Peanut Butter Sheet Cake
Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!
Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!
This is delicious. Just as moist and rich as the original chocolate version. I did make one modification, I used two sticks of butter rather than part butter part oil. If you have never made a Texas Sheet cake, do not be scared by the consistency of the batter, it WILL bake up correctly. Be sure and use the 10x15 pan, it's supposed to be flat. I didn't have the ingredients for the icing in this recipe so I used this one. Bring 1 stick butter, 1/2 cup peanut butter, and 6 tb milk to a boil in a large saucepan. Add 1 tsp vanilla. Mix in 1 box (3 3/4 cups) powdered sugar. Mix well, beating with handheld electric mixer for smoothest consistency. Frost cake while frosting is hot and cake is warm. Finally, I drizzled lines of warmed hot fudge topping over the icing. Once the hot fudge cools it firms up so don't substitute with chocolate syrup. For me, the chocolate adds a lot somehow.Read More
Since peanut butter cakes can be dry, I was encouraged to see that this recipe apparently took that into consideration by including a little oil. But it disappoints. The cake is a little on the oily side, has a dense crumb and doesn't pack the peanut butter flavor I hoped for. The frosting recipe didn't appeal to me, so I made my own peanut butter buttercream frosting. The cake might be improved by reducing the amount of oil a little and replacing it with the same amount of peanut butter, and by using brown sugar rather than white. I'll still keep looking for the school cafeteria peanut butter sheet cake I remember from my school days.Read More
This is delicious. Just as moist and rich as the original chocolate version. I did make one modification, I used two sticks of butter rather than part butter part oil. If you have never made a Texas Sheet cake, do not be scared by the consistency of the batter, it WILL bake up correctly. Be sure and use the 10x15 pan, it's supposed to be flat. I didn't have the ingredients for the icing in this recipe so I used this one. Bring 1 stick butter, 1/2 cup peanut butter, and 6 tb milk to a boil in a large saucepan. Add 1 tsp vanilla. Mix in 1 box (3 3/4 cups) powdered sugar. Mix well, beating with handheld electric mixer for smoothest consistency. Frost cake while frosting is hot and cake is warm. Finally, I drizzled lines of warmed hot fudge topping over the icing. Once the hot fudge cools it firms up so don't substitute with chocolate syrup. For me, the chocolate adds a lot somehow.
Really good! I made this for work and it was well received. I made it as written except that I doubled the icing. Because so many reviewers commented that the peanut butter flavor was somewhat subtle, a couple even saying the cake was bland, I was a bit concerned that it wouldn't be peanut buttery enough for my taste, but it was. I did add just a sprinkle of salt to the icing to draw out the flavor a bit, as I used unsalted butter. I will definitely make this again as a simple way to satisfy a PB cake craving!
This cake is wonderful!!! Rich and moist and flavorful! I used two sticks of margarine instead of butter and oil and baked it in a 9x12 pan - came out LOVELY! Great with fudge frosting!
Since peanut butter cakes can be dry, I was encouraged to see that this recipe apparently took that into consideration by including a little oil. But it disappoints. The cake is a little on the oily side, has a dense crumb and doesn't pack the peanut butter flavor I hoped for. The frosting recipe didn't appeal to me, so I made my own peanut butter buttercream frosting. The cake might be improved by reducing the amount of oil a little and replacing it with the same amount of peanut butter, and by using brown sugar rather than white. I'll still keep looking for the school cafeteria peanut butter sheet cake I remember from my school days.
PB sheet cake makes it to nearly every family function on my hubby's side. I am pregnant with a craving and there's no family event in sight. So, I made my first ever pb sheet cake. The frosting is amazing. It makes the cake. Upon first bite, I was slightly disappointed as the cake does seem a bit bland (though o-so-moist!). My tastebuds caught up and the frosting took over. I think if the cake were any sweeter or any more peanut buttery, I'd be in a peanut butter coma. Both textures of cake and frosting are perfect. I did use all butter instead of butter and oil, and I doubled the icing. Everything else was the same. Great stuff! ETA: It's even better the next day!
