Peanut Butter Sheet Cake with Peanut Butter Frosting

Almost everyone’s had Texas Sheet Cake before, right? I first tried Chocolate Buttermilk Sheet Cake when I was a kid and fell in love with the fudgy texture covered with melty frosting. We’re serious peanut butter lovers at this house, so I decided I needed to figure out a version of sheet cake that would deliver that swoon-worthy fudgy moist texture along with serious peanut flavor. We love our easy Peanut Butter Cake around here but I was in the mood for something more like a traditional Texas Sheet Cake but with peanut butter.

Never be satisfied with just some peanut butter when you could have all the peanut butter. I also put creamy peanut butter into the soft frosting that goes on top of this cake. My family went nuts over Texas Sheet Cake with Peanut Butter (forgive the pun) and I can’t wait for you to try it.

Why You’ll Love This Recipe

This Peanut Butter Sheet Cake with Peanut Butter Frosting is a dream for peanut butter lovers. It combines the rich, moist texture of a classic Texas Sheet Cake with the irresistible flavor of peanut butter, both in the cake and the creamy frosting. It’s easy to make, requires minimal ingredients, and is perfect for any occasion!

Kitchen Equipment You’ll Need

• 9 x 13-inch baking pan
• Electric mixer
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Toothpick

Ingredients

• 1 box yellow cake mix
• 4 eggs
• 1/2 cup softened butter
• 1 cup water
• 1/2 cup creamy peanut butter

For the Frosting

• 3 cups confectioners’ sugar
• 1/2 cup creamy peanut butter
• 1/2 cup softened butter
• 2+ tablespoons milk
• 1 teaspoon pure vanilla extract

Step-by-Step Instructions

1. Preheat your oven to 325°F. Lightly grease a 9 x 13-inch baking pan and set it aside.
2. In a mixing bowl, use an electric mixer to cream together the butter and peanut butter until well incorporated.
3. Add the eggs, cake mix, and water to the bowl. Beat on medium speed for two minutes until the mixture is smooth.
4. Pour the batter into the prepared baking dish and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool completely before applying the frosting.
6. For the frosting, cream together the butter and peanut butter with an electric mixer until smooth.
7. Add confectioners’ sugar, vanilla extract, and 2 tablespoons of milk to the mixture. Continue mixing until the frosting is fluffy. If the frosting is too thick, add more milk one tablespoon at a time until desired consistency is reached.

Tips for Success

• Ensure all ingredients are at room temperature for a smoother batter and frosting.
• Be careful not to overbake the cake to keep it moist and fudgy.
• For a richer flavor, consider using natural peanut butter in the cake and frosting.

Additional Tips and Variations

For extra texture, sprinkle chopped peanuts over the frosting. You can also add a chocolate drizzle on top for a peanut butter-chocolate combo.

Nutritional Highlights (Per Serving)

Calories: 450 | Fat: 25g | Carbohydrates: 50g | Protein: 6g

Frequently Asked Questions (FAQ)

Can I use a different type of cake mix?

Yes, you can use white or butter cake mix if you prefer. The flavor will vary slightly, but it will still be delicious.

How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Can I freeze this cake?

Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and aluminum foil, and store for up to 3 months. Thaw and frost before serving.

Conclusion

This Peanut Butter Sheet Cake with Peanut Butter Frosting is a delightful treat that will have everyone asking for seconds. I invite you to try this recipe and share your experiences. Happy baking!