P.B. Texas Sheet Cake

Cozycakes Cottage: Peanut Butter Texas Sheet Cake

The countdown to the much anticipated rain begins.  It should arrive tomorrow, but the clouds are awfully threatening now.  I took Duke for a longer walk this morning in case we can’t get out tomorrow.  He flailed so hard as if he wasn’t out for an hour and a half yesterday.  Pulling one direction, sniff sniff, pulling another direction, pee break, pull back the other way, sniff and pee again, pounce on a rock and try to carry it, pee, and trot.  I thought my arm was going to fall off.

I don’t need a Dog Whisperer to tell me he was in total control.  But he wouldn’t be my dog if he didn’t flail about.  You’d think he came right from my belly.

Cozycakes Cottage: Peanut Butter Texas Sheet Cake

Now he’s passed out and not even moving when I stick a leftover bite of peanut butter toast under his nose.  Flailing does that.  Knocks you right out.  Speaking of peanut butter, I have a real treat to share with you. And you should share it with others because it’s a sheet cake and makes a ton.  Tastes like a peanut butter cookie in the form of a cake and frosted.  Yea.  It’s so moist and the peanut butter frosting takes it to the next sheet cake level.  It’s a Gooseberry Patch recipe that’s a real keeper.

Cozycakes Cottage: Peanut Butter Texas Sheet Cake

This recipe is from Gooseberry Patch’s Church Suppers book and shared by Kathi Rostash of Nevada, OH.  Thanks, Kathi!

Enjoy! ♥grey signature

Peanut Butter Texas Sheet Cake

Cooking with Gooseberry Patch: Peanut Butter Texas Sheet Cake
Cook time
Total time
This sheet cake tastes like a frosted peanut butter cookie. Mm! It feeds a crowd, too, so share with friends or make for a party!
Recipe type: Dessert
Serves: 15 to 20
  • 2 c. all-purpose flour
  • 2 c. sugar
  • ½ t. salt
  • 1 t. baking soda
  • 1 c. butter
  • 1 c. water
  • ¼ c. creamy peanut butter
  • 2 eggs, beaten
  • 1 t. vanilla extract
  • ½ c. buttermilk
  1. Sift together flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread into a greased 15"x10" jelly-roll pan. Bake at 350° for 15 to 20 minutes, until it springs back when gently touched.
  2. Peanut Butter Icing:
  3. Half cup butter, ¼ c. creamy peanut butter, ⅓ c. plus 1 T. milk, 16-oz. pkg. powdered sugar, 1 t. vanilla extract
  4. Prepare Peanut Butter Icing: Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to a spreading consistency. Spread Peanut Butter Icing over warm cake. Makes 15 to 20 servings.


21 thoughts on “P.B. Texas Sheet Cake

  1. T will love this. He’s a peanut butter cookie guy! and I’m usually tempted to mess around with them and add oats or chocolate chips…. but he’s a purist 🙂 Thanks for sharing… I’m thinking his birthday in May is too long to wait.

    Hi DUKE!!!

    1. I think T will love it if he’s a pb cookie guy, too! Definitely make it soon! Then you can make it again in May. 😉 xoxox
      Ruff ruff!

  2. Danielle, this really does look scrumptious- and it turned out beautifully, as do all of your lovely creations! Duke sounds delightful and happy- I wouldn’t recognize a dog as being a dog if it didn’t flail. We must have the same breed. 😉

    Pinned! ♥

    1. hahaha! Duke is a golden retriever…and yours? Such flailing occurs here daily. ahhh, the life of a dog. Thank you for your sweet note, Joy. xxx

  3. I don’t want to sound braggy (is that a word?) but I was lucky enough to try this cake as well! You know those peanut butter cookies with a Kiss in the middle? Yum! One of my holiday favorites….but they are always so dry! To be honest, I’m not sure if I would have tried this recipe upon reading because I can’t imagine dry peanut butter sweets with no chocolate to even it out, but this was AMAZING! It was so MOIST and sweet and melts in your mouth! Seriously…no chewing required! And you don’t have to worry about getting a bite of dry peanut butter stuck in your throat. It is definitely peanut butter goodness, but a sweet and smooth version. I honestly had trouble stopping and when I gave some to my daughters they were addicted and kept asking for more and more and more and more. It’s that good! I didn’t cover it well and it even stayed moist a few days later (can’t believe I hadn’t eaten it all before then!). I’ve never had anything like this and now I need to try to make it because I want more! (And I apologize for using that dreaded word “moist” too many times in this comment…but it’s true!) 🙂 As always, thanks for sharing this recipe!

    1. I’m so glad you all loved it, Abby! You’re such happy and willing taste-testers that I take advantage of you…tell me to stop and I will (no, I won’t. I need you guys!). I LOVED your description. Please write all my food posts for me from now on. 😉 xoxoxoxo

    1. Hello and welcome! Thank you for stopping by. I hope you enjoy the sheet cake as much as we do. 🙂 ~Danielle

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  5. I just made this for the second time tonight and OH. MY. GOD. It is so good!! My husband has been asking for it constantly since I first made it on Valentine’s Day! Like someone else said- moist! For so many days. I was amazed. This is perfect after dinner with a huge cup of milk.

    My only problem is that when I’m making the icing, even when I mix the powdered sugar in intervals it still gets clumpy on me. No matter how much mixing I do I still can’t get them out. However, this by no means gets in the way of me devouring this cake! Haha.. Anyone else have this issue though?

    1. Loving your enthusiasm! Made my night! haha! 🙂 Now…for the clumps: How dare it clump on you! Do you mean the little balls of powdered sugar? I don’t have that problem, but I also use a small whisk when I add the powdered sugar to the warmed butter-peanut butter mixture. Have you tried a whisk? I wish the best of luck on it next time–3 cheers for clump-free frosting! Thanks so much for stopping by and hope you’ll visit again soon!

      1. I haven’t tried that but I definitely will on go #3! Thanks for the help… And the awesome recipe, of course! 🙂

        1. Oh I forgot to mention! You may want to sift your powdered sugar first. That sometimes helps in other recipes I use. 🙂

      1. I made this cake today and it turned out PERFECTLY! I DID end up using unsalted butter. This was my first time to make a cake from scratch including the icing and I must say I’m pretty proud of myself. Thank you for such a delicious, easy to follow recipe!

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