Peanut Butter Texas Sheet Cake
Recipes Cakes Desserts Holidays Quick and Easy
Description
Serve this cake anytime, but especially for holidays, birthdays, large gatherings or even breakfast with your coffee. It's moist, delicious and easy to make.
Ingredients
Peanut Butter Cake:
1/4 c. creamy peanut butter
1 c. milk
1/2 c. unsalted butter
1 c. granulated sugar
1 c. light brown sugar
2 c. all-purpose flour
1 t. salt
1 t. baking soda
2 large eggs
1 t. vanilla extract
1/2 c. buttermilk
Peanut Butter Glaze:
3/4 c. unsalted butter
1/2 c. creamy peanut butter
1/3 c. buttermilk
3 1/2 c. powdered sugar, sifted
1 T. vanilla extract
1/4 c. toasted peanuts, optional, for garnish
Directions
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Peanut Butter Cake:
Preheat the oven to 375 degrees F. Prepare a large sheet pan or 12x17 inch jellyroll sheet pan with parchment paper and non-stick spray.
Combine eggs, vanilla extract, and buttermilk in a bowl; set aside.
Combine the sugar, brown sugar, flour, baking soda, and salt, in a large bowl.
Melt the butter in a medium saucepan over medium heat. Add the peanut butter and milk; bring to a simmer; remove from the heat; set aside.
Add the hot peanut butter mixture to the flour mixture; stir until completely combined.
Add the egg mixture to the batter; mix until combined. Pour the cake batter into the prepared sheet pan.
Bake 15 minutes, until the center of the cake springs back when touched.
Make the frosting/glaze while the cake is baking. The frosting will spread best over a warm cake, so let it cool for just 5 minutes before adding the glaze.
Peanut Butter Glaze:
Combine butter, buttermilk, and peanut butter in a small saucepan; bring to a simmer over medium heat.
Remove the mixture from the heat; whisk in the powdered sugar and vanilla until combined and the sugar is dissolved. If the mixture is too thick, add 1 T. water at a time. If it's too thin and runny, add 1/4 c. powdered sugar.
Use a spatula to spread the peanut butter glaze onto the warm cake. The glaze should be at an easy-spreading consistency and will set up when cooled.
Garnish with toasted peanuts if desired.
Serve the whole cake directly from the sheet pan. Store leftovers at room temperature in an air-tight container for up to 4 days.
24 servings.