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Chocolate Peanut Butter Texas Sheet Cake Recipe

Chocolate Peanut Butter Texas Sheet Cake Recipe
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★★★★★

5.3 from 25 reviews

This Chocolate Peanut Butter Texas Sheet Cake combines rich, moist chocolate cake with a creamy peanut butter layer and a glossy, decadent chocolate frosting. Perfect for gatherings or any special occasion, this sheet cake features a tender crumb enhanced by sour cream and a delicious peanut butter filling that balances the deep chocolate flavor, all baked in a classic 13×18 jelly roll pan for easy serving.

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

  1. Preheat and Prep: Preheat your oven to 350°F (175°C) and generously grease a 13×18 jelly roll pan with butter or nonstick spray to ensure the cake doesn’t stick during baking.
  2. Make the Cake Batter: In a large bowl, whisk together the melted and slightly cooled butter, whole milk, sour cream, and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined.
  3. Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is smooth and well combined without overmixing.
  4. Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the pan.
  5. Prepare the Peanut Butter Layer: In a medium bowl, beat together the softened butter and creamy peanut butter until smooth and creamy. Mix in the vanilla extract and salt. Gradually add the powdered sugar and milk, blending until the peanut butter frosting is fluffy and spreadable.
  6. Spread Peanut Butter Layer: Once the cake is completely cooled, evenly spread the peanut butter layer over the top using an offset spatula for smoothness.
  7. Make the Chocolate Frosting: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in milk, light corn syrup, and vanilla extract. Add the chopped dark chocolate and stir until melted and combined. Gradually whisk in the sifted confectioners’ sugar until the frosting reaches a smooth, spreadable consistency.
  8. Frost the Cake: Pour and spread the chocolate frosting evenly over the peanut butter layer. Use an offset spatula for a smooth finish.
  9. Set and Serve: Allow the cake to sit at room temperature or refrigerate for 30 minutes to an hour so the frosting can set. Cut into squares and serve.

Notes

  • Ensure the melted butter for the cake batter is slightly cooled to avoid cooking the eggs when mixing.
  • The peanut butter layer can be adjusted in sweetness by adding more or less powdered sugar to taste.
  • For easier cleanup and removal, line the jelly roll pan with parchment paper before greasing.
  • You can substitute dark chocolate with semi-sweet if preferred for a sweeter frosting.
  • Store leftovers covered at room temperature for up to 2 days or refrigerated up to 5 days.
  • To serve chilled cake directly from the fridge, allow it to come to room temperature for 20 minutes for best flavor.

Nutrition

Keywords: Chocolate Peanut Butter Sheet Cake, Texas Sheet Cake, Peanut Butter Cake, Chocolate Cake, Sheet Cake Recipe, Easy Chocolate Cake

Find it online: https://victoriablair.com/chocolate-peanut-butter-texas-sheet-cake-recipe/