Pioneer Woman Peanut Butter Sheet Cake With Chocolate Icing

This delicious Pioneer Woman Peanut Butter Sheet Cake is a quick and easy dessert that’s perfect for any occasion. With its rich, creamy peanut butter flavor and a luscious chocolate frosting, it’s sure to be a crowd-pleaser. Made with simple pantry staples, this recipe is flexible and perfect for satisfying your sweet tooth in no time!

Ingredients Needed

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 1/2 cup creamy peanut butter
• 1 cup (2 sticks) unsalted butter
• 1 cup boiling water
• 1/2 cup buttermilk
• 2 large eggs, beaten
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

For the Frosting:

• 1 3/4 sticks (14 tablespoons) unsalted butter
• 4 tablespoons (heaping) unsweetened cocoa powder
• 6 tablespoons milk
• 1 teaspoon vanilla extract
• 1 pound powdered sugar (minus 1/2 cup)

How To Make Peanut Butter Sheet Cake With Chocolate Icing

1. Preheat the oven and prepare ingredients: Preheat your oven to 350°F (175°C). Grease an 18×13-inch sheet cake pan and set it aside.
2. Mix dry ingredients for the cake: In a large mixing bowl, whisk together the flour, sugar, and salt.
3. Prepare the peanut butter mixture: In a saucepan over medium heat, melt the butter and stir in the peanut butter. Add the boiling water, stir to combine, and let it boil for 30 seconds before turning off the heat.
4. Combine wet and dry ingredients: Pour the hot peanut butter mixture over the flour mixture and stir lightly to cool.
5. Add the buttermilk mixture: In a measuring cup, mix the buttermilk, beaten eggs, baking soda, and vanilla. Add this mixture to the batter and stir until fully combined.
6. Bake the cake: Pour the batter into the prepared sheet cake pan. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
7. Prepare the frosting: While the cake bakes, melt the butter in a saucepan over medium heat. Stir in the cocoa until smooth, then remove from heat. Add the milk, vanilla, and powdered sugar, stirring until the frosting is silky and lump-free.
8. Frost the cake: Pour the frosting over the warm cake, spreading it evenly with a spatula.
9. Cut and serve: Let the cake cool slightly, then cut into squares and enjoy!

Recipe Tips

• Use room temperature ingredients: Let your butter, eggs, and buttermilk sit out for a while before starting. This helps the batter mix smoothly and ensures the cake bakes evenly.
• Boil the water for the peanut butter mixture: Make sure the water is boiling hot before adding it to the saucepan. This step is key for achieving the right texture in the cake batter.
• Spread frosting on the warm cake: Don’t wait for the cake to cool completely. Pour the frosting while the cake is still warm for that perfect glossy finish and melt-in-your-mouth texture.
• Use a sheet pan of the correct size: An 18×13-inch pan ensures even baking. Using a smaller pan can lead to a thicker cake that may not bake evenly.
• Sift powdered sugar for smooth frosting: Sift the powdered sugar before adding it to the frosting mixture to avoid lumps and achieve a creamy consistency.

How To Store Leftovers

• Refrigerate: Cover leftovers peanut butter sheet cake with chocolate icing well or use an airtight container and keep it in the fridge for up to 5 days.
• Freeze: Wrap leftovers peanut butter sheet cake with chocolate icing tightly and put them in a freezer bag or container. Freeze for up to 3 months. Thaw in the fridge overnight before eating.

Nutrition Facts

• Calories: 458
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 44mg
• Sodium: 200mg
• Potassium: 124mg
• Total Carbohydrate: 62g
• Dietary Fiber: 1g
• Sugars: 51g
• Protein: 6g

More Pioneer Woman Recipes:

• Pioneer Woman​ Peanut Butter Chocolate Pie
• Pioneer Woman Double Chocolate Pie
• Pioneer Woman German Chocolate Pie Recipe
• Pioneer Woman Mississippi Mud Pie Recipe
• Pioneer Woman Kiwi Lime Pie Recipe