Masters of kitchen
If you’re a fan of rich, nutty desserts with that irresistible melt-in-your-mouth quality, Peanut Butter Texas Sheet Cake might just be your new favorite treat. This cake is a buttery, fluffy dream topped with a warm, velvety peanut butter frosting that sets into a glossy glaze—delivering all the nostalgic comfort of a classic Southern bake with a bold, peanut-packed twist.
Originally inspired by the iconic chocolate Texas sheet cake, this version trades cocoa for creamy peanut butter while keeping everything we love about the original: soft crumb, easy prep, and a satisfying frosting poured over the warm cake. It’s baked in a sheet pan, which means it’s perfect for feeding a crowd at picnics, potlucks, or casual family dinners.
Peanut butter lovers especially will find this hard to resist. The deep, roasted peanut flavor seeps into every bite, giving it a delightful balance of sweet and savory. Whether you’re new to baking or a seasoned home baker, this cake comes together quickly with pantry staples and a single pan. No fancy layers, no tricky steps—just classic comfort with a nutty twist.
What Is a Texas Sheet Cake?
The Texas sheet cake is a legendary Southern dessert known for its soft, almost brownie-like texture and its simple, pour-over icing. Traditionally, it’s a chocolate cake made with buttermilk, butter, and cocoa powder—baked in a large sheet pan and topped with a warm chocolate glaze right out of the oven.
What makes the Texas sheet cake stand out is its format: thin, tender, and generously frosted. Because it’s made in a jelly roll or half-sheet pan, it bakes quickly and slices easily into 20+ squares, making it a staple at gatherings, church socials, birthdays, and holidays. It’s the ultimate crowd-pleaser.
While it’s deeply rooted in Southern tradition, the exact origin of the name is unclear—some say it’s from Texas because of its size, others because of the bold flavors. Either way, the format has inspired many delicious spinoffs—including the peanut butter version we’re diving into.
The Peanut Butter Version: A Modern Take
The peanut butter twist on Texas sheet cake is a modern favorite, especially for anyone who prefers peanut butter over chocolate. While the traditional version leans on cocoa and vanilla, this updated variation celebrates the nutty depth of creamy peanut butter in both the cake and the frosting.
Instead of a deep brown crumb, this cake has a golden, buttery color with a tender, velvety texture. The peanut butter gets melted right into the batter and frosting, creating a bold, consistent flavor throughout. It’s sweet without being cloying, and there’s a soft saltiness that balances it beautifully.
Many bakers were inspired to create this version simply out of peanut butter obsession—and it caught on for good reason. It’s approachable, rich, and just different enough to wow your guests. Think of it as comfort food with a peanut-packed punch. Once you try it, you might never go back to chocolate!
Why You’ll Love This Cake
This cake checks all the boxes—quick, crowd-friendly, and absolutely delicious. Here’s why it deserves a spot in your go-to dessert lineup:
-
Fast and easy: No need to chill layers or fuss with decoration. You’re mixing, baking, frosting—done.
-
Feeds a crowd: Baked in a sheet pan, this cake yields plenty of slices, making it ideal for gatherings.
-
Incredible texture: Soft, moist, and rich with just the right amount of fluff.
-
That frosting though: Warm, creamy peanut butter icing that pours like velvet and sets with a smooth sheen.
Plus, everything comes together in one pan—no special skills required. Whether you’re hosting a backyard cookout or baking on a weeknight whim, this cake keeps things low stress and high reward. Bonus: it travels well and stays moist for days.
Key Ingredients Breakdown & Tips
This recipe uses simple, familiar ingredients, but every choice makes a difference in flavor and texture. Here’s a breakdown of what matters:
-
Peanut butter: Use creamy commercial peanut butter like Jif or Skippy for best results. Natural peanut butter can separate and make the batter too oily or dry.
-
Buttermilk: Essential for that tangy balance and tender crumb. No buttermilk? Mix 1 tbsp vinegar or lemon juice with 1 cup milk as a substitute.
-
Butter: Unsalted is preferred so you can control the salt level. It adds richness and helps the cake stay moist.
