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-worldamazing!

This cake has a balanced peanut butter flavor that’s prominent without being too overwhelming. My favorite part is the frosting though…it’s like a candied peanut butter fudge topping! It’s super rich (so we use just the right amount) and pairs beautifully with the texture of the cake.

I think you’re really going to love this one, so let’s dive right in!

Ingredients

Sheet Cake

2 cups (250 g) all-purpose flour

1 cup (200 g) granulated sugar

¾ cups (150 g) light brown sugar firmly packed

¾ teaspoon baking soda

¾ teaspoon salt

1 cup (237 ml) water

¾ cup (177 g) unsalted butter cut into pieces

¼ cup (60 g) canola or vegetable oil

½ cup (145 g) creamy peanut butter

½ cup (118 ml) buttermilk

2 large eggs room temperature preferred

1 ½ teaspoons vanilla extract

Fudgy Peanut Butter Frosting

4 cups (500 g) powdered sugar

½ cup (118 ml) buttermilk

10 Tablespoons (150 g) unsalted butter cut into pieces

⅔ cup (165 g) creamy peanut butter

¼ heaping teaspoon salt

1 teaspoon vanilla extract