Anyone that knows me, knows that I am obsessed with anything that has peanut butter on it or in it. So I figured why not add it to the most moist Vanilla Texas sheet cake with peanut butter icing. Voila’ perfection!
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.
Yes, my neighbors and family are enjoying every minute of my baking extravaganza. Don’t get me wrong, my tastebuds get their fill of my deliciousness, but it doesn’t stay around my kitchen long. I would be auditioning for the biggest loser if I kept it around too long!
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. I love little history lessons and the tidbits you can take away from it!
Here’s what I know about both cakes:
1. They are amaze balls
2. I am salivating thinking about them
3. This has inspired me to make a German Chocolate cake
How to make a Texas Vanilla Sheet cake
On a level of difficulty, this one is pretty simple. Preheat your oven of course to 350. In a large pot, bring you 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.
Frosting versus icing?
I absolutely love how sheet cakes fit perfectly inside a sheet pan. 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 also tends to be more sugary than frosting so that is why I added the Jif peanut butter. So with that the perfect Vanilla Texas sheet cake with peanut butter icing was born!
Be sure to frost your cake while the cake is still warm.
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 tsp vanilla extract
- 1½ tsp baking soda
- ⅔ Cup buttermilk
Peanut Butter icing
- ½ cup butter 1 stick, room temperature
- 1½ tsp 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 tsp 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.
- Cake is best served on day 1 when warm.
- Will stay fresh for up to a week in the fridge 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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