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Peanut Butter Sheet Cake

Sheet cakes are our new summer fling - we want to bring them to all the BBQs, beaches, camping trips, picnics and pool parties. And the bonus, we won't have to break up with them once the summer is over. Did you miss our last sheet cake? Don't miss the Chocolate Chip Sour Cream Coffee Cake

Our Flourist Sifted Red Fife Flour is available for purchase here. Your flour is freshly milled to order, shipped to you right away and never stocked in our warehouse.

Peanut Butter Sheet Cake
~ adapted from Food52
3/4 cup (170g) butter
1/4 cup vegetable or neutral oil
2/3 cup (167g) creamy peanut butter
1/2 cup (76g) brown sugar
1/2 cup (108g) sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3 eggs, cold
2 cups (278g) Flourist Sifted Red Fife Flour
1 cup buttermilk

Chocolate Cream Cheese Frosting
1 cup (120g) cream cheese, room temperature
1/4 cup (57g) butter, room temperature
1/2 cup (50g) unsweetened cocoa powder
2 cups (276g) powdered sugar

Preheat oven to 350°F. Line a rectangle 9x13-inch pan with parchment paper. Melt butter in a saucepan and once melted, whisk in peanut butter and vegetable oil until well combined. Using a stand mixer or hand-held mixer with the whisk attachment, whisk together sugars, baking powder, baking soda, salt and eggs on low speed. Increase speed to high and beat until the batter appears thick, pale and fluffy. 

Reduce speed to low and drizzle in peanut butter mixture. Add flour and mix until incorporated, add buttermilk and continue mixing until combined. The batter will be thick. Transfer into prepared pan and evenly distribute with an offset spatula. Bake until firm and a tester comes out clean, about 25-30 minutes. Cool cake completely before frosting. 

To make the frosting, beat together cream cheese and butter on medium speed for 2 minutes, until smooth and creamy. Scrape down the bowl with a spatula. In a separate bowl, whisk cocoa powder and powdered sugar until lump free. With the mixer on low speed, slowly add cocoa mixture and continue mixing until incorporated, then increase speed and beat until fluffy and creamy. Spread the frosting evenly over the top of the cooled cake with an offset spatula. Smear the frosting in an 's' shape to make swoops and swirls over the entire cake.

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