Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.

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  • In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.

  • Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

  • While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.

  • Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.

Nutrition Facts

321 calories; 16.6 g total fat; 40 mg cholesterol; 184 mg sodium. 39.9 g carbohydrates; 5.1 g protein; Full Nutrition

Reviews (166)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/20/2007
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
(253)

Most helpful critical review

Rating: 3 stars
09/07/2010
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
(37)
195 Ratings
  • 5 star values: 137
  • 4 star values: 38
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 2
Rating: 5 stars
05/20/2007
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
(253)
Rating: 5 stars
05/20/2007
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
(253)
Rating: 5 stars
09/01/2008
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! Read More
(138)
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Rating: 5 stars
09/28/2007
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! Read More
(98)
Rating: 3 stars
09/07/2010
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
(37)
Rating: 5 stars
04/19/2012
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! Read More
(24)
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Rating: 5 stars
01/14/2010
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. Read More
(20)
Rating: 5 stars
07/31/2011
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. Read More
(17)
Rating: 5 stars
09/27/2005
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. Read More
(13)
Rating: 5 stars
09/10/2007
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. Read More
(10)