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!!

slice of peanut butter sheet cake on plate with warm icing

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!

slice of peanut butter sheet cake with glaze

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

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:

  1. Mix 1/2 cup regular milk and 1/2 Tablespoon lemon juice.
  2. Stir together, then allow to sit until it curdles slightly.
  3. 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!

peanut butter sheet cake with melted icing

Instructions

Note: There’s also a printable copy of this recipe at the bottom of the post.

melting butter and peanut butter in saucepan

Heat butter, peanut butter, and water in saucepan, whisking until melted and smooth.

dry ingredients for cake

In separate mixing bowl, stir together dry ingredients.

peanut butter cake batter in bowl

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!

mixing ingredients for peanut butter cake

Add eggs, vanilla, and buttermilk and mix until well combined.

peanut butter sheet cake batter in mixing bowl

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).

peanut butter sheet cake in pan no frosting

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.

warm peanut butter glaze in saucepan

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!

peanut butter Texas sheet cake with bite missing

More of our favorite peanut butter recipes:

Peanut Butter Sheet Cake Recipe (Printable Copy)

If you like this recipe, please rate it! We’d love to hear what you think!

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slice of peanut butter sheet cake with glaze
Print Recipe
5 from 15 votes

Peanut Butter Sheet Cake

If you love Texas Sheet Cake then you've got to try the peanut butter version! Our peanut butter sheet cake is rich, moist, and the peanut butter glaze truly is the icing on the cake!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: cake, peanut butter, sheet cake, Texas Sheet Cake
Servings: 16
Calories: 486kcal
Author: Stacey aka the Soccer Mom
Cost: $6

Equipment

  • Saucepan
  • 9x13 inch Baking Pan
  • whisk
  • Mixing bowls

Ingredients

Cake Ingredients

Frosting Ingredients

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

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition

Calories: 486kcal | Carbohydrates: 61g | Protein: 8g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 378mg | Potassium: 185mg | Fiber: 2g | Sugar: 47g | Vitamin A: 494IU | Calcium: 44mg | Iron: 1mg

Pin our Peanut Butter Cake recipe on Pinterest:

You might also like:

Extra thick and fluffy Texas Sheet Cake is a delicious twist on the classic chocolate lovers dessert!

Thick & Fluffy Texas Sheet Cake

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Chocolate Pumpkin Sheet Cake

 

Stacey aka the Soccer Mom
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9 Comments

  1. 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.

    1. 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.

      1. 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?

  2. 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.

  3. Stacey.. I want to make this in a 9 x 13 pan..how would I adjust the ingredients for that if possible..thank you

5 from 15 votes (14 ratings without comment)

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