This cake is pure heaven for the die hard peanut butter lover and is "oh, so good" served with a tall glass of milk. I've been making this cake for a long time and I have to admit that I've never been able to get consistent results. My biggest problem is with it falling in the center. The other inconsistency I have is that the texture can be oily (sometimes more than others). What I've learned is this: 1) You can't over bake it. It's a moist, moist cake! 2) Regardless of how it turns out, peanut butter lovers LOVE it! I've never had to toss one out because people refused to eat it.
Turned out GREAT (used a buttercream frosting that I added peanut butter to)- good peanut butter flavor. I was afraid it would be oily like previous reviewers but it wasn't. I did add about a 1/4 c. more peanut butter and cut oil to 1/8 c.
This is a great cake. If you love peanut butter this one is perfect. I made it for work and it was gone by lunch and I made another one the same night because it is an easy cake.
Everyone has to try this cake. This is one of the best cake receipes I have ever made. I agree that the peanut butter is not overwhelming. I didn't have marshmallows in my cupboard but I did have marshmallow cream and used it instead. Wonderful result. The cake has the taste of mild peanut butter fudge but better.
A bit oily, but this can be fixed by subbing apple sauce for oil. UPDATE - Have repeated by using only 1 stick of butter, 1/2 cup of apple sauce, and 3/4 cup peanut butter when boiling the original mixture. Much more successful this way.
I haven't made the cake yet, but I made the frosting to top the "Chewy Peanut Butter Brownies" from this website. I also used 1/3 c. marshmallow fluff instead of minis. It was delicious. I can't wait to make the cake as well.
Great recipe! Perfect for a peanut butter lover. I would recommend using chunky peanut butter in the glaze and putting that on while the cake is still warm to enable easier spreading.
I tried this recipe and brought it to a party. Very moist. It was a hit!! I doubled the recipe to make a bigger sheet cake. That cake was devoured within an hour. I didn't use frosting recipe. I use a stick of butter, 1 cp PB, 1 block of cream cheese, 1/4cp of milk and 1/4cp flour. Blend until smooth. Everyone loved it. Even the picky eaters enjoyed it.
mmmm mmmm mmmm good!! Very moist and tender cake. Peanut butter taste is not overwhelming. Will be making this cake again!
We loved this recipe. I made it exactly as written. I baked it in a 9x13 and doubled the icing recipe. I also posted a picture of the finished product. Thanks for a fantastic and easy recipe!
Very good recipe and very easy to make. We love regular texas sheet cake and this was just as good. It was very moist and a lite but perfect peanut butter taste. I will make this again.
We love this cake. I doubled the icing, however. In place of mini-marshmallows I used 5 large ones (10 if you double it). Great!
Had a sticky & dense texture..
okay..i needed dessert for a huge crowd and wanted to go with ingredients i had on hand. i also had a carton of buttermilk from a previous recipe so this one was a lay up. i took some suggestions from many of the reviews and this is what i came up with. First off: i doubled the recipe 2. I split the sugars between white and brown 3. increased the peanut butter by 1/3 cup and used about 2 tablespoons of oil instead of the 1/4 cup. i also added spices to the dry mix. cinnamon, ground cloves, ground nutmeg. just a dash of each. I took into account several posters saying the cake was oily and heavy so i used large industrial size pans making it a rather flat sheet cake. Results? Absolutely Perfect! Texture is similar to a light banana bread but not greasy or oily. The taste is lightly spicy with a gentle hint of peanut butter. I used chunky peanut butter as well. Instead of the frosting i chose to just dust lightly with conf. sugar. I will use this for large crowds again. Very happy with the results and the suggestions other's have posted.
This was wonderful!! I made it just as it was written and the only thing I did was double the frosting recipe! It was a huge hit!! Very yummy and rich and I will definitely keep this one!!
It is different than normal cake. It's denser and more oily. It does have good flavor though. I did not use the frosting that was suggested as I'm not a fan of marshmallow. I used a simple light peanut buttercream.
