Peanut 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
Scale
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
