WHAT’S FOR Bars?
Peanut Butter Sheet Cake
Array/5
COOK TIME
20
TOTAL TIME
20 minutes
SERVINGS
I’m going to use a horrible, universally hated word to describe this cake. Get ready, here it comes….Moist. This cake is moist and it’s amazing!! Full of peanut butter flavor, topped with this rich peanut butter glaze that soaks into the peanut butter cake to make it….moist.
This is a really easy cake, no mixer required. Just some bowls and a saucepan. Likely everything you already have in your kitchen. This is a huge hit with a crowd or just for you as you walk through the kitchen. Leave a fork in the pan, you will never catch judgement from me. Believe me, I’ve done the fork in the pan move many, many, MANY times.
This one comes together quickly, you gotta try it if you are a peanut butter fan!
Be sure to check me out on Facebook and Instagram @lolosdesserts to find the latest recipes I’m sharing!
Print
Peanut Butter Sheet Cake
Ingredients
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
3/4 cup (1 and 1/2 sticks) butter, cubed
1/2 cup chunky peanut butter
1/4 cup canola or vegetable oil
2 large eggs, room temperature
1/2 cup Hiland Dairy buttermilk
1 teaspoon pure vanilla extract
GLAZE
2/3 cup sugar
1/3 cup evaporated milk
1 tablespoon butter
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease a 15 x 10 x 1 inch baking pan.
- In a large bowl, whisk flour, sugar, baking soda and salt. Set aside.
- In a small saucepan, combine water and butter. Bring to a boil. Stir in peanut butter and oil until fully combined. Pour saucepan mixture into flour mixture and mix until combined.
- In a small bowl, whisk eggs, buttermilk and vanilla. Add to flour mixture and whisk constantly until combined.
- Transfer to prepared pan. Bake for 20-22 minutes or until a toothpick inserted in center comes out clean.
- While the cake is baking make the glaze. In a saucepan, combine sugar, milk and butter. Stir constantly until boiling. Continue stirring and boil for 2 minutes. Remove from heat and stir in peanut butter, marshmallows and vanilla until combined. Spoon over warm cake, spreading evenly. Cool on a wire rack.
Notes
EQUIPMENT
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
NEED IDEAS FOR FOODS YOUR KIDS
WILL *ACTUALLY* EAT?
Our best tips for quick and tasty recipes, ideas and more, right to your inbox.
2 Responses
This is making my house smell amazing! Can’t wait to cut into it. I had to substitute heavy whipping cream for evaporated milk…we’ll see how that works ??♀️ Haha!
I love the smell of this one baking! So good! I think the heavy cream should work, it might not be as sweet. Let me know how it goes, I love a good substitution trick!