The 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!

Recipe: https://sugarspunrun.com/peanut-butte...

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

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13x9 baking pan (Affiliate Link): https://amzn.to/2Sq9AOv
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Medium-sized saucepan (Affiliate Link): https://amzn.to/31UNJBy

Instructions
00:00 Introduction
00:20 Preheat oven to 350F (175C) and lightly grease a 13x9 baking pan. Set aside.
00:24 In a medium-sized saucepan, combine water, butter, and oil. Heat over medium heat, stirring occasionally until butter is melted and bring to a boil.
01:03 Once boiling, remove from heat and add peanut butter. Stir until peanut butter is dissolved and mixture is smooth.
01:29 In a large bowl, whisk together flour, sugars, baking soda, and salt. Add peanut butter mixture to bowl with dry ingredients and stir until combined. Set aside to cool for 5-10 minutes.
02:44 Meanwhile, in a separate bowl, whisk together buttermilk, eggs, and vanilla extract.
03:17 Gradually stir buttermilk mixture into batter, stirring until just combined.
03:46 Pour batter evenly into prepared pan and transfer to center rack of 350F (175C) preheated oven and bake for 30-32 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Prepare frosting.
Fudgy Peanut Butter Frosting
04:54 Measure out sugar and set aside (if you’re worried about lumps in your icing, sift the sugar after measuring).
05:14 Combine buttermilk, butter, peanut butter, and salt in a medium-sized saucepan. Cook over medium-low heat until butter is melted. Increase heat to medium and bring to a boil while stirring constantly. Once boiling, remove from heat.
06:00 Immediately add powdered sugar and vanilla extract.
06:12 Whisk until smooth and immediately pour evenly over cake (in the pan, I do not remove my cake from the pan).

Note
Peanut Butter
I recommend against using a “natural” variety of peanut butter (the kind where the oil separates out) as this could affect the texture of the cake.
Creamy or crunchy peanut butter will work here, I prefer creamy for smoother results, but if you opt for crunchy you’ll just have small peanut pieces in your cake and icing.

Storing
Cover the pan with foil or plastic wrap and store at room temperature for up to three days.

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