If you love peanut butter and chocolate as much as I do, then this peanut butter sheet cake with chocolate buttercream frosting is a must-try. Here’s how to make it.
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Pin ItHow to Make Peanut Butter Sheet Cake with Chocolate Buttercream Frosting
- Make the peanut butter mixture. Boil water, butter, and oil in a saucepan, then stir in peanut butter until combined.
- Make the batter. Whisk salt, baking soda, flour, and sugar, then add the peanut butter mixture. Mix the eggs, vanilla, and buttermilk in another bowl, and stir into the batter. Bake for 30–32 minutes, then cool completely.
- Make the frosting. Cream peanut butter and butter, then add sugar, cocoa powder, and heavy cream. Frost the cooled cake and refrigerate until ready to serve.
Storing and Freezing Instructions
To Store: Sheet cake with frosting can be refrigerated for about seven days. Make sure to wrap it up tightly to prevent moisture loss and fridge smells from spoiling your cake.
To Freeze: You can also freeze your cake for longer storage. Simply cut the cake into portions, wrap each portion tightly to prevent freezer burn, and store in the freezer for up to three months. To defrost, put the cake portion in the refrigerator overnight or leave it on the counter for half an hour to an hour.
Peanut Butter Sheet Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ¾ cups light brown sugar
- ¾ tsp baking soda
- ¾ tsp salt
- 1 cup water
- ¾ cup unsalted butter, cut into pieces
- ¼ cup vegetable oil
- ½ cup creamy peanut butter
- ½ cup buttermilk
- 2 large eggs
- 1 ½ tsp vanilla extract
For the chocolate buttercream frosting:
- 4 cups powdered sugar
- 1 ½ cup cacao powder
- ¼ cup buttermilk
- 1 ½ cup unsalted butter cut into pieces
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350ºF.
- Add the water, butter and oil to a saucepan.
- Bring to a boil over medium heat.
- Remove from the heat.
- Add the peanut butter and stir to combine.
- Set aside.
- Add the flour, baking soda, sugar, and salt to a bowl and whisk to combine.
- Add the peanut butter mixture and whisk well.
- In another bowl add the eggs, buttermilk and vanilla extract and whisk well.
- Gradually stir egg mixture into batter, stirring until just combined.
- Pour the bater into lightly greased 9×13 inch baking pan.
- Bake in preheated oven for 30-32 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool completely.
- To make the frosting, beat the butter and peanut butter until creamy.
- Add the sugar, cacao powder and heavy cream and beat until well combined.
- Pipe or spread the frosting on top of the cake.
- Refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
