Fresh Food Friday Peanut Butter Texas Sheet Cake! Yes, Please


November is National Peanut Butter Lovers Month! And, all of my family and my friends know how much I love peanut butter. Peanut butter toast is my go-to snack and PBJ’s are still my favorite sandwich. Every year for many years, a co-worker would make a Peanut Butter Texas Sheet Cake to celebrate my birthday. Now, I make this delicious cake for my grandkids. If you love peanut butter, you will love Peanut Butter Texas Sheet Cake!

Peanut Butter Texas Sheet Cake


  • 2 c. all-purpose flour
  • 2 c. sugar
  • 1/2 t. baking soda
  • 1 c. butter
  • 1 c. water
  •  1/4 c. creamy peanut butter
  •  2 eggs, beaten
  •  1 t. vanilla extract
  •  1/2 c. buttermilk

 Peanut Butter Icing

  •  1/2 c. butter
  •  1/4 cup creamy peanut butter
  •  1/3 c. plus 1 T. milk
  •  1 (16-oz.) pkg. powdered sugar
  •  1 t. vanilla extract



Combine flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well and set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture.

Spread batter in a greased 15 by10 inch baking pan. Bake at 350 degrees for 25 to 28 minutes or until cake springs back when gently touched.


Combine first three ingredients in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla, mixing until spreading consistency.

Spread Peanut Butter Icing over warm cake.

Option: Add some chocolate icing to the top as well! Yum!




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