I was excited when I came across this recipe. I have made the buttermilk sheet cake for so long that I have the recipe memorized. I made the cake for work and it turned out great. My issue is with the frosting. I made it the first time and it seized up and I could not spread it. I thought maybe I miss measured so I made it again with the same result. I used the second batch and crumbled it on the cake, it tasted delicious, just looked like a hot mess. I would appreciate any assistance.
OH MY GOODNESS!!! As a special treat, I made this today for my husband who loves peanut butter. I had to sneak a little slice, and WOW!!! It is delicious. I will be saving this as one of my favorite recipes!!!
Not very full of peanut butter flavor. It's ok but not something I'll ever make again
Reminded me of Reese Pieces candy on the first bite. It is a tasty dessert and large enough to feed a crowd. (If you're not cooking for a crowd you should consider freezing portions of it so you can take out just enough at a time to curb your peanut butter craving.) The baking time for me was about 30-35 minutes, although I used a stone sheet so it could have been a factor. Other than that, the recipe resulted in a perfectly prepared cake so thank you.
The cake part of this dessert absolutely deserved 5 stars, it's delicious! We did use slightly more peanut butter in the batter and added some mini chocolate chips in. With the warmth of the batter, the chips melted right in and added a great flavor! I gave the recipe 4 stars though because we did not like the flavor of the icing at all. It didn't add much to the cake at all. I will say though that if you do decide to use this icing recipe, you will definitely need to double it since I couldn't get it to cover the whole thing. I will also say that you should wait until the cake is almost finished to start the icing. I had to put it back on the warm stove to keep it melted enough to put on the cake.
has anyone tried to bake this as a layer cake? i'm looking for a good peanut butter birthday cake.
I did not care for this recipe. The frosting was too sticky and the cake was bland.
I made this as written and took to work along with a strawberry sheet cake and a traditional chocolate. The peanut butter one went first and everyone raved about it. I will definitely make again.
Wow this was great! I'm not a big cake person and I had 2 pieces.. I didn't have buttermilk so I made my own with skim milk and vinegar and also I didn't have any evaporated milk so I just used skim. Still turned out so good and so moist! yummy!
I made this sheet cake for a family gathering. After reading the reviews, I made the following changes. Made the cake as directed, doubled the frosting. Then I made a small amount of chocolate glaze and spooned it into a clean ketchup plastic bottle (the kind you take on picnics). I then drizzled the chocolate over the top in a basket weave pattern. (Not hard at all). I then sprinkled some chopped peanuts over that. The nuts adhere to the icing and chocolate glaze. This not only made it "pretty" but gave it more "peanut" taste. I will admit there was not a crumb left when I went to take my pan home. I plan on making it again for my grand-daughters graduation this coming June.
Followed the recipe exactly & it turned out great. Very moist and delicious. The only thing I'll do differently next time is to double the frosting as my cookie sheet is a little larger than 10 x 15 and I had to spread it very thin.
Cake was awesome.FROSTING WAS NOT. I made it exactly as recipe stated. I even double checked the recipe to make sure I hadn'ot forgotten anything. Mine turned out impossible to spread without tearing up cake and there was no way near enough to cover the cale. I will try the cake again but with a different frosting or icing. It is moist and has a good flavor.
This is an absolutely wonderful cake. I followed the directions, with the exception of a few things. Because I only had generic brand peanut butter, I used more than the directions recommended, and used about a 1/2 teaspoon of almond extract in the cake and the frosting. I also cooked some pecans, into the frosting, because I did not have chunky peanut butter. Oh, and I used a portion of butter to replace the oil, because of what previous ratings recommended. I made the cake for my mother, because she loves peanut butter. She loves the cake! If you are looking to bring out the peanut butter flavor more, please consider using a little almond oil. Enjoy!!
I was a little nervous about trying this cake, but I am so glad I did. It is very moist and peanut buttery. I love this.
great cake! Tastes wonderful. I followed this to a T and it turned out awesome!
excellent recipe. very sweet and rich. but if you are making a peanut butter cake, you are probably wanting this result. i used coconut oil instead of vegetable as it makes all baked items super moist. i didn't have evaporated milk, so i used whole. worked fine. and i baked for 25 minutes in a 9X12. this was hubby's birthday cake and he LOVED it. this will definitely become my standard peanut butter cake recipe. a must for any peanut butter lover!
