Peanut Butter Sheet Cake




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 Peanut Butter Sheet Cake:








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