Looking for a dessert that will wow your guests without keeping you in the kitchen all day? The Peanut Butter Texas Sheet Cake is your answer! This dessert combines the rich, creamy taste of peanut butter with the light and fluffy texture of a traditional sheet cake, all topped with a luscious chocolate glaze. Whether you’re feeding a crowd or simply treating yourself, this cake is as delicious as it is easy to make.
What is a Texas Sheet Cake?
A Texas Sheet Cake is a type of cake known for its large, rectangular shape, typically baked in a sheet pan, which allows for serving plenty of people. It’s famous for its moist, tender crumb and is often topped with a glossy frosting that’s poured on while the cake is still warm. The peanut butter twist on this classic adds an exciting depth of flavor that makes it irresistible.
Why You’ll Love This Peanut Butter Texas Sheet Cake
- Quick and Easy: Unlike multi-layered cakes that require meticulous assembly, this sheet cake comes together in one pan, making preparation and cleanup a breeze.
- Perfect for Gatherings: The generous size of a Texas Sheet Cake makes it ideal for potlucks, family reunions, and celebrations of all kinds.
- Unforgettable Flavor: The peanut butter flavor pairs wonderfully with the chocolate glaze, providing a delightful contrast of rich and creamy.
Ingredients for Peanut Butter Texas Sheet Cake
For the Cake:
- 1 cup of unsalted butter
- 1 cup of boiling water
- 1 3/4 cups of all-purpose flour
- 2 cups of granulated sugar
- 1/2 cup of creamy peanut butter
- 1/2 cup of sour cream
- 2 large eggs
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
For the Frosting:
- 1/2 cup of unsalted butter
- 1/4 cup of milk
- 3 tablespoons of unsweetened cocoa powder
- 4 cups of powdered sugar
- 1/2 cup of creamy peanut butter
- 1 teaspoon of vanilla extract
Step-by-Step Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C). Grease a 13×18-inch sheet pan or line it with parchment paper for easier removal.
- Prepare the Cake Batter:
- In a medium saucepan, melt the butter over medium heat. Add the boiling water and stir to combine.
- Remove from heat and stir in the flour, sugar, and baking soda. Mix until just combined.
- Add the creamy peanut butter, sour cream, eggs, salt, and vanilla extract. Mix until smooth and homogeneous.
- Pour the batter into the prepared sheet pan and spread evenly.
- Bake:
- Bake in the preheated oven for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Make the Frosting:
- In a saucepan over medium heat, melt the butter, then add the milk and cocoa powder. Stir until the mixture is smooth and starts to boil.
- Remove from heat and whisk in the powdered sugar, peanut butter, and vanilla extract until glossy and well blended.
- Immediately pour the frosting over the warm cake, spreading it evenly with a spatula.
- Cool and Serve:
- Allow the cake to cool for 15–20 minutes so that the frosting sets slightly. Slice into squares and serve.
Tips for Success
- Use Room Temperature Ingredients: For the best texture, ensure your eggs and sour cream are at room temperature before mixing.
- Peanut Butter Choice: Use creamy peanut butter for a smooth consistency. Natural peanut butter may alter the texture of the cake and frosting.
- Storage: This cake can be stored at room temperature for up to 2 days or refrigerated for up to a week. Just make sure it’s covered to prevent it from drying out.
Final Thoughts
The Peanut Butter Texas Sheet Cake is an indulgent and crowd-pleasing dessert that’s perfect for any occasion. With its rich, peanut buttery base and a velvety, chocolatey top, it’s a treat that’s sure to be a hit among friends and family. Plus, its easy preparation makes it a go-to dessert for anyone who wants big flavor with minimal fuss.
Serving and Storage Tips for Peanut Butter Texas Sheet Cake
Ensuring your Peanut Butter Texas Sheet Cake stays delicious and fresh is key to enjoying every bite. Here are some helpful tips for serving and storing your cake:
Serving Tips:
- Cutting the Cake: To get clean slices, use a sharp knife or a serrated knife. For best results, run the knife under hot water and dry it off before cutting, which helps prevent the frosting from sticking to the blade.
- Serving Temperature: This cake is delightful both at room temperature and slightly chilled. If you prefer a firmer frosting, you can refrigerate the cake for about 30 minutes before serving.
