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Absolutely Irresistible Peanut Butter Texas Sheet Cake

This easy and delicious Peanut Butter Texas Sheet Cake is the perfect crowd-pleaser, featuring a moist, peanut buttery cake topped with a warm, fudgy peanut butter icing. It's fast, simple, and perfect for any occasion.
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Cook Time 25 minutes
Course Cake, Dessert
Cuisine American

Equipment

  • 15x10 inch jelly-roll pan
  • Big mixing bowl
  • Medium saucepan
  • Small bowl
  • Spatula
  • small saucepan

Ingredients
  

For the Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks)
  • 1 cup water
  • 0.25 cup creamy peanut butter
  • 2 large eggs beaten
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk or substitute (1/2 tbsp white vinegar/lemon juice + milk to 1/2 cup line, let sit 5 mins)

For the Peanut Butter Icing

  • 0.5 cup unsalted butter (1 stick)
  • 0.25 cup creamy peanut butter
  • 0.33 cup milk + 1 tablespoon
  • 1 powdered sugar (16-ounce package)
  • 1 tsp vanilla extract

Instructions
 

  • Step 1 (Cake): Preheat oven to 350°F (175°C). Grease and flour a 15x10 inch jelly-roll pan.
  • Step 2 (Cake): In a big mixing bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
  • Step 3 (Cake): In a medium saucepan over medium heat, combine butter, water, and 1/4 cup creamy peanut butter. Stir constantly until it comes to a gentle boil and butter and peanut butter are smooth and incorporated.
  • Step 4 (Cake): Carefully pour the hot butter-peanut butter mixture into the bowl with the dry ingredients. Mix until just combined. Do not overmix.
  • Step 5 (Cake): In a smaller bowl, whisk together beaten eggs, 1 tsp vanilla extract, and buttermilk. Add this mixture to the batter and mix gently until just combined.
  • Step 6 (Cake): Pour the liquidy batter into the prepared pan and spread evenly to the edges.
  • Step 7 (Cake): Bake for about 25-28 minutes, or until a toothpick inserted into the center comes out clean (maybe with a few moist crumbs).
  • Step 8 (Cake): Take the cake out of the oven and let it cool for a few minutes while you make the icing. You want the cake to still be warm.
  • Step 9 (Icing): While the cake is cooling, melt 1/2 cup butter, 1/4 cup peanut butter, and milk in a small saucepan over medium heat. Stir constantly and bring to a boil.
  • Step 10 (Icing): Remove from heat. Gradually whisk in the powdered sugar and 1 tsp vanilla extract until smooth and creamy.
  • Step 11 (Icing): While the cake is still warm, pour or spread the icing evenly over the top. Let the cake cool completely for the icing to set, then slice and enjoy.

Notes

Tips for Success: Use a 15x10 inch jelly-roll pan for the correct thickness. Don't overmix batter or icing. Pour icing over warm cake for the best texture. Spoon and level flour when measuring. Grease AND flour the pan to prevent sticking.
Substitutions & Additions: Swap creamy peanut butter for crunchy. Add mini chocolate chips to the batter, or sprinkle chocolate chips, chopped Reese's, or melted chocolate over the warm icing. Sprinkle chopped roasted peanuts over the warm icing. Use evaporated milk or half-and-half in the icing for richness.
Storage: Store the cooled cake in the pan, tightly covered, at room temperature for 2-3 days, or in the fridge for up to 5 days. Ensure it's well-covered.
Keyword Easy Cake, Peanut Butter, Sheet Cake, Texas Sheet Cake