The Scoop
Peanut butter lovers, this one is for you!
A tender, peanut-butter-rich sheet cake gets covered in a fluffy peanut butter frosting for maximum nutty flavor in every bite. It’s simple, nostalgic, and exactly the kind of cake that makes grabbing “just one more slice” feel completely reasonable.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 sticks butter
- 1 cup water
- 1/2 cup peanut butter
- 1/4 cup vegetable oil
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the frosting:
- 2 sticks butter, softened
- 3/4 cup peanut butter
- 3 cups confectioners' sugar
- 3-4 tablespoons milk
- 2 tablespoons instant vanilla pudding mix
Directions
- Preheat the oven to 350 degrees F.
- Grease a 10x15x10-inch jellyroll pan.
- In a large bowl, whisk together the flour, the sugar, the baking soda, and the salt.
- In a medium saucepan, combine 1 1/2 sticks of the butter and the water and bring to a simmer, stirring to ensure the butter is fully melted.
- Whisk 1/2 cup of the peanut butter and the vegetable oil into the butter mixture.
- Stir the peanut butter mixture into the flour mixture.
- In a small bowl, whisk together the eggs, the buttermilk, and the vanilla extract.
- Stir the egg mixture into the flour mixture until well combined.
- Pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
- Let the baked cake cool.
- In a large bowl, beat the remaining butter and the remaining peanut butter together with an electric mixture until smooth.
- Add 1 1/2 cups of the confectioners' sugar and 1 1/2 tablespoons of the milk and beat until smooth.
- Add the remaining confectioners' sugar, the remaining milk, and the vanilla pudding mix to the confectioners' sugar mixture and beat until smooth. Add more of the milk if needed, to reach your preferred thickness.
- Spread the frosting on the cooled cake.
- Slice and serve.
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