Texas Peanut Butter Sheet Cake

  • Yield: 24 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 30 Mins.
  • Perfect for serving a large crowd, this nutty chocolate lover's cake is rich and fudgy.


  • Sheet Cake:

  • 2 cups all-purpose flour
  • 1 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter + 2 tbsp melted unsalted butter, divided
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup smooth peanut butter
  • 2 tablespoons icing sugar
  • 2 cups Fisher® walnuts, toasted and divided
  • Chocolate Buttermilk Icing:

  • 1/2 cup butter, softened
  • 4 ounces unsweetened baker's chocolate, melted and cooled
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 4 cups icing sugar, sifted and divided
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract


  1. Sheet Cake: Preheat oven to 375°F. Grease and flour 15- x 10-inch baking pan; set aside. In large bowl, whisk together flour, granulated and brown sugars, baking soda, instant coffee and salt until well blended.
  2. Combine 1 cup water, 1/2 cup butter, oil and cocoa powder in saucepan set over medium-high heat; bring to boil, stirring constantly. Pour over flour mixture, stirring just until smooth. Let cool slightly; whisk in eggs, buttermilk and vanilla. Scrape into prepared pan; smooth top.
  3. Whisk together peanut butter, melted butter and icing sugar. Drop heaping tablespoonfuls over batter. Using tip of knife, swirl lightly into batter. Sprinkle evenly with 1 cup nuts.
  4. Bake for 20 to 25 minutes or toothpick inserted in center comes out clean. Let cool slightly; turn out onto large serving platter or cutting board.
  5. Chocolate Buttermilk Icing: Using electric mixer, beat butter until light and fluffy; beat in melted chocolate, cocoa powder and salt. Beat in half of the icing sugar. Stir in half of the buttermilk and vanilla. Repeat with remaining buttermilk and icing sugar; beat until smooth and fluffy.
  6. Spread icing evenly over sheet cake. Sprinkle with remaining nuts.

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