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Rating: 4 stars
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A magical melting moment of pure maple pleasure mixed with the wholesome goodness of peanut butter in a soft, moist delicious cake topped with a nutty peanut butter frosting. You can even add a cream cheese frosting drizzle for extra-special occasions!

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Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
24
Yield:
1 15x20-inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:
Frosting Drizzle (Optional):

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

I use creamy peanut butter in the cake, and chunky peanut butter in the frosting, but you can use whichever type you prefer.

Sometimes I put mini marshmallows on top of the cooled cake before I add the drizzle, then I top it off with toasted coconut when no one's looking!

Nutrition Facts

411 calories; protein 7.3g; carbohydrates 47.1g; fat 22.9g; cholesterol 47mg; sodium 218.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/06/2019
Pretty good.:) I just used regular maple syrup didn't have any Michigan maple. It's not my favorite dessert recipe but it was a good way to use up some chunky peanut butter that I was trying to use up since it recently reached the best by date. Thanks for the recipe! Most of my kids really liked it except my 12 yr old who doesn't like peanut butter to begin with. Read More