Get ready to indulge in a slice of heaven with our Peanut Butter Texas Sheet Cake! This delightful dessert combines the rich, nutty flavor of creamy peanut butter with a moist, fluffy cake, all topped with luscious chocolate frosting. Perfect for gatherings, potlucks, or a special family treat, this recipe is sure to impress your guests and satisfy your sweet tooth. With just 45 minutes of your time, you can whip up a crowd-pleasing dessert that will have everyone coming back for seconds. Dive into the recipe below and discover how easy it is to create this irresistible cake that’s bursting with flavor and fun!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1 cup creamy peanut butter
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped peanuts (optional)
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a large 15x10 inch sheet pan or jellyroll pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Whisk these dry ingredients together until well blended and no lumps remain.
- In a medium saucepan, melt the unsalted butter over medium heat. Add water and creamy peanut butter, stirring continuously until the mixture is smooth and fully combined.
- Pour the warm butter and peanut butter mixture into the dry ingredients. Mix with an electric mixer or whisk until the batter is smooth and no flour streaks are visible.
- Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract and mix until the batter is completely uniform.
- Pour the batter into the prepared sheet pan, using a spatula to spread it evenly across the entire surface. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes at room temperature.
- While the cake is still warm, spread the chocolate frosting evenly across the top using an offset spatula or the back of a spoon.
- If desired, sprinkle chopped peanuts over the frosting for added texture and flavor.
- Allow the cake to cool completely before cutting into squares. For clean cuts, use a sharp knife and wipe the blade between slices.
Tips
- Prep Your Pan: Make sure to thoroughly grease your sheet pan to prevent any sticking. You can also line the bottom with parchment paper for an extra layer of protection.
- Mix Dry Ingredients First: Whisking the flour, sugar, baking soda, and salt together before adding wet ingredients ensures an even distribution, leading to a perfectly fluffy cake.
- Melt Butter Slowly: When melting the butter, do it over medium heat to avoid burning. Stir continuously to achieve a smooth consistency when adding the peanut butter.
- Incorporate Eggs Gradually: Adding the eggs one at a time and beating well after each addition helps create a more uniform batter, resulting in a lighter texture.
- Check for Doneness: Keep an eye on your cake while baking. Start checking for doneness at the 20-minute mark by inserting a toothpick into the center; it should come out clean when the cake is ready.
- Frost While Warm: For the best spreadability, apply the chocolate frosting while the cake is still warm. This allows the frosting to melt slightly, creating a beautiful, glossy finish.
- Add a Crunch: If you love a bit of texture, don’t skip the chopped peanuts on top! They add a delightful crunch that complements the creamy frosting perfectly.
- Cut with Care: For clean slices, use a sharp knife and wipe it with a damp cloth between cuts. This will help maintain the beautiful presentation of your cake.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 55g
Protein: 12g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 95mg
