Peanut Butter Sheet Cake
Description
This cake is perfect for a large gathering. It's delicious and super moist with a peanut butter and marshmallow icing that will wow everyone.
Ingredients
Cake:
2 c. all-purpose flour
2 c. granulated sugar
1 t. baking soda
1/2 t. kosher salt
2 large eggs
1 t. vanilla extract
1/2 c. buttermilk
1 c. water
3/4 c. butter, cut into cubes
1/2 c. peanut butter, crunchy or creamy
1/4 c. vegetable oil
Icing:
1/3 c. evaporated milk
2/3 c. granulated sugar
1/4 t. kosher salt
2 T. butter
1/3 c. peanut butter, creamy or crunchy
1/2 c. mini-marshmallows
1 t. vanilla extract
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Cake:
Preheat oven to 350 degrees F. Line a 15 x 10 x 1 jelly roll pan with parchment paper. Coat with non-stick cooking spray.
In a large bowl, whisk together flour, sugar, baking soda, and salt; set aside.
In a small bowl, whisk together eggs, vanilla, and buttermilk; set aside.
Place water and butter in a small saucepan over medium heat. Bring to a boil; remove from heat. Stir in peanut butter and oil, mixing until combined. Add to the flour mixture; whisk until smooth. Whisk in the buttermilk mixture until evenly blended. Pour batter into prepared pan.
Bake 20 to 25 minutes until center is set and a wooden toothpick inserted in the center comes out clean.
Icing:
Stir together evaporated milk, sugar, salt, and butter in a medium saucepan. Bring to a boil over medium heat; boil 2 minutes, stirring constantly. Remove from heat; stir in the peanut butter, marshmallows, and vanilla until combined and marshmallows are melted.
Pour the icing onto the still warm cake, spreading out evenly using an offset spatula. Allow cake to cool completely before slicing.
Serve.
20 servings.
Store in an airtight container at room temperature for up to 3 days.