Peanut Butter Sheet Cake with Chocolate Cream Cheese Frosting
 
 
There's no better combination than peanut butter and chocolate! Especially when eaten in the form of this peanut butter sheet cake topped with a chocolate cream cheese frosting.
Yield: 16-20 servings
Ingredients
For the cake
  • 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
For the frosting
  • 1 cup cream cheese, room temperature
  • ¼ cup butter, room temperature
  • ½ cup unsweetened cocoa powder
  • 3 cups powdered sugar
Instructions
For the cake
  1. Heat oven to 350F. Line a 9x13-inch baking pan with parchment, then grease with baking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
For the frosting
  1. 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.
  2. 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.
  3. Frost the cake by spreading the frosting evenly over the cake with an offset spatula. Garnish with sprinkles (or edible stars!) as desired.
Notes
Recipe from Food52
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/08/peanut-butter-sheet-cake-with-chocolate-cream-cheese-frosting.html