Peanut Butter Sheet Cake with Peanut Butter Frosting

Indulge in the delightful combination of peanut butter and sweetness with this Peanut Butter Sheet Cake topped with a creamy Peanut Butter Frosting. This easy-to-make treat is perfect for any occasion and guaranteed to satisfy your peanut butter cravings.

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup peanut butter
• 1/4 cup vegetable oil
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

For Frosting:

• 2 sticks (1 cup) butter, softened
• 3/4 cup peanut butter
• 3 cups confectioners’ sugar
• 3 to 4 tablespoons milk
• 2 tablespoons instant vanilla pudding mix

Directions:

1. Preheat your oven to 350 degrees Fahrenheit. Grease a 10x15x1 inch jellyroll pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. In a medium saucepan, combine 1 1/2 sticks of butter and 1 cup of water. Bring to a simmer, stirring to ensure all the butter is melted.
4. Whisk 1/2 cup of peanut butter and vegetable oil into the butter mixture. Stir this into the flour mixture.
5. In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract. Stir this mixture into the flour mixture until well combined.
6. Pour the batter into the prepared pan.
7. Bake for 22 to 26 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to cool.

For Frosting:

1. Use an electric mixer to beat the softened butter and peanut butter together until smooth.
2. Add half of the confectioners’ sugar and half of the milk. Beat until smooth.
3. Gradually add the remaining confectioners’ sugar, milk, and the vanilla pudding mix, beating until smooth. Add a little more milk if necessary.

Tips:

• Make sure all your ingredients are at room temperature for best results.
• Adjust the consistency of the frosting by adding more milk for a thinner consistency or more confectioners’ sugar for a thicker texture.
• Store the cake in an airtight container in the refrigerator for up to several days.

Conclusion:
Indulge in the rich, nutty flavors of this Peanut Butter Sheet Cake with Peanut Butter Frosting. Whether for a special occasion or a simple sweet treat, this recipe is sure to please peanut butter lovers of all ages. Enjoy the moist, flavorful cake topped with the creamy goodness of homemade peanut butter frosting.

Certainly! Here are four frequently asked questions (FAQs) along with detailed answers for the Peanut Butter Sheet Cake with Peanut Butter Frosting recipe:

1. Can I use natural peanut butter instead of regular peanut butter in the cake and frosting?

• Yes, you can use natural peanut butter in both the cake and frosting. However, keep in mind that natural peanut butter tends to have a different consistency and flavor compared to regular peanut butter, which may affect the final outcome of the cake and frosting. Natural peanut butter typically has a thinner consistency and may separate more easily, so you may need to adjust the amounts of other ingredients in the recipe to achieve the desired texture and flavor.

2. Can I substitute buttermilk with regular milk or any other dairy-free alternatives?

• While buttermilk adds a tangy flavor and helps tenderize the crumb of the cake, you can substitute it with regular milk or dairy-free alternatives if needed. To make a buttermilk substitute, you can add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for a few minutes until it curdles slightly. Alternatively, you can use dairy-free options such as almond milk, soy milk, or coconut milk. Keep in mind that using different types of milk may slightly alter the flavor and texture of the cake, but it should still turn out delicious.

3. How do I store the Peanut Butter Sheet Cake with Peanut Butter Frosting?

• To store the cake, cover it loosely with plastic wrap or aluminum foil and keep it in the refrigerator. The frosting may become firmer when chilled, but it will soften again at room temperature. If you prefer a softer frosting, you can let the cake sit at room temperature for about 30 minutes before serving. Properly stored, the cake should stay fresh for up to several days in the refrigerator. You can also freeze the cake (without frosting) in an airtight container for up to a few months. Thaw it overnight in the refrigerator before frosting and serving.

4. Can I make this recipe ahead of time for a special occasion?

• Yes, you can make the cake and frosting ahead of time for a special occasion. The cake can be baked a day in advance and stored in the refrigerator overnight. Prepare the frosting and store it separately in an airtight container in the refrigerator. When you’re ready to serve the cake, let it come to room temperature while you re-whip the frosting to make it creamy again. Frost the cake just before serving for the best results. Making the components ahead of time can help save time on the day of the event and ensure that the cake tastes fresh and delicious.