Peanut butter sheet cake with chocolate-cream cheese frosting
Cakes
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. <br /> <br />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. <br /> <br />
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