Get the Recipe:
Peanut Butter Texas Sheet Cake
This Peanut Butter Texas Sheet Cake is full of rich peanut butter flavor and topped with a thick, creamy peanut butter frosting. Add chopped peanuts and chocolate to the top, and you have a real crowd-pleaser.
Ingredients
For the Cake:
- 2 cups (240 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter
- 1 cup (240 ml) water
- 1/4 cup (64 g) creamy peanut butter
- 1/2 cup (120 ml) buttermilk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
For the Icing:
- 1/2 cup (113 g) unsalted butter
- 1/4 cup (64 g) creamy peanut butter
- 1/3 cup + 1 tablespoons (95 ml) milk
- 16 ounces (454 g) confectioners' sugar
- 1 teaspoon vanilla extract
- approximately 1/3 cup coarsely chopped peanuts, for garnish
- approximately 1/3 cup coarsely chopped milk chocolate, for garnish
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease a 15"x 10" jellyroll pan.
- Whisk together the flour, sugar, baking soda, and salt in a large mixing bowl. Set aside.
- Place the butter, water, and peanut butter in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture boils. Add to the flour mixture, and mix until combined.
- Combine the buttermilk, eggs, and vanilla. Stir into the cake mixture, mixing well.
- Spread the batter evenly in prepared pan. Bake 25-28 minutes, or until the edges are browned and a pick inserted into the center comes out clean.
To make the icing:
- Place the butter, peanut butter, and milk in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture boils.
- Remove from heat. Stir in the confectioners' sugar and vanilla until smooth and spreadable.
- Pour the icing over the top of the warm cake and spread evenly. Garnish, if desired, with peanuts and chocolate.*
Notes
- *I recommend that you add the garnish while the icing is still a bit warm so that the garnish will stick to the icing better as it sets.
- Recipe slightly adapted from MyRecipes.
- Store tightly covered in the refrigerator up to 5 days.
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