Peanut Butter Sheet Cake
This Peanut Butter Sheet Cake has the perfect ratio of icing to cake! The peanut butter cake is so soft and fluffy and it's covered with a rich peanut butter frosting. That makes it a real winner in my book.
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Servings: 20 servings
Calories: 383kcal
Ingredients
For the Cake:
- ¼ cup creamy peanut butter, like Jif
- 1 cup water
- ½ cup butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 eggs
- ½ cup buttermilk
- 1 tsp vanilla extract
For the Icing:
- ¾ cup butter
- 6 Tbsp buttermilk
- ½ cup peanut butter, like Jif
- 3 ½ cups powdered sugar
- 1 Tbsp vanilla extract
Directions
- Preheat oven to 375 degrees F.
- In medium pot, add the peanut butter, water and butter. Bring to a boil then remove from heat.
- In a separate bowl, mix together sugar, brown sugar, flour, salt, and baking soda. Add to the peanut butter mixture and stir well.
- Add eggs, buttermilk, and vanilla. Mix well.
- Pour into greased 12X17 jellyroll pan or large rimmed baking sheet. Bake for 15-20 minutes until top springs back when lightly touched.
- While cake is baking, in a small pot bring the butter, buttermilk, and peanut butter to a boil. Remove from heat and stir in powdered sugar and vanilla. Pour icing over the cake as soon as it comes out of the oven.
Notes
Top with chopped roasted peanuts, if desired.
Equipment
Nutrition Facts
Serving: 1 grams | Calories: 383 kcal | Carbohydrates: 54 g | Protein: 5 g | Fat: 17 g | Saturated Fat: 4 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 8 g | Trans Fat: 0.002 g | Cholesterol: 18 mg | Sodium: 368 mg | Potassium: 111 mg | Fiber: 1 g | Sugar: 43 g | Vitamin A: 549 IU | Vitamin C: 0.03 mg | Calcium: 35 mg | Iron: 1 mg
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