Peanut Butter Sheet Cake

If my name were, say, Peanut Butter Texas Sheet Cake, and we were playing that game, four truths and a lie, this is what I would tell you about myself (you decide which are truths and which is the lie):

1) I am not for the peanut-butter-faint-of-heart. My intensely dense peanut butter self is made only for those who love peanut butter beyond belief.

2) The combination of my tender, almost-fudgy cake and thick, decadent frosting, is best complimented by some seriously creamy, light ice cream. Either that or a tall glass of milk. It’s a wondrous combination.

3) I am calorie free.

4) Classic Texas Sheet Cake ain’t got nothin’ on me. My ultra-rich peanut butter self is bound to please your palate.

Seriously over-the-top in peanut butter richness and flavor, this cake is unreal. For all you peanut butter lovers out there – this cake will make all your dreams come true.

And just in case my little game threw you off, #3 is the lie. Shocker, I know.

Peanut Butter Sheet Cake

One Year Ago: Caramel Apple Cheesecake Bars
Two Years Ago: Coconut and Cashew Granola
Three Years Ago: No-Bake Spiderweb Cheesecake

Peanut Butter Texas Sheet Cake

Yield: Serves 10-12

Peanut Butter Texas Sheet Cake

Ingredients

    Cake:
  • 2 cups sugar
  • 2 cups flour
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 cup sour cream, light or regular
  • 2/3 cup creamy peanut butter
  • 1 cup butter
  • 1 cup water
  • Frosting:
  • 1/2 cup butter
  • 2/3 cups creamy peanut butter
  • 6 tablespoons milk
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a largeM bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well. Pour into a lightly greased 15×10 inch sheet/jellyroll pan.
  2. Bake 20 minutes or until a toothpick inserted in the center comes out clean.
  3. For the frosting, while the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Stir in the vanilla. The frosting will be thick. Mix well. Pour and spread over cake while both are still warm.
  4. Let the cake and frosting cool completely. Cut into pieces and serve.
http://www.melskitchencafe.com/peanut-butter-texas-sheet-cake/
Recipe Source: from Sprinkled with Flour

50 Responses to Peanut Butter Texas Sheet Cake

  1. Kim in MD says:

    I have never had Texas sheet cake, but I love peanut butter so I’m sure I would love it! I bet it’s great with a tall glass of cold milk!

  2. Bliss says:

    Really Mel? I think that you’re reading my mind and caving into my preggo cravings. :)

  3. Tiffany says:

    Okay, you’re killing me! Here I sit eating granola (an adaptation of your recipe) and looking at this fantastic recipe. YUMMY!

  4. Sprinkled With Flour says:

    So glad you liked it! This is one of my husbands favorite things for me to make.:)

  5. Jeanette says:

    just pinned this! looks SO, SO yummy!

  6. Emily says:

    I want this immediately.

  7. Rachael says:

    Probably going to have to make this TODAY. Or at least in the next couple of days. :) I <3 peanut butter!

  8. Tamara says:

    I have to make this cake this weekend. My hubby will love it!

  9. Leigh Anne says:

    Oh Yumm-O! I have a serious PB addiction – not good for the waist line. I think me and this cake could become BFF’s!! Gonna make it soon :)

  10. Oh my! I am a peanut butter fan and Texas sheet cakes are about my favorite in the world. If you could combine all the features of a Texas sheet cake with other favorite flavors, what a wonderful world it would be. :-) Have you ever tried making a white Texas sheet cake? I’ve got one posted on my blog (http://www.fransfavs.com/2011/06/white-texas-sheet-cake/). It is fabulous–or, as I like to say, frantastic! I’ve only recently discovered your blog and enjoy it very much. You have a beautiful family! I’m just south of you in Chicago and have a badger daughter in Madison, whom I am going to visit tomorrow. Her twin sister is coming up from U of I for Halloween festivities which are a really big deal at UW-Madison. I’ve been requested to bring some witch finger cookies! In the meantime, I will be putting your PB Texas sheet cake high on my list to make and will let you know when I post it with a link to you. Happy Halloween!

  11. Sarah says:

    So if I made this AND make the classic I could have a chocolate PB combo (served double decker :) – which would make me one VERY happy mama!

  12. Over-the-top peanut butter anything is calling my name! This looks and sounds fabulous.

  13. Amy says:

    Ohhh, Sunday evening dinner isn’t going to come soon enough for making this yummy dessert. The only thing that might be missing is some chocolate!

  14. tonya says:

    Oh Grannies!!!! I just gasped out loud when I saw this – my husband thought I had hurt myself – LOL!!! I will likely make this TODAY & then sing the Hallelujah Chorus!!

    Recently I asked my husband & parents what food they would choose if they could only eat one thing for the rest of their lives – without a doubt, my choice would be PEANUT BUTTER!!!!! With.out.a.doubt.

  15. Kimberly Christiansen says:

    My boys L-O-V-E peanut butter!! I am definitely going to need to try this! I will be the greatest wife/mommy ever! :) Thanks!

  16. Tasha says:

    Oh my heavens I almost licked my computer screen! I will be making this tonight!

  17. Oh Yum! This one I will definitely be trying. It made my mouth water just reading about it.

  18. What a wonderful idea! Can’t believe I never thought of a peanut butter version before! :)

  19. Liz says:

    Looks amazing!!!

