Peanut Butter Sheet Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup water
- ¾ cup butter, softened
- ½ cup peanut butter
- ¼ cup vegetable oil
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ⅔ cup white sugar
- ⅓ cup evaporated milk
- 1 tablespoon butter
- ⅓ cup chunky peanut butter
- ⅓ cup miniature marshmallows
- ½ teaspoon vanilla extract
Shop ingredients
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1-inch jellyroll pan.
- Stir flour, 2 cups sugar, baking soda, and salt together in a large bowl; set aside.
- Combine water and 3/4 cup of butter in a saucepan; bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended; stir mixture into dry ingredients. Combine eggs, buttermilk, and vanilla together; stir into peanut butter mixture until well blended. Spread batter evenly in the prepared pan.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 18 to 26 minutes.
- Meanwhile, make the frosting: Place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
- Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
Source
Original recipe: View Original