This peanut butter sheet cake is packed with as much peanut butter as possible for a truly phenomenal taste and texture!
Alright, guys. I’m done.
My kid was at summer camp all last week and look. The first few days I binged television shows and ate crap food and enjoyed the solitude. It didn’t take long for me to start missing her, though.
Sure, my teenager was still home, but let’s be real. He’s 17 and he basically ignores me all the time. My 12 year old still hangs out with me, so when she’s gone? It’s a little lonely.
She’s home now, thank goodness. I was seriously starting to get concerned with myself. I mean, I homeschool my kids. I obviously really like them and stuff, but I also really like breaks from them. I generally enjoy alone time and I don’t miss them when they stay overnight with friends. I just don’t, I’m sorry, that’s terrible to admit.
But a whole week?
I missed my kid. I’m glad she’s home.
She requested this peanut butter sheet cake as a little homecoming dessert and I don’t blame her. This thing is GOOD.
I started with a recipe I found in one of my mama’s old Gooseberry Patch books and I just doctored it up a bit to include 4 times as much peanut butter, swapped the water for milk for extra richness, and then I used a chocolate peanut butter frosting, because why not?
First of all, adding 4 times as much peanut butter to a recipe is a bit ballsy. I mean, baking cake is a science and messing with the fat to flour ratio can be tricky, but I am so glad I was brave enough to tinker with this one. This cake is just bursting with peanut butter and it’s so rich and moist. Seriously just amazing.
The chocolate peanut butter frosting is super easy and I love that you just pour it right over the top of the cake and wait for it to set. So easy and the crackly frosting looks so pretty when you cut into it.
Go forth and eat all the peanut butter, friends.
Peanut Butter Sheet Cake
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups milk divided
- 1 cup creamy peanut butter
- 1 cup butter
- 2 teaspoons vanilla
- 2 large eggs
- 1 cup granulated sugar
- 1/3 cup butter
- 1/3 cup milk
- 1/2 cup creamy peanut butter
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 400 degrees. Grease a rimmed half sheet pan.
- Add the sugars, flour, baking soda, and salt to the bowl of a stand mixer fitted with the paddle attachment.
- Add 1 cup of milk, peanut butter, and butter to a small sauce pan and bring to a boil, stirring often.
- Remove from heat and let set for 5 minutes to cool. Add to the bowl with the flour and sugar.
- Add the remaining 1/2 cup of milk, vanilla, and eggs to the mixer and turn to low speed. Mix until just combined.
- Spread cake batter into prepared baking sheet and bake for 15 minutes. Cool completely.
- To make the frosting, add the sugar, butter, and milk to a small sauce pan and stir well. Bring to a boil and boil for exactly 60 seconds.
- Remove from the heat and stir in the peanut butter and chocolate chips until smooth and melted.
- Pour warm frosting over the cooled cake and spread with a spatula. Frosting will harden as it cools.
- Cut and serve once frosting has cooled and set.