Chocolate Peanut Butter Sheet Cake Recipe

Introduction

This Chocolate Peanut Butter Sheet Cake combines rich cocoa and creamy peanut butter in a moist, tender cake topped with a luscious chocolate peanut butter icing. It’s a delightful treat perfect for any occasion when you want a comforting homemade dessert.

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter
• ½ cup creamy peanut butter
• 1 cup water
• ½ cup unsweetened cocoa powder
• ½ cup sour cream
• 3 large eggs (lightly beaten)
• 2 teaspoons vanilla extract
• ½ cup butter (for icing)
• ¼ cup creamy peanut butter (for icing)
• 4 tablespoons unsweetened cocoa powder (for icing)
• 6 tablespoons milk (2% recommended, for icing)
• 1 teaspoon pure vanilla extract (for icing)
• 3 ½ to 4 cups powdered sugar (for icing, adjust for consistency)
• ¼ cup chopped salted peanuts (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 13- x 9-inch baking pan with nonstick cooking spray.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
3. Step 3: In a small saucepan, melt ½ cup butter with ½ cup creamy peanut butter over low heat. Stir in the water and cocoa powder. Increase heat to medium-low and bring the mixture just to a boil, stirring occasionally. Remove from heat.
4. Step 4: Pour the warm peanut butter mixture into the flour mixture and stir just until moistened.
5. Step 5: Add sour cream, lightly beaten eggs, and 2 teaspoons vanilla extract. Whisk until fully combined.
6. Step 6: Transfer the batter into the prepared baking pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: While the cake bakes, prepare the icing. In a small saucepan, melt ½ cup butter with ¼ cup creamy peanut butter over low heat.
8. Step 8: Whisk in 4 tablespoons cocoa powder, 6 tablespoons milk, and 1 teaspoon vanilla extract until smooth.
9. Step 9: Gradually whisk in powdered sugar, starting with 3 ½ cups, adding more if needed to reach a thick but pourable consistency. Continue whisking until the icing is smooth and the powdered sugar is fully dissolved.
10. Step 10: Remove the icing from heat and immediately pour it over the warm cake. Use an offset spatula or butter knife to spread evenly.
11. Step 11: Sprinkle the top with chopped salted peanuts. Let the icing set for at least 30 minutes before slicing and serving.

Tips & Variations

• For a crunchier texture, toast the chopped peanuts before sprinkling them on top.
• Substitute natural peanut butter for a more pronounced peanut flavor, but reduce added salt in the batter if your peanut butter is salted.
• If you prefer a dairy-free version, use plant-based butter and milk alternatives like almond or oat milk.
• Adding a pinch of espresso powder to the batter enhances the chocolate flavor without adding coffee taste.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, bring to room temperature before serving for the best texture. Reheat individual slices gently in the microwave for about 10 seconds to revive softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the blend contains xanthan gum for best results.

Can I prepare the cake and icing ahead of time?

You can bake the cake a day ahead and store it tightly covered. Prepare the icing just before serving to keep it fresh and pourable.

Chocolate Peanut Butter Sheet Cake Recipe

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★★★★★

4.6 from 82 reviews

• Author: Ella
• Total Time: 45 minutes
• Yield: 12 servings 1x

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Description

This rich and moist Chocolate Peanut Butter Sheet Cake combines the classic flavors of chocolate and creamy peanut butter in a decadent dessert. The cake is baked in a 13×9-inch pan, resulting in a thick, tender crumb topped with a luscious chocolate peanut butter icing sprinkled with chopped salted peanuts for crunch and added flavor. Perfect for celebrations or an indulgent everyday treat.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter
• ½ cup creamy peanut butter
• 1 cup water
• ½ cup unsweetened cocoa powder
• ½ cup sour cream
• 3 large eggs, lightly beaten
• 2 teaspoons vanilla extract

Icing Ingredients

• ½ cup butter
• ¼ cup creamy peanut butter
• 4 tablespoons unsweetened cocoa powder
• 6 tablespoons milk (preferably 2%)
• 1 teaspoon pure vanilla extract
• 3 ½ to 4 cups powdered sugar, as needed to reach desired consistency
• ¼ cup chopped salted peanuts

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Instructions

1. Prepare the Cake Batter: Preheat your oven to 350°F. Grease a 13×9-inch baking pan with nonstick cooking spray to prevent sticking. In a large bowl, whisk together the all-purpose flour, sugar, baking soda, and salt until well combined.
2. Make Chocolate Peanut Butter Mixture: In a small saucepan over low heat, melt the butter and peanut butter together. Stir in the water and cocoa powder, then raise the heat to medium-low and bring the mixture just to a boil, stirring occasionally to prevent burning.
3. Combine Wet and Dry Ingredients: Remove the saucepan from heat and add the chocolate peanut butter mixture to the bowl with the dry ingredients. Stir until just moistened to form a batter. Then add the sour cream, lightly beaten eggs, and vanilla extract, whisking until fully incorporated and smooth.
4. Bake the Cake: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly while preparing the icing.
5. Make the Chocolate Peanut Butter Icing: In a small saucepan over low heat, melt the butter and peanut butter together. Whisk in the cocoa powder, milk, and vanilla extract until smooth. Gradually whisk in the powdered sugar a little at a time until the icing reaches a thick but pourable consistency, smooth and glossy.
6. Ice the Cake: Remove the icing from heat and immediately pour it over the warm cake. Use an offset spatula or butter knife to spread the icing evenly over the surface of the cake.
7. Finish and Serve: Sprinkle the chopped salted peanuts evenly over the iced cake. Allow the icing to set for at least 30 minutes before slicing to serve. This allows the frosting to firm up and enhances the texture and flavor.

Notes

• For a richer flavor, use full-fat sour cream and peanut butter.
• Ensure the eggs are at room temperature before adding for better incorporation and texture.
• Chopped salted peanuts add a wonderful crunch and contrast to the sweet icing.
• The icing consistency should be thick yet pourable; add more powdered sugar or milk as needed to reach your preferred texture.
• Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
• The cake can be gently reheated before serving if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Peanut Butter Sheet Cake, Chocolate Cake, Peanut Butter Cake, Sheet Cake Recipe, Easy Chocolate Cake, Moist Chocolate Cake, Dessert, Chocolate Peanut Butter Frosting