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Easy & Irresistible Peanut Butter Texas Sheet Cake

Oh, sheet cake! Just saying those words brings me back to potlucks, picnics, and family gatherings. There's something so wonderfully nostalgic and comforting about a big, flat cake baked in a sheet pan. And while chocolate Texas Sheet Cake is a classic for a reason, today we're taking things to a whole new level of deliciousness with a peanut butter twist! This Peanut Butter Texas Sheet Cake is incredibly easy to make, whips up faster than you might think, and disappears even quicker from the pan. Get ready for moist cake and dreamy peanut butter icing – it's pure bliss!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Baking, Cake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

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), melted
  • 1 cup water
  • 0.25 cup creamy peanut butter Use a good quality creamy one
  • 2 large eggs beaten
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk
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 package powdered sugar (16-ounce package)
  • 1 tsp vanilla extract

Equipment

  • Jelly-roll pan (15x10 inch)
  • Large bowl
  • Saucepan (medium or small)
  • Whisk

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 15x10 inch jelly-roll pan.
  2. Step 2: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
  3. Step 3: In a medium saucepan, combine the butter, water, and creamy peanut butter. Bring to a boil over medium heat, stirring constantly until melted and smooth.
  4. Step 4: Carefully pour the hot butter mixture into the bowl with the dry ingredients. Mix until just combined.
  5. Step 5: In a small separate bowl, whisk together the beaten eggs, vanilla extract, and buttermilk.
  6. Step 6: Pour the egg mixture into the batter in the large bowl. Mix gently until just combined.
  7. Step 7: Pour the batter into your prepared jelly-roll pan and spread it out evenly.
  8. Step 8: Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: While the cake is baking, or right after it comes out, start on the icing. You want to pour the icing over a warm cake, so timing is key!
  10. Step 10: For the icing, grab a small saucepan and combine the butter, peanut butter, and milk over medium heat. Bring it to a boil, stirring constantly until everything is melted and smooth.
  11. Step 11: Remove the saucepan from the heat. Gradually whisk in the powdered sugar until smooth and creamy. Stir in the vanilla extract.
  12. Step 12: As soon as the icing is ready, pour it evenly over the warm cake. Let it cool for a bit before slicing and serving. Enjoy every single bite!

Notes

Substitutions & Additions: You can use natural creamy or crunchy peanut butter (texture will vary). If you don't have buttermilk, make a substitute by adding 1/2 tbsp white vinegar or lemon juice to a measuring cup and filling with milk to 1/2 cup; let sit 5-10 mins. Use any milk for the icing. Add chocolate chips to batter or over warm icing, or drizzle melted chocolate over cooled cake. Sprinkle chopped peanuts or pecans over warm icing. If using salted butter, reduce cake salt by 1/4 tsp.
Tips for Success: Measure accurately, especially flour (spoon into cup, level off). Don't overmix batter or icing. Watch baking time; toothpick should come out clean (moist crumbs are okay). Adjust icing consistency with tiny splashes of milk or more powdered sugar. Pour warm icing over warm cake for best spread and set. Measure dry ingredients ahead of time for smoother process.
Storage: Store cooled leftovers in the pan covered tightly with plastic wrap or foil, or cut into squares and store in an airtight container. Stays fresh 2-3 days at room temperature, 4-5 days in the refrigerator.
Freezing: Cake freezes well. Cool completely, slice, wrap tightly in plastic wrap then foil. Freeze for up to 2-3 months. Thaw at room temperature.
Lumpy Icing: Usually from not whisking powdered sugar in gradually or thoroughly enough. Ensure butter/peanut butter mixture is smooth before adding sugar.
Making Ahead: Bake cake ahead and cool completely. Cover and store at room temp up to a day. Make icing fresh before serving and pour over cooled (or slightly warmed) cake.