Print

Pioneer Woman Peanut Butter Sheet Cake

Pioneer Woman Peanut Butter Sheet Cake - recipe card
Print Recipe

This peanut butter sheet cake is a dense, moist, and fudgy dessert with a rich peanut butter flavor throughout. Topped with a creamy, pourable peanut butter frosting, it’s an easy sheet pan cake perfect for feeding a crowd or satisfying a deep chocolate-peanut butter craving.

Ingredients

Scale
  • For the Cake:
  • 1/2 cup unsalted butter, cubed
  • 1/2 cup water
  • 1/4 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup buttermilk, well-shaken
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • For the Frosting:
  • 1/4 cup unsalted butter, cubed
  • 2 tablespoons whole milk
  • 2 tablespoons creamy peanut butter
  • 3/4 cup confectioners’ sugar, sifted
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (177°C). Lightly grease an 8×8-inch square baking pan with butter or non-stick spray, then line with parchment paper, leaving overhang on two sides for easy removal.
  2. In a small saucepan over medium heat, combine 1/2 cup unsalted butter, 1/2 cup water, and 1/4 cup creamy peanut butter. Stir occasionally until the butter and peanut butter are fully melted and the mixture is smooth, about 3 to 4 minutes. Remove from heat and let cool slightly.
  3. In a large mixing bowl, whisk together 1 cup granulated sugar, 1 large egg, 1/2 cup buttermilk, and 1 teaspoon vanilla extract until well combined and slightly foamy, about 1 minute.
  4. Slowly pour the warm peanut butter mixture into the sugar-egg mixture, whisking constantly to prevent the egg from scrambling. Continue whisking until fully incorporated and smooth.
  5. In a separate small bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon kosher salt. Add the dry ingredients to the wet ingredients, stirring gently with a spatula just until no streaks of flour remain. Do not overmix, or the cake will be tough.
  6. Pour the batter into the prepared pan, spreading it evenly with the spatula. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Place the pan on a wire rack and allow the cake to cool completely in the pan, about 1 hour.
  7. While the cake cools, prepare the frosting. In a small saucepan over medium heat, melt 1/4 cup unsalted butter, 2 tablespoons whole milk, and 2 tablespoons creamy peanut butter. Stir until smooth and just beginning to bubble around the edges, about 2 minutes.
  8. Remove the saucepan from heat and immediately whisk in 3/4 cup sifted confectioners’ sugar and 1/2 teaspoon vanilla extract until the frosting is smooth, glossy, and pourable. If the frosting thickens too much as it cools, stir in a few drops of warm milk to thin it.
  9. Pour the warm frosting over the cooled cake and spread it evenly to the edges with an offset spatula. Let the frosting set for at least 15 minutes before slicing into squares and serving.

Notes

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving for best texture. To freeze, wrap the unfrosted cooled cake tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator, then frost and serve. For a crunchier texture, you can stir 1/4 cup chopped peanuts into the frosting before pouring.

Nutrition

Keywords: peanut butter sheet cake, peanut butter cake, sheet cake, Pioneer Woman cake, chocolate peanut butter dessert, easy sheet cake, peanut butter frosting, cake with peanut butter, dessert for a crowd, American sheet cake

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-peanut-butter-sheet-cake/