Description

This Chocolate Peanut Butter Texas Sheet Cake combines a moist, rich chocolate cake with a creamy peanut butter layer and a glossy dark chocolate frosting. Perfectly balanced in flavor and texture, this sheet cake is ideal for gatherings and celebrations, featuring classic Southern-style baking with a peanut buttery twist.

Ingredients

Scale

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

Preheat and Prep: Preheat your oven to 350°F and generously grease a 13×18 jelly roll pan with butter or nonstick spray to prevent sticking and ensure even baking.
Make the Cake Batter: In a large bowl, whisk together the melted butter (slightly cooled), whole milk, sour cream, and granulated sugar until combined. Add eggs and vanilla extract, whisking until fully incorporated. Sift in the flour, cocoa powder, baking soda, and salt, then whisk again until the batter is smooth and lump-free.
Bake: Pour the batter evenly into the prepared pan. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before adding the next layer.
Prepare the Peanut Butter Layer: Using a stand or hand mixer, cream the peanut butter and softened butter until smooth. Add vanilla extract and salt, mixing well. Gradually beat in powdered sugar in increments of ½ cup. When the mixture becomes dry, add milk one teaspoon at a time and beat until the frosting is fluffy and spreadable. Spread this peanut butter layer evenly over the slightly cooled cake using a spatula.
Make the Chocolate Frosting: In a small saucepan over medium heat, combine melted butter, milk, corn syrup, and vanilla extract. Stir until heated through. Lower the heat and add chopped dark chocolate, stirring until fully melted and the mixture is silky smooth. Remove from heat and whisk in the sifted confectioners’ sugar. Let the frosting sit for 5 minutes to thicken slightly.
Frost and Finish: Pour the warm chocolate glaze slowly over the peanut butter layer and gently spread it towards the edges to fully cover. Allow the frosting to set for at least 30 minutes before slicing and serving.

Notes

Use room temperature eggs and sour cream for best batter consistency.
Choose high-quality dark chocolate bars over chips for a richer frosting.
Sift flour and powdered sugar to avoid lumps and ensure smooth texture.
Allow each layer to cool properly before adding the next to prevent melting and blending.
Try almond or cashew butter as a peanut butter substitute for a different flavor.
For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Add chopped roasted peanuts or pretzels between layers for added crunch.
Enhance chocolate flavor by adding 1 teaspoon of instant espresso powder to the cake batter.
Store leftovers covered at room temperature up to 3 days, or refrigerate up to one week.
Bring refrigerated cake to room temperature before serving for best flavor and texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American, Southern

Keywords: Texas sheet cake, chocolate peanut butter cake, sheet cake, layered cake, chocolate frosting, peanut butter frosting, Southern dessert