Anyone that knows me, knows that I am obsessed with anything that has peanut butter. This amazing Texas sheet cake with peanut butter icing is where it is at. This cake is moist, light and perfect for an after dinner dessert. The icing has the perfect amount of peanut butter and its consistency allows it to spread nicely.
This had my neighbors begging for more and I recall one of them saying that he needed to take an extra Simvastatin after eating a piece of this. However, no one turned it down when I showed up at their doors with a slice!
Another dessert that had my neighbors begging me for more was my Caramel apple pie piecaken. It is one of my favorite hybrid desserts to make.
History of the Texas sheet cake
After researching where the Texas Sheet cake originated from, I found out that it was essentially modeled after the German Chocolate cake. The sheet cake is easier to make and baked in a sheet pan (ok captain obvious) versus the German chocolate cake that is baked in layers. Apparently, the German Chocolate cake inspired Texans to develop the sheet cake.
Here's what I know my amazing Texas sheet cake:
1. It is simple to make and super moist
2. Makes me salivate thinking about it
3. Pairs well with the peanut butter icing
- All-purpose flour
- Vegetable oil: gives this cake it moist texture.
- Vanilla extract: Pure vanilla extract is the best for all cakes as it really enhances this flavor. Vanilla bean paste would work as well.
- Peanut butter
How to make an amazing sheet cake
On a level of difficulty, this one is pretty simple. Preheat your oven of course to 350. In a large pot, bring butter, vegetable oil and water to a boil. Pour boiled mixture over your dry ingredients (flour and sugar) and blend well with an electric hand mixer.
Beat in eggs, vanilla extract, baking soda, and buttermilk until well combined. Pour into a greased sheet pan. Bake for 20 minutes. When cake tested is inserted it should come out clean if cake is done. Cool and serve!
Peanut butter frosting versus icing
With how thin this cake was was the reason that I decided on icing versus frosting. I wanted the icing to just glaze the warm cake giving it more of a shiny look.
Icing is thinner than frosting, but not as thin as a glaze. Icing the cake when it is still warm is key to the shiny look. Not to mention, there is nothing better than warm icing on a cake!
The main difference is the size of the pan. A sheet cake is made in a shallow and large sheet pan. A regular cake is made in a 9x13 or other round pans.
No, it is like most cakes and can stay fresh at room temperature for several days if sealed in an airtight container.
No. Cookie sheets do not have rolled edges whereas baking pans do.
Cakes to enjoy
Texas Vanilla Sheet cake
- Sheet pan
- Home Decor
- Electric mixer with beaters
- Measuring cups and spoons
- Large pot
- 2⅔ Cup Flour
- 2 Cup Sugar
- ½ Cup Butter 1 stick, room temperature
- ½ Cup Vegetable oil
- 1 Cup Water
- 2 Eggs
- 2 teaspoon vanilla extract
- 1½ teaspoon baking soda
- ⅔ Cup buttermilk
Peanut Butter icing
- ½ cup butter 1 stick, room temperature
- 1½ teaspoon vanilla extract
- 8 oz Cream cheese softened
- 1 Cup Peanut butter
- 1 lb Confectioner's sugar
- Preheat oven to 350°
- Bring butter, vegetable oil and water to a boil in a pot.
- Pour over flour mixture and blend well with electric hand mixer.
- Beat in eggs, 2 teaspoon of vanilla, baking soda and buttermilk.
- Pour into greased sheet pan. Bake for 20 minutes. Cake should be moist and cake tester or toothpick will come out clean.
- In a mixing bowl, cream together butter, vanilla, cream cheese and peanut butter until well blended.
- Slowly add in confectioner's sugar and mix well for about 2-3 minutes.
- Spread over warm cake and let set for about 15-20 minutes before serving.
- Will stay fresh for up to a week if sealed well in an airtight container.
- Freeze for up to 2 months.
Fun fact of the day!
German Chocolate cake doesn't come from Germany. It was named for a person, Sam German, who created a type of baking chocolate for Baker's in 1852.
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