Peanut Butter Texas Sheet Cake
There’s something about the combination of peanut butter and cake that makes my family’s eyes light up—and this Peanut Butter Texas Sheet Cake does exactly that. I first stumbled upon the idea when I was searching for a quick dessert that could feed a crowd without too much fuss. One hectic Friday night, with dinner bubbling away on the stove and the kids clamoring for something sweet, I decided to try this recipe. It’s become a staple in our home ever since.
What makes this cake special is its simplicity and indulgence. The rich peanut butter flavor, velvety frosting, and perfectly moist texture create a dessert that feels like a big, warm hug. It’s the kind of cake that makes everyone linger a little longer at the table, savoring every bite. My kids love to sprinkle a little flaky sea salt on top—a simple addition that takes this cake to the next level.
The first time I served it, I had a house full of happy faces and zero leftovers. That’s when I knew this recipe was a keeper. Now, it’s my go-to dessert for birthdays, potlucks, or just those evenings when we’re craving something decadent but easy. If you’re looking for a dessert that’s guaranteed to bring smiles to the table, this one’s for you.
Questions I Often Get Asked About This Recipe
Can I use natural peanut butter?
Yes, but keep in mind that natural peanut butter may result in a slightly different texture. Stir it well to avoid separation before using.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Frost it just before serving for the freshest taste.
Can I freeze this cake?
Yes, you can freeze the unfrosted cake for up to three months. Thaw it overnight in the fridge and add the frosting once it’s defrosted.
What if I don’t have a sheet pan?
You can use a 9×13-inch pan instead, though the cake will be thicker and may require a slightly longer baking time.
What You Need to Make Peanut Butter Texas Sheet Cake
Ingredients:
1 cup (2 sticks) unsalted butter
1 cup water
½ cup creamy peanut butter
2 cups granulated sugar
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
Frosting Ingredients:
½ cup unsalted butter
½ cup creamy peanut butter
¼ cup milk
3 cups powdered sugar
1 teaspoon vanilla extract
Optional: flaky sea salt for garnish
Special Tools:
Large sheet pan (approximately 18×13 inches)
Mixing bowls
Whisk
Spatula
How to Make Peanut Butter Texas Sheet Cake
Preheat Your Oven: Set your oven to 350°F (175°C) and lightly grease your sheet pan.
Prepare the Batter: In a medium saucepan, combine butter, water, and peanut butter. Heat over medium heat until melted and smooth. Remove from heat and let cool slightly.
Mix the Wet Ingredients: In a large mixing bowl, whisk together sugar, eggs, sour cream, and vanilla extract. Gradually add the peanut butter mixture, stirring until smooth.
Add the Dry Ingredients: Sift together flour, baking soda, and salt. Slowly fold the dry ingredients into the wet mixture until just combined.
Bake: Pour the batter into the prepared sheet pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Make the Frosting: While the cake bakes, melt butter and peanut butter together in a saucepan over medium heat. Stir in milk and vanilla, then remove from heat. Gradually whisk in powdered sugar until smooth.
Frost the Cake: Pour the frosting over the warm cake and spread it evenly. Sprinkle with flaky sea salt, if desired. Allow the cake to cool completely before slicing.
Tips for Making the Best Peanut Butter Texas Sheet Cake
Don’t overmix the batter: Overmixing can make the cake dense. Stir just until the ingredients are combined.
Use room temperature eggs: This helps the batter mix more evenly.
Spread frosting while the cake is warm: The heat helps the frosting spread smoothly and creates that signature glossy finish.
Customize your toppings: Add crushed peanuts, chocolate chips, or a drizzle of caramel for extra flair.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This cake was a hit at my son’s birthday party! Everyone asked for the recipe.”
⭐️⭐️⭐️⭐️⭐️ “So easy and delicious. The frosting is divine!”
⭐️⭐️⭐️⭐️ “Great cake, but I think I’ll try adding chocolate chips next time for more flavor.”
⭐️⭐️⭐️⭐️⭐️ “Perfect for busy weeknights when you want to whip up something special.”
⭐️⭐️⭐️⭐️ “Good recipe, but I found it a bit sweet. Might reduce the sugar next time.”
Printable Recipe
Peanut Butter Texas Sheet Cake
A rich and moist Peanut Butter Texas Sheet Cake topped with creamy peanut butter frosting. Perfect for any occasion, this easy dessert feeds a crowd and will have everyone asking for seconds.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup water
- ½ cup creamy peanut butter
- 2 cups granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Frosting Ingredients:
- ½ cup unsalted butter
- ½ cup creamy peanut butter
- ¼ cup milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: flaky sea salt for garnish
- Special Tools:
- Large sheet pan (approximately 18x13 inches)
- Mixing bowls
- Whisk
- Spatula
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C) and lightly grease your sheet pan.
- Prepare the Batter: In a medium saucepan, combine butter, water, and peanut butter. Heat over medium heat until melted and smooth. Remove from heat and let cool slightly.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together sugar, eggs, sour cream, and vanilla extract. Gradually add the peanut butter mixture, stirring until smooth.
- Add the Dry Ingredients: Sift together flour, baking soda, and salt. Slowly fold the dry ingredients into the wet mixture until just combined.
- Bake: Pour the batter into the prepared sheet pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Frosting: While the cake bakes, melt butter and peanut butter together in a saucepan over medium heat. Stir in milk and vanilla, then remove from heat. Gradually whisk in powdered sugar until smooth.
- Frost the Cake: Pour the frosting over the warm cake and spread it evenly. Sprinkle with flaky sea salt, if desired. Allow the cake to cool completely before slicing.
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If You Enjoyed This Recipe, Please Share!
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