-
All-purpose flour: Gives the cake structure without making it too dense. Don’t overmix or you’ll lose the fluff.
-
Eggs & sugar: Classic binding and sweetness—no surprises here.
-
Optional mix-ins: Want extra texture? Stir in chopped peanuts or mini chocolate chips before baking.
Pro Tip: If using natural peanut butter, make sure it’s well-stirred and room temperature. Otherwise, the frosting may seize or turn grainy.
Essential Tools You’ll Need
One of the joys of this recipe is how low-effort it is when it comes to equipment. Here’s what you’ll need:
-
Jelly roll or half-sheet pan (10×15 or 13×18 inch): This ensures the perfect cake thickness and fast, even baking.
-
Hand mixer or stand mixer: Speeds up the creaming and blending steps, especially when mixing warm ingredients.
-
Offset spatula: Ideal for spreading the frosting smoothly across the warm cake without tearing the top.
-
Saucepan: Used to melt butter and peanut butter for both the batter and the frosting—no microwave shortcuts here!
-
Wire rack: Crucial for cooling the cake before slicing.
How to Make Peanut Butter Texas Sheet Cake (Step-by-Step)
This cake comes together in a breeze—no layers, no chilling, just a handful of steps and a whole lot of flavor. Here’s how to make it:
Step 1: Preheat and Prep the Pan
Set your oven to 350°F (175°C). Grease a jelly roll or half-sheet pan (10×15 or 13×18 inch) with butter or non-stick spray. You can also line it with parchment for easier removal.
Step 2: Melt Butter, Water, and Peanut Butter
In a saucepan over medium heat, melt the butter, water, and peanut butter together until smooth and just simmering. Stir occasionally to prevent scorching.
Step 3: Whisk Together Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and a pinch of salt. This ensures even distribution before adding the wet mix.
Step 4: Combine Wet and Dry, Then Add Eggs and Buttermilk
Pour the hot peanut butter mixture into the dry ingredients. Stir gently to combine. Then add eggs and buttermilk, mixing just until smooth.
Baking Tip: Once flour is in the bowl, stir gently and don’t overmix. This keeps the cake tender.
Step 5: Pour Into Pan and Bake
Pour the batter into the prepared pan and spread it evenly. Bake for about 18–22 minutes, or until a toothpick inserted into the center comes out clean. The top should look lightly golden and puffed.
Step 6: Make the Warm Frosting While the Cake Bakes
In the same saucepan, melt butter and peanut butter, then whisk in milk and powdered sugar until smooth. The frosting should be pourable but thick—like warm glaze.
Step 7: Pour Frosting Over Warm Cake and Spread Evenly
As soon as the cake comes out of the oven, pour the hot frosting over the surface and spread quickly using an offset spatula. It will set as it cools, forming a smooth, shiny top.
Frosting Details: Rich, Warm, and Gooey
This frosting is what sets this cake apart—it’s sweet, rich, and full of creamy peanut butter flavor. It comes together in minutes and gets poured right onto the warm cake so it seeps into the top and sets into a glossy finish.
You’ll need butter, peanut butter, milk, and powdered sugar. Melt the butter and peanut butter together first, then whisk in the milk. Once smooth, gradually stir in the powdered sugar until you reach a thick but pourable consistency.
Pour it while it’s hot! If the frosting cools too much, it will lose its gloss and become harder to spread.
For extra texture, sprinkle chopped roasted peanuts on top before it sets. You can even add a dusting of flaky salt if you like sweet and salty vibes.
Flavor Variations and Add-Ins
Want to mix things up? Here are some creative ways to give your Peanut Butter Texas Sheet Cake a fun twist:
-
Chocolate-Peanut Butter Swirl: Swirl in some melted chocolate or Nutella into the batter before baking for a marble effect.
-
Banana Boost: Add one mashed ripe banana for a slightly denser, ultra-moist version with a hint of fruitiness.
-
Nut-Free Option: Use almond butter or sunflower seed butter for a peanut-free alternative. Just make sure to adjust for consistency.
-
Make it Mini: Pour the batter into cupcake tins or bake in a 9×13-inch pan for thicker, bar-style portions.
