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Chocolate-Peanut Butter Sheet Cake

Total Time

Prep: 25 min. Bake: 25 min. + cooling

Makes

15 servings

I love peanut butter and chocolate, so I combined recipes to blend the two. This chocolate peanut butter cake is heavenly served plain or topped with ice cream. —Lisa Varner, El Paso, Texas
Chocolate-Peanut Butter Sheet Cake Recipe photo by Taste of Home
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Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/2 cup creamy peanut butter
  • 1/4 cup baking cocoa
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • FROSTING:
  • 3 cups confectioners' sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup 2% milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped salted or unsalted peanuts

Directions

  1. Preheat oven to 350°. Grease a 13x9-in. baking pan.
  2. In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
  3. In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
  4. Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth.
  5. Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.

Nutrition Facts

1 piece: 482 calories, 20g fat (7g saturated fat), 59mg cholesterol, 337mg sodium, 70g carbohydrate (53g sugars, 2g fiber), 9g protein.

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