Craving a delightful dessert that’s unbelievably easy to make? This Peanut Butter Sheet Cake is a perfect one bowl cake recipe, delivering rich, nutty flavor with minimal fuss. You’ll love how quickly you can whip up this crowd-pleasing treat.
Key Ingredients & Substitutions:
- Peanut Butter: Creamy is best, but crunchy works for added texture.
- All-Purpose Flour: A gluten-free 1:1 baking flour can be substituted.
- Granulated Sugar: Brown sugar can add a deeper caramel note.
- Milk: Any dairy or non-dairy milk will work.
- Eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used for an egg-free option.
Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup creamy peanut butter
- ½ cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup milk
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 12
- Tools: 9×13 inch baking pan, large mixing bowl, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking, ensuring an easy release for your one bowl cake recipe.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt. This creates the foundation for your delicious peanut butter sheet cake.
3. Add Wet Ingredients to the Cake Batter
Pour in the melted butter, milk, eggs, vanilla extract, and ½ cup of peanut butter directly into the dry ingredients. Mix until just combined and smooth. Be careful not to overmix the batter.
4. Bake the Cake
Pour the batter into your prepared 9×13 inch baking pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely on a wire rack before frosting.
5. Prepare the Peanut Butter Frosting
In a clean bowl, beat together the softened butter and ½ cup peanut butter until creamy. Gradually add the powdered sugar, alternating with the ¼ cup milk, until the frosting is smooth and spreadable. Stir in the vanilla extract.
6. Frost and Serve
Once the cake is completely cool, spread the peanut butter frosting evenly over the top. You can garnish with a sprinkle of chopped peanuts or a drizzle of melted chocolate, if desired.
Variation Ideas:
- Chocolate Chip Swirl: Fold in ½ cup of mini chocolate chips into the batter before baking.
- Nutty Topping: Sprinkle chopped peanuts or other nuts over the frosting.
- Coffee Boost: Add 1 teaspoon of instant coffee granules to the cake batter for a mocha twist.
- Cream Cheese Frosting: Substitute the peanut butter frosting with a classic cream cheese frosting.
Storage Instructions:
Store leftover Peanut Butter Sheet Cake in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate it for up to a week. If refrigerated, allow it to come to room temperature for the best texture before serving.
Frequently Asked Questions (FAQ):
- Can I use natural peanut butter for this one bowl cake recipe?
It’s best to use conventional creamy peanut butter as natural varieties can separate and affect the cake’s texture.
- My cake is dry, what went wrong?
Overmixing the batter or baking it for too long can lead to a dry cake. Ensure you mix until just combined and bake only until a skewer comes out clean.
- Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and frost it just before serving. Store it covered at room temperature.
- How do I prevent the cake from sticking to the pan?
Properly greasing and flouring your pan is key. You can also line the bottom with parchment paper for extra insurance.
- Can I freeze this peanut butter sheet cake?
Yes, you can freeze individual slices or the whole cake (unfrosted is best) tightly wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight.
- What if I don’t have milk?
You can use buttermilk, water, or even a dairy-free milk alternative like almond or soy milk in the same quantity.