Chocolate Peanut Butter Sheet Cake Recipe
Introduction
This Chocolate Peanut Butter Sheet Cake is a rich and moist dessert that combines two classic flavors perfectly. It’s easy to make in a single pan and topped with a creamy peanut butter chocolate icing for a delightful finish. Perfect for gatherings or a simple weeknight treat.
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)
- 1 teaspoon pure vanilla extract (for icing)
- 3 ½ to 4 cups powdered sugar (for icing, to desired consistency)
- ¼ cup chopped salted peanuts (for topping)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and coat a 13- x 9-inch baking pan with nonstick cooking spray.
- Step 2: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- Step 3: In a small saucepan over low heat, melt the butter with the peanut butter. Stir in the water and cocoa powder. Increase heat to medium-low and bring to a bare simmer, stirring occasionally.
- Step 4: Remove the saucepan from heat and pour the chocolate mixture into the flour mixture, stirring just until moistened.
- Step 5: Add the sour cream, lightly beaten eggs, and vanilla extract, whisking until fully combined. Pour the batter into the prepared pan.
- Step 6: Bake the cake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: While the cake bakes, prepare the icing. In a small saucepan over low heat, melt the butter with the peanut butter.
- Step 8: Whisk in the cocoa powder, milk, and vanilla extract until smooth. Gradually whisk in the powdered sugar until the icing reaches a thick but pourable consistency.
- Step 9: Remove the icing from heat and immediately pour it over the warm cake. Use an offset spatula or butter knife to spread evenly.
- Step 10: Sprinkle the chopped salted peanuts on top. Allow the icing to set for at least 30 minutes before slicing and serving.
Tips & Variations
- For extra texture, fold in mini chocolate chips into the batter before baking.
- Use crunchy peanut butter in the icing for a nutty bite.
- Substitute sour cream with Greek yogurt for a slightly tangier flavor and added moisture.
- To make the cake dairy-free, replace butter with a vegan butter substitute and use a plant-based milk.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week; bring it to room temperature before serving for best texture. If needed, reheat slices briefly in the microwave to soften the icing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for best results. Ensure the blend contains xanthan gum or add it separately to help with texture.
How do I know when the cake is done baking?
The best way is to insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (but no raw batter), the cake is ready.
Print
Chocolate Peanut Butter Sheet Cake Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
This Chocolate Peanut Butter Sheet Cake is a rich and moist dessert combining the flavors of creamy peanut butter and deep chocolate. Perfect for gatherings and celebrations, this cake features a luscious peanut butter chocolate icing topped with crunchy salted peanuts, baked in a convenient 13×9-inch sheet pan for easy serving.
Ingredients
Scale
For the Cake
- 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
For the Icing
- ½ cup butter
- ¼ cup creamy peanut butter
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons milk (2% recommended)
- 1 teaspoon pure vanilla extract
- 3 ½ to 4 cups powdered sugar (adjust as needed for consistency)
- ¼ cup chopped salted peanuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Coat a 13- x 9-inch baking pan with nonstick cooking spray to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking soda, and salt. Set this mixture aside while you prepare the wet ingredients.
- Melt Butter and Peanut Butter: In a small saucepan over low heat, melt the butter together with the peanut butter. Stir until fully combined and smooth.
- Add Water and Cocoa: To the melted butter and peanut butter, stir in the water and unsweetened cocoa powder. Increase the heat to medium-low and bring the mixture just barely to a boil, stirring occasionally. Remove from heat promptly to avoid burning.
- Combine Wet and Dry Mixtures: Pour the warm chocolate-peanut butter mixture into the bowl with the flour mixture. Stir gently just until the dry ingredients are moistened.
- Add Sour Cream, Eggs, and Vanilla: Stir in the sour cream, lightly beaten eggs, and vanilla extract. Whisk until everything is completely incorporated and you have a smooth batter.
- Bake the Cake: Transfer the batter into the prepared baking dish. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and set aside to cool slightly while preparing the icing.
- Prepare the Icing: In a small saucepan over low heat, melt the butter with the peanut butter. Whisk in the cocoa powder, milk, and vanilla extract until smooth.
- Add Powdered Sugar: Gradually whisk in the powdered sugar a little at a time until the icing reaches a thick but pourable consistency. Keep whisking vigorously until all the powdered sugar is dissolved and the icing is smooth.
- Ice the Cake: Remove the icing from heat and immediately pour it over the warm cake in the pan. Use an offset spatula or butter knife to spread the icing evenly over the surface of the cake.
- Add Peanuts and Set: Sprinkle the chopped salted peanuts evenly over the iced cake. Allow the cake to set for at least 30 minutes before slicing and serving for best results.
Notes
- You can substitute 2% milk with whole milk or almond milk if preferred.
- If you prefer a less sweet icing, start with 3 ½ cups powdered sugar and adjust to your taste.
- For a gluten-free version, use a 1-to-1 gluten-free baking flour blend instead of all-purpose flour.
- Make sure not to overbake the cake to keep it moist; begin checking at 25 minutes.
- Use chopped salted peanuts for a nice contrast in flavor and texture; unsalted can be used if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate peanut butter cake, sheet cake, peanut butter chocolate cake, easy dessert, chocolate cake with peanut butter frosting
