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Peanut Butter Birthday Cake

On Sunday, we missed doing our usual This Week on the Homestead post, mostly because we did not have much going on this past week and I wasn’t able to get outside to take any pictures. Our roadrunner family seems to have split up now and the babies have gone off to find their own homes. Our adopted kitten, Mitzi, has been keeping us busy! She is a lot of fun though, is very cute, and the biggest plus to me, my second oldest and my oldest take care of her.

Sunday though was our second oldest child’s birthday! He is now a teenager. I always ask each of the kids what kind of cake they want for their birthdays. This year, he requested a peanut butter cake with peanut butter frosting. I’ve said before that cake is not my strong suit, so I turned to the internet for a recipe. I found a cake that matched his request exactly at Sugar Spun Run, one of my favorite baking blogs.

You can see the recipe I used here: Peanut Butter Sheet Cake with Chocolate Peanut Butter Frosting.

I think my kids were happy that I made a sheet cake because everyone was able to have two servings of cake. My other two boys with birthdays this month only had one layer round cakes that disappeared pretty quick with our family of 8, which isn’t a bad thing when those two birthdays are only two days apart! Usually, May is a month full of too much cake (is there such a thing?).

I kept the unfrosted cake covered in plastic wrap overnight on the counter. On Sunday, I frosted it in the morning and then put the cake in the fridge uncovered. I think I would recommend covering the frosted cake when in the fridge and letting it come to room temperature before serving.

All of us definitely enjoyed this cake, especially with the homemade peanut butter ice cream Josh made (which will be a later post) and some chocolate magic shell!

I used a 15×10 inch jelly roll pan from IKEA. It worked great! Using parchment paper to line the pan was a big help later.

Once the cake cooled, I transferred it to a wooden cutting board for frosting and for serving. I dusted the wooden cutting board with powdered sugar to keep the cake from sticking to it.

One of my favorite parts of this cake: the peanut butter AND chocolate frosting! Look at those swirls! I waited until a little bit before cake time to put the halved miniature peanut butter cups on.

With the peanut butter cups on! Because you can never have too much peanut butter and chocolate.

I probably shouldn’t have eaten this whole thing, but I did! We don’t have any more birthdays in our family until November, so we have definitely had our cake fix for a while. Thank you to Sugar Spun Run for a great recipe!


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