Peanut Butter Cake with Creamy Peanut Butter Icing
It's the best blend of sweet and salty... an easy peanut butter cake recipe with a creamy peanut butter frosting on top for a taste of true decadence! This peanut butter sheet cake is the easiest indulgence for true peanut butter lovers!
½cupscreamy peanut buttercrunchy works too, don't use natural PB
Instructions
Preheat oven to 400°F.
In a large bowl or mixer, combine sugar, flour, baking soda and salt. Set aside.
In a saucepan over medium heat, combine butter, water and peanut butter. (Don't let it get chunky, stir/reduce heat if needed). Bring to a boil and remove from heat.
Pour mixture over flour mixture. Add milk, vanilla, eggs and mix until combined.
Pour into a large cookie sheet or jelly roll pan. Bake 15 minutes. Allow to cool completely before frosting.
Peanut Butter Icing
Once cake has cooled, add powdered sugar to a large mixing bowl or mixer. Set aside.
In a medium saucepan over medium heat add butter, peanut butter and milk. Bring to a boil.
Pour mixture over powdered sugar and beat until smooth. Pour onto cake and quickly smooth. *Can thin with milk if needed.
Notes
Don’t Overfill Your Cake Pan – Fill 2/3 full to compensate for rise.
Use the Toothpick Test – Insert a toothpick in the center. When it comes out clean, it’s done.
Yes, you can make this simple old fashioned cake in two round pans for a layer cake! I haven’t tested the timing, so watch carefully while they are in the oven, and don’t fill your layers more than 2/3 full to prevent overflow.