Peanut Butter Texas Sheet Cake

As I’ve told you before, I am a big fan of one-layer cakes. Elaborately frosted, tiered cakes are not my favorite things to make. Luckily, you don’t need to make that kind of effort to make a beautiful cake.

I’ve had Texas Sheet Cakes before, but they’ve always been chocolate. This one, however, is all about peanut butter. If you love peanut butter like I do, you’ll be happy to know that there is peanut butter in both the cake and the icing.

Peanut Butter Texas Sheet Cake is a must-bake dessert for peanut butter fans. Great for feeding a crowd! - Bake or Break

Of course, it’s hard to resist adding a little chocolate to anything peanut butter. So, a little chopped chocolate on top sweetens things up a bit. For peanut butter purists, just leave off the garnish or double up on the chopped peanuts. Chopped peanut butter cups would be fabulous, too.

This sheet cake is a great cake for feeding a crowd. It’s a thin cake, but it’s big on flavor. You’ll have plenty to go around.

Peanut Butter Texas Sheet Cake

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 15-20 servings

Peanut Butter Texas Sheet Cake


    For the cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 1/4 cup creamy peanut butter
  • 1/2 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • For the icing:
  • 1/2 cup unsalted butter
  • 1/4 cup creamy peanut butter
  • 1/3 cup + 1 tablespoon milk
  • 16 ounces confectioners sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup coarsely chopped peanuts
  • 1/3 cup coarsely chopped milk chocolate


To make the cake:

Preheat oven to 350°. Grease a 15"x 10" jellyroll pan.

Whisk together flour, sugar, baking soda, and salt in a large mixing bowl. Set aside.

Place butter, water, and peanut butter in a medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils. Add to flour mixture, and mix until combined.

Combine buttermilk, eggs, and vanilla. Stir into cake mixture, mixing well.

Spread batter evenly in prepared pan. Bake 25-28 minutes, or until edges are browned and a pick inserted into the center comes out clean.

To make the icing:

Place butter, peanut butter, and milk in a medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils.

Remove from heat. Stir in confectioners sugar and vanilla until smooth and spreadable.

Pour icing over top of warm cake and spread evenly. Garnish, if desired, with peanuts and chocolate.*


*I suggest that you add the garnish while the icing is still a bit warm so that the garnish will stick to the icing better as it sets.

Recipe adapted from MyRecipes.

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  1. Catherine April 22, 2013 Reply

    Can I bake this in a 9×13 pan do you think? I don’t have a 10×15.

  2. Mr. & Mrs. P April 22, 2013 Reply

    Looks lovely!! We love peanut butter anything!!

  3. *claps* yayy! I love any pb/chocolate combo!

  4. Yummm I bet this would be great with a chocolate ganache!

  5. Holiday Baker Man April 22, 2013 Reply

    This looks great!

  6. JEP April 22, 2013 Reply

    Texas sheet cake has always been a favorite but to make it a peanut butter one…. Nothing could be more perfect! This time I will skip the choc and go pure peanut butter, too. My son would love this, so I will send him the recipe as well.

  7. Holiday Baker Man April 22, 2013 Reply

    I bet this is tasty. I love a sheet cake for a crowd!

  8. Yummy! I have never had Texas Sheet Cake, but I adore anything peanut butter chocolate- so I’m sure I would love this. :)

  9. Joanne April 22, 2013 Reply

    Honestly, I’d have this peanut butter cake over a chocolate cake any day!

  10. I love one layer cakes. So much easier! This cake looks SO good. I can almost smell it!

  11. jennifer April 22, 2013 Reply

    Catherine, using a 9″x 13″ pan will make this cake thicker, so you may need to bake it a bit longer. My only concern would be that the edges might get overbaked before the center can bake thoroughly. You could shield the edges with foil if necessary.

  12. Bunny April 22, 2013 Reply

    This is definitely a keeper, good for so many summer bbq’s!

  13. Meredith April 23, 2013 Reply

    Do you think that I could successfully cut this recipe in half? I don’t need a serve a crowd, but this cake sounds too delicious to pass up! What size pan do you suggest?

    • jennifer April 24, 2013 Reply

      Hi, Meredith. I think you should be able to make this cake in a 9-inch square pan. That will hold roughly half the volume of a 10″x 15″ pan.

  14. Jenny @ BAKE April 24, 2013 Reply

    I love sheet cakes and this ones flavours sound really good!

  15. Carla April 28, 2013 Reply

    Um how did I miss this recipe from you?! I love sheet cakes as well because you can whip them up in very little time and uses up ingredients you have laying around (like my bananas. Ooo banana peanut butter cake…)

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