Peanut Butter Texas Sheet Cake
If you love Texas Sheet Cake then you’ve got to try the peanut butter version! First we started with a moist peanut butter infused sheet cake, then we topped it with a creamy peanut butter icing that is out-of-this-world delicious! Our Peanut Butter Sheet Cake is a PB-lovers dream come true!!
The BEST Peanut Butter Sheet Cake
My fellow peanut butter lovers, this one is for you!!
When I was in college, I used to keep a special jar of peanut butter just for me so I could eat it by the spoonful. Yep, I just admitted that in public!! Don’t judge me 😉
If you are also a peanut butter fan, then you’ve got to try this cake! It’s a delicious fluffy sheet cake with lots of peanut butter baked right into the cake.
Then we made a boiled icing, like the kind we used for our famous Texas sheet cake cookies, but of course a peanut butter version!
Finally, we poured that creamy icing right on top of the cake while it’s still in the pan and hot out of the oven. That way the icing soaked into the cake and every bite is just oozing with peanut butter amazingness!
Yes, it sounds a little over the top…and maybe it is…but I tell you once you make this cake that you’ll want to make it again and again!
And fortunately it’s easy enough to whip up from scratch in about 30 minutes!
Peanut butter for the win!!
Related: Try the cookie version too! Click here for our Peanut Butter Texas Sheet Cake Cookies recipe!
What You Need to Make Iced Peanut Butter Sheet Cake
Affiliate links provided for your convenience in re-creating this recipe; read disclosure policy here.
Cake Ingredients
- Flour — All purpose baking flour (you can also use gluten free flour!)
- Sugar — You’ll need both white sugar and brown sugar for this recipe.
- Water
- Peanut butter — Use your favorite creamy peanut butter!
- Butter — We recommend unsalted butter because there is already salt added to the recipe.
- Eggs — Large eggs
- Buttermilk — See notes on buttermilk substitution below.
- Salt
- Baking soda
- Vanilla extract
Frosting Ingredients
- Butter
- Creamy peanut butter
- Milk
- Powdered sugar
- Vanilla
Kitchen Supplies Used
- 9 x 13″ cake pan
- Non-slip mixing bowls
- Stand mixer (we bought ours refurbished and saved a ton of money!)
- Saucepan
What can you use instead of buttermilk for the cake?
If you don’t have buttermilk on hand, don’t despair! This simple swap can save the day:
- Mix 1/2 cup regular milk and 1/2 Tablespoon lemon juice.
- Stir together, then allow to sit until it curdles slightly.
- Add to the recipe as you would buttermilk.
You can use this quick buttermilk substitute in other baking recipes too! Just keep the ratio of 1 cup milk to 1 Tablespoon lemon juice and scale up or down as needed.
In a pinch, you can use whole milk to make peanut butter sheet cake no buttermilk — I just think that the buttermilk adds a little extra springiness to the cake!
Instructions
Note: There’s also a printable copy of this recipe at the bottom of the post.
Heat butter, peanut butter, and water in saucepan, whisking until melted and smooth.
In separate mixing bowl, stir together dry ingredients.
Pour peanut butter mixture into bowl of dry ingredients and stir together. The batter will be thick at this point — that’s ok! You can use a spoon, whisk, or even a stand mixer if that’s easier!
Add eggs, vanilla, and buttermilk and mix until well combined.
Pour batter into a greased baking pan and bake at 350°F for 20-25 minutes (or until knife inserted in middle of cake comes out clean).
While cake bakes, make your frosting!
Combine butter, peanut butter, and milk in a large saucepan. Bring to a boil, whisking ingredients until everything is incorporated, then remove from heat.
Slowly add powdered sugar to frosting mixture, whisking until frosting is smooth. Stir in vanilla extract.
Pour the glaze over warm cake, while still in the pan. Allow cake to cool enough for frosting to set slightly, then enjoy!
TIP: If there’s frosting left in the saucepan, you can pour that over cake slices once you plate them for an extra treat!
