Okay, friends, let me tell you about a cake that’s not just a cake, it’s a *hug* in dessert form. You know those days when only something truly comforting will do? That’s when this Peanut Butter Sheet Cake comes to the rescue. Forget fancy layered cakes that take all afternoon – this is its chill, delicious cousin. It’s similar to a Texas Sheet Cake in that it’s baked in a large sheet pan, making it perfect for crowds (or just a hungry family!), but with a peanut butter twist that sends it straight into legendary status. Seriously, if you’re a peanut butter lover, prepare to meet your new best friend.
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What is a peanut butter sheet cake?
What is a sheet pan Peanut Butter cake? Is it really that easy to make a delicious cake? The name may not be the most imaginative, but trust me, the flavor more than makes up for it! Is peanut butter bad for you? Is this the kind of cake you can whip up for a casual get-together? What makes peanut butter a dream?
Why you’ll love this recipe?
Where do I start? What are some of the best reasons to make a Peanut Butter sheet cake? What I love the most is the perfect balance of flavors. What’s not to like about peanut butter? Is it overpowering? Is it just right
• Flavor Explosion:Every bite is a delightful dance of Creamy Peanut Butter, vanilla, and sour cream. That enhances everything. Is it like a peanut butter cup in cake form?
• EffortlessWhat is the easiest cake you’ve ever made? No complicated layers, no fussy decorations – just mix, bake, and glaze. What is a good and quick dessert to make?
• Budget-Friendly BWhat are some pantry staples that you can make without breaking the bank? What a delicious treat
• Versatile DelightCan you enjoy this cake warm or cold? Top it with Ice Cream, sprinkles, or just devour it as is. What are the best places to hang out with friends and family for a night in?
I’ve tried a ton of peanut butter recipes, and while I love peanut butter cookies, this cake is my favorite. Is it truly special? What makes this sheet cake so moist? Is it a recipe for peanut butter muffins? What are some of the best peanut butter desserts? What is your answer to Butter Sheet Cake?
How do you make a peanut butter sheet cake?
Quick Overview
How do you make a peanut butter sheet cake? What’s the best way to make a quick batter and bake it in tin foil? How do I make a peanut butter glaze? The glaze soaks into the cake, making it moist and flavorful. I’m a novice baker, but I can’t. What is the best part? Minimal cleanup!
Ingredients
For the Cake:
• 2 cups all-purpose flour: I always use unbleached for the best flavor.
• 2 cups granulated sugar: Adds the perfect amount of sweetness.
• 1 teaspoon baking soda: Helps the cake rise and become fluffy.
• 12 teaspoon salt: Balances sweetness and enhances the peanut butter flavor.
• 1 cup (2 sticks) unsalted butter: Makes the cake rich and moist. Make sure it’s softened!
• 1 cup water: Adds moisture to the batter.
• ½ cup creamy peanut butter: I prefer Jif or Skippy for the best peanut butter flavor. Natural peanut butter can work, but the texture might be slightly different.
• 2 large eggs: Binds the ingredients together.
• 1 teaspoon vanilla extract: Enhances the flavors of the cake.
What is the recipe for peanut butter glaze?
• 12 cup (1 stick) unsalted butter: Adds richness and helps the glaze become smooth and glossy.
• 14 cup milk: Helps create a pourable consistency.
• 12 cup creamy peanut butter: More peanut goodness!
• 3 cups powdered sugar: Creates the perfect sweetness and creamy texture for the glaze.
• 1 teaspoon vanilla extract: Enhances the glaze’s flavor.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 13×18 inch sheet pan. What is the best way to remove a cake? I always line the bottom with parchment paper, too – it’s a lifesaver!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside. How do I get rid of baking soda in a cake?
Step 3: Mix Wet Ingredients
In a saucepan, melt the butter with the water over medium heat. Add the salt and pepper to taste. Once melted, remove from heat and stir in the peanut butter until smooth. Let it cool before adding to the dry ingredients. How do you prevent eggs from cooking when you add them later?
Step 4: Combine
What are the dry ingredients for peanut butter? How do you not overmix a cake? Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Bake
How do you spread the batter on a sheet pan? Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean. Keep an eye on it, ovens can vary!
Step 6: Prepare Glaze
While the cake is baking, prepare the glaze. In a saucepan, melt the butter with the milk over medium heat. Remove from heat and set aside. Remove from heat and stir in the peanut butter until smooth.
Step 7: Glaze the Cake
Gradually add the powdered sugar to the peanut butter mixture, mixing until smooth. What is the best glaze for a warm cake? The warmth helps the glaze melt into every nook and cranny.
