Seriously over-the-top in peanut butter richness and flavor, this peanut butter Texas sheet cake is unreal. And it feeds a huge crowd!

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.

A piece of sheet cake with peanut butter frosting on a white plate, with a bite taken out on a fork.

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.

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

A piece of frosted peanut butter sheet cake on a white plate.

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

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Peanut Butter Texas Sheet Cake

Yield: 24 Servings (11X17-inch sheet pan)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
4.52 stars (131 ratings)
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Ingredients

Cake:

  • 2 cups (424 g) sugar
  • 2 cups (284 g) flour
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 cup (227 g) sour cream, light or regular
  • ⅔ cup (170 g) creamy peanut butter
  • 1 cup (227 g) butter
  • 1 cup water

Frosting:

  • ½ cup (113 g) butter
  • ⅔ cups (170 g) creamy peanut butter
  • 6 tablespoons milk
  • 2 ½ cups (285 g) powdered sugar
  • 1 teaspoon vanilla

Instructions 

  • Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a large mixing 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 11X17 inch sheet/jellyroll pan.
  • Bake 20 minutes or until a toothpick inserted in the center comes out clean.
  • 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.
  • Let the cake and frosting cool completely. Cut into pieces and serve.
Serving: 1 Serving, Calories: 364kcal, Carbohydrates: 40g, Protein: 6g, Fat: 21g, Saturated Fat: 10g, Cholesterol: 51mg, Sodium: 229mg, Fiber: 1g, Sugar: 31g

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Recipe Source: from Sprinkled with Flour

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Chocolate Texas Sheet Cake

White Texas Sheet Cake

Glazed Lemon Yogurt Sheet Cake

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