Michigan Maple Peanut Butter Sheet Cake

This rich peanut butter cake is topped with a maple syrup-flavored frosting filled with walnuts, pecans, almonds, and more peanuts.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 411 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 tablespoon milk
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon almond extract
• 1 (8 ounce) package cream cheese, softened
• 1 cup hot water
• 6 tablespoons milk
• 1 cup frozen whipped topping, thawed
• 1 cup vanilla yogurt
• 1 tablespoon pure Michigan maple syrup
• 0.5 cup butter
• 0.25 cup sliced almonds
• 0.5 cup finely chopped walnuts
• 0.66666668653488 cup creamy peanut butter
• 0.66666668653488 cup chunky peanut butter
• 2.5 cups confectioners' sugar
• 0.33333334326744 cup finely chopped pecans
• 0.5 cup confectioners' sugar

Recipe Instructions

Step 1

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.

Step 2

Sift white sugar and flour together in a bowl.

Step 3

Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. Remove from heat.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.