Peanut Butter Texas Sheet Cake

If you love the rich, comforting combination of peanut butter and chocolate, this Peanut Butter Texas Sheet Cake is the kind of dessert that disappears quickly from the table. It has the tender, buttery texture of a classic Texas sheet cake, but the addition of creamy peanut butter gives it a deeper, nuttier flavor and an irresistible richness.

Baked in a large, shallow pan, this cake is thinner than a traditional layer cake, which means it cooks quickly and develops plenty of deliciously soft edges. The real highlight, however, is the warm peanut butter frosting poured over the cake while it is still slightly warm. The frosting settles into the surface, creating a smooth, creamy topping that becomes wonderfully fudgy as it cools.

Why You’ll Love This Cake

• Easy to make: No complicated decorating or multiple cake layers are required.
• Rich peanut butter flavor: Peanut butter is incorporated into both the cake and frosting.
• Perfect for gatherings: A sheet cake makes plenty of servings.
• Quick baking time: Because the batter is spread into a shallow pan, it bakes faster than a traditional cake.
• Soft and moist: Butter, buttermilk, and peanut butter give the cake a tender texture.
• Make-ahead friendly: It can be prepared several hours before serving.

Ingredients

For the Peanut Butter Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter
• 1 cup water
• 1/2 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

For the Peanut Butter Frosting

• 1/2 cup unsalted butter
• 1/2 cup creamy peanut butter
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 3 1/2 to 4 cups powdered sugar
• Pinch of salt

Equipment

• 10 × 15-inch jelly-roll pan or similar shallow sheet pan
• Mixing bowls
• Small saucepan
• Whisk
• Electric mixer, optional
• Rubber spatula
• Cooling rack

Step-by-Step Method

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C).

Grease a 10 × 15-inch sheet pan thoroughly with butter or nonstick cooking spray. You can also line the bottom with parchment paper for easier removal.

Because this is a thin sheet cake, preparing the pan properly is important. Make sure the corners and edges are well coated so the cake does not stick.

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.

Mixing these ingredients before adding the wet ingredients helps distribute the baking soda and salt evenly throughout the flour.

Set the bowl aside while you prepare the peanut butter mixture.

Step 3: Make the Warm Peanut Butter Mixture

Place the butter, water, and peanut butter in a medium saucepan over medium heat.

Warm the mixture, stirring frequently, until the butter has melted and the peanut butter has become smooth.

You do not need to bring it to a full boil. The goal is simply to create a smooth, warm mixture.

Remove the saucepan from the heat.

Step 4: Combine the Wet Ingredients

Allow the peanut butter mixture to cool for a few minutes so it is warm rather than extremely hot.

Whisk in the eggs and vanilla extract.

Then add the buttermilk and whisk until everything is smooth.

The buttermilk adds a slight tang while helping create the soft, tender texture that makes sheet cakes so appealing.

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