Nutty Peanut Butter Sheet Cake

My family, let me tell you, are peanut butter fanatics. If it’s got peanut butter in it, they’re practically guaranteed to devour it. So, when I stumbled across this recipe for Nutty Peanut Butter Sheet Cake, I knew I had to try it. Let me just say, it was a home run! From the moment the warm, nutty aroma filled the kitchen, they were practically buzzing with anticipation. And the taste? Oh my goodness! The cake itself is incredibly moist and tender, bursting with peanut butter flavor, and studded with crunchy nuts that add the most delightful texture. The frosting is rich, creamy, and perfectly sweet, complementing the nutty cake beautifully. It’s the kind of dessert that disappears in minutes, leaving everyone wanting more. Honestly, this Nutty Peanut Butter Sheet Cake has become a new family favorite, and I’m so excited to share this recipe with you. It’s perfect for potlucks, parties, or simply a special weeknight treat. Trust me, if you love peanut butter and nuts, this cake is going to become your new go-to dessert!

Ingredients for Nutty Peanut Butter Sheet Cake

• All-Purpose Flour: The foundation of our cake, providing structure and a tender crumb. We’ll need 3 cups of all-purpose flour, measured correctly for the perfect texture.
• Granulated Sugar: Sweetness is key! 2 cups of granulated sugar not only sweetens the cake but also contributes to its moistness and browning.
• Unsalted Butter: For richness, flavor, and moisture, we’ll use 1 cup (2 sticks) of unsalted butter. Unsalted butter allows us to control the salt level in the recipe.
• Peanut Butter: The star of the show! 1 cup of creamy peanut butter (no-stir variety works best) infuses the cake and frosting with that irresistible peanut butter flavor. For an extra nutty kick, you can use crunchy peanut butter in the cake batter.
• Water: 1 cup of hot water helps to bloom the cocoa powder and create a moist cake texture.
• Unsweetened Cocoa Powder: Adding a touch of depth and chocolatey complexity, ¼ cup of unsweetened cocoa powder enhances the peanut butter flavor without overpowering it.
• Baking Soda: Our leavening agent, 1 teaspoon of baking soda, helps the cake rise and become light and airy.
• Salt: A pinch of salt, just ½ teaspoon, balances the sweetness and enhances all the other flavors in the cake.
• Eggs: Two large eggs act as a binder, adding richness and moisture to the cake batter.
• Buttermilk: For tenderness and a slight tang, we’ll use ½ cup of buttermilk. If you don’t have buttermilk, you can easily make a substitute (instructions later).
• Vanilla Extract: A teaspoon of vanilla extract enhances the overall flavor profile, adding warmth and depth.
• Chopped Nuts: For that delightful nutty crunch! 1 cup of chopped nuts – pecans, walnuts, or peanuts all work wonderfully. Choose your favorite or a mix! Toasting the nuts beforehand (optional but recommended) will intensify their flavor.

For the Peanut Butter Frosting:

• Unsalted Butter: More butter for that creamy, decadent frosting! ½ cup (1 stick) of unsalted butter, softened to room temperature.
• Peanut Butter: Double down on the peanut butter! ½ cup of creamy peanut butter for a rich, peanut buttery frosting.
• Powdered Sugar: The sweetener and thickener for our frosting, 3 cups of powdered sugar will create a smooth and fluffy texture.
• Milk: Just a few tablespoons of milk, about 2-4 tablespoons, to adjust the frosting consistency to perfection.
• Vanilla Extract: Another teaspoon of vanilla extract to tie all the flavors together in the frosting.
• Salt: A pinch of salt, about ¼ teaspoon, to balance the sweetness of the frosting.
• Additional Chopped Nuts (Optional): For garnish and extra nutty goodness on top of the frosted cake.

Instructions: Baking Your Nutty Peanut Butter Sheet Cake

This Nutty Peanut Butter Sheet Cake recipe is surprisingly easy to follow, even for beginner bakers. Here are step-by-step instructions to guide you through the process, ensuring a perfectly delicious and moist cake every time.

Step 1: Preheat Your Oven and Prepare the Baking Pan

• Start by preheating your oven to 350°F (175°C). Make sure your oven rack is positioned in the center for even baking. Preheating is crucial for the cake to rise properly and bake evenly.
• While the oven is preheating, grease a large baking sheet – typically a 13×18 inch sheet pan. Greasing prevents the cake from sticking and ensures easy removal once baked. You can use butter, shortening, or cooking spray to grease the pan. For extra insurance against sticking, you can lightly flour the greased pan after greasing it. Tap out any excess flour.

