Bake this peanut butter sheet cake for birthday parties, celebrations, or just because. It's so easy to assemble, feeds a crowd, and will put a smile on everyone's face. This sheet cake gets a good rise from whisking the eggs and sugar until they're fully aerated (a technique I learned from Stella Parks’ Gingerbread Sheet Cake), and a moist, tender crumb from a full cup of buttermilk. And it’s so full of peanut butter flavor. I opted for a rich, swooshy chocolate cream cheese frosting with lots of sprinkles, because peanut butter and chocolate belong together, and sprinkles make everything better.
Note: This cake can be easily transformed into a delicious buttermilk cake (same frosting), good for when nut allergies are a concern: omit the peanut butter, use all granulated sugar (1 1/4 cups or 250 grams), and add 2 teaspoons of vanilla along with the buttermilk.
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|Serving Size: 1 recipe (553g)|
|Recipe Makes: 1|
|Calories from Fat: 1518 (90%)|
|Amt Per Serving||% DV|
|Total Fat 168.6g||225 %|
|Saturated Fat 97.2g||486 %|
|Monounsaturated Fat 47.4g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 1638.3mg||504 %|
|Sodium 2091mg||72 %|
|Potassium 566.3mg||15 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.3g|
|Protein 41.9g||60 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1682
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