PEANUT BUTTER SHEET CAKE
Easy Peanut Butter Sheet Cake is a melt-in-your-mouth iced sheet cake with double peanut butter flavor. The best go-to party dessert made in just one hour!
Provided by Sabrina Snyder
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and spray a 9x13 baking dish with baking spray.
- Microwave your peanut butter for 30 seconds in a microwave safe bowl (covered with a wet paper towel) until runny.
- To your stand mixer, add peanut butter, butter and sugar and cream on high speed for 1 minute.
- Add in the eggs and vanilla until well combined.
- On the lowest speed setting add in the milk and water until smooth.
- Sift together flour, baking soda and salt.
- On lowest speed setting add in flour in batches until just combined.
- Pour into baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
- Spread the Peanut Butter Frosting evenly over the cake while it's still warm.
Nutrition Facts : Calories 370 kcal, Carbohydrate 54 g, Protein 5 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 232 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
PEANUT BUTTER SHEET CAKE
Almost like a brownie since it's made in a jelly roll pan. Of course I can never get enough of my fixation on p.b. and the best part is the frosting--
Provided by CoffeeB
Categories Dessert
Time 40m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Combine 1st four ingredients in a saucepan.
- Bring to a boil.
- Remove from heat.
- Mix in remaining ingredients.
- Pour into a lightly greased jelly roll pan.
- Bake 350 degrees for 20-25 minutes.
- Cool and frost.
- Frosting:.
- Place 1st three ingredients in a saucepan.
- Bring to a boil.
- Remove from heat.
- Blend in powdered sugar and vanilla until smooth.
Nutrition Facts : Calories 431.4, Fat 18.6, SaturatedFat 8.4, Cholesterol 52.2, Sodium 224.5, Carbohydrate 62.8, Fiber 1.3, Sugar 48.3, Protein 6.2
PEANUT BUTTER SHEET CAKE WITH PEANUT BUTTER FROSTING
Attention all peanut-butter lovers, I urge you not to pass this one up, this is a wonderful moist cake with delicious peanut butter frosting :) Servings are only estimated depending on the the size of the slices.
Provided by Kittencalrecipezazz
Categories Dessert
Time 33m
Yield 30 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 350°F (oven rack set to second-lowest position).
- Line the bottom of a 10 x 15-inch jellyroll pan with parchment paper.
- In a large bowl stir together flour, sugars, baking soda, salt and cinnamon (if using).
- In a saucepan combine water with 3/4 cup butter; bring to a boil; remove from heat then stir in peanut butter and oil; mix until completely blended, then add/stir into the flour mixture until combined.
- In a bowl mix together eggs with buttermilk and vanilla until completely combined, then stir into the peanut butter/flour mixture until combined (batter will be thin).
- Spread the batter into prepared pan.
- Bake for 18-25 minutes or until cake tests done (watch closely this cake bakes quickly!).
- Cool cake in pan completely.
- For the frosting; in a large bowl beat butter with peanut butter and vanilla until light and fluffy.
- Beat in the whipping cream until combined.
- Add in 1/2 cup confectioners sugar to start then beat in the remaining confectioners sugar adding in more if necessary to achieve desired consistency.
- Spread over cooled cake.
Nutrition Facts : Calories 323.1, Fat 17.4, SaturatedFat 7.2, Cholesterol 36.5, Sodium 180, Carbohydrate 39.1, Fiber 1, Sugar 30.9, Protein 4.8
CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING
Provided by Kelsey Nixon
Time 2h5m
Yield 24 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
- In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
- Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
- For the frosting:
- In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
- Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.
- Cook's Note: Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day.
- Sheet Cake Variations:
- Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way.
- Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut.
- Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.
- Sheet Cake Variations, follows.
PEANUT BUTTER LAYER CAKE WITH PEANUT BUTTER FROSTING
This recipe is for the peanut butter-obsessed. The cake itself is substantial but also tender. Be sure you don't skip the last 2 minutes of beating incorporating air into the butter-sugar-egg mixture makes the batter light. Spread a few tablespoons of raspberry jam on each cake layer along with the peanut butter for an easy PB&J upgrade!
