This delightful sheet cake combines the rich flavors of peanut butter and maple syrup, perfect for any gathering.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 16servings
Calories: 480kcal
Equipment
Baking Sheet
Mixing Bowl
Saucepan
Ingredients
Cake Ingredients
2cupswhite sugar
2cupsall-purpose flour
1cuphot water
2/3cupcreamy peanut butter
1/2cupbutter
1cupvanilla yogurt
2eggs
1teaspoonbaking soda
Frosting Ingredients
2/3cupchunky peanut butter
1/2cupbutter
6tablespoonsmilk
2.5cupsconfectioners’ sugar
1tablespoonpure Michigan maple syrup
1/2cupfinely chopped walnuts
1/3cupfinely chopped pecans
1/4cupsliced almonds
Frosting Drizzle (Optional)
1packagecream cheese, softened(optional)
1/2cupconfectioners’ sugar(optional)
1tablespoonmilk(optional)
1teaspoonalmond extract(optional)
1cupfrozen 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.
Notes
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.