Description
A delicious peanut butter sheet cake with a rich chocolate peanut butter frosting, topped with mini M&M’s.
Ingredients
For the Cake:
230 grams unsalted butter, room temperature
180 grams brown sugar
100 grams caster sugar or granulated sugar
250 grams smooth peanut butter
1 teaspoon vanilla extract
3 large eggs, room temperature
2 teaspoons baking powder
1/4 teaspoon salt
315 grams plain flour or all purpose flour
240 ml full fat or whole milk
For the Frosting and Topping:
115 grams unsalted butter, room temperature
150 grams good quality milk chocolate
375 grams icing sugar or powdered sugar, sifted
2–3 tablespoons full fat or whole milk, room temperature
1 tablespoon smooth peanut butter
180 grams mini M&M’s
Instructions
- Step 1: Preheat the oven to 180 C (350 F) standard or 160 C (320 F) fan-forced. Grease and line a quarter sheet pan with baking or parchment paper.
- Step 2: Place butter and sugars in a large mixing bowl. Beat with an electric mixer on medium speed until pale and creamy. Add peanut butter and vanilla, and mix until smooth.
- Step 3: Add the eggs one at a time, beating on a low speed after each addition to combine.
- Step 4: Add the baking powder, salt, half of the flour, and all of the milk. Beat on low to combine, then add the final half of the flour and mix until the batter is thick and smooth.
- Step 5: Pour the batter into the prepared pan and bake for 35-40 minutes, or until the cake is golden brown and a skewer inserted in the middle comes out clean. Leave the cake in the pan to cool completely.
- Step 6: To make the frosting, beat the butter in a large mixing bowl with an electric mixer for a couple of minutes until pale and creamy.
- Step 7: Meanwhile, melt the chocolate in a microwave, stirring in 20-second bursts, until just melted. Set it aside to cool slightly.
- Step 8: Once the butter is creamy, add half the icing sugar and one tablespoon of milk. Beat on low until the sugar is incorporated. Add the rest of the sugar and another tablespoon of milk, and beat on low again before turning the mixer to medium for another minute.
- Step 9: Add the cooled melted chocolate and peanut butter to the buttercream. Beat until completely mixed through. If the frosting seems too thick, add an extra tablespoon of milk.
- Step 10: Generously spread the chocolate frosting all over the cooled peanut butter cake and scatter the mini M&M’s on top.
Notes
Don’t worry if the cake mixture looks curdled after adding the eggs, this is normal.
Ensure the melted chocolate is still smooth but not warm when you add it to the frosting.
If the frosting is a bit thick, you can add an extra tablespoon of milk to reach the desired consistency.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American