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Peanut Butter Sheet Cake
Peanut Butter Sheet Cake is perfect for your summer cookbooks, BBQ's and potlucks. Summer is still going strong and so is this peanut butter sheet cake.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
45
minutes
minutes
Servings
20
servings
Calories
518
kcal
Author
Leigh Anne Wilkes
Ingredients
2
cups
all purpose flour
1
cup
granulated sugar
1
cup
brown sugar
packed
1
tsp
baking soda
1/4
tsp
salt
1
cup
water
1
cup
butter
softened
2
eggs
1/2
cup
buttermilk
1
tsp
vanilla
3/4
cup
peanut butter
creamy
Frosting
1/2
cup
butter
1/2
cup
peanut butter
6
Tbsp
milk
1
tsp
vanilla
3 3/4
cups
powdered sugar
Chocolate Drizzle
3/4
cup
chocolate chips
semi sweet
3
Tbsp
butter
1
Tbsp
corn syrup
1/2
tsp
vanilla
1/2
cup
peanuts
crushed, optional
Instructions
Sheet Cake
Preheat oven to 350 degrees F. Grease jelly roll pan
In a bowl, mix together flour, sugars, baking soda and salt.
In a saucepan, combine water, 1 cup butter and bring to a boil. Add in peanut butter and mix until blended.
Stir in dry ingredients. Add in eggs, buttermilk and vanilla. Stir until the peanut butter mixture is well blended.
Spread into greased pan and bake for 18-25 minutes or until a toothpick comes out clean.
Frosting
While the cake is baking, bring butter, peanut butter and milk to a boil.
Add in sugar and vanilla. Mix well.
Frost cake while warm. Spread frosting in an even layer. Drizzle with chocolate or sprinkle with crushed peanuts.
Chocolate Drizzle
Melt all ingredients in a double boiler over hot but not boiling water. Stir until smooth
Drizzle over frosted cake
Nutrition
Calories:
518
kcal
|
Carbohydrates:
63
g
|
Protein:
8
g
|
Fat:
28
g
|
Saturated Fat:
13
g
|
Cholesterol:
60
mg
|
Sodium:
327
mg
|
Potassium:
183
mg
|
Fiber:
2
g
|
Sugar:
50
g
|
Vitamin A:
535
IU
|
Calcium:
49
mg
|
Iron:
1
mg