Eggless Peanut Butter Sheet Cake

Hello October! Fall is finally here in Mammoth and it feels amazing. I always welcome fall with open arms as I love feeling the temperature drop, the smells in the air, and change of season. I love all seasons, as I grew up in the Midwest and so welcoming each season is something I look forward to.

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For some reason, fall always makes me think of peanut butter. It’s very nostalgic for this time of year for me. And it probably has something to do with back to school when I was a kid, as peanut butter sandwiches were frequently on the menu for lunch. So, whenever fall comes, I always crave peanut butter more!

So today I have a recipe forPeanut Butter Sheet Cake that you guys will love as it’s eggless. The eggless recipes have been super popular lately, and so I’m giving you guys more! This recipe for peanut butter sheet cake is peanut butter all the way – peanut butter cake, peanut butter frosting, and roasted and salted peanuts on top. Nothing satisfies my peanut butter craving like this Eggless Peanut Butter Sheet Cake!

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Tips for making the best Eggless Peanut Butter Sheet Cake

• Make sure your butter is soft. When cakes call for soft butter, it’s truly needed. I like to leave butter out on the counter overnight to soften naturally as I feel it gives it the best consistency. But, as the weather starts to get colder, you may have to microwave it. Only microwave 10 seconds per 1/2 cup, otherwise portions of the butter can melt.

• Use room temperature applesauce and milk as this will prevent your butter from clumping up. Since you already used soft butter and creamed the butter and sugar together, the milk and applesauce should be room temperature so it easily mixes in. This is going to help give your cake the best texture and crumb. If you use cold ingredients here, and the butter clumps, then that can leave your cake with an undesirable texture.

• Use high quality organic peanut butter! This is a peanut butter cake – all peanut butter. So this ingredient really matters. There are so many peanut butters that are different in flavor, so make sure to find one that you like best. I like to buy organic peanut butter that only has two ingredients: peanuts and salt. My two favorite options are Kirkland Organic Peanut Butter and Smuckers Organic Peanut Butter. They have the absolute best flavor, in my opinion.

• Allow your cake to cool completely before frosting it. I know this can be difficult, but it’s truly necessary so the buttercream doesn’t melt.

• Make sure to use roasted and salted peanuts for the topping. These bring more flavor and salt to the finished cake, so that’s why it’s important. Raw peanuts will not be the same here.

• Make sure to store this in an airtight container so it stays fresh for days. This is an amazing snack cake to take with you anywhere!

Why use organic ingredients in my Eggless Peanut Butter Sheet Cake? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor.

So, I highly recommend that you buy the best organic ingredients for this amazing Eggless Peanut Butter Sheet Cake! You can also shop my Amazon Storefront for all my favorite organic ingredients here.

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Eggless Peanut Butter Sheet Cake
Makes 9 x 13-inch cake

Batter
1 cup (226 grams) organic salted butter, softened
340 grams (1 1/2 cups) organic sugar
1 teaspoon organic vanilla extract
71 grams (1/4 cup) organic peanut butter
113 grams (1/2 cup) organic applesauce, room temperature
1 cup organic milk, room temperature
284 grams (2 cups) all natural cake flour
1 teaspoon baking powder
1 teaspoon sea salt

Frosting
454 grams (3 cups plus 3 tablespoons) organic powdered sugar
1 cup (226 grams) organic salted butter, softened
71 grams (1/4 cup) organic peanut butter
2 to 4 teaspoons organic milk
1 teaspoon organic vanilla extract

Topping
Organic roasted & salted peanuts

Method
Preheat the oven to 350. Line a 9 x 13-inch baking pan with parchment paper.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract and mix on low until combined and there are no butter chunks.

Add the milk, applesauce, and peanut butter and mix on low until combined.

Add the cake flour, baking powder, and sea salt in that order. Mix on low until a smooth batter forms. Transfer to the prepared baking pan.

Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, peanut butter, milk, and vanilla extract. Mix on low until combined and then speed mixer up to high for 1 minute or until light and fluffy.

Spread frosting over the top of the cake and sprinkle peanuts on top.

Store in the fridge for up to 3 days.

Gluten Free — Replace the cake flour with 269 grams (1 3/4 cups) organic gluten free flour blend.

High Altitude — Bake 25 to 30 or until a toothpick inserted in center comes out clean.

Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!



2 Comments

  1. Denise Casner

    I have been told that at 8500 ft. I should never use cake flour – it is not strong enough to hold the rise. Also, I wonder about reducing the amt of leavening to 1/4 tsp at my altitude? What are your thoughts?

    • mimibakescookies

      Hi Denise! I’m so sorry someone told you that, as that’s not true at all! I am at 8,000 feet where I made this cake last week. I do not believe you need to reduce the leavening and I think you should try this recipe as is. I have people who live at 9,000-10,000 feet make my cakes without issues. I’m always happy to help troubleshoot if you do have a problem, feel free to email me at hello@mimibakesphotos.com. I’d love to hear how it turns out! Happy baking!

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