Introduction

This Chocolate Peanut Butter Texas Sheet Cake is a rich, decadent dessert that perfectly balances fudgy chocolate with creamy peanut butter. Its large, thin sheet format makes it ideal for gatherings, delivering big flavor in every bite.

A square piece of layered cake is shown on a white plate against a white marbled background. The bottom layer is a dark, moist chocolate cake, followed by a thick creamy beige peanut butter layer in the middle. Above this is another thin chocolate cake layer topped with a smooth, glossy dark chocolate ganache spread evenly over the surface. On top of the ganache, there are several chocolate chips and a few light brown round nuts as decoration. The texture of each layer is clear, showing the soft cake and smooth creamy layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 350°F and generously grease a 13×18 jelly roll pan with butter or nonstick spray.
Step 2: In a large bowl, whisk together the melted butter, whole milk, sour cream, and granulated sugar. Add the eggs and vanilla extract, whisking until fully combined.
Step 3: Sift together the flour, cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, whisking until smooth and lump-free.
Step 4: Pour the batter evenly into the prepared pan. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.
Step 5: In a mixer, cream together the peanut butter and softened butter until smooth. Add the vanilla extract and salt, mixing well.
Step 6: Gradually beat in the powdered sugar, half a cup at a time. When the mixture becomes thick and dry, add milk one teaspoon at a time, beating until fluffy and spreadable.
Step 7: Spread a thick, even layer of the peanut butter mixture over the slightly cooled cake using a spatula.
Step 8: To make the chocolate frosting, combine melted butter, milk, corn syrup, and vanilla extract in a medium saucepan over low heat. Remove from heat and stir in chopped chocolate until smooth. Gradually whisk in the sifted confectioners’ sugar until well incorporated.
Step 9: Pour the chocolate frosting over the peanut butter layer, spreading evenly. Allow the cake to cool completely before slicing and serving.

Tips & Variations

Use creamy peanut butter for a smooth layer; crunchy peanut butter can add a nice texture if preferred.
For a nut-free version, skip the peanut butter layer and increase the chocolate frosting for a classic Texas sheet cake.
Make sure the melted butter for the cake batter has cooled slightly to prevent cooking the eggs when mixing.
Use an offset spatula for easier spreading of frosting layers, especially on a large sheet cake.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Before serving refrigerated cake, let it come to room temperature for best flavor. You can also freeze the cake layers (without frosting) for up to 2 months and frost after thawing.

How to Serve

A square cake slice with three distinct layers sits on a white plate against a white marbled surface. The bottom and middle cakes layers are dark brown and moist looking. Between these cake layers is a thick creamy tan layer with a smooth texture, suggesting a rich filling. The top layer is a shiny dark chocolate glaze that covers the cake evenly, with small clusters of chocolate and caramel-colored round candies scattered in the center for decoration. The edges of the cake show a slight melting of the chocolate layer, adding a glossy touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure other ingredients like cocoa powder are gluten-free as well.

Can I prepare the peanut butter layer ahead of time?

Yes, the peanut butter layer can be made a day ahead and refrigerated. Bring it to room temperature and stir before spreading to restore fluffiness.