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Peanut Butter Texas Sheet Cake


Texas-size peanut butter flavor makes this super-sized iced sheet cake popular! Serving 15 to 20, it will be a hit at your next buffet or family picnic.

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Rate this recipe 3.8/5 (336 Votes)


  • Cake:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter
  • 1 cup water
  • 1/4 cup creamy peanut butter
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • Peanut Butter Icing:
  • 1/2 cup butter
  • 1/4 cup creamy peanut butter
  • 1/3 cup plus 1 tablespoon milk
  • 1 (16-ounce) package powdered sugar
  • 1 teaspoon vanilla extract


Servings 15
Preparation time 20mins
Cooking time 45mins
Adapted from


Step 1

Preheat oven to 350°F.

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

Combine butter, water and peanut butter in a saucepan over medium heat and bring to a boil.

Add to flour mixture and mix well. Set aside.

Combine eggs, vanilla and buttermilk. Add to peanut butter mixture.

Spread into a greased 15x10 inch jelly-roll pan.

Bake 15 to 20 minutes, until cake springs back when gently touched.

Prepare Peanut Butter Icing:
Combine butter, peanut butter and milk in a saucepan over medium heat. Bring to a boil. Remove from heat.

Stir in powdered sugar and vanilla until icing is a spreading consistency. Spread Peanut Butter Icing over warm cake.

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