Texas Peanut Butter Sheet Cake

Texas Peanut Butter Sheet Cake



  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 cup sour cream, light or regular
  • 2/3 cup creamy peanut butter
  • 1 cup butter
  • 1 cup water


  • 1/2 cup butter
  • 2/3 cups creamy peanut butter
  • 6 tablespoons milk
  • 2 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract


  1. Heat oven to 400 degrees F.
  2. Cake: In a medium bowl combine the sugar and flour.
  3. In a large bowl mix eggs, baking soda and sour cream well. Set aside.
  4. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well.
  5. Pour into a lightly greased 11 x 17-inch jellyroll pan.
  6. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean.
  7. Frosting: While the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly.
  8. Add the confectioners' sugar and mix well. Stir in the vanilla extract. Mix well. The frosting will be thick.
  9. Pour and spread over cake while both are still warm.
  10. Let the cake and frosting cool completely.
  11. Cut into pieces and serve.

Prep time: 5 min | Cook time: 20 min | Yield: 20-24 servings