Peanut Butter Sheet Cake with Peanut Butter Frosting

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter (softened)
• 1 cup peanut butter (smooth or crunchy)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon vinegar)
• 1 cup boiling water

For the Peanut Butter Frosting:

• 1 cup unsalted butter (softened)
• 1 cup peanut butter
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons milk (as needed for consistency)

Instructions:

For the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
3. In a separate bowl, beat the softened butter and peanut butter together until smooth and creamy.
4. Add eggs and vanilla extract to the peanut butter mixture and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until smooth.
6. Pour in the boiling water and stir until the batter is smooth (it will be thin, which is okay).
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely in the pan before frosting.

For the Peanut Butter Frosting:

1. In a large bowl, beat the softened butter and peanut butter until creamy and smooth.
2. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
3. Stir in vanilla extract and milk, adding more milk if necessary to achieve a smooth, spreadable consistency.
4. Once the cake is completely cool, spread the peanut butter frosting evenly over the top.

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