Peanut Butter Texas Sheet Cake
Ingredients:
For the Cake:
1 cup (2 sticks) unsalted butter
1 cup water
1/2 cup creamy peanut butter
2 cups granulated sugar
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
For the Frosting:
1/2 cup (1 stick) unsalted butter
1/4 cup creamy peanut butter
1/4 cup milk
1/4 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 13×18-inch sheet pan.
Prepare the Cake Batter:
In a medium saucepan, melt the butter with the water over medium heat. Once melted, stir in the peanut butter until smooth.
In a large bowl, whisk together the granulated sugar, flour, cocoa powder, baking soda, and salt.
Pour the melted butter mixture into the dry ingredients and mix until well combined.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until the batter is smooth.
Bake the Cake:
Pour the batter into the prepared sheet pan, spreading it evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Prepare the Frosting:
In a medium saucepan, melt the butter with the peanut butter over medium heat. Stir in the milk and cocoa powder until smooth.
Remove from heat and gradually whisk in the powdered sugar until the frosting is smooth and spreadable. Stir in the vanilla extract.
Frost the Cake:
Once the cake has cooled completely, spread the frosting evenly over the top using a spatula.
Serve and Enjoy:
Cut into squares and serve. Enjoy your rich and indulgent Peanut Butter Texas Sheet Cake!
Prep Time: 20 minutes | Cook Time: 20-25 minutes | Total Time: 45 minutes
Kcal: Approximately 350 kcal per serving (based on a 1×1.5-inch piece) | Servings: 24