Peanut Butter Texas Sheet Cake
Seriously over-the-top in peanut butter richness and flavor, this peanut butter Texas sheet cake is unreal. And it feeds a huge crowd!
Seriously over-the-top in peanut butter richness and flavor, this cake is unreal. For all you peanut butter lovers out there – this cake will make all your dreams come true.
If my name were, say, Peanut Butter Texas Sheet Cake, and we were playing that game, four truths and a lie, this is what I would tell you about myself (you decide which are truths and which is the lie):
1) I am not for the peanut-butter-faint-of-heart. My intensely dense peanut butter self is made only for those who love peanut butter beyond belief.
2) The combination of my tender, almost-fudgy cake and thick, decadent frosting, is best complimented by some seriously creamy, light ice cream. Either that or a tall glass of milk. It’s a wondrous combination.
3) I am calorie free.
4) Classic Texas Sheet Cake ain’t got nothin’ on me. My ultra-rich peanut butter self is bound to please your palate.
And just in case my little game threw you off, #3 is the lie. Shocker, I know.
One Year Ago: Caramel Apple Cheesecake Bars
Two Years Ago: Coconut and Cashew Granola
Three Years Ago: No-Bake Spiderweb Cheesecake
Peanut Butter Texas Sheet Cake
Ingredients
Cake:
- 2 cups (424 g) sugar
- 2 cups (284 g) flour
- 2 large eggs
- 1 teaspoon baking soda
- 1 cup (227 g) sour cream, light or regular
- ⅔ cup (170 g) creamy peanut butter
- 1 cup (227 g) butter
- 1 cup water
Frosting:
- ½ cup (113 g) butter
- ⅔ cups (170 g) creamy peanut butter
- 6 tablespoons milk
- 2 ½ cups (285 g) powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a large mixing bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well. Pour into a lightly greased 11X17 inch sheet/jellyroll pan.
- Bake 20 minutes or until a toothpick inserted in the center comes out clean.
- For the frosting, while the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Stir in the vanilla. The frosting will be thick. Mix well. Pour and spread over cake while both are still warm.
- Let the cake and frosting cool completely. Cut into pieces and serve.
Recommended Products
Recipe Source: from Sprinkled with Flour
This recipe is fantastic and is in my permanent recipe rotation. I can’t understand why somebody would give this less than five stars unless they didn’t make the recipe properly.
I made the peanut butter sheet cake and it was terrible, blan taste and it shrank around edges ! Will not make it again , I waisted butter sour cream and all my ingredients!
I tried this at a friend’s house a few weeks ago and because it was so amazing, I made it yesterday for Easter. Holy moly, thank you for this. So so good! I figured it would be really rich and my mouth would be all sticky… not at all! So perfect.
I was looking for a quick recipe to make that wasn’t one I’ve tried before. The recipe turned out delicious. I only had chunky peanut butter, so used that and then decided to go all in and sprinkled the top with chopped peanuts. It turned out great and looked good, too.
The icing on the sheet cake was a little runny what did I do wrong other wise it’s delicious
How long do I need to whip the cake? Seems like the cake is not fully baked like goofy. Help me. Love to try again.
It just needs to be mixed until evenly combined.
REALLY GOOD!
Had zero problems with frosting. Was perfect as is
Can you freeze this cake? Does it freeze well?
I haven’t tried freezing but I suspect it would work pretty well.
Tried several recipes and could never get the frosting to work. This was perfect! Only made 1/2 as it’s just me and my husband and we both loved it! Thank you!
I love Peanut Butter Texas Sheet Cake and would like to make this the day before my daughter’s graduation party. Should I refrigerate it until I serve it the next day?
Yes, I would refrigerate overnight
Can you use buttermilk instead of sour cream like the chocolate Texas sheet cake? Thanks for all your wonderful recipes!!
Would you recommend cake flour for this peanut butter cake?
I use all-purpose but you could try it with cake flour
Helpful Hint: I absolutely love this recipe but have messed the frosting up countless times. Just in case anyone else has had problems with frosting that separates into an oily mess: DO NOT take the frosting off of the heat while adding the powdered sugar and whisk vigorously while doing so. Your frosting will come together perfectly. This cake & frosting are a delicious combo!
To make the frosting come out right EVERY TIME… NO FAIL… Heat a 1/4 cup milk and drop one cup full of powdered sugar in at a time stir and dissolve, until you have about half the bag dissolved.. the peanut butter and butter and 6 table spoons of milk.. i heat between 5 and 6 on the burner.. bring to boil and continue stirring one min adding in the dissolved milk sugar mixture. Have the rest of the sugar ( I use all but about a cup and half of the bag) In a large mixing bowl and pour the heated mixture over it and use a HAND MIXER to Blend till it gets thick.. pour over cake and its just like peanut butter fudge. No refrigeration needed to set it !! This lets you add a little more peanut butter if you want as well… it always works!
Just made this, so simple and delicious!
Very delicious-i found a chocolate peanut butter frosting and made it hot and used it on the cake-very rich…yummy
I’m not a big fan of peanut butter but I absolutely love, love, love this cake. It’s readily gobbled up by my grandkids and at potlucks, and of course by yours truly! Thanks for an awesome recipe.
Is the flour self rising or all purpose?
All purpose flour.