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Texas sheet cake with peanut butter icing.

Texas Vanilla Sheet cake

A Texas style sheet cake layered with a peanut butter icing.
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Kitchen
Cuisine American
Servings 15 people
Calories 644 kcal

Equipment

  • Sheet pan
  • Home Decor
  • Electric mixer with beaters
  • spatula
  • Measuring cups and spoons
  • Large pot

Ingredients
  

Cake

  • 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
  • teaspoon baking soda
  • Cup buttermilk

Peanut Butter icing

  • ½ cup butter 1 stick, room temperature
  • teaspoon vanilla extract
  • 8 oz Cream cheese softened
  • 1 Cup Peanut butter
  • 1 lb Confectioner's sugar

Instructions
 

  • 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.

Icing

  • 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.

Notes

  • Will stay fresh for up to a week if sealed well in an airtight container.
  • Freeze for up to 2 months. 

Nutrition

Serving: 15peopleCalories: 644kcalCarbohydrates: 78gProtein: 9gFat: 35gSaturated Fat: 19gCholesterol: 72mgSodium: 383mgPotassium: 179mgFiber: 2gSugar: 59gVitamin A: 631IUCalcium: 45mgIron: 2mg
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