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Ridiculously Easy Peanut Butter Texas Sheet Cake

Ridiculously Easy Peanut Butter Texas Sheet Cake

This Ridiculously Easy Peanut Butter Texas Sheet Cake is a delightful dessert that's simple to make and incredibly satisfying.
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 348 kcal

Equipment

  • 12x18-inch sheet pan
  • microwave-safe bowl
  • Whisk

Ingredients
  

For the Cake

  • 1 cup water
  • 1 cup butter 2 sticks
  • ½ cup peanut butter
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups all-purpose flour
  • ½ cup buttermilk

For the Icing

  • ½ cup butter 1 stick
  • ¼ cup creamy peanut butter
  • ½ cup dark brown sugar
  • 4-6 tablespoons buttermilk (or half and half or milk)
  • 1 teaspoon vanilla extract
  • 3½-4 cups powdered sugar

Instructions
 

For the Cake

  • Preheat the oven to 350˚F. Generously spray a 12x18-inch sheet pan with baking spray or rub with shortening then add a tablespoon of flour and tilt the pan in all directions to coat the shortening with flour.
  • Combine water, butter, and peanut butter in a medium-large, microwave-safe bowl. Cook on high power for 2-2½ minutes or until the butter is melted. Add the sugar and vanilla, then whisk until well combined. Set aside for 5 minutes to cool.
  • Add the eggs and whisk until smooth then add the baking soda and salt. Whisk until well combined.
  • Add the flour, whisking vigorously until lump-free then add the buttermilk and stir until well combined.
  • Pour the batter into the prepared pan and smooth to an even layer. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean and the top feels firm and springs back lightly when touched.
  • Cool for 20 minutes then top with the icing. Spread the icing with a knife to cover the surface. If desired, swirl the icing with the back of a small spoon for a pretty presentation. Serve warm or at room temperature.

For the Icing

  • Combine the butter, dark brown sugar, and peanut butter in a medium-large microwave-safe bowl. Cook on high power for 1 minute. Whisk well then return to the microwave for another minute.
  • Add 4 tablespoons of the buttermilk (or half and half or milk) and vanilla. Whisk well to combine. Add 3½ cups of powdered sugar and whisk until smooth. If too thick, add a bit more buttermilk. If too thin, add a little more powdered sugar and stir again until nice and smooth.

Notes

See Café Tips above for more detailed instructions and tips. Cake recipe adapted from My Recipes, icing, a Café concoction.

Nutrition

Serving: 1sliceCalories: 348kcalCarbohydrates: 49gProtein: 4gFat: 16gSaturated Fat: 8gCholesterol: 45mgSodium: 224mgPotassium: 87mgFiber: 1gSugar: 39gVitamin A: 387IUCalcium: 23mgIron: 1mg
Keyword baking, Easy Dessert, peanut butter, sheet cake, simple recipes, Texas sheet cake
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