Eggless Peanut Butter Sheet Cake
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This moist and tender Eggless Peanut Butter Sheet Cake boasts the rich and creamy essence of peanut butter, weaving a nutty and nostalgic note throughout every bite. The best part is you don't even need eggs to bake this delicious cake and you won't even miss them!
If you're looking for more eggless cake recipes, be sure to check out some of my other favorites like my Eggless Strawberry Banana Snack Cake, Eggless Birthday Cake, or my Eggless Chocolate Caramel Cake Balls.
Table of Contents
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! I can't imagine kids in school now who can't bring a PB & J for lunch, crazy!
So today I have an eggless sheet cake recipe that you guys will love! 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!
Why You'll Love This Recipe
Eggless Sheet Cake: This eggless sheet cake recipe does not require eggs, or any unique ingredients. I use applesauce and peanut butter in place of eggs in this organic cake. The applesauce helps make the cake light and fluffy. And the peanut butter helps bind it together, while also providing this Eggless Peanut Butter Sheet Cake with a salty peanut butter flavor that pairs perfectly with the sweet peanut butter buttercream.
Sheet Cake: I love making sheet cakes as they are so simple. If you have a larger crowd, then this simple organic cake is the way to go! You can cut this into larger squares or even smaller ones, depending on how many people you have.
Peanut Butter Bliss: This eggless sheet cake will take you to peanut butter bliss. If you were a fan of Nutter Butter Cookies growing up, this cake is basically a Nutter Butter Cake that's made with organic ingredients!
Organic Cake: While you can buy sheet cakes at the grocery store, this eggless sheet cake is made with organic ingredients. It will be so much better than anything store bought!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure your butter is soft for both the cake and the frosting.
- Cane Sugar: I use organic cane sugar for natural sweetness. This is less processed than granulated white sugar, looks a little different, and tastes so much better!
- Peanut Butter: I use organic creamy peanut butter, my favorite is Costco!
- Applesauce: This is a great egg replacer as it provides fluffiness to cakes!
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Milk: Use whole milk for the best flavor.
- Cake Flour: I use organic cake flour for a tender crumb. You can use my homemade recipe or store bought, either works.
- Baking Powder: Use baking powder, not soda. This provides the best rise for this eggless sheet cake.
- Salt: Use fine sea salt.
- Powdered Sugar: I use organic powdered sugar for the frosting, be sure its sifted well to ensure you have a smooth and creamy peanut butter frosting.
- Peanuts: I top this organic cake with roasted and salted peanuts for added texture and saltiness!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but a hand mixer is fine if you prefer it.
- 9×13-inch Baking Pan: You'll need a 9×13-inch baking pan.
- Parchment Paper: I always line my baking pans with nontoxic parchment paper to ensure the cake can be removed easily.
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Step by Step Instructions
Step 1
Preheat the oven to 350. Line a 9 x 13-inch baking pan with parchment paper.
Step 2
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.
Step 3
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
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.
Step 5
Spread frosting over the top of the cake and sprinkle peanuts on top.
Baker's Tips
- 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 ½ 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, 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!
FAQ's
Yes, if you want a smaller cake, you can half the recipe and make this in a 8×8-inch baking pan. You'll want to bake it for a few minutes less and test to make sure it's done.
Yes, just add ¼ teaspoon of salt to the recipe.
Be sure to store in an airtight container. You can keep extra slices under a cake dome or in a tupperware.
You can, but the texture of the cake and frosting won't be smooth if you do this. I wouldn't recommend it for the cake, but if you really want to use it for the frosting, then you'll just have little bits of peanuts in the frosting which would be good.
Craving More?
Eggless Peanut Butter Sheet Cake
Ingredients
Batter
- 226 grams salted butter (softened)
- 340 grams cane sugar
- 1 teaspoon vanilla extract
- 71 grams peanut butter
- 113 grams applesauce (room temperature)
- 1 cup milk (room temperature)
- 284 grams cake flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
Frosting
- 454 grams powdered sugar (sifted)
- 226 grams salted butter (softened)
- 71 grams peanut butter
- 2 to 4 teaspoons milk
- 1 teaspoon vanilla extract
Topping
- roasted & salted peanuts
Instructions
- 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.
Notes
Nutrition
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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?
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!