If you're a fan of peanut butter and all things cake, then Peanut Butter Texas Sheet Cake is for you. This delicious treat combines the rich, nutty flavor of peanut butter with a moist and fluffy cake base, topped with a creamy peanut butter frosting.
Peanut butter lovers everywhere, rejoice over this cake! Whether you're a fan of peanut butter or simply looking to try a new twist on a classic recipe, the Peanut Butter Texas Sheet Cake is a must-try for any dessert lover.
Please let us know in the comments and ratings below, if you try this recipe.
Try some of our other favorite sheet cakes: Coconut Texas Sheet Cake, Cinnamon Roll Texas Sheet Cake, Lemon Texas Sheet Cake, or White Texas Sheet Cake.
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What ingredients do I need for Peanut Butter Cake and Peanut Butter Frosting?
Peanut Butter Texas Sheet Cake
- unsalted butter
- water
- buttermilk or sour cream
- granulated sugar
- brown sugar
- egg
- peanut butter
- vanilla extract
- all purpose flour
- baking soda
- salt
Peanut Butter Frosting
- unsalted butter
- milk
- peanut butter
- powdered sugar
- vanilla extract
FAQs
Peanut Butter Texas Sheet Cake is a delicious twist on the classic Texas Sheet Cake, featuring a moist and tender peanut butter-flavored cake topped with a creamy peanut butter frosting.
Peanut Butter Texas Sheet Cake can be stored in an airtight container at room temperature for up to 4 days. However, it's best enjoyed within the first couple of days for optimal freshness.
Serve this cake as a delicious dessert for gatherings, potlucks, or family dinners. Enjoy it alongside a glass of milk, coffee, or your favorite beverage. You can also add a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Top Tips
- Allow eggs to come to room temperature before mixing. This ensures a smoother batter.
- Don't overmix the batter: Overmixing the batter can cause the cake to become tough and dense. Mix just until the ingredients are combined and smooth.
- Keep a close eye on the baking time. Overbaking can result in a dry cake. Use a toothpick to check for doneness; it should come out with a few moist crumbs attached.
- Allow the finished cake to chill in the refrigerator for a short time before serving. This can enhance the flavors and make the cake easier to cut.
- If you don't have buttermilk on hand, there are a few substitutes you can use:
Milk and Lemon Juice/Vinegar: Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the cup with milk (whole milk or 2% work best) until it reaches 1 cup. Let it sit for about 5-10 minutes until it curdles slightly, then stir and use it as a substitute for buttermilk.
Milk and Cream of Tartar: Mix 1 cup of milk with 1 ¾ teaspoons of cream of tartar. Let it sit for about 5-10 minutes before using it in your recipe. These substitutes should work well in most recipes that call for buttermilk. However, keep in mind that the taste and texture might vary slightly depending on the substitute used. - If you happen to have leftovers (lucky you!), store the cake covered with plastic wrap or in an airtight container at room temperature for up to three days. To extend its shelf life, you can refrigerate the cake for up to a week.
How do I make Peanut Butter Sheet Cake with Peanut Butter Frosting?
- Preheat oven to 350°F. Prepare a half sheet pan (18x13") or jelly roll pan (15x10") with nonstick spray or parchment paper.
- Combine butter, water, and peanut butter in a small saucepan on the stovetop and bring to boil. Remove from heat once it boils. Cool about 5 minutes.
- In large mixing bowl or stand mixer bowl, combine flour, brown sugar, granulated sugar, baking soda, and salt. Pour the peanut butter mixture over the flour mixture in the mixing bowl, until well combined, but do not overmix. Add buttermilk, vanilla extract, and eggs, then mix until no lumps.
- Spread cake batter into the prepared pan. Bake 20-24 minutes or until a toothpick in the center comes out clean.
- Make the frosting when the cake has about 5-10 minutes to go. In a saucepan, boil butter, peanut butter, and milk. Remove from heat and stir in vanilla extract.
- Add to powdered sugar in a large bowl or stand mixer bowl. Mixing to get the desired spreading consistency. If too thick, add more milk or too thin, add more powdered sugar.
- Spread peanut butter icing onto the hot cake. Cool, then slice and enjoy!
Easy Peanut Butter Texas Sheet Cake Recipe
Ingredients
Peanut Butter Cake
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup water
- ¼ cup peanut butter
- 1 cup (2 sticks) unsalted butter
Peanut Butter Frosting
- ½ cup (1 stick) unsalted butter
- ¼ cup peanut butter
- ¼ cup milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Peanut Butter Cake
- Preheat oven to 350°F. Prepare a half sheet pan (18x13") with nonstick spray or parchment paper.
- Combine butter, water, and peanut butter in a small saucepan on the stovetop and bring to boil. Remove from heat once it boils. Cool about 5 minutes.
- In large mixing bowl or stand mixer bowl, combine flour, brown sugar, granulated sugar, baking soda, and salt. Pour the butter mixture over the flour mixture in the mixing bowl, until well combined, but do not overmix. Add buttermilk, vanilla extract, and eggs, then mix until no lumps.
- Spread cake batter into the prepared sheet pan. Bake 20-24 minutes or until a toothpick in the center comes out clean.
Peanut Butter Frosting
- Make the frosting when the cake has about 5-10 minutes to go. In a saucepan, boil butter, peanut butter, and milk. Remove from heat and stir in vanilla extract.
- Add to powdered sugar in a large bowl or stand mixer bowl. Mixing to get the desired consistency. If too thick, add more milk or too thin, add more powdered sugar.
- Spread onto the hot cake. Cool, then slice and enjoy!
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