Peanut Butter Texas Sheet Cake Recipe
Introduction
Peanut Butter Texas Sheet Cake is a rich, moist dessert that combines the classic flavors of chocolate and peanut butter in one delicious treat. This easy-to-make sheet cake is perfect for gatherings or any time you’re craving something sweet and satisfying.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter
- 1 cup water
- 1/4 cup creamy peanut butter
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Peanut Butter Icing:
- 1/2 cup butter
- 1/4 cup creamy peanut butter
- 1/3 cup plus 1 tablespoon milk
- 1 (16-oz.) package powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Grease a 15″ x 10″ jelly-roll pan and set it aside.
- Step 2: In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Mix well and set aside.
- Step 3: In a saucepan over medium heat, combine the butter, water, and peanut butter. Bring to a boil, stirring until everything is melted and well combined.
- Step 4: Pour the peanut butter mixture into the dry ingredients and mix until well incorporated.
- Step 5: In a separate bowl, whisk together the eggs, vanilla extract, and buttermilk. Add this to the peanut butter mixture and stir until smooth.
- Step 6: Spread the batter evenly into the prepared pan. Bake at 350°F (175°C) for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7: While the cake bakes, prepare the icing. In a saucepan over medium heat, combine butter, peanut butter, and milk. Bring to a boil, then remove from heat.
- Step 8: Stir in the powdered sugar and vanilla extract, whisking until smooth.
- Step 9: When the cake is done, remove from the oven and spread the warm icing evenly over the top. Allow the cake to cool before slicing and serving.
Tips & Variations
- For a crunchier texture, sprinkle chopped peanuts or toasted pecans over the icing before it sets.
- Use natural peanut butter for a more intense peanut flavor but reduce added salt in the recipe accordingly.
- Substitute buttermilk with equal parts milk mixed with 1 tablespoon lemon juice or vinegar if you don’t have buttermilk on hand.
Storage
Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices briefly in the microwave for about 15 seconds to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend in a 1:1 ratio. Make sure the blend contains xanthan gum for best texture.
Can I freeze Peanut Butter Texas Sheet Cake?
Yes, you can freeze the cake without icing by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and add fresh icing before serving.
PrintPeanut Butter Texas Sheet Cake Recipe
This Peanut Butter Texas Sheet Cake is a rich, moist, and irresistibly decadent dessert featuring a perfect combination of chocolatey peanut butter flavors in both the cake and the luscious icing. Baked in a large sheet pan, this cake is ideal for gatherings and celebrations, delivering a classic Southern-style treat with a creamy peanut butter twist.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter
- 1 cup water
- 1/4 cup creamy peanut butter
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Peanut Butter Icing:
- 1/2 cup butter
- 1/4 cup creamy peanut butter
- 1/3 cup plus 1 tablespoon milk
- 1 (16-oz.) package powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Pan: Grease a 15″x10″ jelly-roll pan thoroughly to prevent the cake from sticking, then set it aside for later use.
- Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt. Mix these dry ingredients well and set the bowl aside.
- Wet Ingredients: In a medium saucepan over medium heat, combine the butter, water, and creamy peanut butter. Bring the mixture to a rolling boil, stirring continuously until all the ingredients have melted and are well combined.
- Combine Mixtures: Pour the hot peanut butter mixture into the bowl with the dry ingredients. Stir until the mixture is fully incorporated into a uniform batter.
- Add Eggs and Buttermilk: In a separate bowl, beat together the eggs, vanilla extract, and buttermilk. Gradually add this to the peanut butter batter, mixing until completely smooth and even.
- Bake the Cake: Pour and spread the batter evenly into the prepared jelly-roll pan. Bake in a preheated oven at 350°F (175°C) for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
- Icing Preparation: While the cake bakes, prepare the icing. In a saucepan over medium heat, combine butter, peanut butter, and milk. Bring to a boil, then remove from heat. Stir in the powdered sugar and vanilla extract, whisking until the icing is smooth and glossy.
- Finish the Cake: When the cake is finished baking, remove it from the oven and immediately spread the warm peanut butter icing evenly over the top. Allow the cake to cool completely before slicing and serving.
Notes
- Use creamy peanut butter for a smooth texture in both the cake and the icing.
- Ensure the cake is fully cooled before slicing to maintain clean slices and prevent the icing from running.
- You can substitute buttermilk with an equal amount of milk mixed with 1 tablespoon lemon juice or vinegar as a quick buttermilk alternative.
- Store leftover cake covered at room temperature for up to 3 days, or refrigerate to extend freshness.
- For a nuttier flavor, sprinkle chopped peanuts on top of the icing before it sets.
Keywords: Peanut Butter Cake, Texas Sheet Cake, Southern Dessert, Peanut Butter Icing, Easy Sheet Cake Recipe
