Peanut Butter Sheet Cake
Weekends in my house are always time for baking and cake. I love to have a good cake in the house at the weekend, and this lush Peanut Butter Sheet Cake is a really lovely one to have in!
The recipe is for a largish, 9 by 13 inch sheet cake, which cuts into 12 squares. Having said that you could cut the cake in half and freeze half for a later date if you don’t think you will eat it all in one go.
The frosting is a lovely almost Mousse-like Peanut Butter frosting. The cake itself is vanilla flavored. The peanut butter flavor is all in that frosting! And what a frosting it is!
- 2/3 cup (151.5 g) butter, at room temperature
- 1 1/2 cups (300g) granulated sugar
- 3 large free range eggs (in the U.K. medium)
- 2 1/4 cups (282g) plain all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240ml) whole milk
- 1 tsp vanilla extract
- 2 cups (360g) creamy peanut butter
- 1/2 cup (65g) icing sugar
- 1 TBS butter, at room temperature
- 1 cup (240ml) heavy whipping cream
- 1 tsp vanilla extract
- pinch salt
- a small quantity of chopped salted peanuts to decorate(optional)
We love a good cake at the weekend, and especially if we are having company. Here are some other cake recipes which we have baked and enjoyed that you might also enjoy!
SPANISH CAKE - This is my all time, absolute favorite cake. So much so that I also recreated it in a small batch version. This cake is so good that I once baked it about three times in one week! It has a lovely moist crumb, flavored with cinnamon and that brown sugar penuche frosting is to die for. It is the absolute best!
BUTTERMILK CHOCOLATE CAKE – This buttermilk chocolate cake is the best of the best! This recipe is four generations old. It is fabulously old fashioned one-bowl chocolate cake, and perfect for family celebrations! Moist and delicious as one would expect with a lush chocolate frosting! This is the best chocolate cake you could ever bake and is perfect for celebrations or just because!
Peanut Butter Sheet Cake
- 2/3 cup (151.5 g) butter, at room temperature
- 1 1/2 cups (300g) granulated sugar
- 3 large free range eggs (in the U.K. medium)
- 2 1/4 cups (282g) plain all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240ml) whole milk
- 1 tsp vanilla extract
- 2 cups (360g) creamy peanut butter
- 1/2 cup (65g) icing sugar
- 1 TBS butter, at room temperature
- 1 cup (240ml) heavy whipping cream
- 1 tsp vanilla extract
- pinch salt
- a small quantity of chopped salted peanuts to decorate(optional)
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 13 by 9 inch baking tin and lightly dust with flour. Set aside.
- Cream the butter and sugar together until light and fluffy, 3 to 4 minutes. Scrape down the sides occasionally.
- Beat in the eggs, one at a time, beating well after each addition.
- Sift the flour and baking powder together. Stir in the salt. Add this to the creamed mixture alternately with the milk, making three dry and two wet additions. Use a low speed on the mixer to do this. Beat in the vanilla.
- Spoon into the prepared cake tin, smoothing the top.
- Bake for 30 minutes or until risen, and the top bounces back when lightly touched. A toothpick inserted in the center should also come out clean. (Mine too about 10 minutes longer.)
- Remove to a wire rack and cool completely before proceeding.
- In a large bowl combine the peanut butter, butter and icing sugar. Beat at medium speed until smooth. Add the cream, vanilla and salt, and continue to beat until thickened. Use immediately.
- Spread the frosting over the top of the cooled cake. Garnish with chopped peanuts if desired.
- Store any leftovers in the refrigerator.
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