Yesterday I posted about an awesome cake recipe for Almond Butter Sheet Cake recipe. We just made that cake again last night here on vacation and devoured the entire sheet cake in minutes (thankfully there were a lot of us ;). Because I am in love with the method of this cake and how moist it turns out every time, I decided to adapt this cake into a peanut butter version. Drizzle some chocolate ganache on top and you are going to LOVE it! If you need a Labor Day dessert recipe these two cakes are sure to be a hit!
Ingredients
- CAKE:
- 2 cups flour
- 2 cups sugar
- 1 tsp. salt
- 1 tsp. baking powder
- 1/2 cup peanut butter
- 1/2 cup butter
- 1 cup milk
- 2 eggs
- 1/2 cup sour cream
- 1 tsp. vanilla extract
- FROSTING:
- 1/4 cup butter
- 1/3 cup peanut butter
- 1/4 cup milk
- 1/2 tsp. vanilla extract
- 3 cups powdered sugar
Instructions
- In a bowl, combine the flour, sugar, salt, and baking powder. Whisk together. In a medium sized sauce pan put the milk, butter and peanut butter. Turn on medium heat and cook until melted. Bring to a low boil and then remove from heat. Pour the butter/milk mixture into the bowl with the flour and sugar. Whisk together and then add the eggs, sour cream and vanilla. Mix together the batter until combined and then pour into a jelly roll pan that has been sprayed with cooking spray. Bake at 350 for 22-23 minutes, or until the cake is cooked through. Remove from the oven and set aside. While the cake is baking make the frosting. In a bowl, add the butter, peanut butter and milk together. Beat with an electric mixer until smooth. Add the vanilla and powdered sugar and continue to beat until smooth and fluffy. Once the cake is out of the oven, spread the frosting on the hot cake. Serve the cake warm or cold. If you want to drizzle chocolate on top of the cake you could also do that.
