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