Oh yes! Peanut Butter Sheet Cake with Peanut Butter Frosting is a rich, moist, chocolatey cake with a creamy peanut butter frosting — a dream for peanut butter lovers. 🥜🍫
Here’s a classic recipe:
🍰 Peanut Butter Sheet Cake with Peanut Butter Frosting
🧺 Ingredients (9×13-inch pan)
Cake:
- 1 cup unsalted butter
- 1 cup water
- ¼ cup unsweetened cocoa powder
- 1 cup buttermilk
- 2 large eggs
- 2 ½ cups granulated sugar
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Frosting:
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 2–3 cups powdered sugar (adjust for consistency)
- 2–3 tablespoons milk (or cream)
- 1 teaspoon vanilla extract
🔪 Instructions
1. Preheat oven
- Preheat to 350°F (175°C).
- Grease a 9×13-inch baking pan.
2. Prepare the cake
- In a medium saucepan, combine butter, water, and cocoa powder. Heat until butter melts and mixture is smooth. Remove from heat.
- In a large bowl, mix sugar, flour, baking soda, and salt.
- Add cocoa mixture, buttermilk, eggs, and vanilla to dry ingredients. Mix until smooth.
3. Bake
- Pour batter into prepared pan.
- Bake 30–35 minutes, or until a toothpick inserted comes out clean.
- Let cake cool completely before frosting.
4. Prepare the frosting
- Beat butter and peanut butter until creamy.
- Gradually add powdered sugar, alternating with milk, until smooth and spreadable.
- Stir in vanilla extract.
5. Frost the cake
- Spread frosting evenly over cooled cake.
- Optionally, sprinkle chopped peanuts on top for extra crunch.
🌟 Tips & Variations
- Extra peanut butter punch: Swirl a few tablespoons of peanut butter into the cake batter before baking.
- Chocolate drizzle: Melt chocolate and drizzle over the frosted cake for a decadent touch.
- Storage: Store covered at room temperature for 2–3 days or refrigerate for up to a week.
I can also give you a quick one-bowl version that’s super easy and just as rich — perfect if you want minimal cleanup.
Do you want me to do that?
