Peanut Butter Sheet Cake
I received this recipe from a minister's wife, and my family loves it. —Brenda Jackson, Garden City, Kansas
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 3/4 cup butter, cubed
- 1/2 cup chunky peanut butter
- 1/4 cup canola oil
- 2 large eggs, room temperature
- 1/2 cup buttermilk
- 1 teaspoon 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 vanilla extract
Reviews
Delicious! I shared with friends, so we wouldn't eat it all by ourselves!
Does anyone know of the changes in proportions for a sheet cake size?
I made this to take to work, after my surgery, and everyone loved it. Easy to make - great taste.
Moist,easy to prepare, delicious
This sounds wonderful, with the addition of the chocolate chips scattered on top as suggested by some other reviewers. I also have to use smooth peanut butter as my family doesn't care for the chunky stuff, and also because I buy my peanut butter at a local health food store (they make it right there) and they only carry smooth. I, too, made mine into more of a "cake" than a bar by using a 9 x 13 pan and that way only one recipe of the frosting was necessary. This was delicious.
Love it. Easy to make with ingredients you probably have. I did make 2 of the glaze receipts. So good!
Got alot of compliments. Did use a 17 x 12 pan from previous posts, thinking pan wasn't big enough. Icing didn't cover the whole cake- doubled it. As long you like icing, go for it. It is a good cake to make!
Moist with lots of peanut butter flavor. My husband especially likes it after a few days because the glaze infuses the cake.
Made this cake a couple of nights ago when I had company for supper. It was a hit and well liked. Cake is very moist. I sprinkled mini chocolate chips on top of the glaze. Another time, I will add some chocolate chips to the cake batter. My only complaint is that a 15 X 10 pan is barely big enough. Next time I will use a slightly larger pan.
I had the request to make this after a local bakery stopped making it for my friend. The results were fantastic!I made it several times and for me it worked to double the glaze recipe and increase the marshmallows to double- this makes the glaze thicker. To make a larger size, 1 & 1/2 the recipe to make it big enough for a "Full Sheet" pan from GFS.The cake is super moist- just be sure to mix it in the right order- this order is so important to create the lightness in the cake and don't cover it until it is fully cooled to avoid sweating.Even 3 days later the cake was still moist and well received by my guests, those who sampled the test batches and turned out better than the bakery according to my friend. I even added it to my baking line!