Description

This nostalgic sheet cake features a tender, moist crumb infused with creamy peanut butter and topped with a velvety buttercream. It is a simple, reliable dessert made from pantry staples that offers pure comfort in every bite.

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup unsalted butter (for frosting)
1/2 cup creamy peanut butter (for frosting)
2 cups powdered sugar (for frosting)
2-3 tablespoons milk (for frosting)
1 teaspoon vanilla extract (for frosting)

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Instructions

Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry flour mixture to the creamed ingredients, alternating with the buttermilk, mixing until just combined.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely on a wire rack before frosting.
Prepare the frosting by creaming together the butter, peanut butter, powdered sugar, milk, and vanilla until fluffy, then spread over the cooled cake.

Notes

To ensure a perfectly level cake, avoid over-beating the batter once the flour is added. If you do not have buttermilk, you can substitute it by adding a teaspoon of lemon juice to regular milk and letting it sit for five minutes before use.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American