Maybe you remember our other sheet cake Vanilla or Chocolate Texas Sheet cake recipes? We are huge fans of Texas sheet cakes of all flavors!
We got you covered with sheet cake flavors and methods here today if you're a peanut lover.
If I am in a hurry I make the cake mix version but when I have the time I made the all-made-from-scratch version both are delicious.
Peanut butter, butter, flour, sugar, and buttermilk are some of the wholesome ingredients in this recipe and the icing is just heavenly smooth and of course, made with peanut butter also.
Both versions are moist and tender cakes also, it's really hard to choose if one is better or which one is made from scratch.
I love having this opportunity to have a choice for my readers, especially those who won't use a cake mix version.
Just scroll to the bottom of this post for both printable recipes and let us know which one you like betters.
Texas Sheet Cakes
I am already as what's a Texas Sheet Cake? Easy it's a long baked sheet pan cake made up of a thin layer of moist chocolate cake usually iced with chocolate icing and sprinkled with pecans and can easily feed a crowd!
I usually don't add nuts to the peanut butter version but you certainly can, the original recipes always usually call for pecans.
It's the perfect dessert to bring to any picnic and perfect for your backyard barbecue with friends and family, the cake is always a hit.
Easy Peanut Butter Cake Mix Texas Sheet Cake (recipe card has measurements and directions)
- CAKE MIX VERSION:
- yellow cake mix
- peanut butter
- water
- eggs
- buttermilk or evaporated milk
Peanut Butter Texas Sheet Cake
Yield: 15
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Peanut Butter Texas Sheet Cake made from scratch or using a doctored cake mix for both recipes.
Ingredients
- Peanut Butter Scratch Texas Sheet Cake
- 1 cup water
- 1 cup butter
- 1/2 cup peanut butter
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup buttermilk
- Frosting for the Sheet Cake:
- 1/2 cup butter
- 1/4 cup creamy peanut butter
- 1/2 cup dark brown sugar
- whole milk until it makes a smooth consistency
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Scratch Peanut Butter Texas Sheet Cake:
- Prepare parchment paper lined in a brownie pan or grease it and preheat the oven to 350 degrees.
- In a medium-sized bowl place the water, butter, and peanut butter.
- Place the microwave on high power for 2 minutes.
- Stir in the sugar and vanilla.
- Cool completely.
- Whisk with eggs until smooth adding the baking soda and flour until smooth using buttermilk to combine.
- Smooth into the prepared pan.
- Bake for around 20 minutes or until the middle springs back or use the toothpick method.
- Cool completely.
- Make the frosting and spread it over a cooked cooled sheet cake.
- Scratch Cooked Frosting:
- Add the butter brown sugar and peanut butter to a glass bowl and microwave it for 1 minute.
- Stir until it's combined and then microwave for another minute.
- Add milk and vanilla.
- Stir in the powdered sugar and whisk until smooth add more milk for a free-flowing icing.
- CAKE MIX VERSION:
- 1 box of yellow cake mix
- 1/2 cup peanut butter
- 1 cup of water
- 2 eggs
- 1/2 buttermilk or evaporated milk
- CAKE MIX DIRECTIONS:
- Mix to the package directions by adding only the ingredients above and bake as directed on the box in greased pan.
- Completely cool.
- Peanut Butter For Cake Mix Texas Sheet Cake Frosting
- 3 cups powdered sugar
- 1/4 cup peanut butter
- 1/4 to 1/2 cup milk or more
- (I like to use heavy cream instead and add slowly until still flowing but somewhat thick consistency.)
- Beat until smooth and creamy.
- Spread over a cooled sheet cake.
More Recipes to Try
Rocky Road Brownies
Peanut Butter Stuffed Brownies
Best German Chocolate Coconut Brownies