Step 2: Combine Dry Ingredients

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Whisking is important to ensure the dry ingredients are evenly distributed and any lumps are broken up. This step sets the stage for a consistent cake texture.

Step 3: Melt Butter and Peanut Butter Mixture

• In a saucepan, melt the butter and peanut butter over medium heat. Stir constantly until the butter is completely melted and the peanut butter is smooth and incorporated into the melted butter. Be careful not to overheat or burn the mixture. This melted butter and peanut butter mixture adds richness and moisture to the cake.

Step 4: Add Hot Water and Combine Wet and Dry Ingredients

• Once the butter and peanut butter are melted, remove the saucepan from the heat and carefully pour in the hot water. The hot water helps to bloom the cocoa powder, intensifying its flavor and creating a smoother batter. Stir the mixture until it is well combined and smooth.
• Pour the wet peanut butter mixture into the bowl with the dry ingredients. Using an electric mixer (hand mixer or stand mixer), beat on low speed until just combined. Be careful not to overmix at this stage, as overmixing can lead to a tough cake.

Step 5: Add Eggs, Buttermilk, and Vanilla

• Add the eggs one at a time to the batter, beating well after each addition. Eggs provide structure and richness to the cake.
• Pour in the buttermilk and vanilla extract. Buttermilk adds tenderness and a slight tang that balances the sweetness. Vanilla extract enhances the overall flavor of the cake.
• Continue to beat on medium speed until the batter is smooth and well combined. The batter should be relatively thin, which is normal for a sheet cake.

Step 6: Fold in Chopped Nuts

• Gently fold in the chopped nuts into the batter using a spatula or wooden spoon. Folding ensures the nuts are evenly distributed throughout the cake without overmixing the batter. Reserve a few nuts for garnish, if desired.

Step 7: Pour Batter into Prepared Pan and Bake

• Pour the cake batter into the prepared baking sheet, spreading it evenly to the edges. An even layer of batter ensures the cake bakes uniformly.
• Bake in the preheated oven for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary slightly depending on your oven. Start checking for doneness around 20 minutes. The cake should be lightly golden brown around the edges and spring back lightly when touched.

Step 8: Prepare the Peanut Butter Frosting While Cake Cools

• While the cake is baking and cooling slightly (it can be frosted while still slightly warm), prepare the peanut butter frosting. In a large mixing bowl, beat the softened butter and peanut butter together using an electric mixer until smooth and creamy.

Step 9: Add Powdered Sugar, Milk, Vanilla, and Salt to Frosting

• Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Adding the powdered sugar gradually prevents a cloud of sugar dust and ensures a smooth frosting.
• Add the milk, vanilla extract, and salt to the frosting. Beat on medium speed until the frosting is light, fluffy, and smooth. Adjust the amount of milk to reach your desired frosting consistency. You may need slightly more or less milk depending on the humidity and butter consistency.

Step 10: Frost the Cake and Garnish

• Once the cake has cooled slightly, or completely cooled, evenly spread the peanut butter frosting over the top of the cake. Use an offset spatula or knife to create a smooth and even layer of frosting.
• If desired, garnish the frosted cake with additional chopped nuts. This adds a visual appeal and reinforces the nutty flavor.

Step 11: Let Frosting Set and Serve

• Allow the frosting to set for about 15-20 minutes before slicing and serving. This allows the frosting to firm up slightly, making it easier to slice and serve neat pieces of cake.
• Cut into squares and serve. Enjoy your delicious Nutty Peanut Butter Sheet Cake!

Nutrition Facts (Per Serving)

(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)

• Serving Size: 1 slice (approximately 1/12th of the sheet cake)
• Calories: Approximately 450-550 kcal
• Fat: 25-30g

Preparation Time

• Prep Time: 25 minutes
• Bake Time: 20-25 minutes
• Cooling Time: 20 minutes (cake) + 15 minutes (frosting set)
• Total Time: Approximately 1 hour 20 minutes

How to Serve Nutty Peanut Butter Sheet Cake

This versatile cake is perfect for a variety of occasions. Here are some serving suggestions to make the most of your Nutty Peanut Butter Sheet Cake:

• Classic Dessert:
  • Serve squares of cake on their own as a simple and satisfying dessert.
  • Pair with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.
  • Dust with a little extra cocoa powder or powdered sugar for a pretty finish.
• For Parties and Potlucks:
  • Sheet cakes are ideal for crowds! Cut into smaller squares or rectangles for easy serving at parties and gatherings.
  • Transport easily in the baking pan – no need to worry about delicate layers.
  • Serve at room temperature for easy enjoyment.
• Elevated Serving Ideas:
  • Drizzle with melted chocolate or caramel sauce for added flavor complexity.
  • Top with fresh berries like raspberries or strawberries to cut through the richness and add a touch of freshness.
  • Create a sundae bar and let guests customize their cake slices with various toppings like ice cream, sauces, nuts, and sprinkles.
• With Beverages:
  • Enjoy with a cold glass of milk – a classic pairing with peanut butter desserts.
  • Serve alongside a cup of hot coffee or tea.
  • Pair with a light-bodied red wine or a dessert wine for a more sophisticated dessert experience.

