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Ultimate Peanut Butter Sheet Cake
This peanut butter sheet cake takes less than an hour to make from start to finish. It’s topped with a fudgy, candied peanut butter icing that’s out-of-this-world amazing!
Ingredients
Sheet Cake
- 2 cups all-purpose flour (250g)
- 1 cup granulated sugar (200g)
- ¾ cups light brown sugar, firmly packed (150g)
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup water (237ml)
- ¾ cup unsalted butter, cut into pieces (177g)
- ¼ cup canola or vegetable oil (60g)
- ½ cup creamy peanut butter (145g)
- ½ cup buttermilk (118ml)
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
Fudgy Peanut Butter Frosting
- 4 cups powdered sugar (500g)
- ½ cup buttermilk (118ml)
- 10 Tablespoons unsalted butter, cut into pieces (150g)
- ⅔ cup creamy peanut butter (165g)
- ¼ heaping teaspoon salt
- 1 teaspoon vanilla extract
*Recipe on video and text may differ from each other!
How to cook Ultimate Peanut Butter Sheet Cake:
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