Howdy, fellow food lovers! Today, we’re diving into the world of peanut butter with a sheet cake that’s so good, it’ll have you coming back for seconds (and thirds). This recipe is the perfect blend of simplicity and indulgence, making it a hit for any occasion.
Why This Recipe Works
- Perfect Balance: The cake strikes the ideal balance between sweet and savory, thanks to the rich peanut butter flavor complemented by a light, fluffy texture.
- Easy to Make: With straightforward ingredients and steps, this recipe is accessible to bakers of all skill levels.
- Crowd-Pleaser: Whether it’s a family gathering or a potluck, this peanut butter sheet cake is guaranteed to disappear fast.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup unsalted butter
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Saucepan
- Measuring cups and spoons
Instructions
Preheat and Prepare
Heat your oven to 350°F and grease your 9×13 inch baking pan. This ensures your cake won’t stick and comes out perfectly every time. Tip: For extra non-stick insurance, line the pan with parchment paper.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, and salt. This combination forms the base of your cake, so make sure it’s well mixed to avoid any pockets of unmixed ingredients.
Combine Wet Ingredients
In a saucepan, bring the water, butter, and peanut butter to a boil. Once boiling, remove from heat and let it cool slightly. Then, beat in the eggs, buttermilk, and vanilla extract. This step is crucial for integrating all the flavors smoothly.
Bring It All Together
Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to a dense cake, so stop as soon as you no longer see dry flour. Tip: A few lumps are okay; they’ll bake out.
Bake to Perfection
Transfer the batter to your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and spring back when lightly touched. Tip: Rotate the pan halfway through for even baking.
Tips and Tricks
For those looking to elevate their peanut butter sheet cake, consider these advanced tips. First, toasting the flour before mixing can add a nuttier depth to the cake’s flavor. Second, swapping out half the peanut butter for almond butter introduces a subtle complexity. Lastly, a sprinkle of sea salt on top before serving can enhance the sweet and savory balance beautifully.
Recipe Variations
- Chocolate Peanut Butter: Add 1/2 cup cocoa powder to the dry ingredients for a chocolatey twist.
- Peanut Butter and Jelly: Swirl in 1/2 cup of your favorite jelly before baking for a nostalgic flavor combo.
- Nutty Crunch: Fold in 1/2 cup chopped peanuts or pecans for added texture.
Frequently Asked Questions
Can I use natural peanut butter?
Yes, but keep in mind that natural peanut butter can be more oily, which might affect the cake’s texture. For best results, stir the natural peanut butter well before using to ensure it’s evenly mixed.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it’s a 1:1 substitution blend for the best results.
How should I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake for up to 3 months. Just thaw at room temperature before serving.
Summary
This peanut butter sheet cake is a must-try for anyone who loves the rich, comforting flavor of peanut butter. Easy to make and even easier to love, it’s the perfect treat for any occasion.
