VIDEO RECIPE: Peanut Butter Texas Sheet Cake
This is the ultimate peanutty cake! Peanut butter goes straight into both the batter and the frosting, and the whole cake gets topped with chopped peanuts. Texas Sheet Cakes are perfect for serving at parties or big events, and everyone will be glad you brought it!
- Yield:15-20 Servings
- Prep Time:20 Minutes
- Cook Time:30 Minutes
- Total Time:50 Minutes
Ingredients
For the cake
2 cups all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
1 tsp baking soda
1 cup (2 sticks) unsalted butter
1 cup water
1/2 cup Smooth Operator peanut butter
1/2 cup buttermilk
2 large eggs
1 tbsp vanilla extract
1/2 tsp orange extract (optional)
1 tsp kosher salt
For the frosting
1/2 cup whole milk + 1/4 more, if necessary
1/2 cup Smooth Operator peanut butter
1/2 cup unsalted butter
1/2 tsp kosher salt
1 pound powdered sugar
2 tsp vanilla extract
For garnish
1 cup chopped roasted salted peanuts
Directions
Preheat oven to 375°F. Grease an 18 x 13-inch half-sheet pan with baking spray and set aside. Whisk together the flour, sugar, brown sugar, and baking soda.
In a saucepan over medium heat, combine the butter, water, and peanut butter. Simmer, whisking occasionally, until completely melted and smooth.
Pour into the flour mixture and stir in. Mix in the eggs, vanilla, and buttermilk and stir until batter is smooth and evenly combined. Pour into prepared baking pan, and bake 18-20 minutes, or just until set and cake springs back when touched. Let cool.
Prepare the icing: In a medium saucepan over medium heat, whisk together ½ cup milk, peanut butter, butter, and salt, until smooth and melted.
Transfer to an electric mixing bowl fitted with a whisk attachment, and add the powdered sugar, beating in gradually until smooth, adding in a bit more milk if too stiff. Mix in vanilla extract, then pour the warm icing over the cake.
Garnish with chopped peanuts while still warm. Let cool completely before serving.