PEANUT 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
Scale
- 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.
Find it online: https://recipe.ukfinda.com/peanut-butter-texas-sheet-cake/