Michigan Maple Peanut Butter Sheet Cake combines the rich, nutty flavor of peanut butter with the sweet, natural taste of maple syrup in a moist and fluffy sheet cake form. This dessert is perfect for family gatherings, potlucks, or any occasion where you want to impress with a not-so-ordinary cake. The combination of maple and peanut butter not only offers a twist on traditional flavors but also pays homage to Michigan’s renowned maple syrup production.
Ingredients Overview
Peanut Butter
- Why This Ingredient? Peanut butter provides a creamy texture and deep, nutty flavor that forms the base of the cake and frosting.
- Health Benefits: Rich in protein and healthy fats, peanut butter can help maintain energy levels and support heart health.
Maple Syrup
- Why This Ingredient? Maple syrup brings a touch of Michigan’s natural sweetness to the cake, enhancing the flavor with its unique, earthy sweetness.
- Health Benefits: Maple syrup contains antioxidants and minerals like zinc and manganese, which are beneficial for immune support and antioxidant protection.
Flour
- Why This Ingredient? All-purpose flour gives the cake its structure, ensuring it’s light and airy yet able to hold the rich toppings.
- Health Benefits: Provides essential carbohydrates and some forms of B vitamins, especially if using enriched flour.
Eggs
- Why This Ingredient? Eggs bind the ingredients together, providing moisture and helping the cake to rise properly.
- Health Benefits: Eggs are a great source of high-quality protein and contain several essential nutrients.
Substitutions
For those with specific dietary needs or preferences, consider these alternatives:
- Peanut Butter: For a nut-free version, use sunflower seed butter or soynut butter.
- Maple Syrup: Honey or agave syrup can be used as an alternative, though they will alter the flavor profile.
- Flour: A gluten-free flour blend can replace all-purpose flour for those with gluten sensitivities.
- Eggs: Flax eggs (flaxseed meal mixed with water) can be used as a vegan binding alternative.
Recipe
Yield: Serves 16
Ingredients with Measurements
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup smooth peanut butter
- 1/2 cup Michigan maple syrup
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Frosting:
- 1/2 cup butter
- 1/4 cup creamy peanut butter
- 6 tablespoons Michigan maple syrup
- 1/2 cup milk
- 3-4 cups powdered sugar
Instructions
- Prepare Cake: Preheat oven to 350°F (175°C). Grease a 15×10-inch baking sheet.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Combine Wet Ingredients: In a saucepan over medium heat, melt butter with water, peanut butter, and maple syrup, stirring until smooth. Remove from heat and pour over dry ingredients.
- Add Eggs and Dairy: Mix in eggs, buttermilk, and vanilla until smooth.
- Bake: Pour batter into the prepared baking sheet. Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Make Frosting: While the cake bakes, combine butter, peanut butter, maple syrup, and milk in a saucepan and bring to a boil. Remove from heat and gradually whisk in powdered sugar until smooth.
- Finish: Pour warm frosting over the hot cake. Allow the cake to cool completely before serving.
Nutrition
Each serving approximately contains:
- Calories: 480
- Carbs: 65g
- Fats: 22g
- Protein: 6g
Storage Instructions
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Conclusion
Michigan Maple Peanut Butter Sheet Cake is a delightful dessert that marries the comforting flavors of peanut butter with the natural sweetness of maple syrup. This cake is not only a treat for the taste buds but also a nod to Michigan’s rich maple-producing heritage. Perfect for any occasion, this sheet cake is sure to be a hit.
FAQ
- Can I make this cake in advance? Yes, this cake can be baked a day ahead and frosted on the day of serving to maintain freshness.
- What can I serve with this cake? This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

Michigan Maple Peanut Butter Sheet Cake
Equipment
- Baking Sheet
- Mixing Bowl
- Saucepan
Ingredients
Cake Ingredients
- 2 cups white sugar
- 2 cups all-purpose flour
- 1 cup hot water
- 2/3 cup creamy peanut butter
- 1/2 cup butter
- 1 cup vanilla yogurt
- 2 eggs
- 1 teaspoon baking soda
Frosting Ingredients
- 2/3 cup chunky peanut butter
- 1/2 cup butter
- 6 tablespoons milk
- 2.5 cups confectioners’ sugar
- 1 tablespoon pure Michigan maple syrup
- 1/2 cup finely chopped walnuts
- 1/3 cup finely chopped pecans
- 1/4 cup sliced almonds
Frosting Drizzle (Optional)
- 1 package cream cheese, softened (optional)
- 1/2 cup confectioners’ sugar (optional)
- 1 tablespoon milk (optional)
- 1 teaspoon almond extract (optional)
- 1 cup frozen whipped topping, thawed (optional)
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15×20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper.
- Sift white sugar and flour together in a bowl.
- Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. Remove from heat.
- Blend yogurt, eggs, and baking soda together in a bowl. Pour peanut butter mixture into egg mixture in a steady stream, stirring constantly. Mix flour mixture into peanut butter mixture until batter is combined. Spread batter into prepared baking sheet.
- Bake in preheated oven until the center of the cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on wire rack.
- Combine chunky peanut butter, 1/2 cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. Reduce heat to low; stir in confectioners’ sugar and maple syrup until sugar dissolves and frosting is smooth. Pour warm frosting over warm cake. Sprinkle walnuts, pecans, and almonds over the top; cool completely.
- Stir cream cheese, 1/2 cup confectioners’ sugar, and 1 tablespoon milk together in a bowl until smooth; add almond extract. Fold whipped topping into cream cheese mixture until frosting is creamy and runny. Drizzle cream cheese frosting over the top of cooled cake.