Peanut Butter Sheet Cake (Texas-Style)

Here’s a classic, ultra-moist Peanut Butter Sheet Cake with warm peanut butter frosting poured right over the cake — rich, soft, and perfect for feeding a crowd.

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🥜 Peanut Butter Sheet Cake (Texas-Style)

🧁 Ingredients

For the Cake:

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter

• 1 cup water

• ½ cup creamy peanut butter

• ½ cup buttermilk

• 2 large eggs

• 1 teaspoon vanilla extract

For the Peanut Butter Frosting:

• ½ cup unsalted butter

• ½ cup creamy peanut butter

• ¼ cup milk

• 3½–4 cups powdered sugar

• 1 teaspoon vanilla extract

• Optional: ½ cup chopped peanuts (for topping)

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👩‍🍳 Instructions

1️⃣ Prepare the Pan & Oven

• Preheat oven to 350°F (175°C).

• Grease a 10×15-inch sheet pan (or jelly roll pan).

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2️⃣ Make the Cake Batter

1. In a large bowl, whisk together flour, sugar, baking soda, and salt.

2. In a saucepan over medium heat, combine butter, water, and peanut butter. Stir until melted and smooth.

3. Pour the warm peanut butter mixture into the dry ingredients and mix until combined.

4. Add buttermilk, eggs, and vanilla. Mix until smooth (don’t overmix).

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3️⃣ Bake

• Pour batter into prepared pan and spread evenly.

• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

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4️⃣ Make the Frosting (Do This While Cake Is Baking)

1. In a saucepan, melt butter with peanut butter over medium heat.

2. Stir in milk and bring just to a gentle simmer.

3. Remove from heat and whisk in powdered sugar and vanilla until smooth and pourable.

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5️⃣ Frost While Warm

• Pour warm frosting over the warm cake.

• Spread quickly with a spatula.

• Sprinkle chopped peanuts on top if desired.

Let set for about 30 minutes before slicing.

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💡 Tips for Best Results

• Frost the cake while both cake and frosting are warm — this creates that signature glossy top.

• Use creamy peanut butter for smooth texture (natural peanut butter can separate).

• Store covered at room temperature up to 3 days, or refrigerate up to 5 days.

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If you’d like, I can also give you:

• A chocolate peanut butter sheet cake version

• A smaller 9×13 version

• Or a Southern old-fashioned version with buttermilk glaze twist 😊