Peanut Butter Texas Sheet Cake

Why You’ll Love This Peanut Butter Sheet Cake Recipe

• Jam-packed with peanut butter flavor. If you love peanut butter as much as I do, you’ll be thrilled to know I’ve included it in the cake and the icing in this peanut butter version of the classic dessert.
• Perfect for a crowd. The best thing about Texas sheet cake is that it serves a LOT of people—up to 20 in the case of this peanut butter sheet cake.
• Easy to make. This is a simple cake recipe that’s a cinch to put together—and so many of the ingredients are staples most bakers keep on hand!

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Cake:

• All-purpose flour – Measure by weight for best results. Otherwise, use the spoon and sweep method. Learn more: How to Measure Flour
• Granulated sugar
• Baking soda
• Salt
• Unsalted butter – Allow the butter to soften before mixing. It should still be cool and hold a thumbprint when pressed. Learn more: How to Soften Butter
• Water
• Creamy peanut butter – I recommend regular peanut butter, not a natural peanut butter.
• Buttermilk – Bring to room temperature for easier mixing and a fluffier cake.
• Eggs – Also bring the eggs to room temperature before mixing. I recommend baking with large eggs.
• Vanilla extract – Store-bought vanilla extract is great, but you can also make your own. Learn more: How to Make Vanilla Extract

For the Icing:

• Unsalted butter – Allow the butter to soften at room temperature.
• Creamy peanut butter
• Milk – Full-fat milk will add more flavor to this icing; bring it to room temperature.
• Confectioners’ sugar – This is also called powdered sugar. Sifting it first will make a smoother frosting.
• Vanilla extract
• Peanuts – Coarsely chopped.
• Milk chocolate – You can use chocolate in bar-form or chocolate chips. If using a bar, chop it coarsely.

How to Make Peanut Butter Texas Sheet Cake

To Make the Cake:

• Prepare for baking. Preheat oven to 350°F. Grease a 15″x 10″ jellyroll pan. If you like, you can line the pan with parchment paper and also grease the paper.
• Combine the dry ingredients. Whisk together the flour, sugar, baking soda, and salt in a mixing bowl.
• Heat the butter and peanut butter. Place the butter, water, and peanut butter in a medium saucepan. Cook over medium heat, stirring occasionally until it comes to a boil.
• Add the butter mixture to the dry ingredients. Pour the peanut butter mixture into the flour mixture, and mix until fully combined.
• Combine the wet ingredients. Whisk together the buttermilk, eggs, and vanilla in a mixing bowl. Stir it into the cake mixture.
• Transfer the batter to the pan. Spread the cake batter evenly in the prepared pan. Lightly knock it against the counter a few times to remove any air bubbles.
• Bake. Bake the peanut butter cake for 25-28 minutes, or until the edges are browned and a pick inserted into the center comes out clean.

To Make the Icing and Decorate:

• Heat the wet ingredients. Place the butter, peanut butter, and milk in a medium saucepan. Cook over medium heat, stirring occasionally until the mixture comes to a boil.
• Finish mixing. Remove the mixture from the heat. Stir in the confectioners’ sugar and vanilla and mix until smooth and spreadable.
• Ice the cake. Pour the icing over the top of the warm cake, and spread it evenly with an offset spatula.
• Add garnishes. Add chopped peanuts and chocolate to the top of the icing if you want them. I recommend adding the garnishes while the icing is still a bit warm so they’ll stick to the icing as it sets.

Variations and Serving Suggestions

• Try a different icing. If you want to make this cake less over-the-top with peanut butter flavor, try a different icing. I think the Brown Butter Icing on my Vanilla Bean Cake would be a great alternative.
• Swap in ganache. For more chocolate flavor, add a simple chocolate ganache like the one on my Caramel Pecan Brownie Cake.
• Finish with whipped cream. A dollop of whipped cream is a simple topping that always satisfies.

How to Store

• Refrigerate: Wrap up extra pieces in an airtight container and store them in the refrigerator for 3 to 5 days. Let the cake come to room temperature before serving.
• Freeze: Place leftover slices on a sheet pan in the freezer until frozen solid. This will prevent the icing from sticking to your storage container. After they’re frozen, place the slices in an airtight, freezer-safe container or zip-top bag. For an extra layer of protection, you can wrap each piece in plastic to help stave off freezer burn. Properly stored, the cake should keep in the freezer for up to 3 months. Thaw for an hour or so at room temperature before serving.

More Tasty Sheet Cake Recipes

• Lemon Sheet Cake
• Cherry Almond Sheet Cake
• Pecan Praline Sheet Cake
• White Texas Sheet Cake
• Coconut Sheet Cake