So yummy! I usually use this as a middle layer between chocolate or yellow sheet cake when making large birthday cakes! I fill the middle with a mixture of marshmallow cream and frosting! I have gotten rave reviews for both flavors! When I made a smaller sheet cake, I used the left over batter to make cupcakes! So tasty! Thanks!
My goodness this was fantastic! I remember peanurt butter cake from the Jr. High cafeteria in the 70's and this is as close as I have ever had. So moist and delicious! Loved it and will make it again!
OMG, this is AWESOME!! I just made this and if you love peanut butter this is the cake for you. The only change I made was two sticks of butter and no oil and doubled the frosting recipe as others have stated. This is definitely going in my favorite recipes.
This was so good. My husband loves peanut butter and he went crazy over this recipe.
This cake was plenty moist, and if you're looking for something with mild flavor this will suit. I should have given more weight to the comments about the lack of peanut better taste in this cake. As another reviewer mentioned, I'm also looking for a peanut butter sheet cake recipe like our school cooks used to make, so good it didn't need icing.
We made this for a fundraiser dinner at our school. Our plan was to make four cakes. We had two high school girls helping us make it for a home economics class. On the first try, one cake turned out and the other did not rise at all. We thought it may have been "cook error" since the girls were helping us. So the next batch, we carefully checked and measured the ingredients ourselves and still, they cake did not rise. It came out flat and funny tasting. We have scratched our heads at this as to why one cake would turn out and the others not turn out.
The cake was easy to make and very moist. However, it was also very bland. I would use the cake recipe but finish it like a tandy cake recipe using a peanut butter layer followed by a chocolate frosting.
I didn't have a 10x15 pan, so I used a standard 9x13 cake pan. I wish someone had said the batter would be very liquidity compared to cake mixes from a box. I thought it wasn't gonna turn out so I added more flour, sugar & PB - my cake turned out quite high but a good taste. I strongly suggest using the right 10x15 pan for this recipe.
Made a few modifications.....used sour cream rather than buttermilk, and used a different icing recipe. Great little cake!
Oh my goodness! This recipe is better than regular Texas Sheet Cake! Wow rave reviews from my family. I made it for father's day along with some homemade vanilla ice cream. This will be my go to texas sheet cake from now on. Thank you!
It's so moist and goes a long way! Will make it again for sure! It is a MUST try for peanut butter lovers.
The peanut butte lover in my family said it wasn't flavorful enough. The frosting was not enough and very hard to spread.
Great Cake. Seems better even the second day. My 12 year old daughter has requested this for her birthday the last several years. Thanks!
Super easy and delicious!
My family loves this cake! Everytime I make this cake I get so many compliments.. everyone loves it! It goes very quickly and its absolutely delicious.. I'm so happy you submitted this recipe! I love making it and seeing everyone smile because they know how delicious it is.
I have made peanut butter sheet cake for years--use chunky peanut butter in both cake & frosting. Had a birthday party over weekend for around 50 people--had made the pnut butter sheet cake & had 2 other cakes made--guess what went first--peanut butter cake. Wonderful.
OMG! This is wonderful. I followed the directions and it turned out perfect. Light and moist, and a nice peanut butter flavor. I drizzled 'Chocolate Shell Sauce from this site', I'll definitely be making this again.
I thought this was very good. After reading several reviews I did make a couple slight alterations. 1) Used 1 C white sugar and 1 C brown sugar (instead of all white in recipe) 2) Omitted the vegetable oil the recipe called for and increased Peanut butter to 3/4 C, and 3) I doubled the icing recipe. At first I thought doubling the frosting was going to be way too much, but it was the perfect amount for a 10 x 15 pan. I probably would have been angry if I used the icing recipe as written. Last, I waited until the cake was done before I started making the frosting, because I didn't want it to set up before the cake was done. Cake was still plenty warm when the frosting was ready to pour.
My young critic called this cake "aweseome" so that should tell you how good it is!
