Peanut Butter Texas Sheet Cake

fork going through a slice of peanut butter sheet cake

Peanut Butter Texas Sheet Cake

This is a moist peanut butter sheet cake glazed with creamy peanut butter frosting that soaks into the cake. A little bit of tangy buttermilk takes this cake to a whole new level. The perfect cake for large gatherings, birthday parties, weddings, and BBQs.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 334kcal

Author Elizabeth Marek

Equipment

1 Hand mixer optional

Ingredients

Peanut Butter Cake

¼ cup creamy peanut butter
1 cup milk
½ cup unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk

Peanut Butter Glaze

¾ cup unsalted butter
½ cup creamy peanut butter
⅓ cup buttermilk
3 ½ cups powdered sugar sifted
1 Tablespoon vanilla extract
¼ cup peanuts optional, for decoration

US Customary - Metric

Instructions

The Peanut Butter Cake

Preheat the oven to 375°F. Prepare a large sheet pan with cake goop or pan spray and parchment paper. A 12×17 jellyroll sheet will work well.
Combine eggs, vanilla extract, and buttermilk in a separate mixing bowl and set it aside.
Combine the sugar, brown sugar, flour, baking soda, and salt, in a large mixing bowl.
Melt the butter in a medium saucepan over medium heat.
Add the peanut butter and milk and bring it to a simmer, then remove it from the heat and set it aside.
Add the hot peanut butter mixture to the flour mixture and stir until completely combined.
Next, add the egg mixture to the batter and mix until combined.
Pour the cake batter into the prepared pan.
Bake the cake for 15 minutes until the center of the cake springs back when touched. Pro-Tip: Make the frosting while the cake is baking.
The frosting will spread best over a warm cake, so let it cool for only 5 minutes before adding the glaze.

The Peanut Butter Glaze

Combine butter, buttermilk, and peanut butter in a small saucepan and bring it to a simmer over medium heat.
Remove the mixture from the heat and whisk in the powdered sugar and vanilla until combined and the sugar is dissolved. Pro-Tip: If the mixture is too thick, add a tablespoon of water at a time. If it's too runny, add ¼ cup of powdered sugar.
Spread peanut butter icing onto the warm cake with a spatula. The glaze should be at an easy-spreading consistency and will be set up when it cools.
Serve the whole cake directly on the sheet pan and store leftovers at room temperature in an air-tight container for up to 4 days.

Notes

Cake goop on its own will release your cake from the pan with no problems. If you're using another type of pan release, you may want to have a layer of parchment paper for protection.
A half sheet pan is typically about 13″ wide by 18″ long and is about 2″ tall. You can also use a cookie sheet or jelly roll pan as long as it has sides. You may have to slightly adjust your batter recipe and baking time, or bake leftover batter as cupcakes if you’re using a smaller pan.
If your glaze is too thick, you can add 1-2 Tablespoons of water to thin it out to the desired consistency.
If your glaze is too runny, add ¼ cup of powdered sugar.
Feel free to add toasted peanuts to your Texas sheet cake
If you don’t have a sheet pan you can use any kind of cake pan, cupcake, or even a loaf pan.

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