Additional Tips for the Best Nutty Peanut Butter Sheet Cake

Here are some extra tips and tricks to ensure your Nutty Peanut Butter Sheet Cake is a resounding success every time:

1. Measure Flour Correctly: Properly measuring flour is crucial in baking. Spoon flour into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, as this can pack the flour and result in too much flour in your recipe, leading to a dry cake.
2. Room Temperature Ingredients (Butter and Eggs): While the butter is melted for the cake batter, using softened butter for the frosting and room temperature eggs will help create a smoother batter and frosting. Room temperature ingredients emulsify better, resulting in a more even texture.
3. Don’t Overmix the Batter: Overmixing the cake batter can develop the gluten in the flour, leading to a tough and dense cake. Mix until just combined after adding the dry ingredients, and then mix until smooth after adding the wet ingredients.
4. Toast Your Nuts (Optional but Recommended): Toasting nuts before adding them to the cake batter or using them as garnish enhances their flavor and adds a deeper, richer nutty taste. Spread nuts in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or until fragrant and lightly golden brown, watching carefully to prevent burning.
5. Buttermilk Substitute: If you don’t have buttermilk on hand, you can easily make a substitute. For ½ cup of buttermilk, place ½ tablespoon of white vinegar or lemon juice in a liquid measuring cup and add enough milk to reach the ½ cup mark. Stir and let it sit for 5 minutes. This mixture will curdle slightly and can be used as a substitute for buttermilk in the recipe.
6. Adjust Frosting Consistency: Frosting consistency is key. If your frosting is too thick, add milk one tablespoon at a time until you reach the desired spreadable consistency. If it’s too thin, add more powdered sugar, a tablespoon at a time, until it thickens up.
7. Storage Tips: Store leftover Nutty Peanut Butter Sheet Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The cake is delicious cold or at room temperature. For longer storage, you can freeze unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw completely before frosting.

Frequently Asked Questions (FAQ) About Nutty Peanut Butter Sheet Cake

Q1: Can I use crunchy peanut butter in the cake batter?

A: Absolutely! Using crunchy peanut butter in the cake batter will add even more texture and nutty flavor to the cake. It’s a great way to enhance the “nutty” aspect of this recipe. Just be sure to use creamy peanut butter for the frosting for a smooth and spreadable texture.

Q2: Can I substitute the nuts in the recipe?

A: Yes, you can definitely substitute the nuts! Pecans, walnuts, and peanuts are all excellent choices for this cake. You can also use other nuts like almonds or hazelnuts if you prefer. Feel free to use a single type of nut or a mixture of your favorites. Make sure they are chopped to a similar size for even distribution in the cake.

Q3: Can I make this cake ahead of time?

A: Yes, this cake is perfect for making ahead! You can bake the cake layers a day or two in advance. Let them cool completely, then wrap them tightly in plastic wrap and store at room temperature. Frost the cake on the day you plan to serve it. The frosting can also be made a day ahead and stored in an airtight container in the refrigerator. Let it come to room temperature and re-whip slightly before frosting the cake.

Q4: My frosting is too sweet. How can I fix it?

A: If your frosting is too sweet, you can balance it out by adding a pinch more salt or a teaspoon of lemon juice or vinegar. These acidic ingredients will help cut through the sweetness and create a more balanced flavor. You can also add a tablespoon or two of unsweetened cocoa powder to add a slightly bitter chocolate note which can also reduce the perception of sweetness.

Q5: Can I double the recipe?

A: Yes, you can easily double this recipe if you need to serve a larger crowd. Simply double all the ingredient amounts and bake the cake in a larger sheet pan, or divide the batter between two 13×18 inch sheet pans. Baking time may need to be slightly adjusted, so keep an eye on the cake and check for doneness with a skewer.

Q6: What if I don’t have a 13×18 inch sheet pan? Can I use a different size?

A: While a 13×18 inch sheet pan is ideal for this recipe, you can use a 9×13 inch pan if you don’t have a larger one. However, the cake will be thicker and may require a longer baking time. Keep an eye on it and check for doneness with a skewer. You may also need to adjust the frosting amount slightly, as a thicker cake will require more frosting. If using a 9×13 inch pan, start checking for doneness around 30 minutes.

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