-inch pan can be used with minor adjustments).
- Make the Cake Batter: In a large saucepan over medium heat, melt the butter. Add water and peanut butter and bring the mixture to a boil, stirring occasionally. Remove from heat and immediately stir in the sugar until well combined. Add the flour, baking soda, and salt to the saucepan and stir until the mixture is thoroughly blended.
- Incorporate Wet Ingredients: In a separate small bowl, whisk together the eggs, milk, and vanilla extract. Pour this liquid mixture into the saucepan with the peanut butter batter and stir vigorously until the batter is very smooth and homogeneous.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 23 to 25 minutes, rotating the pan once midway through to ensure even baking. The cake is done when a toothpick inserted into the center comes out clean. For a 9x13-inch pan, baking time and texture may vary slightly (see notes).
- Prepare the Chocolate Frosting: While the cake bakes, start the frosting. In a medium saucepan over medium heat, combine butter and cocoa powder. Stir continuously until the butter has melted and the mixture is smooth and uniform.
- Finish the Frosting: Remove the saucepan from heat and stir in sour cream and vanilla extract. Gradually incorporate powdered sugar, stirring thoroughly until the frosting is smooth and free of lumps.
- Frost the Cake and Garnish: As soon as the cake is removed from the oven and still warm, pour the frosting evenly over the surface and spread it smoothly with a spatula. Sprinkle chopped peanuts over the top for added texture and flavor.
- Serve: Enjoy warm for the ultimate indulgent experience. This cake is excellent when served fresh and slightly warm from the oven.
Notes
- For a 9x13-inch pan, baking time might vary slightly; monitor the cake closely and test for doneness with a toothpick.
- To make the cake gluten-free, use Cup4Cup gluten free flour as a direct substitute for all-purpose flour.
- For easier frosting spreading, ensure the cake is still warm but not hot to prevent frosting from melting excessively.
- Storage tip: Keep leftovers refrigerated and reheat slightly before serving to enjoy the frosting at its best consistency.
- Prep Time: 8 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
