How to Make Michigan Maple Peanut Butter Sheet Cake - A Step-by-Step Guide

Michigan Maple Peanut Butter Sheet Cake is a delicious and easy-to-make dessert that combines the rich flavors of maple and peanut butter. This moist and fluffy cake is perfect for satisfying your sweet tooth and impressing your guests with its irresistible taste.

When you take a bite of this delectable cake, you'll be greeted with the warm and comforting flavors of pure Michigan maple syrup. Its natural sweetness adds a delightful richness to the cake, while the peanut butter adds a ...

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Ingredients

  • 2 cups white sugar
  • 2 cups all-purpose flour
  • 1 cup hot water
  • ⅔ cup creamy peanut butter
  • ½ cup butter
  • 1 cup vanilla yogurt
  • 2 eggs
  • 1 teaspoon baking soda
  • ⅔ cup chunky peanut butter
  • ½ cup butter
  • 6 tablespoons milk (Optional)
  • 2 ½ cups confectioners' sugar (Optional)
  • 1 tablespoon pure Michigan maple syrup
  • ½ cup finely chopped walnuts
  • ⅓ cup finely chopped pecans
  • ¼ cup sliced almonds
  • 1 (8 ounce) package cream cheese, softened (Optional)
  • ½ cup confectioners' sugar (Optional)
  • 1 tablespoon milk (Optional)
  • 1 teaspoon almond extract (Optional)
  • 1 cup frozen whipped topping, thawed (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 50 mins
  • Servings: 24
  • Yield: 1 15x20-inch cake

  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15x20-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.
  • Nutrition

    411 cal.

    • Total Fat: 23g
    • Saturated Fat: 10g
    • Cholesterol: 47mg
    • Sodium: 218mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 2g
    • Total Sugars: 36g
    • Protein: 7g
    • Vitamin C: 0mg
    • Calcium: 50mg
    • Iron: 1mg
    • Potassium: 186mg