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 12 to 14 servings
Number Of Ingredients 18
Steps:
- For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter two 9-inch round cake pans, and line the bottom of each with a round piece of parchment. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
- Beat the butter, brown sugar, peanut butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
- Evenly divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a cooling rack to cool completely. Invert each onto a cooling rack, and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.)
- For the buttercream: Bring a few inches of water to a boil in a saucepan large enough to hold the heatproof bowl of a stand mixer above the water.
- Whisk together the granulated sugar, egg whites and salt in the stand mixer bowl. Set the bowl above the boiling water, and whisk until the mixture is warm to the touch and the sugar has completely dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat at medium-high speed until cool and the whites hold stiff peaks, about 5 minutes. Beat in 3/4 cup of the peanut butter until smooth. Beat in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. Continue beating on medium-high speed until the buttercream thickens into stiff peaks. (The mixture at some point may appear to be very liquidy, but continue to beat.) Beat in the vanilla.
- To assemble: Slice each cake in half, for a total of 4 cake rounds. Spread the remaining 1/2 cup peanut butter on 3 of the rounds, dividing evenly. Put 1 round, peanut butter-side up, on a cake stand or serving platter, and spread about 3/4 cup of the buttercream on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of peanut-buttered cake and buttercream. Place the last cake round (without the peanut butter) on top. Frost the outside of the cake with the remaining buttercream. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Sprinkle the top with peanut brittle before serving. Serve chilled or at room temperature.
PEANUT BUTTER SHEET CAKE
Got this from the internet somewhere for someone -- haven't made it myself, but updated the ingredients list based on feedback 10/07
Provided by Gay Gilmore
Categories Dessert
Time 1h
Yield 1 cake, 24 serving(s)
Number Of Ingredients 13
Steps:
- Mix sugar and self-rising flour; set aside.
- Bring to a rapid boil 2 sticks of butter, 1 cup of peanut butter, and 1 cup of water.
- Pour over dry ingredients.
- Add to that 1/2 cup buttermilk, eggs, 1 teaspoon vanilla and then mix with mixer.
- Pour into greased 18" x 12" pan and bake for 25-30 minutes at 350 degrees.
- To make icing, bring to a boil 1 stick of remaining butter, 1/2 cup peanut butter, 1/3 cup buttermilk, 1 teaspoon vanilla; boil, add powdered sugar, mix well, and pour over hot cake.
PEANUT BUTTER CAKE IV
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large bowl, mix together the flour and sugar. Make a well in the center and pour in the milk, oil, eggs, 2 tablespoons peanut butter and vanilla. Mix well and pour into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a large bowl, combine 1 cup peanut butter and confectioners' sugar. Beat in vanilla, then milk to desired consistency. Spread on cake.
Nutrition Facts : Calories 870.3 calories, Carbohydrate 119.8 g, Cholesterol 72.5 mg, Fat 39.3 g, Fiber 2.8 g, Protein 14.9 g, SaturatedFat 7.7 g, Sodium 505.4 mg, Sugar 97.7 g
PEANUT BUTTER SHEET CAKE
Make and share this Peanut Butter Sheet Cake recipe from Food.com.
Provided by cocinera
Categories Dessert
Time 20m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Put first four ingredients in sauce pan and bring to boil.
- Then add to rest of ingredients and mix well.
- Pour into a well-greased and floured 13x9x2-in. pan.
- Bake at 400 degrees for 20 minutes.
- FROSTING.
- Bring first 3 ingredients to a boil. Remove from heat. Add remaining ingredients. Stir until well
- blended then frost cake.
Nutrition Facts : Calories 7798.3, Fat 441.9, SaturatedFat 122.9, Cholesterol 695.5, Sodium 4412.7, Carbohydrate 892.6, Fiber 22.2, Sugar 661, Protein 111.8
PEANUT BUTTER SHEET CAKE
Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!