More of our favorite peanut butter recipes:
- Chocolate Peanut Butter Brownies
- Peanut Butter & Jelly Cookies
- Chocolate Peanut Butter Texas Sheet Cake
- Peanut Butter Low Carb Protein Balls
- No Bake Peanut Butter Bars
- Keto Peanut Butter Cookies
- Chocolate Chip Peanut Butter Granola Bars
- Edible Peanut Butter Cookie Dough
Peanut Butter Sheet Cake Recipe (Printable Copy)
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Peanut Butter Sheet Cake
Equipment
- Saucepan
- 9x13 inch Baking Pan
- whisk
- Mixing bowls
Ingredients
Cake Ingredients
- 2 cups flour
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup water
- 1/2 cup creamy peanut butter
- 3/4 cup butter
- 2 eggs
- 1/2 cup buttermilk
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Frosting Ingredients
- 1/2 cup butter
- 2/3 cup creamy peanut butter
- 6 Tablespoons milk
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
Cake Directions
- Heat butter, peanut butter, and water in saucepan, whisking until melted and smooth.
- In separate mixing bowl, whisk together dry ingredients.
- Pour peanut butter mixture into bowl of dry ingredients and stir together.
- Add eggs, vanilla, and buttermilk and mix until well combined.
- Pour into a greased jelly roll pan and bake at 350°F for 20 minutes (or until knife inserted in cake comes out clean).
Frosting Directions
- Combine butter, peanut butter, and milk in a large saucepan. Bring to a boil, whisking ingredients until everything is incorporated, then remove from heat.
- Slowly add powdered sugar, whisking as you pour, until frosting is smooth. Stir in vanilla.
- Pour the glaze over warm cake, while still in the pan.
Video
Notes
Nutrition
Pin our Peanut Butter Cake recipe on Pinterest:
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Thick & Fluffy Texas Sheet Cake
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Stacy, Your Peanut Butter sheet cake looks delicious, but there are some discrepancies in your recipe. The video called for milk, but your recipe called for buttermilk instead, also your written recipe called for a jelly roll pan but the video called for a totally different type of pan. Please straighten the discrepancies, thank you. I am anxious to bake this for my church family.
Hi Jennifer – my video creator used the substitutions noted in the recipe for when you don’t have buttermilk available. I would still follow the written instructions if you have buttermilk. The jelly roll pan is the original recipe as well.
Soooo, I can’t find anywhere in the directions that tells what size pan you used. It’s called a sheet cake. So, did you use a sheet pan or 9×13, or what?
I’m just looking for clarification, in the recipe it says brown sugar but in the video it looks like sugar in the raw? Just wondering which is needed or if it doesn’t matter.
It probably wouldn’t hurt to use sugar in the raw, but the original recipe calls for brown sugar.
I made this peanut butter cake last night 03/29/2025. I made it has a layer cake and it turned out perfect. This was one of the best cakes. Very moist and soft. I loved it. My son is not a big sweet eater and, he loved this cake. The icing was perfect. I would recommend that anyone who read this post make this cake. You won’t be sorry, you will be amazed. Thanks for sharing this recipe. It’s a keeper.
OMG!!!!! THIS IS THE BEST PEANUT CAKE I’VE EVER HAD!!!!!!
Love to hear that! Thank you for letting me know 🙂
Stacey.. I want to make this in a 9 x 13 pan..how would I adjust the ingredients for that if possible..thank you
Hi Debby – a 9×13 is actually what we use most of the time so that will work just fine! (I updated the recipe!) You may need to bake a little longer, closer to 25 minutes. Hope this helps!
I made this once and it was so easy and sooooooo good! I made it again today and my icing separated. Anyone know why that would happen? I triple checked my measurements and they were right. It was still usable, but the oil split and it isn’t as smooth as yours.
Did you use a different type of peanut butter or milk than last time? Sometimes different brands can have varying textures, especially peanut butter.