Frosted Peanut Butter Cake 9 x 13

Image: 9 by 13 baking dish with a frosted brown cake topped with a tan colored frosting and chopped peanuts. A piece of the cake is removed and placed on another small plate.

Description: If you like peanut butter and looking for a good peanut butter flavored dessert, this frosted peanut butter cake is for you! I tried this recipe out for a church potluck recently and everyone loved it!

Yield: Recipe makes 20-24 small 2-inch square servings.

Ingredients:

Peanut Butter Sheet Cake 9x13:

• 2 cups all-purpose flour

• 1 1/2 cups powdered sugar

• 2 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon fine salt

• ¾ cup salted butter, softened

• ¼ cup avocado, canola or vegetable oil

• 1 cup creamy or crunchy peanut butter

• 1/4 cup Greek yogurt, room temperature

• 2 large eggs, room temperature

• 3/4 to 1 cup milk (or water)*

• 1 tablespoon vanilla extract

Peanut Butter Frosting:

• 1 stick butter, softened

• 1 1/2 cups powdered sugar

• 1/4 cup cornstarch

• 1 cup creamy or crunchy peanut butter

• 1/4 Greek yogurt + 1/4 cup water (or milk)

• 1/2 teaspoon salt

• 1 tablespoon vanilla extract

Topping:

• 1 cup peanuts, salted or unsalted, chopped

Instructions:

Preheat oven to 350F and lightly grease a 13×9 baking pan. Set aside.

In a large bowl, whisk together flour, baking soda, and salt. Set aside

In a separate large mixing bowl, cream together the sugar and butter on high speed using a stand mixer or hand mixer until fluffy and a lightened yellow color. Add in the eggs and blend again until incorporated. Then, add in the peanut butter, oil, Greek yogurt, water, and vanilla extract, and mix on high speed until just incorporated.

Slowly add the flour mixture in parts, to the peanut butter cake batter mixture, while mixing and incorporating as you go. Using a silicone spatula, wipe down the sides of the bowl as you are mix mixing in the flour mixture.

Pour batter evenly into a greased 9x13 baking dish or pan and transfer to center rack of 350F preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.

Peanut Butter Frosting:

Cream the butter first for a minute or so until air has been whipped in, wiping down the side of the bowl as you go. Add the powdered sugar in 1/2 cup increments, keeping the mixer on as you go, until all the powdered sugar is mixed in, scraping the side of the bowl as you mix.

Next, add in the Greek yogurt, creamy peanut butter and mix on high for another 30-60 seconds to fully incorporate. Then, add the vanilla extract, water, and cornstarch and blend again until fully incorporated. Remove to a covered dish and set aside.

Once the cake has completely cooled, add your icing to the top of the cake and smooth out into an even layer. You may have some icing left over. Sprinkle over the chopped peanuts. Slice and serve!

Notes:

• When I made this for a church potluck recently, I only had crunchy peanut butter available at the time, which still worked great and gave the cake and frosting some additional texture!

• If you like bigger servings, you’ll likely get 12-16 pieces.

• You’ll want enough water or milk for the batter to get it to a thick but pourable batter. Start with 3/4 cup and add in 1/4 cup increments until you get to the pourable batter stage.