Get ready for a crowd-pleasing dessert that comes together in a flash. This Texas Peanut Butter Sheet Cake is a rich, moist, and incredibly easy quick cake recipe perfect for any occasion. You’ll love how simple it is to whip up this irresistible treat.
Key Ingredients & Substitutions
- Peanut Butter: Creamy is best for smooth texture; avoid natural styles that separate.
- Buttermilk: Essential for tenderness; you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Cocoa Powder: Unsweetened cocoa powder is key for the frosting.
- Powdered Sugar: Don’t substitute with granulated sugar for the frosting.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 cup water
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup milk
- 4 tablespoons unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 15-20 slices
- Calories per serving: Approximately 350-400 (depending on slice size)
- Tools Needed: 9×13 inch baking pan, large mixing bowls, saucepan, electric mixer (optional)
Step-by-Step Instructions
1. Prepare Your Pan and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
2. Simmer Wet Ingredients
In a medium saucepan, combine the butter, water, and 1/2 cup peanut butter. Bring this mixture to a boil over medium heat, stirring constantly until everything is melted and smooth. Remove from heat.
3. Combine Wet and Dry Mixtures
Carefully pour the hot peanut butter mixture over your dry ingredients. Stir well until just combined. In a separate small bowl, whisk the eggs, buttermilk, and 1 teaspoon vanilla extract. Add this egg mixture to the cake batter and mix until smooth.
4. Bake the Cake
Pour the batter evenly into your prepared 9×13 inch pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. While the cake bakes, start on the frosting. This makes for a truly quick cake recipe.
5. Make the Frosting
In a saucepan, melt the 1/2 cup butter with the milk and cocoa powder over medium heat, stirring until smooth. Remove from heat and immediately stir in the 1/2 cup peanut butter and 1 teaspoon vanilla extract. Gradually add the powdered sugar, beating until smooth and thick. If the frosting is too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
6. Frost the Warm Cake
As soon as the cake comes out of the oven, pour the warm frosting evenly over the hot cake. The warmth helps the frosting spread beautifully and soak in slightly. Let the cake cool completely before serving to allow the frosting to set.
Variation Ideas
- Sprinkle with chopped peanuts or chocolate chips while the frosting is still wet.
- Add a touch of cinnamon to the cake batter for a warm spice note.
- For an extra rich frosting, replace some of the milk with cream.
- Bake in a 13×18 inch sheet pan for a thinner, crispier cake (adjust baking time accordingly).
Storage Instructions
Store leftover Texas Peanut Butter Sheet Cake covered tightly at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and then foil for up to 2 months. Thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ)
- Can I make this cake ahead of time?
Yes, this cake is perfect for making a day in advance. The flavors often deepen overnight.
- What if I don’t have buttermilk?
You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to equal 1/2 cup. Let it sit for 5 minutes before using.
- Why is my frosting too runny/thick?
The consistency of your frosting can be adjusted. If it’s too runny, add more powdered sugar a tablespoon at a time. If it’s too thick, add milk a teaspoon at a time until it reaches the desired consistency.
- Can I use crunchy peanut butter?
While creamy peanut butter is recommended for a smoother texture, you can use crunchy peanut butter if you prefer bits of peanut in your cake and frosting.
- Is this a good recipe for beginners?
Absolutely! This is one of the easiest quick cake recipes out there, perfect for new bakers.
- Does this cake need to be refrigerated?
It can be stored at room temperature for a few days, but refrigerating it will extend its freshness.