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Peanut Butter Sheet Cake

sheet cake recipe
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Ingredients

Scale
  • 1 cup creamy peanut butter, room temperature
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)
  • For the frosting:
  • 1/2 cup creamy peanut butter
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 3–4 tablespoons heavy cream
  • Pinch of salt
  • 1/4 cup chopped peanuts for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper and spray lightly with cooking spray.
  2. In a large mixing bowl, beat the softened butter and peanut butter together until combined, about 2 minutes.
  3. Add granulated and brown sugars and continue beating for 3-4 minutes until light and fluffy, scraping down the sides as needed.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the peanut butter mixture in three additions, mixing on low just until combined.
  7. If using chocolate chips, gently fold them into the batter with a rubber spatula.
  8. Pour the batter into your prepared pan and spread evenly with an offset spatula.
  9. Bake for 25-30 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the cake cool in the pan on a wire rack for 15 minutes, then use parchment to lift out and cool completely before frosting.
  11. For the frosting, beat the butter and peanut butter until smooth and creamy, about 2 minutes.
  12. Gradually add the powdered sugar, alternating with tablespoons of heavy cream. Add vanilla and salt.
  13. Beat on medium-high speed for 3 minutes until light and fluffy, adjusting consistency with additional cream if needed.
  14. Spread frosting evenly over the cooled cake and sprinkle with chopped peanuts if desired.

Notes

  • For the best texture, ensure all refrigerated ingredients are at room temperature before mixing.
  • Store the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
  • This cake freezes well! Wrap individual pieces tightly and freeze for up to 3 months.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

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Find it online: https://www.joyliciousrecipes.com/peanut-butter-sheet-cake-ultimate-easy/