I thought this was an ok recipe. It did not have enough peanut butter taste. I don't think I would make it again. If I did I would put a different frosting on it. Not bad not great. Just not excellent.
i WONDER IF THIS CAN BE MADE IN A 9" X 13" PAN, INSTEAD OF A SHEET CAKE PAN?
OMG! This was fabulous. I have received several requests for the recipe. Love it!
Made it several times to raves of "Delicious!" and "This is yummy!" I use a 9x13 and a chocolate icing!
Absolutely delicious! I made it gluten free too! (It's not a fad for me, I actually cannot digest it.) Everyone loved it-no one had any idea it was gf. I used part almond meal, part oat flour and quinoa flours- I did use a 1/2 cup of Pamela's baking mix in addition to the flour called for to ensure a good rise. I did use the previous bakers' recommendation to use applesauce in place of some of the oil and upping the peanut butter. I'm glad I did! So moist! Will make again for sure!!!
This cake is delicious! My family loves it with chocolate frosting; I use the chocolate frosting from the Texas Sheet Cake Recipe (minus the nuts). The cake reminds me of a Reese's Peanut Butter Cup. A favorite in my house.
I put my own spin on it as was fixing for diabetic. I omitted oil and used 1 cup natural peanut butter which is already pretty oily. I also increased the baking soda to 1 teas. I only used 1 cup of sugar and replaced the other cup with one cup of stevia. Did not make the frosting that is included in this recipe. I am sure original recipe is better but this turned out moist.
I made this cake for family, then took the rest to work. Everyone raved about it. I used crunchy, honey-roasted peanut butter in the cake batter, and regular peanut butter for the icing. Yes, the flavor is delicate, not like a stick-to-the-roof-of-your-mouth peanut butter sandwich. It is very moist. I will definitely make this cake again!
A little bland, not enough peanut butter flavor. Good texture, easy to make.
Great cake! I frosted it with a chocolate cream cheese icing I had left over from my bf's Banana Chocolate Truffle B'day cake. The cake was great with the chocolate cream cheese icing. The cake itself was moist and had the perfect peanut butter flavour.
Great cake! Doubled the icing. Very moist and delicious!
Oh, my! This is SO good! My 8-year-old daughter made this herself and won a third-place ribbon in a Girl Scout bake-off. The first and second place winners were both chocolate cakes. People could not quit raving about how moist this cake is. We used 2% milk instead of buttermilk and baked in two round cake pans. We also used a slightly different variation on the icing - similar ingredients only you boil for a finished product that tastes just like peanut butter fudge! If you can, make this a day or two in advance. It's one cake that truly tastes better the longer it sits! Now back to the kitchen for that last piece...
I love this recipe! It never lasts for very long that is for sure!! I didn't use the icing ( i just used peanut butter, powdered sugar, with a little bit of milk) but the cake itself was VERY good! I will be making this again and again and again. Thanks so much!
The cake and frosting were a nice consistency, and it looked great, but the flavor was too bland for us. I'll use the frosting/glaze recipe again, on a chocolate cake or brownies.
Made the frosting from the recipe to put on a regular (chocolate) Texas sheet cake, for a chocolate-peanut butter combo. It really does taste like peanut butter fudge, but if you want a more traditional, soft and fluffy frosting, don't go with this one, it's dense and almost chewy. Also, I agree with other reviewers that there wasn't enough to cover the cake, and I used a 9x13 pan. I think increasing the recipe by 50% would have worked better.
I followed the recipe as written. The cake itself was moist and yummy. The frosting was ok, but not really to my liking. It was way to sweet and had a funky texture. I made this for easter and just about everyone was scrapping the frosting off after the first few bites. I will make this cake again but will use a different frosting.
This makes a very nice cake. A little denser than I had hoped but moist.
we loved this cake i followed directions to a t except added a little more peanut butter to cake and frosting. I doubled frosting and could have used a little more. Very good cake.
Wow! I just finished a piece of heaven! I made some modifications that worked well. I used cake flour(Don't forget to add about an eighth of a cup extra)instead of all purpose. I also added about a half cup of mixed white, butterscotch,and semisweet chips in the saucepan with the peanut butter. It didn't need frosting. I served it with a dollop of real whipped cream.