Provided by ERNSBERGER5
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 20
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
- In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
- Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
- While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
- Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 39.9 g, Cholesterol 39.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 183.7 mg, Sugar 28.9 g
PEANUT BUTTER CAKE (PAULA DEEN)
This looked delicious. I am posting for safe keeping. Hope to make this soon. She poured the warm frosting over the hot cake. She also added the vanilla to the frosting after it was taken off the burner. She also added whipped cream to the piece she was eating,
Provided by Jane from Ohio
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375-degree if use a metal pan.
- 325 degrees if using a glass dish.
- Sift flour, sugar, baking powder and salt together.
- Add graham cracker crumbs
- peanut butter.
- shortening
- milk and vanilla.
- beat mixture with electric mixer on low until moistened.
- then beat on meduim for 2 minutes.
- Add eggs
- beat for 1 minute.
- Bake in greased 9 x 13 inch pan for.
- 30 to 35 minutes.
- Do not remove from pan to cool.
- For the frosting.
- mix all of the ingredients together.
- Pour into saucepan.
- bring to a boil.
- Boil for 1 minute.
- Cool slightly
- With wooden spoon handle.
- poke holes in the cake.
- then pour the warm frosting over it.
MICHIGAN MAPLE PEANUT BUTTER SHEET CAKE
A magical melting moment of pure maple pleasure mixed with the wholesome goodness of peanut butter in a soft, moist delicious cake topped with a nutty peanut butter frosting. You can even add a cream cheese frosting drizzle for extra-special occasions!
Provided by calabash0420
Categories Desserts Cakes Sheet Cake Recipes
Time 1h50m
Yield 24
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper.
- Sift white sugar and flour together in a bowl.
- Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. Remove from heat.
- Blend yogurt, eggs, and baking soda together in a bowl. Pour peanut butter mixture into egg mixture in a steady stream, stirring constantly. Mix flour mixture into peanut butter mixture until batter is combined. Spread batter into prepared baking sheet.
- Bake in preheated oven until the center of the cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on wire rack.
- Combine chunky peanut butter, 1/2 cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. Reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth. Pour warm frosting over warm cake. Sprinkle walnuts, pecans, and almonds over the top; cool completely.
- Stir cream cheese, 1/2 cup confectioners' sugar, and 1 tablespoon milk together in a bowl until smooth; add almond extract. Fold whipped topping into cream cheese mixture until frosting is creamy and runny. Drizzle cream cheese frosting over the top of cooled cake.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 47.1 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 9.5 g, Sodium 218.2 mg, Sugar 36.3 g
PEANUT BUTTER SHEET CAKE
I received this recipe from a minister's wife, and my family loves it. -Brenda Jackson, Garden City, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., Meanwhile, for glaze, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in peanut butter, marshmallows and vanilla until blended. Spoon over warm cake, spreading evenly. Cool on a wire rack.
Nutrition Facts : Calories 266 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 222mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE-PEANUT BUTTER SHEET CAKE
I love peanut butter and chocolate, so I combined recipes to blend the two. This chocolate peanut butter cake is heavenly served plain or topped with ice cream. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.
Nutrition Facts : Calories 482 calories, Fat 20g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 337mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 9g protein.
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4.8/5 (19)Total Time 45 minsCategory CakeCalories 366 per serving
- Preheat oven to 375 degrees F. Line a cookie sheet 12x18-inch (sheet pan size) with parchment paper. Set aside.
- In a LARGE saucepan, combine peanut butter, water, and butter for the cake. Bring to a boil, while stirring constantly. Once boiling, remove from heat. Add in sugars, flour, salt and baking soda. Mix until well combined. Add in eggs, buttermilk, and vanilla until blended. Pour into prepared baking sheet and bake for 15 minutes.
- While the cake is baking, prepare the frosting. In a saucepan, combine butter, buttermilk, and peanut butter. Bring to a boil, while stirring.
- Remove from heat and add in powdered sugar and vanilla extract. Whisk until smooth. Pour over warm cake.
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- Pour boiling mixture over the dry ingredients and mix well. Add eggs, buttermilk, and vanilla extract and mix till smooth.
- Bake at 375° for 15-20 minutes or till toothpick comes out clean. Let cool for about 10 minutes, then spread with frosting.
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