Chocolate Peanut Butter Texas Sheet Cake

This moist Texas Sheet Cake has fudge-y chocolate and peanut butter frostings swirled on top. Bring these, and you’ll quickly become the party favorite!

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Have you ever had a Texas Sheet Cake? Or perhaps you’ve made one yourself? (Don’t you LOVE how easy it is?!) Well if you haven’t, you’re missing out!!

Texas Sheet Cake is typically a chocolate sheet cake topped with a fudge-y chocolate frosting you pour on top when the cake is still hot. The frosting seeps into the cake just a teeny tiny bit, making it SO moist and delicious.

I remember asking Mom to make this cake (or some call them buttermilk brownies) for birthday treats many years. And I’m sure she was relieved when one of us kids asked for something as quick and easy as Texas Sheet Cake!

When I was at Mom and Dad’s a couple weekends ago, I was thinking about what I should bake on that Saturday (that’s what Saturdays are for, right?!). Because most of the family was in the field with harvest and McKinley was napping, I had the whole place to myself!

I flipped through one of Mom’s old cookbooks and saw the Texas Sheet Cake recipe. I decided to whip up a batch and put a little twist on it by adding peanut butter. Boy, I’m SO glad I did!! The first test batch was good, but the second….you guys, the second was AMAZING!! So here you have it – the BEST Chocolate Peanut Butter Texas Sheet Cake!

Why is it called Texas Sheet Cake?

I was always curious why this cake is called “Texas Sheet Cake.” So, I did a little research on the internet (which is always 100% accurate;)) and here are a couple different theories…..

  1. Several claim that it’s called Texas Sheet Cake because “everything’s bigger in Texas!”
  2. Others claim that it’s called Texas Sheet Cake because of the “southern ingredients” like buttermilk and pecans. Pecans?? Yes, although our family always skipped the pecans on top, they are included in most classic Texas Sheet Cake recipes.
  3. Another theory is that back in 1957 there was a similar recipe submitted to the Dallas Morning news and it just went around like wild-fire!

So long story short, who knows. And what does it matter….when you’ve got something this good, who cares what it’s called?! 🙂

Do I need to refrigerate Chocolate Peanut Butter Texas Sheet Cake?

Do you need to refrigerate the cake? No. However, if you’re impatient like me and want the frosting to set up a little quicker, the fridge will be your buddy!

I typically bake the cake, frost it, let it cool completely, then refrigerate it for an hour or two. This will help the frosting set up a bit so it isn’t super runny when you go to cut it into pieces. Once the frosting is set up (although it’ll never really get super firm), you can either keep it in the fridge or bring it back out at room temperature. Either way, I do recommend serving the cake at room temperature.

This Chocolate Peanut Butter Texas Sheet Cake is very moist. The cake is so yummy and soft and then you add a beautiful silky layer of frosting and it just brings it over the top! Because this cake is so moist, it will last longer if kept in the fridge. But again, make sure to bring to room temperature before eating, if you can wait that long! 🙂

Some of my other favorite chocolate + peanut butter recipes:

Peanut Butter Bars – These Peanut Butter Bars are the perfect afternoon snack or dessert – they will quickly become a family fav!

Best Ever Scotcheroos – Rich chocolate and butterscotch covers the creamy, crispy, peanut-buttery base layer making for the perfect quick and easy no bake dessert! These are truly the best ever scotcheroos!!

Chocolate Peanut Butter Baked Oatmeal – Start your day with this Chocolate Peanut Butter Baked Oatmeal – easy to put together ahead of time, healthy, flavorful and filling!

Chocolate Peanut Butter Texas Sheet Cake

Kelsey
This Texas Sheet Cake has fudge-y chocolate and peanut butter frosting swirled on top making it irresistible!!!
Servings 24

Ingredients
  

Cake

  • 2 c sugar
  • 2 c flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 c butter
  • 3 tbsp cocoa powder
  • 1 c water
  • 2 eggs
  • 1/2 c buttermilk*
  • 1 tsp vanilla

Chocolate Frosting

  • 4 tbsp butter
  • 1/4 c milk
  • 3 tbsp cocoa powder
  • 2 c powdered sugar
  • 1 tsp vanilla

Peanut Butter Frosting

  • 1 c creamy peanut butter
  • 1/2 c powdered sugar
  • 6 tbsp milk
  • 1/2 c Reese's pieces chopped

Instructions
 

Make the cake:

  • Preheat oven to 350°F.
  • Add the sugar, flour, salt and baking soda to a large mixing bowl.
  • In a saucepan, melt the butter, then add the cocoa and water. Bring to a boil, stirring frequently.
  • Pour the chocolate mixture over the dry ingredients and stir to combine.
  • Add the eggs, buttermilk and vanilla; mix until fully combined.
  • Pour into a greased jellyroll pan.**
  • Bake for 25 minutes. While the cake is in the oven, prepare the two frostings.

Make the chocolate frosting:

  • Combine the butter, milk and cocoa powder in a small saucepan. Bring to a boil, stirring constantly. Remove from heat and whisk in the powdered sugar and vanilla. Whisk until smooth.

Make the peanut butter frosting:

  • In a medium bowl, combine the peanut butter and powdered sugar as much as you can. Add milk slowly (tablespoon by tablespoon) until smooth and creamy.

Top the cake!!

  • Pour the chocolate frosting over the hot cake. Add large drops of the peanut butter frosting on top. Using the back of a spoon, swirl the two frostings together.
  • Sprinkle the Reese's Pieces on top and enjoy!!

Notes

*If you don’t have buttermilk, add 1 tbsp vinegar to a liquid measuring cup.  Add milk until it reaches the one cup mark.  Use this as your buttermilk!
**A jellyroll pan is 10.5 x 15.5 inches and will bake for about 25 minutes.  If you do not have a jellyroll pan, you can use a sheet pan (13 x 18 inches) and bake for approximately 20-22 minutes.

Recipe added to the Weekend Potluck and Meal Plan Monday.

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