Step 8: Cool & Serve
Let the cake cool completely before slicing. If you’re impatient like me, you can sneak a piece while it’s still warm! Is it good or bad?
What should I serve it with?
What are some of the best ways to make Peanut Butter Sheet Cake?
For Breakfast: Pair it with a strong cup of coffee or a cold glass of milk. Cut a slice and enjoy it as a sweet start to your day. A dollop of whipped cream would also be amazing.
For Brunch: Serve it alongside a fruit platter and some yogurt parfaits. The cake’s richness is balanced perfectly by the fresh fruit and creamy yogurt.
As Dessert: Top it with a scoop of vanilla ice cream or a drizzle of chocolate syrup. It’s also delicious with a sprinkle of chopped peanuts or a dusting of powdered sugar.
For Cozy Snacks: Enjoy it with a warm cup of hot chocolate or a glass of iced tea. It’s the perfect comforting treat for a relaxing evening. My family loves to have it with a side of fresh berries.
My family’s favorite is to top a slice with a scoop of vanilla ice cream and a drizzle of hot fudge. It’s over the top, but absolutely divine. It’s also really good with a sprinkle of sea salt – the saltiness really brings out the peanut butter flavor!
Top Tips for Perfecting Your Peanut Butter Sheet Cake
Okay, so I’ve made this Peanut Butter Sheet Cake more times than I can count, and I’ve picked up a few tricks along the way:
Peanut Butter Prep: Make sure your peanut butter is at room temperature before you start. This will make it easier to mix into the batter and glaze. I’ve tried using different brands and found that the classic creamy peanut butters, like Jif or Skippy, give the best flavor and texture.
Mixing Advice: Don’t overmix the batter! Overmixing develops the gluten in the flour, which can result in a tough cake. Mix until just combined, and then stop. I always use a light hand when mixing to keep the cake tender.
Ingredient Swaps: If you’re out of unsalted butter, you can use salted butter, but omit the salt in the cake batter. I’ve also tried using almond milk instead of regular milk in the glaze, and it actually made it even creamier!
Baking Tips: Keep an eye on the cake while it’s baking. Ovens can vary, so start checking for doneness around 20 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Glaze Variations: For a richer glaze, try using brown butter instead of regular melted butter. Just cook the butter in a saucepan over medium heat until it turns golden brown and has a nutty aroma. Let it cool slightly before adding the other glaze ingredients. I also sometimes add a pinch of cinnamon to the glaze for a warm, cozy flavor. You can use chocolate peanut butter for even more flavor!
I once accidentally added too much baking soda to the batter, and the cake had a slightly bitter taste. Trust me, measure carefully! And if you want a really intense peanut butter flavor, try using a combination of creamy and crunchy peanut butter in the batter.
Storing and Reheating Tips
Here’s how to keep your Peanut Butter Sheet Cake fresh and delicious:
Room Temperature: You can store the cake at room temperature for up to 2 days. Just cover it with plastic wrap or store it in an airtight container to prevent it from drying out. I usually put it on a cake stand with a dome cover.
Refrigerator Storage: For longer storage, keep the cake in the refrigerator for up to 5 days. Make sure to wrap it tightly to prevent it from absorbing any fridge odors. It will be more moist in the fridge!
Freezer Instructions: You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap, then place it in a freezer bag or container. Thaw it in the refrigerator overnight before serving.
Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to glaze it after thawing. This will prevent the glaze from becoming sticky or crystallized in the freezer.
I’ve found that the glaze can sometimes get a little sticky if stored at room temperature for too long, so refrigerating it is always a safe bet. And if you’re reheating a slice, a few seconds in the microwave will bring it back to life!
Frequently Asked Questions
Final Thoughts
Honestly, this Peanut Butter Sheet Cake is more than just a recipe – it’s a little slice of happiness. It’s the kind of cake that makes everyone smile, and it’s so easy to make that you can whip it up anytime you need a little pick-me-up. The rich peanut butter flavor, the moist and tender texture, and the simple glaze make it a truly irresistible treat. I really hope you try it, because I just know it’s going to become a new favorite in your house, just like it is in mine. It’s great for parties, potlucks, or just a simple dessert on a weeknight, you can’t go wrong with peanut butter sheet cake!
If you love this Peanut Butter Sheet Cake, be sure to check out some of my other cake recipes! From chocolate to vanilla, there’s something for everyone. Happy baking, and I can’t wait to hear how yours turns out!
Double Chocolate Banana Bread
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 2 large eggs room temperature
- 2 cup mashed bananas ripe
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips semi-sweet
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, beat together the sugar and eggs until pale and fluffy. Add the bananas, oil, and vanilla extract, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake in the preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
