Imagine a cake that combines the comforting flavors of home with a touch of elegance. Our Peanut Butter Sheet Cake does just that. This cake is a harmonious blend of rich, creamy peanut butter and a light, fluffy base, creating a dessert that’s both indulgent and comforting. The smooth peanut butter frosting adds a luxurious finish, making each bite a delightful experience.
This Peanut Butter Sheet Cake is more than just a dessert; it’s a celebration of flavors. Perfect for gatherings, special occasions, or a quiet evening at home, it’s sure to impress. The cake’s simplicity in preparation belies its complex flavors and textures, making it a favorite among both novice bakers and seasoned pastry chefs. It’s a testament to the timeless appeal of peanut butter, transformed into an elegant dessert that’s as pleasing to the eye as it is to the palate.
Ingredients📝:
For the Cake:
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, melted
– 1 cup creamy peanut butter
– 1 cup water
– 2 large eggs
– 1 teaspoon vanilla extract
For the Frosting:
– 1/2 cup unsalted butter, softened
– 1 cup creamy peanut butter
– 2 cups powdered sugar
– 1/4 cup whole milk
– 1 teaspoon vanilla extract
Directions👩🍳:
1. Preheat your oven to 350°F (175°C) and grease a baking sheet.
2. In a large mixing bowl, combine flour, sugar, baking soda, and salt.
3. In a saucepan, melt the butter, then stir in the peanut butter and water. Bring to a boil.
4. Pour the peanut butter mixture over the dry ingredients and mix until well combined.
5. In a separate bowl, whisk together eggs and vanilla extract, then add to the peanut butter mixture. Mix until smooth.
6. Pour the batter into the prepared baking sheet and spread it evenly.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. While the cake is cooling, prepare the frosting. In a bowl, beat together butter, peanut butter, powdered sugar, milk, and vanilla extract until creamy.
9. Once the cake is completely cool, frost it with the peanut butter frosting.
10. Cut into squares, serve, and savor the delightful Peanut Butter Sheet Cake!
Prep Time: 15 minutes | Baking Time: 25 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 24 squares
Here are some serving suggestions for the Peanut Butter Sheet Cake with Peanut Butter Frosting:
- Classic Serve: Simply cut the cake into squares and serve as is. The rich flavor of the peanut butter frosting makes it a delightful treat on its own.
- A La Mode: For an extra indulgent dessert, serve a warm square of Peanut Butter Sheet Cake with a scoop of vanilla ice cream. The contrast between the warm cake and the cold ice cream is heavenly.
- With Fresh Berries: Add a fresh touch by serving the cake with a side of fresh berries like strawberries, raspberries, or blueberries. The tartness of the berries complements the sweetness of the cake beautifully.
- Coffee or Tea Pairing: This cake pairs wonderfully with a cup of coffee or tea. The robust flavors of coffee or the subtle aromas of tea make a great accompaniment to the rich, nutty taste of the cake.
- Peanut Butter Drizzle: For peanut butter enthusiasts, drizzle extra melted peanut butter over the top of the cake for an intensified peanut butter experience.
- Chocolate Ganache Topping: If you love the combination of chocolate and peanut butter, consider topping the cake with a layer of chocolate ganache before adding the peanut butter frosting.
- Whipped Cream Topping: For a lighter topping, serve the cake with a dollop of whipped cream. It adds a creamy texture that balances the density of the cake.
- Dessert Sandwich: Cut the cake into smaller squares and sandwich them with additional peanut butter frosting in the middle for a fun and portable dessert option.
- Nutty Garnish: Sprinkle chopped peanuts or mixed nuts on top of the frosting for added crunch and nutty flavor.
- Dusted with Powdered Sugar: For a simple yet elegant touch, lightly dust the top of the cake with powdered sugar just before serving.
