If you’re a peanut butter cake lover like me then you are going to NEED to make this amazing dessert recipe.
Check out what my pals over at The Girl Who Ate Everything had to say about this recipe:
This recipe comes from Nina Jones, a reader of this blog, who said after reading my blog she immediately thought of this recipe to send me. Thank you!
These are definitely for peanut butter lovers or those trying to conceive (ha-ha). It’s surprisingly lighter than I thought (I was expecting a heavy bar for some reason) and not too sweet. Don’t laugh…I know my sweet scale is a little higher notched than most but I really enjoyed it.
I am in love with this peanut butter sheet cake recipe. It tastes great and it is very easy to make. Plus, it feeds a crowd 🙂
Ingredients
Cake:
- 1/4 cup creamy peanut butter
- 1 cup water
- 1/2 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla
Frosting:
- 3/4 cup butter
- 6 Tablespoon buttermilk
- 1/2 cup peanut butter
- 3 1/2 cups powdered sugar
- 1 Tablespoon vanilla
Instructions
- Preheat oven to 375 degrees.
- For the cake: In a medium pot add the peanut butter, water, and butter and bring to a boil. Remove from heat.
- In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Add to the peanut butter mixture.
- Add the eggs, buttermilk, and vanilla to the bowl and mix well.
- Stir well and pour into greased or parchment lined cookie sheet pan with a little edge (12X17 jellyroll pan). Bake for 15 minutes at 375 degrees.
- For the Frosting: In a small pot bring the butter, buttermilk, and peanut butter to a boil. Remove pan from the heat and add the powdered sugar and vanilla. Pour frosting over the warm cake.
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Quick Tip: Serve this yummy cake up with a hefty scoop of your favorite ice cream.
Thank you to Recipe Lion for this great recipe.
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