These variations can be great for making the cake fit a specific occasion or dietary preference without losing that classic sheet cake charm.
Storing, Freezing, and Making Ahead
This cake stays delicious for days—making it perfect for prepping in advance.
-
Room temperature: Store in an airtight container for up to 3 days.
-
Refrigerator: Keeps well in the fridge for up to 5 days, though bring to room temp before serving for best texture.
-
Freezer: Let the cake cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight.
Make-ahead tip: Bake the cake a day before your event and store it (unfrosted) wrapped on the counter. Frost the next day for maximum freshness and that perfect glaze set.
If you’re freezing it, consider freezing the frosting separately and adding it after thawing.
Common Mistakes to Avoid
Even simple recipes have a few pitfalls. Watch out for these:
-
Using natural peanut butter without adjusting for oil separation—this can lead to greasy batter or curdled frosting.
-
Pouring frosting on a cool cake—it won’t spread properly or set with that signature glossy finish.
-
Skipping the buttermilk—plain milk doesn’t offer the same tang or tenderness.
-
Lumpy frosting? Always sift your powdered sugar to avoid clumps and get that ultra-smooth glaze.
A little attention to detail ensures bakery-quality results every time.
FAQs: Peanut Butter Texas Sheet Cake
Can I use crunchy peanut butter instead of creamy?
Yes! It’ll add extra texture and crunch, but the frosting may not be as smooth.
What pan should I use if I don’t have a sheet pan?
A 9×13-inch pan works in a pinch, though your cake will be thicker and take a few more minutes to bake.
Can I make this cake gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend like Bob’s Red Mill. Keep an eye on texture and add a few more tablespoons of buttermilk if needed.
How do I know when the cake is done?
Look for a lightly golden top and a clean toothpick. The cake should spring back when gently pressed.
Peanut Butter Texas Sheet Cake
Equipment
- Half-sheet or jelly roll pan (10x15 or 13x18 inch)
- Mixing bowls
- Whisk
- Saucepan
- Offset spatula
- Wire rack
- Hand mixer or stand mixer (optional)
Ingredients
Cake:
- 1 cup 2 sticks unsalted butter
- 1 cup water
- 1 cup creamy peanut butter
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup buttermilk
- 1 tsp vanilla extract
Frosting:
- ½ cup 1 stick unsalted butter
- ½ cup creamy peanut butter
- ⅓ cup milk
- 3½ –4 cups powdered sugar sifted
- 1 tsp vanilla extract
- Optional: chopped peanuts for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 10x15 or 13x18 inch sheet pan.
- In a saucepan, melt butter, water, and peanut butter until smooth. Remove from heat.
- In a large bowl, whisk flour, sugar, baking soda, and salt.
- Pour warm peanut butter mixture into the dry ingredients. Mix gently.
- Stir in eggs, buttermilk, and vanilla. Mix just until combined.
- Pour batter into prepared pan. Bake for 18–22 minutes or until a toothpick comes out clean.
- Meanwhile, make frosting: Melt butter and peanut butter in a saucepan. Stir in milk and vanilla. Whisk in powdered sugar until smooth and glossy.
- Immediately pour hot frosting over the warm cake. Spread evenly. Top with chopped peanuts if desired.
- Let cool on a wire rack for at least 20 minutes before slicing.
Notes
- Do not use natural peanut butter unless fully stirred and room temperature.
- For gluten-free: Use a 1:1 flour blend and monitor texture.
- Cake is best served the same day, but stays moist for several days.
Nutrition
Final Thoughts & Serving Ideas
This Peanut Butter Texas Sheet Cake is pure joy in slab form—easy to make, easier to love. It’s a nostalgic dessert that feels homemade in the best way possible.
Perfect for picnics, BBQs, school events, or even just because, it shines with a scoop of vanilla ice cream or a glass of cold milk.
Want to get fancy? Top each slice with a drizzle of chocolate sauce, a few berries, or even a dollop of whipped cream.
It’s casual, cozy, and completely crave-worthy—Southern comfort with a peanut buttery punch.
