Craving a rich, comforting dessert that doesn’t rely on butter? This Creamy Peanut Butter Sheet Cake is your new go-to, offering incredible flavor and a tender crumb without any butter in the cake itself. You’ll love how easy it is to make and how wonderfully moist it stays.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose blend for a gluten-free cake.
- Granulated sugar: Brown sugar can be used for a deeper, molasses flavor.
- Unsweetened cocoa powder: Essential for the chocolatey base.
- Baking soda & baking powder: Ensure your leavening agents are fresh for a light cake.
- Salt: Balances the sweetness.
- Milk: Any dairy or non-dairy milk (almond, soy, oat) works perfectly.
- Vegetable oil: This is how you make a cake without butter, keeping it incredibly moist. Can substitute with other neutral oils like canola or sunflower oil.
- Vanilla extract: Enhances all the flavors.
- Large eggs: Bind the ingredients and add richness.
- Peanut butter: Use creamy natural peanut butter for the best texture in the frosting.
- Powdered sugar: For the frosting’s sweetness and smooth consistency.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
For the Creamy Peanut Butter Frosting:
- ½ cup creamy peanut butter
- ¼ cup vegetable oil
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Total time: 45-50 minutes
- Servings: 12-16
- Tools needed: 9×13 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Preheat Oven
First, preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, ensuring the cake won’t stick. This is a crucial step for cake recipes without butter to ensure easy release.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps for a smooth batter. You are creating the foundation for your delicious cake.
3. Mix Wet Ingredients
In a separate medium bowl, combine the milk, vegetable oil, vanilla extract, and eggs. Whisk these ingredients together until they are well blended. This wet mixture will bring your cake to life.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Mix with a whisk or electric mixer on low speed until just combined. Be careful not to overmix, as this can make your cake tough.
5. Bake the Cake
Pour the batter evenly into your prepared 9×13 inch pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool completely on a wire rack before frosting.
6. Prepare the Creamy Peanut Butter Frosting
While the cake cools, combine the peanut butter and vegetable oil in a medium bowl. Beat them together until smooth. Gradually add the powdered sugar, alternating with the milk, beating until the frosting is light and fluffy. Stir in the vanilla extract.
7. Frost and Serve
Once the cake is completely cool, spread the creamy peanut butter frosting evenly over the top. You can garnish with a sprinkle of chopped peanuts if desired. Slice and enjoy your delightful cake recipes without butter creation!
Variation Ideas:
- Chocolate Chip Swirl: Fold ½ cup chocolate chips into the batter before baking.
- Coffee Kick: Add 1-2 teaspoons instant espresso powder to the dry ingredients for a deeper chocolate flavor.
- Mini Cakes: Bake in a cupcake pan for individual servings, adjusting baking time to 20-25 minutes.
Storage Instructions:
Store any leftover Creamy Peanut Butter Sheet Cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices, wrapped in plastic wrap and then foil, for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
- Can I use chunky peanut butter for the frosting?
It’s best to use creamy peanut butter for a smooth frosting texture. Chunky peanut butter will result in a more textured frosting.
- Why is my cake dry?
Overmixing the batter or overbaking the cake can lead to a dry texture. Follow the mixing and baking times carefully.
- Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it at room temperature, unfrosted. Frost it just before serving.
- What kind of oil is best for this recipe?
Neutral-flavored oils like vegetable, canola, or sunflower oil are best as they won’t impart their own flavor to the cake.
- Can I make this dairy-free?
Absolutely! Use your favorite non-dairy milk (like almond or oat milk) in both the cake and the frosting.
- Is this recipe suitable for those with nut allergies?
No, this recipe contains peanut butter and is not suitable for individuals with peanut allergies.