Name: Chocolate Peanut Butter Texas Sheet Cake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, melted and cooled for 5 minutes; 1 cup whole milk; ½ cup sour cream; 2 cups granulated sugar; 2 large eggs; 2 tsp vanilla extract; 1½ cups all-purpose flour; ½ cup cocoa powder; 1 tsp baking soda; ½ tsp salt; ¾ cup creamy peanut butter; 6 tbsp unsalted butter, softened; 1 tsp vanilla extract; ¼ tsp salt; 1 cup powdered sugar; 2 tbsp regular milk; ¾ cup (1½ sticks) unsalted butter, melted; ⅓ cup milk; ⅓ cup light corn syrup; 1 tbsp vanilla extract; 6 oz dark chocolate, chopped; 3 cups confectioners’ sugar, sifted

Ingredients

Cake Layer:

1 cup (2 sticks) unsalted butter, melted and cooled for 5 minutes
1 cup whole milk
½ cup sour cream
2 cups granulated sugar
2 large eggs
2 tsp vanilla extract
1½ cups all-purpose flour
½ cup cocoa powder
1 tsp baking soda
½ tsp salt

Peanut Butter Layer:

¾ cup creamy peanut butter
6 tbsp unsalted butter, softened
1 tsp vanilla extract
¼ tsp salt
1 cup powdered sugar
2 tbsp regular milk

Chocolate Frosting:

¾ cup (1½ sticks) unsalted butter, melted
⅓ cup milk
⅓ cup light corn syrup
1 tbsp vanilla extract
6 oz dark chocolate, chopped
3 cups confectioners’ sugar, sifted

Instructions

Step 1: Preheat your oven to 350°F and generously grease a 13×18 jelly roll pan with butter or nonstick spray.

Step 2: In a large bowl, whisk together the melted and cooled butter, whole milk, sour cream, and granulated sugar. Add the eggs and vanilla extract and whisk until fully combined.

Step 3: Sift in the flour, cocoa powder, baking soda, and salt. Whisk again until the batter is smooth and lump-free.

Step 4: Pour the batter evenly into the prepared pan. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.

Step 5: Using a stand mixer or hand mixer, cream together the peanut butter and softened butter until smooth. Add vanilla extract and salt.

Step 6: Gradually add powdered sugar, half a cup at a time, beating well after each addition. If the mixture seems dry, add milk one teaspoon at a time until the frosting is fluffy and spreadable.

Step 7: Spread a thick, even layer of the peanut butter frosting over the slightly cooled cake.

Step 8: In a small saucepan over medium heat, combine melted butter, milk, corn syrup, and vanilla extract. Stir until heated through, then lower the heat and add chopped dark chocolate. Stir until melted and smooth.

Step 9: Remove from heat and whisk in sifted confectioners’ sugar. Let the frosting cool for 5 minutes to thicken slightly.

Step 10: Pour the warm chocolate glaze slowly over the peanut butter layer. Use a spatula to gently spread it to the edges.

Step 11: Let the frosting set for at least 30 minutes before slicing and serving.

Tips & Variations

Make sure your eggs and sour cream are at room temperature for best results.

Use quality dark chocolate bars instead of chips for a richer frosting.

Sift the flour and powdered sugar to ensure smooth batter and glaze.

Allow each layer to cool before adding the next to avoid melting the layers together.

Try swapping peanut butter for almond or cashew butter for a different flavor.

Use a 1:1 gluten-free all-purpose flour blend to make this cake gluten-free.

Add texture by sprinkling chopped roasted peanuts or pretzels between the peanut butter and frosting layers.

Enhance the chocolate flavor with 1 teaspoon of instant espresso added to the cake batter.

FAQs

Can I use natural peanut butter instead of creamy?

Natural peanut butter can be used, but the texture may be slightly grainier and the frosting less smooth. For best results, use creamy peanut butter.

Is it necessary to sift the dry ingredients?

Sifting helps to remove lumps and aerate the flour and sugars, resulting in a smoother batter and frosting. While not absolutely required, it’s highly recommended for the best texture.