Peanut Butter Texas Sheet Cake Recipe

The Sweet Legacy of Peanut Butter Texas Sheet Cake

There are cakes that satisfy a sweet craving, and then there are cakes that create legends. The Peanut Butter Texas Sheet Cake falls firmly into the latter category—a dessert that doesn’t just deliver comfort and indulgence, but does so on a grand scale. Large, rich, unapologetically sweet, and topped with a warm, glossy peanut butter icing that soaks right into the cake’s surface, this variation of the iconic Texas sheet cake is more than just a recipe—it’s a celebration.

Originally, the classic Texas sheet cake was a chocolate-based confection beloved across the American South and Midwest. Known for its moist, tender crumb, fudgy cocoa frosting, and extra-large format perfect for potlucks and parties, the Texas sheet cake has long been a staple of community cookbooks, family reunions, church suppers, and county fairs. Over the years, countless adaptations have emerged—but few have achieved the cult status of the peanut butter version. It’s a twist that swaps cocoa for roasted nuttiness, giving rise to a golden-hued cake with rich, nostalgic flavor that immediately evokes memories of peanut butter sandwiches, warm kitchens, and the kind of desserts made with love and simplicity.

What makes the Peanut Butter Texas Sheet Cake so irresistible is its unique combination of elements. The cake itself is moist and buttery, enriched with creamy peanut butter for depth and smoothness. It’s baked in a large sheet pan, creating thin, generous slices that feed a crowd. But the real showstopper is the frosting—poured over the cake while both are still warm, it melts into the top layer, forming a thin, crackly shell of peanut butter glaze that hardens just slightly as it cools. The result is a dessert that’s soft, rich, and melt-in-your-mouth tender, with just enough texture to keep each bite interesting.

This cake is humble in appearance, but its simplicity is its charm. Unlike towering layer cakes or ornate pastries, the Peanut Butter Texas Sheet Cake doesn’t require a special occasion to justify its presence. It’s the kind of dessert that feels right after a weeknight dinner, at a birthday party, during the holidays, or even at a school bake sale. It’s versatile, dependable, and universally appealing—qualities that reflect the heart of American baking traditions.

But despite its easy-going nature, this cake offers plenty of room for culinary creativity. Whether you want to drizzle chocolate on top, fold in chopped nuts, swirl in jelly for a PB&J-inspired twist, or spice things up with cinnamon and nutmeg, the peanut butter base provides a flexible canvas for experimentation. And because it’s made in a sheet pan, it comes together faster and with less fuss than many traditional cakes, making it accessible even to novice bakers.

By the end of this guide, you’ll have everything you need to confidently bake and serve a Peanut Butter Texas Sheet Cake that earns rave reviews. Whether you’re baking for a large crowd or just indulging in a craving for something warm, sweet, and nostalgic, this cake is your answer.

So pull out your sheet pan, grab a jar of your favorite peanut butter, and get ready to discover why this cake has earned a permanent place in the pantheon of great American desserts.

Step-by-Step Instructions for Making Peanut Butter Texas Sheet Cake

Making a Peanut Butter Texas Sheet Cake may sound impressive, but the beauty of this recipe lies in its simplicity. It’s a cake designed for real life—big on flavor, low on fuss, and perfect for feeding a crowd. These step-by-step instructions will guide you through every phase of preparation, baking, and finishing. With just a few pantry staples and a sheet pan, you’ll be well on your way to dessert success.

Step 1: Gather Your Ingredients

Before you begin baking, gather and measure all your ingredients. This will make the process more efficient and ensure nothing gets overlooked.

For the Cake:

• 2 cups all-purpose flour (sifted for best texture)

• 2 cups granulated sugar

• ½ teaspoon salt

• 1 teaspoon baking soda

• ½ teaspoon baking powder (optional, for a slightly lighter crumb)

• 1 cup water

• 1 cup unsalted butter (2 sticks)

• ¾ cup creamy peanut butter (not natural-style; use processed for best consistency)

• ½ cup buttermilk (or substitute with ½ cup milk + 1 tsp vinegar)

• 2 large eggs

• 1 teaspoon pure vanilla extract

For the Frosting:

• ½ cup unsalted butter (1 stick)

• ½ cup creamy peanut butter

• 6 tablespoons milk (whole milk preferred)

• 1 teaspoon vanilla extract

• 3½ to 4 cups powdered sugar (sifted for smoothness)

Optional Add-ins and Toppings:

• ½ to 1 cup chopped roasted peanuts

• Mini chocolate chips

• Drizzle of melted chocolate

• Pinch of sea salt

• A thin swirl of jelly for a PB&J vibe

Tools Needed:

• Sheet pan (jelly roll pan), approximately 13” x 18”

• Medium and large mixing bowls

• Saucepan (for heating peanut butter and butter mixture)

• Whisk and rubber spatula

• Electric mixer (optional but helpful)

• Wire cooling rack

• Sifter or fine mesh strainer (for flour and powdered sugar)

Step 2: Preheat Your Oven and Prepare the Pan

1. Preheat oven to 350°F (175°C). Make sure the oven is fully preheated before placing the cake inside to ensure even baking.

