Michigan Maple Peanut Butter Sheet Cake

This Michigan maple peanut butter sheet cake recipe delivers a rich peanut butter cake with a maple syrup-flavored frosting filled with four nuts.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 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
• 0.33333334326744 cup finely chopped pecans
• 2.5 cups confectioners' sugar
• 0.5 cup confectioners' sugar

Recipe Instructions

Step 1

Bake in the preheated oven until center of cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on a wire rack until warm.

Step 2

Preheat the 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 with parchment paper.

Step 3

Sift white sugar and flour together into a bowl.

Step 4

Combine hot water, creamy peanut butter, and ½ cup butter in a saucepan; bring to a boil, stirring frequently, until well blended. Remove from heat.

Step 5

Combine yogurt, eggs, and baking soda in a separate bowl; add creamy peanut butter mixture in a steady stream, stirring constantly. Stir in flour mixture until batter is combined. Spread batter into the prepared baking sheet.

Step 6

Combine chunky peanut butter, ½ 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 frosting over warm cake; sprinkle walnuts, pecans, and almonds over top. Cool completely.

Step 7

Stir cream cheese, ½ cup confectioners' sugar, 1 tablespoon milk, and almond extract together in a bowl until smooth; fold in whipped topping until drizzle is creamy and runny. Drizzle over top of cooled cake.