Chocolate Peanut Butter Sheet Cake
This Chocolate Peanut Butter Sheet Cake is a great choice for the chocolate-peanut butter lovers in your life. Sweet, simple to make, and so indulgent!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Cake, Dessert
Cuisine: American
Servings: 15
Calories: 509kcal
Chocolate Peanut Butter Sheet Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter
- ½ cup creamy peanut butter
- 1 cup water
- ½ cup unsweetened cocoa powder
- ½ cup sour cream
- 3 large eggs lightly beaten
- 2 teaspoons vanilla extract
Chocolate Peanut Butter Icing
- ½ cup butter
- ¼ cup creamy peanut butter
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons milk I use 2%
- 1 teaspoon pure vanilla extract
- 3 ½ to 4 cups powdered sugar as needed to reach desired consistency
- ¼ cup chopped salted peanuts
For the Chocolate Peanut Butter Sheet Cake
Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking pan with nonstick cooking spray.
In a large bowl, whisk flour, sugar, baking soda and salt; set aside.
In a small saucepan, melt the butter with the peanut butter over LOW heat. Stir in the water and cocoa powder and increase heat to MEDIUM-LOW to bring just barely to a boil, stirring occasionally. Remove from heat and add to flour mixture, stirring just until moistened.
Add sour cream, lightly beaten eggs, and vanilla, whisking until completely incorporated. Transfer to prepared baking dish. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.
Prepare icing while cake is baking.
For the Chocolate Peanut Butter Icing
Melt butter with peanut butter in a small saucepan over LOW heat. Whisk in cocoa powder, milk and vanilla. Whisk in powdered sugar, a little at a time, until you've reached desired consistency. It should be thick but pourable. Continue whisking vigorously until powdered sugar has dissolved and icing is smooth.
Remove from heat and immediately pour icing over warm cake. Use an offset spatula or butter knife to spread it out evenly over the surface. Sprinkle with chopped peanuts.
Allow to set for at least 30 minutes or longer before slicing and serving the cake.
Calories: 509kcal | Carbohydrates: 74g | Protein: 8g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 352mg | Potassium: 227mg | Fiber: 3g | Sugar: 56g | Vitamin A: 457IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg