Homemade Peanut Butter Sheet Cakes for any occasion

Here is a recipe for the stuff Peanut butter lovers. These tasty Peanut butter Sheet cakes are not just easy to prepare but also taste Amazing. You will love to serve the slice of this dreamy Peanut Butter Sheet Cake topped with peanut butter marshmallow icing. 

Peanut Butter Sheet Cakes

Table of Contents

Author: Carl Cooking Method:Oven Cuisine:American Courses:Dessert

Difficulty:IntermediatePrep time: 15 minutesCook time: 25 minutesRest time: 10 minutesTotal time: 50 minutesServings:20 servingsCalories:300 kcal Best Season:Available

Description

Here is a recipe for the stuff Peanut butter lovers. These tasty Peanut butter Sheet cakes are not just easy to prepare but also taste Amazing. You will love to serve the slice of this dreamy Peanut Butter Sheet Cake topped with peanut butter marshmallow icing. 

Ingredients

Cake:

• 2 large eggs
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup water
• 3/4 cup butter, cut into cubes
• 1/2 cup peanut butter (crunchy or creamy)
• 1/4 cup vegetable oil
  
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Icing:

• 1/3 cup evaporated milk
• 2/3 cup granulated sugar
• 1/4 teaspoon kosher salt
• 2 tablespoons butter
• 1/3 cup peanut butter (creamy or crunchy)
• 1/2 cup mini marshmallows
• 1 teaspoon vanilla extract 

Instructions

Cake:

1. Preheat your oven to 350°F. Line a 15x10x1 (jelly roll-style) pan with parchment paper. Coat with nonstick spray and set aside.
2. In a large bowl whisk together the flour, sugar, baking soda, and salt. Set aside. 
3. In a small bowl whisk together the eggs, vanilla, and buttermilk. Set aside.
4. Place water and butter in a small saucepan over medium heat. Bring to a boil and remove from the heat. Stir in the peanut butter and oil, mixing until combined. Add this to the flour mixture and whisk until smooth. Then whisk in the buttermilk mixture until evenly blended. 
5. Pour the batter into the prepared pan and bake for 20 – 25 minutes until the center is set and a toothpick inserted comes out clean. 

Icing:

6. Stir together the evaporated milk, granulated sugar, salt, and butter in a medium sauce. Bring to a boil over medium heat, and boil for 2 minutes stirring constantly. Remove from the heat and stir in the peanut butter, marshmallows, and vanilla until combined and the marshmallows are melted. 
7. Pour the icing onto the warm cake, spreading out evenly using an offset spatula. 
8. Allow the cake to cool completely before slicing and serving. 

Video

Notes

• Store airtight at room temperature for up to 3 days. 

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Tips for Success in making Peanut Butter Sheet Cakes

• Can I Use a Smaller Pan?: If you’d prefer to make this peanut butter cake in a 9×13 inch pan, it will still be delicious! Just increase the baking time to 35-40 minutes to account for the extra thickness.
• If the Peanut Butter Mixture Is Really Hot: Adding the peanut butter mixture to the flour first should be enough to cool it off before it’s combined with the eggs/wet ingredients. However, if you’re concerned that the mixture is still hot enough to start cooking the eggs, leave it for a few minutes to cool before going ahead with the recipe as directed.
• Can I Use Natural Peanut Butter? I’d recommend sticking to Jiffy peanut butter for this sheet cake. Natural peanut butter has a tendency to separate, which can lead to mixed results.

Storage Instructions

Store peanut butter cake airtight at room temperature for up to 3 days. If you’d like to extend the shelf-life, keep it covered in the fridge for up to 4-5 days.