Description

This rich and luscious Chocolate Peanut Butter Sheet Cake blends the best of both worlds with a moist chocolate cake base topped with a creamy peanut butter chocolate icing. It’s perfect for gatherings and easy to prepare in a single baking pan, making it a delightful treat for any celebration or cozy night in.

Ingredients

Scale

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

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 prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking soda, and salt. Set this mixture aside for later.
Melt Butters and Combine Liquid Ingredients: In a small saucepan over LOW heat, melt together the butter and creamy peanut butter. Stir in the water and unsweetened cocoa powder, then increase the heat to MEDIUM-LOW until the mixture just barely comes to a boil, stirring occasionally. Remove from heat promptly.
Combine Wet and Dry Mixtures: Pour the chocolate-peanut butter mixture into the flour mixture and stir just until moistened. Then, add the sour cream, lightly beaten eggs, and vanilla extract. Whisk until fully incorporated, making sure the batter is smooth and homogenous.
Bake the Cake: Transfer the batter evenly to the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool slightly while preparing the icing.
Prepare the Icing: In a small saucepan over LOW heat, melt the butter and creamy peanut butter together. Whisk in the cocoa powder, milk, and vanilla extract. Gradually whisk in the powdered sugar, a little at a time, until you reach a thick but pourable consistency. Continue whisking until the icing is smooth and free of lumps.
Frost the Cake: Remove the icing from heat and immediately pour it over the warm cake. Use an offset spatula or butter knife to spread it evenly across the surface.
Garnish and Set: Sprinkle the chopped salted peanuts over the frosted cake. Allow the icing to set for at least 30 minutes before slicing and serving to ensure the perfect texture.

Notes

Ensure that the peanut butter used is creamy for smooth mixing and a better texture.
You can substitute 2% milk with whole milk or non-dairy milk, but this may alter the richness slightly.
The cake must be warm when you apply the icing for it to spread smoothly and set correctly.
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a gluten-free variant, substitute all-purpose flour with a 1-to-1 gluten-free baking flour.

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

Keywords: chocolate peanut butter cake, sheet cake, peanut butter cake, chocolate cake, easy baking recipe, dessert, party cake