This cake was awesome! Everyone loved it. I put a simple peanut butter icing on it!
This cake is extraordinary! I doubled the icing and took it to a work party - it was gone in a ridiculously short amount of time, and people are still asking when I'm going to bring it in again. **The icing hardens pretty fast, so it spreads neatest for me if I put it on the hot cake while the icing itself is hot.
I changed this recipe a bit - thought it had too much sugar and with the butter and peanut butter in it, I omitted the oil. I used only 1/2 cup butter in the frosting. My kids loved it! It is a nice relief from chocolate.
I did not make the cake but did use the frosting on some banana oatmeal cake cookies that I just made. The frosting is just delicious! It was the perfect taste/texture to accompany these cookies. Yummy! Now I have to try the cake itself, because if the frosting is this good, the cake must be, too! Thanks for sharing.
My peanut butter loving kids would not eat this! Heavy and overly-sweet. Not what we expected.
Awsome cake! The peanut butter is a super variation from the chocolate. Everyone loved it, and wanted the recipe.
This was very good. I was a little a scared because the batter is very runny but it worked. I wanted to use other cake pans but with the consistancy of the batter I think that the pan the recipe calls for would work the best. I also frosted it with chocolate fudge frosting and it was great. Next time I want to make it with strawberry filling and wipped frosting to maybe mock the peanut butter and jelly sandwich! Thanks for the recipe.
This was absolutely delicious! Super moist, tasty and rich peanut butter taste. I made it exactly as the recipe directed. I used a jelly roll pan as stated and lined it with parchment and sprayed with cooking spray. I will make this again. I had a cooking uh-oh after making my frosting. I thought I'd measured out 1/3 cup of evaporated milk but I must have measured a little shy of that amount. My frosting wasn't near the consistency of the video (which was very helpful, if I hadn't watched that I would not have realized. So I added just a tad, seriously, probably a teaspoon or two and all of a sudden it flowed just like the video. Not only did it turn out yummy, but It turned out beautiful as well. Thank you for the great recipe.
Absolutely yummy...you cannot have just one piece! Very moist!
I made this a layer cake. I used heart shaped pans, and it turned out great! Followed recipe exactly except used cake flour. Frosted with Rich chocolate frosting from this site. May add just a tad more peanut butter next time. Really great recipe.
Delicious! Not quite what I expected, but I love it. The fudge like texture is what surprised me, but definitely a good surprise.
best one so far. Needs more peanut butter flavor. Texture great
Oh boy was this good...I had to use chocolate frosting because I ran out of peanut butter! Still very good.
Very yummy! I used a cup of coffee, in place of the water (I had some left in my coffee pot), and I added 2 tablespoons of cocoa powder to the flour mixture. I also chopped up some mini peanut butter cups, and sprinkled on top before the frosting set. I love this version of sheet cake, and will make it again in the near future:)
Absolutely divine! Follow the recipe exactly, but double the frosting as others have suggested. One batch would not do! I am hooked!
Cake tasted like it was not baked. Everyone was disappointed, because we all love peanut butter.
Looked a little iffy but tasted great! My family had nothing but good comments. Light and fluffy but could have used a touch more frosting then the recipe called for.
You know, I just don't get it---all of these five stars, and I just wasn't crazy about this. Firstly, the flavor was just really not that exciting (and I am a huge PB lover). It was just a little bland to me. Then, I baked the cake as directed, took it out when the toothpick came out clean, tried to spread the frosting on top and the top of the cake just peeled right back; the frosting was totally unspreadable. The cake looks a mess. I tried to salvage it by tossing some chocolate chips on it to bring a little flavor. It's better, but just not great. Sorry!
So yummy! Perfect recipe!
I made this for my daughters 6th birthday. See pic. It was a huge success. Great recipe.
Easy to make, tastes GREAT!! I made this for my boyfriends birthday, he LOVED IT!!
This is a fabulous recipe. No one could leave it alone. I plan to take it to everything.