    Can I make a request? How about a series on school lunches? My oldest just started Kindgarten and I’m always on the hunt for healthy and yummy lunch ideas.

  20. Melanie…stop it! This looks so good! I might just have to make two desserts for tomorrow…cuz this is calling my name! Your little game made me laugh…I just wish that number 3 wasn’t true!

  21. Michele says:

    I make Texas Sheet Cake all the time and had heard about the white version but never the peanut butter version!! YUMMY!!!! I am going to try it with the peanut butter cake and the chocolate frosting from the chocolate version. Then it will combine two of my most favorite flavors. Thanks for posting!!

  22. grace says:

    this looks interesting, mel! the cake is thin, so the amount of frosting is more along the proper proportions for my tastes! :)

  23. Cheryl Newton says:

    I haven’t hopped on the Biscoff bandwagon yet (no excuse; I have 2 jars in my pantry) but I bet you could sub in Biscoff for the PB and get another yummy variation. Either way, tasty stuff!

  24. Mel says:

    Liz – I actually did a post a few weeks ago on School Lunch Solutions – here’s the link in case you are interested:
    http://www.melskitchencafe.com/2011/08/school-lunch-solutions-2.html

  25. I want to try the opposite combination as Michele above does, chocolate cake with the pb frosting! Plus your recipe as is of course!

  26. Deb says:

    I don’t think this dessert will ever be made in my house. I will however, enjoy eating it in your house one day!!

    PS I tried that Skillet Mac and Cheese recipe and it was A-MAZING!! Kraft who?? ;)

  27. tonya says:

    Made this for the in-law Christmas gathering last weekend. It followed the homemade bbq buns (your French bread rolls) that got rave reviews (& caused my head to swell). No deflation of the head when this peanut butter cake was served – scored again!! You rock!!

  28. Megan says:

    Made this last night and it was soo good. Definitely making it again!

  29. Angela says:

    So, if I wanted to make this a layer cake, instead of a sheet cake, how many layers do you think it would be? 3 or 4? I don’t have a sheet cake pan :)

  30. Mel says:

    Angela – I’m not sure, to be honest. You could try baking it in a 9X13-inch pan and increasing the baking time by a few minutes. That would be the best alternative, I think.

  31. Patti says:

    I made a cake similar to this but the frosting separated and didn’t look creamy. I did not use real butter and used Smart Balance 50/50 instead. Do you think that may have caused the separation? Also, my cake took longer to cook so my frosting had to sit for a bit. Should the cake and the frosting cool a little but remain warm before frosting? I like your recipe better and will try it but hope to get your input before I do. Thanks in advance for responding.

  32. Mel says:

    Hi Patti – because I’m not familiar or haven’t made the specific recipe you are talking about, I can’t be completely sure what went wrong. It sounds like the Smart Balance might be part of the problem. For the cake in this post, the cake and frosting should both be warm while frosting. Hope that helps!

  33. amina says:

    best cake on earth. it’s already half eaten within an hour!

  34. Laura says:

    My husband and I have been sugar free for three months, but are cheating this weekend. I gave him the option of ANY dessert for Easter and this is the one he chose! :) LOVE this cake!! Thanks!

  35. [...] cakes are so much fun- and a PB Sheet cake!? Sounds so [...]

  36. Kristen says:

    Hi Mel,
    Does the type of peanut butter matter? I buy an organic kind and just want to make sure this will be okay to use….

    Thank you

  37. Mel says:

    Kristen – I think it’s best to use traditional creamy peanut butter. If I remember right, that’s what the original recipe recommended.

  38. Rhonda says:

    I made this a couple weeks ago and let me just
    say, It. Is. Awesome. Peanut butter lovers
    beware this is not for the faint of heart!

  39. Jen E says:

    I would not call myself a peanut butter lover. But…..I love this recipe, and so do all my neighbors. I’ve got them all hooked! Thanks for passing it along!

  40. bre says:

    Just made this. Soooo good! Thanks for recipe!!!

  41. Kathy says:

    What a great and easy cake! Everyone loved it!

  42. Tessa says:

    Mel, is your jelly roll pan 15x10x2? I just made this and it cooked nicely, but the cake filled up the whole pan with no room for icing! I did get a layer of icing on there, but a lot of the icing dripped off and I had to serve some on the side. I think it’s a 15x10x1 pan. Is your jelly roll pan 2 inches high? This has happened to me before with a traditional Texas Sheet Cake recipe, and I’m seriously struggling to figure out my problem!

    • Mel says:

      Hi Tessa – jelly roll pans can be so confusing, I agree! The pan I use for this is actually the 11X17-inch rimmed baking sheets. Do you have one of those?

  43. Tessa says:

    Ah, Thank you! I will use that size next time. In the recipe above, it says 15×10 jellyroll pan, just FYI, so you may want to change it. This is such a yummmmmmmy recipe:)

    • Mel says:

      Tessa – hmmm, now I’m a bit confused. It’s been a while since I’ve made this but I’m pretty sure I put the correct size pan in the instructions when I made it. Sorry for the confusion! Either way, though, I think you could make it in an 11X17 and be fine (the white texas sheet cake recipe I have that uses the 11X17 pan size has similar ingredient amounts).

  44. Viktoriya says:

    Could I halve this recipe and use a 9×13 inch pan perhaps? And could I use chunky peanut butter instead of creamy?

  45. Kiersten says:

    Just took it out of the over and have the frosting ready, cant wait to try it!!

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