- Pairing Suggestions: Serve your cake with a scoop of vanilla or peanut butter ice cream for an indulgent treat. A drizzle of warm chocolate or caramel sauce can also add a touch of luxury.
- Presentation: Garnish with crushed peanuts or a sprinkle of mini chocolate chips for added texture and visual appeal.
Storage Tips:
- Room Temperature Storage: If you plan to eat the cake within a couple of days, store it in an airtight container at room temperature. This will keep it fresh and moist without needing refrigeration.
- Refrigeration: For longer storage, cover the cake with plastic wrap or store it in an airtight container in the refrigerator. It will last up to a week this way. Keep in mind that the frosting may become firmer when chilled.
- Freezing: To freeze, cut the cake into slices and place them in a single layer on a baking sheet lined with parchment paper. Once frozen solid, transfer the slices to a freezer-safe container or plastic wrap. The cake can be stored in the freezer for up to 3 months. Let it thaw at room temperature for a few hours before serving.
- Avoid Overcrowding: If storing in a container, make sure there is enough space for air to circulate around the cake, which helps prevent it from becoming soggy.
With these serving and storage tips, you can ensure your Peanut Butter Texas Sheet Cake stays just as delicious on day two (or three!) as it did on day one. Enjoy it with friends and family, or save some for yourself – either way, it’s sure to be a hit!
1. Can I make this cake ahead of time? Yes, you can make the Peanut Butter Texas Sheet Cake a day or two in advance. The cake actually benefits from sitting, as it allows the flavors to meld together. Just be sure to store it in an airtight container or cover it tightly with plastic wrap to keep it fresh.
2. Can I substitute crunchy peanut butter for creamy peanut butter? While creamy peanut butter is recommended for a smooth batter and frosting, you can use crunchy peanut butter if you prefer a bit of texture in your cake. Keep in mind that this will give the frosting and cake a more varied consistency and may change the overall texture.
3. Is it possible to make this cake gluten-free? Yes, you can adapt the recipe to be gluten-free by swapping out the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum or guar gum, as these help maintain the structure and texture of the cake.
4. What should I do if the frosting hardens too much? If the frosting hardens while you’re spreading it over the cake, you can gently reheat it in the microwave for 10-15 seconds or on the stovetop for a minute, stirring constantly. This will soften the frosting, making it easier to spread and achieve a smooth finish.
PrintPEANUT BUTTER TEXAS SHEET CAKE
This indulgent dessert combines the rich flavors of peanut butter and chocolate in a moist, sheet cake format. It’s perfect for gatherings, offering a delightful twist on the classic Texas sheet cake.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 35-40 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- For the Cake:
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon (5 ml) baking soda
- ½ teaspoon (2.5 ml) salt
- 1 cup (240 ml) water
- 1 cup (227 g) unsalted butter
- ½ cup (120 ml) creamy peanut butter
- 2 large eggs
- ½ cup (120 ml) buttermilk
- 1 teaspoon (5 ml) vanilla extract
- For the Frosting:
- ½ cup (113 g) unsalted butter
- ¼ cup (60 ml) creamy peanut butter
- ⅓ cup (80 ml) whole milk
- 3½ cups (440 g) powdered sugar, sifted
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Prepare the Cake:
- Preheat your oven to 375°F (190°C). Grease and flour a 12×17-inch (30×43 cm) sheet pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a saucepan over medium heat, melt the butter, water, and peanut butter, stirring until smooth.
- Pour the peanut butter mixture into the dry ingredients and mix until combined.
- In a separate bowl, whisk the eggs, buttermilk, and vanilla extract.
- Add the egg mixture to the batter, stirring until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting:
- While the cake is baking, melt the butter and peanut butter together in a saucepan over medium heat.
- Stir in the milk and bring to a boil.
- Remove from heat and whisk in the sifted powdered sugar and vanilla extract until smooth.
- Assemble the Cake:
- Once the cake is done, remove it from the oven and immediately pour the frosting over the hot cake.
- Spread the frosting evenly to cover the entire surface.
- Allow the cake to cool in the pan before slicing and serving.
Notes
- Buttermilk Substitute: If you don’t have buttermilk, you can substitute by adding 1 tablespoon (15 ml) of white vinegar or lemon juice to ½ cup (120 ml) of milk. Let it sit for 5 minutes before using.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.