I’ve really come to appreciate the beauty and power of the sheet cake.
easy frosting job,
helps you relive those childhood memories of boxed cake mix birthday cakes but without the artificial chemical shelf stable aftertaste.
I mean, nothing against boxed cake mixes, but I definitely feel like five year old taste buds are a little bit more easily swayed than adult ones. And I just prefer something a little more…complex. At least, flavor-wise.
And the beauty of this sheet cake is that it is no more difficult to make than a box mix!!
The frosting is super simple, ultra delicious, and you (+ your child/spouse/any family or friends that happen to be over) will spend some quality time together fighting over licking the extras off the spatula. Annnnnndddd aside from having to melt the butter on the stovetop, it all comes together in one bowl.
Win. Win. Win. Win.
Another beautiful thing about making your own sheet cake from scratch is that it can be any flavor you want it to be.
Yes, that’s right – you are no longer limited by the selection at your local supermarket.
Although I’m pretty sure none could be better than the classic combination of chocolate and peanut butter. Whereas most cakes that combine these flavors pair a chocolate cake with peanut butter frosting, this sheet cake takes the opposite approach: a tender buttermilk-infused peanut butter cake topped with swirls of chocolate cream cheese frosting.
Edible gold stars on top: optional.
(Kind of. Not really.)
- ¾ cups unsalted butter
- ¼ cup grapeseed oil
- ⅔ cups creamy peanut butter
- ¾ cups dark brown sugar
- ½ cup granulated sugar
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp kosher salt
- 3 large eggs
- 2 cups all purpose flour
- 1 cup buttermilk
- 1 cup cream cheese, room temperature
- ¼ cup butter, room temperature
- ½ cup unsweetened cocoa powder
- 3 cups powdered sugar
- Heat oven to 350F. Line a 9x13-inch baking pan with parchment, then grease with baking spray.
- Melt butter in a small saucepan over medium heat. Remove from the heat and whisk in the peanut butter and oil until completely combined. Transfer to a measuring cup or small bowl and set aside.
- Combine the sugars, baking powder, baking soda,salt, and eggs in the bowl of a stand mixer fitted with the whisk attachment. Mix on low until just moistened, then increase the speed to high and beat for 8 minutes, or until thick and fluffy.
- Decrease the speed to low and then drizzle in the peanut butter mixture. Mix until well incorporated. Add in the flour and mix until just incorporated, then add in the buttermilk. Use a rubber spatula to fold the batter until it comes together, then transfer the batter to the prepared pan. Use the spatula to spread it evenly in the pan.
- Place the cake in the oven and bake for 28-32 minutes, or until firm and a tester inserted in the center comes out clean. Allow to cool completely in the pan before frosting.
- Beat the cream cheese and butter together in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 2-3 minutes, or until creamy.
- In a small bowl, whisk together the cocoa powder and powdered sugar until well combined. Turn the mixer to low and slowly pour in the cocoa powder mixture. Mix until well combined on low speed, then increase teh speed to high and beat until fluffy, another 15 seconds.
- Frost the cake by spreading the frosting evenly over the cake with an offset spatula. Garnish with sprinkles (or edible stars!) as desired.