2. Grease your sheet pan with butter, shortening, or non-stick spray. For extra protection, you can line the bottom with parchment paper. This helps with easy release after baking.

3. Lightly flour the pan if desired, especially if not using parchment. Tap out the excess.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine the following:

• 2 cups all-purpose flour

• 2 cups sugar

• ½ teaspoon salt

• 1 teaspoon baking soda

• (Optional: ½ tsp baking powder for extra lift)

Whisk together thoroughly to ensure even distribution. Set aside.

Tip: Sifting the flour before measuring helps prevent a dense cake. Always spoon flour into the measuring cup and level off with a knife rather than scooping directly.

Step 4: Heat the Peanut Butter Mixture

This is where the flavor foundation begins. Heating the peanut butter with butter and water allows the fats to emulsify and infuse the batter.

1. In a medium saucepan, combine:

   • 1 cup butter (2 sticks)

   • ¾ cup creamy peanut butter

   • 1 cup water

2. Cook over medium heat, stirring constantly until the butter and peanut butter have completely melted and the mixture just begins to boil.

3. As soon as it starts bubbling, remove from heat. Let it cool slightly for 2–3 minutes, but don’t let it get cold—you want it warm enough to incorporate smoothly into the dry ingredients.

Step 5: Combine Wet and Dry Ingredients

1. Pour the warm peanut butter mixture into the bowl of dry ingredients.

2. Using a whisk or hand mixer on low speed, mix just until combined. Scrape down the sides of the bowl to make sure everything is evenly incorporated.

3. In a separate small bowl, lightly beat together:

   • ½ cup buttermilk

   • 2 large eggs

   • 1 teaspoon vanilla extract

4. Pour the buttermilk-egg mixture into the batter and stir gently until smooth. The batter will be somewhat loose and pourable.

Important: Avoid overmixing once the eggs and flour have combined—this can toughen the cake. Stir just until everything is unified.

Step 6: Pour and Bake

1. Pour the batter into the prepared sheet pan, using a spatula to smooth it into the corners.

2. Give the pan a gentle tap on the counter to release any trapped air bubbles.

3. Bake in the center rack of the preheated oven for 18 to 22 minutes, or until:

   • A toothpick inserted in the center comes out clean or with a few moist crumbs

   • The edges are golden brown

   • The top springs back lightly when touched

Note: Do not overbake. This cake is meant to be soft and moist. Every oven varies, so begin checking at the 18-minute mark.

Step 7: Make the Peanut Butter Frosting (While Cake Is Still Warm)

Timing is crucial for the frosting—make it just as the cake comes out of the oven so it can be poured warm over a warm cake.

1. In a medium saucepan, combine:

   • ½ cup butter

   • ½ cup creamy peanut butter

   • 6 tablespoons milk

2. Cook over medium heat, stirring constantly, until fully melted and just starting to bubble.

3. Remove from heat and whisk in:

   • 1 teaspoon vanilla

   • 3½ to 4 cups sifted powdered sugar, added gradually

4. Whisk until smooth and lump-free. The frosting should be thick but pourable. If it’s too thick, add a teaspoon or two of milk. If too thin, sift in a little more powdered sugar.

Step 8: Frost the Cake Immediately

1. As soon as the frosting is ready and the cake is out of the oven, pour the warm frosting over the warm cake.

2. Use a spatula or back of a spoon to quickly and gently spread it evenly to the edges. The warmth of the cake helps the frosting melt slightly into the surface, creating that signature soft-glaze finish.

3. If you’re adding toppings like chopped peanuts, chocolate chips, or flaky salt, sprinkle them on immediately while the frosting is still warm so they adhere.

Step 9: Let It Cool (If You Can Wait)

The frosting will firm up slightly as it cools, forming a glossy, crackled finish. Allow the cake to sit for at least 30–45 minutes before slicing if you want neat pieces.

However, the cake is also incredible served slightly warm with a scoop of vanilla ice cream, whipped cream, or even a drizzle of chocolate syrup.

Step 10: Slice and Serve

Using a sharp knife or spatula, cut the cake into small squares or rectangles. Because the cake is rich and sweet, modest portions go a long way.

Expect to get 24 to 36 servings, depending on how large you cut the pieces. This makes it perfect for parties, potlucks, or just a week of indulgent snacking.

Optional: Store and Freeze

• To Store: Keep the cake covered at room temperature for up to 3–4 days. If your kitchen is warm, refrigerate and bring to room temperature before serving.

• To Freeze: Cut into individual squares and wrap tightly in plastic, then foil. Freeze for up to 2 months. Thaw overnight at room temperature or reheat gently in the microwave for 15–20 seconds.