Can I use natural peanut butter?

You can, but natural peanut butter (oil-separated) can change the texture. If you use it, stir thoroughly and consider adding a tablespoon more flour or 1–2 tbsp powdered sugar in the frosting to stabilize it.

Can I make this into a Texas sheet cake?

Absolutely — scale ingredients up and use a deeper pan for a true Peanut Butter Texas Sheet Cake experience. Consider swapping in a chocolate base if you want a hybrid Chocolate And Peanut Butter Texas Sheet Cake .

Why did my frosting separate?

Separation happens when the sugar mixture cools too fast or if the peanut butter is too oily. Rewarm gently and stir; if that fails, whisk in a teaspoon or two of warm evaporated milk to bring it back together.

Can I add chocolate chips?

Yes — fold in mini chips for a Peanut Butter Sheet Cake With Chocolate Chips variation that people will devour.

Decadent Peanut Butter Sheet Cake — Fudgy, Nutty & Crowd-Pleasing

Description

A super-moist peanut butter sheet cake finished with a glossy peanut-butter frosting. Drizzle chocolate fudge over the top if you want a pretty striping effect.

Ingredients

Scale

2 cups all-purpose flour
2 cups granulated sugar
½ tsp baking soda
¼ tsp salt
1 cup water
¾ cup (softened) butter
½ cup creamy peanut butter
¼ cup vegetable oil
2 large eggs
½ cup buttermilk
1 tsp vanilla extract

Frosting

⅔ cup granulated sugar
⅓ cup evaporated milk
1 Tbsp butter
⅓ cup chunky peanut butter
⅓ cup mini marshmallows
½ tsp vanilla extract

Instructions

Heat the oven to 350°F (175°C). Grease a 10 × 15 × 1-inch jelly-roll pan (or line it with parchment).
In a large bowl, whisk together the flour, 2 cups sugar, baking soda, and salt. Set this dry mix aside.
In a small saucepan, combine the water and the ¾ cup butter. Bring to a boil, then remove from the heat. Stir in the ½ cup peanut butter and the vegetable oil until smooth.
Pour the warm peanut mixture into the bowl with the dry ingredients and stir to combine.
In a separate bowl, beat the eggs with the buttermilk and vanilla. Fold this into the batter until everything is evenly incorporated. Scrape the batter into the prepared pan and spread it into an even layer.
Bake 18–26 minutes, or until a toothpick inserted near the center comes out clean. Remove the pan from the oven.
While the cake is still warm, make the frosting: place ⅔ cup sugar, evaporated milk, and 1 tablespoon butter into a saucepan. Bring to a boil over medium heat, stirring constantly. Continue cooking and stirring for 2 minutes.
Take the pan off the heat and stir in the chunky peanut butter, mini marshmallows, and ½ teaspoon vanilla until the marshmallows melt and the frosting is smooth and glossy.
Immediately spoon the hot frosting over the warm cake and spread to cover evenly. If you like, drizzle fudge or melted chocolate in stripes across the top for decoration.
Let the cake cool completely so the frosting sets, then slice and serve.

Notes

Work quickly when spreading the frosting—the heat helps it meld into the cake for that classic, slightly-set topping.
Store covered at room temperature for 1–2 days or refrigerate up to 5 days.

Nutrition

Serving Size: 1 serving
Calories: 321
Fat: 17g
Carbohydrates: 40g
Protein: 5g