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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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