Sheet Cake • 2 cups all-purpose flour (250g) • 1 cup granulated sugar (200g) • ¾ cups light brown sugar packed (150g) • ¾ teaspoon baking soda • ¾ teaspoon salt • 1 cup water (237ml) • ¾ cup unsalted butter (177g) • ¼ cup canola or vegetable oil (60g) • ½ cup creamy peanut butter (145g) • ½ cup buttermilk 118ml • 2 large eggs room temperature preferred • 1 ½ teaspoons vanilla extract

Fudgy Peanut Butter Frosting • 4 cups powdered sugar (500g) • ½ cup buttermilk (118ml) • 10 Tablespoons unsalted butter cut into pieces (150g) • ⅔ cup creamy peanut butter (165g)• ¼ heaping teaspoon salt • 1 teaspoon vanilla extract

In a medium-sized saucepan, combine water, butter, and oil. Heat over medium heat, stirring occasionally until butter is melted and bring to a boil.

Once boiling, remove from heat and add peanut butter. Stir until peanut butter is dissolved and mixture is smooth.

In a large bowl, whisk together flour, sugars, baking soda, and salt.

Add mixture to the dry ingredients and stir until combined. Set aside to cool for 5-10 minutes.

Meanwhile, in a separate bowl, whisk together buttermilk, eggs, and vanilla extract.

Gradually stir buttermilk mixture into batter, stirring until just combined.

Pour batter evenly into prepared pan and transfer to center rack of 350F (175C) preheated oven and bake for 30-32 minutes or until a toothpick inserted in the center comes out clean.

Combine buttermilk, butter, peanut butter, and salt in a saucepan. Cook over low heat until butter is melted. Increase heat to medium and bring to a boil stirring constantly. 

Once boiling, remove from heat. Immediately add powdered sugar and vanilla extract. Whisk until smooth. 

Immediately pour evenly over cake (in the pan, I do not remove my cake from the pan).

Slice and Enjoy!