One-Bowl Peanut Butter Sheet Cake
This One-Bowl Peanut Butter Sheet Cake is a dreamy dessert that’s as easy to make as it is delicious. In just 25 minutes of prep, you’ll create a moist, tender cake with a rich peanut butter flavor that’s perfectly balanced.
Ingredients
- 2 cups granulated sugar 16 oz/450 g
- 1 cup water hot, 8 fl oz/240 ml
- ½ cup creamy peanut butter 4 oz/115 ml
- ¾ cup butter melted, 6 oz/170 g
- ½ cup buttermilk at room temperature, 4 fl oz/120 ml
- ¼ cup vegetable oil 2 fl oz/60 ml
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups all-purpose flour 10 oz/284 g
Peanut Butter Frosting
- Shaved chocolate and chopped peanuts for garnish (optional)
Instructions
- Preheat the oven to 350°F (180°C) and butter and flour an 11 x 17-inch (28 x 43-cm) jelly roll pan. Set aside
- In a large mixing bowl, whisk together the sugar, hot water, and peanut butter until smooth.
- Stir in the melted butter, buttermilk, vegetable oil, eggs, vanilla extract, baking soda, and salt and again, whisk until smooth.
- Fold in the flour until evenly combined, then spread in the prepared pan.
- Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan completely before frosting with Peanut Butter Frosting.
- Garnish with shaved chocolate and chopped peanuts if you wish and serve straight from the pan. Store leftovers in an airtight container at room temperature for up to 3 days.
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