Peanut Butter Texas Sheet Cake
User Reviews
5.0
21 reviews
Excellent
Peanut Butter Texas Sheet Cake
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This delicious Peanut Butter Texas Sheet Cake is one of our favorite desserts EVER! It's also one of the quickest and easiest cakes you'll ever make!
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Ingredients
For the cake:
- 1 cup water
- 1 cup butter 2 sticks
- ½ cup peanut butter
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ½ cup buttermilk
For the icing:
- ½ cup butter 1 stick
- ¼ cup creamy peanut butter
- ½ cup dark brown sugar
- 4-6 tablespoon buttermilk (or half and half or milk)
- 1 teaspoon vanilla extract
- 3½-4 cups powdered sugar
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Instructions
For the cake:
- Preheat the oven to 350˚F. Generously spray a 12x18-inch sheet pan with baking spray OR rub with shortening then add a tablespoon of flour and tilt the pan in all directions to coat the shortening with flour.
- Combine water, butter and peanut butter in a medium-large, microwave-safe bowl. Cook on high power for 2-2½ minutes or until the butter is melted. Add the sugar and vanilla, then whisk until well combined. Set aside for 5 minutes to cool.
- Add the eggs and whisk until smooth then add the baking soda and salt. Whisk until well combined.
- Add the flour, whisking vigorously until lump-free then add the buttermilk and stir until well combined.
- Pour the batter into the prepared pan and smooth to an even layer. Bake for 20-25 minutes, until a toothpick inserted in the center, comes out clean and the top feels firm and springs back lightly when touched.
- Cool for 20 minutes then top with the icing. Spread the icing with a knife to cover the surface. If desired, swirl the icing with the back of a small spoon for a pretty presentation. Serve warm or at room temperature.
For the icing:
- Combine the butter, dark brown sugar and peanut butter in a medium-large microwave-safe bowl. Cook on high power for 1 minute. Whisk well then return to the microwave for another minute.
- Add 4 tablespoons of the buttermilk (or half and half or milk) and vanilla. Whisk well to combine. Add 3½ cups of powdered sugar and whisk until smooth. You’re looking for a fairly thick but still pourable icing. If too thick, add a bit more buttermilk. If too thin, add a little more powdered sugar and stir again until nice and smooth.
Notes
- See Café Tips above for more detailed instructions and tips.
- Cake recipe adapted from My Recipes, icing, a Café concoction.
Nutrition Information
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Calories
348kcal
(17%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
45mg
(15%)
Sodium
224mg
(9%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
387IU
(8%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 45mg | 15% |
| Sodium | 224mg | 9% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 387IU | 8% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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