Chocolate-Peanut Butter Sheet Cake
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
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
Reviews
We really liked this cake. It has a lovely moist crumb, and a delicate chocolate flavor. We did find the frosting a little disappointing. It is very thick, and didn’t spread well on the hot cake. As it cooled, there were little pockets of oil coming through, and the top looked very grainy and not very appealing. It did taste really good, though. I think next time I will increase the cocoa powder to 1/2 cup, and let the cake cool before I frost it. VFE
Enjoyed making this cake but it was soooo sweet! Three cups of confectioner's sugar for the frosting was too much. This is not a sheet cake, it is a regular cake with icing.
We love cakes and I was excited to bake this one. Our whole family enjoys chocolate-pb combinations. First off, the frosting was very tasty. (i read every previous review and we started with half the amount of powdered sugar and added to taste.) We cooled the cake for over 2 hours and made sure it was cool before frosting cake and we kept in frig until ready to eat. Frosting did not pool and kept it's texture. That said, we were hoping for a rich, delicous chocolate cake. The consistency of this cake was more like store bought and there was no rich flavor- tasted more like a light German chocolate cake. I found for the amount of steps and ingredient prices, I rather just purchase boxed cake mix and top with this peanut butter frosting. I'm not sure most people could taste the difference. Was not a favorite in our house enough to make again.
This is delicious as written but I will make some modifications when I make it again such as adding coffee instead of water to enhance the chocolate taste
Loved it. I made more than once. It's a keeper, I made as the recipe called. I will not change a thing..
Like the review- the frosting was way too sweet. Once I made it I added a small thing of cream cheese which cut down the overly sugary taste. Waited till it cooled. Was a hit! Highly recommend adding cream cheese to the frosting!
We followed the instructions and thought it was far far too sweet, probably half the sugar would have done. The peanut butter flavour was good but our icing was extremely runny and ran straight off the cake - in hindsight we should have added that slowly as we beat the icing. I would make it again but with a significantly reduced quantity of sugar
I thought the cake had a slightly "rubbery" texture compared to other similar recipes I've made, but it had the perfect peanut butter to chocolate balance. Overall, it was a tasty cake.
Delicious, moist, rich cake. Good peanut butter flavor in the cake, even without the frosting. I waited a little while to frost it based on earlier reviews, but it was not long enough. The frosting still melted and pooled at the edges. I recommend waiting until the cake has cooled completely.
Great and tasty cake with minor changes made: buttermilk instead of sour cream, 1/8 of peanut butter, with 1/2 cup of boiled water. Used different icing which was cream cheese. Overall delicious.