This Old-School Peanut Butter Sheet Cake is ultra-moist and topped with a warm peanut butter frosting that melts perfectly into the cake.

Scale

2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter

1 cup water

1 cup creamy peanut butter

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

1/2 cup unsalted butter (for frosting)

1/2 cup creamy peanut butter (for frosting)

1/4 cup milk

3 cups powdered sugar

1 teaspoon vanilla extract (for frosting)

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1. Preheat oven to 350°F and grease sheet pan.

2. Whisk flour, sugar, baking soda, and salt.

3. Heat butter, water, and peanut butter until melted.

4. Pour hot mixture over dry ingredients and stir.

5. Add eggs, buttermilk, and vanilla and mix until smooth.

6. Bake 18–22 minutes until set.

7. Prepare warm frosting and pour over hot cake.

Pour frosting over cake while still warm.

Use creamy peanut butter for smooth texture.

Do not overbake for best moisture.