Peanut Butter Sheet Cake

Peanut Butter Sheet Cake with Peanut Butter Frosting

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup peanut butter
1/4 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
Frosting Ingredients:
2 sticks (1 cup) butter, softened
3/4 cup peanut butter
3 cups confectioners’ sugar
3 to 4 tablespoons milk
2 tablespoons instant vanilla pudding mix

Preheat oven to 350°F (175°C). Grease a 10x15x1 inch jellyroll pan.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
In a medium saucepan, combine 1 1/2 sticks butter and 1 cup water; bring to a simmer, ensuring all butter is melted.
Whisk 1/2 cup peanut butter and vegetable oil into butter mixture. Stir into flour mixture.
In another bowl, whisk together eggs, buttermilk, and vanilla extract. Stir into flour mixture until well combined.
Pour batter into prepared pan and bake for 22-26 minutes or until a toothpick inserted in the middle comes out clean. Let cool.
For frosting, use an electric mixer to beat butter and peanut butter until smooth. Gradually add confectioners’ sugar and milk, then vanilla pudding mix. Beat until smooth, adding more milk if necessary.
Spread frosting over cooled cake.

Prep Time: 20 minutes | Cooking Time: 26 minutes | Total Time: 46 minutes | Kcal: 560 kcal per serving | Servings: 12 servings

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