Name: Chocolate Peanut Butter Sheet Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; 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

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 to desired consistency)

¼ cup chopped salted peanuts (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly 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 this dry mixture aside.

Step 3: In a small saucepan over low heat, melt the ½ cup butter with ½ cup peanut butter. Once melted, stir in the water and cocoa powder. Increase the heat to medium-low and bring the mixture just barely to a boil, stirring occasionally. Remove from heat.

Step 4: Pour the warm cocoa mixture into the dry ingredients and stir just until moistened.

Step 5: Add the sour cream, lightly beaten eggs, and 2 teaspoons vanilla extract to the bowl. Whisk until completely incorporated.

Step 6: Transfer the batter to the prepared baking pan. Bake 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. Melt ½ cup butter with ¼ cup peanut butter in a small saucepan over low heat.

Step 8: Whisk in 4 tablespoons cocoa powder, 6 tablespoons milk, and 1 teaspoon vanilla extract. Gradually whisk in 3 ½ to 4 cups powdered sugar until the icing is thick but pourable. Continue whisking until smooth and all sugar is dissolved.

Step 9: Remove the icing from heat and immediately pour it evenly over the warm cake. Use an offset spatula or butter knife to spread the icing over the surface.

Step 10: Sprinkle the chopped salted peanuts over the iced cake. Allow it to set for at least 30 minutes before slicing and serving.

Tips & Variations

For extra texture, fold some mini chocolate chips into the batter before baking.

Use natural peanut butter for a less sweet, more intense peanut flavor.

If you prefer a lighter icing, substitute half the butter with cream cheese.

To make this cake nut-free, omit the peanut butter and peanuts and replace with sunflower seed butter and toasted sunflower seeds.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, using crunchy peanut butter will add a bit of crunch to both the cake and the icing, which some people really enjoy. Just be aware it may affect the smooth texture slightly.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. The texture may differ slightly, but the flavors will still be delicious.