Name: Peanut Butter Texas Sheet Cake
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 12
Ingredients: For the cake:; 2 cups all-purpose flour; 2 cups white sugar; 1 teaspoon baking soda; 1 cup water; ¾ cup butter or margarine, softened; ½ cup peanut butter; ¼ cup vegetable oil; 2 eggs; ½ cup buttermilk; 1 teaspoon vanilla extract; For the frosting:; ⅔ cup white sugar; ⅓ cup evaporated milk; 1 tablespoon butter or margarine; ⅓ cup chunky peanut butter; ⅓ cup miniature marshmallows; ½ teaspoon vanilla extract

Peanut Butter Texas Sheet Cake

Craving a decadent dessert that’s easy to make? Look no further than this Peanut Butter Texas Sheet Cake. This classic recipe gets a peanut butter twist, delivering a rich, indulgent treat perfect for any occasion.

Combining a moist peanut butter cake with a creamy peanut butter frosting, this sheet cake is a dream come true for peanut butter lovers. The best part? It’s incredibly simple to whip up, making it ideal for busy weeknights or spontaneous gatherings.

Serve it warm with a scoop of vanilla ice cream for a decadent treat, or cut into squares for a portable snack. You can also get creative with toppings like chopped peanuts, chocolate chips, or a drizzle of caramel sauce. No matter how you serve it, this sheet cake is sure to be a hit with everyone.

Whether you’re hosting a backyard barbecue or simply satisfying a sweet tooth, this Peanut Butter Texas Sheet Cake is sure to impress. So, gather your ingredients and get ready to indulge in this irresistible dessert.

Questions I often get asked about this recipe:

How long can I store leftover Peanut Butter Texas Sheet Cake?
Properly stored, the Peanut Butter Texas Sheet Cake can last for up to 3 days at room temperature. Cover it loosely with plastic wrap to prevent it from drying out.

Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

What other frosting options can I use?
While the classic peanut butter frosting is delicious, you can experiment with other options. A chocolate ganache or cream cheese frosting would also complement the cake well.

Can I substitute the buttermilk in the recipe?
While buttermilk adds a tangy flavor and helps with the cake’s texture, you can substitute it with an equal amount of regular milk mixed with one tablespoon of white vinegar. Let it sit for a few minutes before using.

What you need to make Peanut Butter Texas Sheet Cake:

For the cake:

2 cups all-purpose flour

2 cups white sugar

1 teaspoon baking soda

1 cup water

¾ cup butter or margarine, softened

½ cup peanut butter

¼ cup vegetable oil

2 eggs

½ cup buttermilk

1 teaspoon vanilla extract

For the frosting:

⅔ cup white sugar

⅓ cup evaporated milk

1 tablespoon butter or margarine

⅓ cup chunky peanut butter

½ teaspoon vanilla extract

How to make it:

Preheat oven to 350°F (175°C). Grease a 10x15x1 inch jellyroll pan.

Combine dry ingredients: In a large bowl, whisk together flour, 2 cups sugar, baking soda, and salt. Set aside.

Combine wet ingredients: In a medium saucepan, combine water and ¾ cup butter. Bring to a boil. Remove from heat and stir in peanut butter and vegetable oil until well blended.

Combine mixtures: Pour the hot peanut butter mixture into the dry ingredients and stir until combined.

Add remaining ingredients: In a separate bowl, whisk together eggs, buttermilk, and vanilla. Stir into the peanut butter mixture until well blended.

Bake: Pour batter into prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Make frosting: While cake is cooling, combine frosting ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for 1 minute.

Frost cake: Pour frosting evenly over cooled cake. Let set for at least 30 minutes before cutting.

Tips:

For a richer flavor, use dark brown sugar instead of white sugar in the cake batter.

You can substitute creamy peanut butter for chunky in the frosting if you prefer.

For a gooier frosting, add a bit more evaporated milk.

Latest Reviews:

This Peanut Butter Texas Sheet Cake is pure indulgence! The cake is moist and flavorful, and the frosting is creamy perfection. It’s incredibly easy to make and always a crowd-pleaser. Highly recommend! Michelle K.

I’ve made this sheet cake countless times and it never disappoints. The combination of peanut butter and chocolate is unbeatable. Perfect for potlucks or a casual weeknight dessert. Helen K.

This recipe is a keeper! The frosting is the star of the show – rich, creamy, and full of peanut butter flavor. The cake is the perfect complement. My family devoured this entire pan in one sitting! Jesse T.

Printable Recipe:

Yield: 12 servings