Chocolate Peanut Butter Texas Sheet Cake Recipe
This decadent Chocolate Peanut Butter Texas Sheet Cake combines a rich, moist chocolate base with a creamy peanut butter layer and a luscious chocolate frosting. Perfect for large gatherings or any occasion that calls for a crowd-pleasing dessert, this recipe yields a generously sized sheet cake with layers of bold flavors and indulgent texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 to 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Preheat and Prep: Preheat your oven to 350°F (175°C) and generously grease a 13×18 inch jelly roll pan with butter or a nonstick spray to prevent sticking.
- Make the Cake Batter: In a large mixing bowl, combine the melted and slightly cooled butter, whole milk, sour cream, and granulated sugar. Whisk until the mixture is smooth. Add the eggs and vanilla extract, mixing thoroughly to incorporate. Sift together the all-purpose flour, cocoa powder, baking soda, and salt, then whisk these dry ingredients into the wet mixture until the batter is smooth and free of lumps.
- Bake: Pour the batter evenly into the prepared jelly roll pan. Place it in the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool for about 10 minutes before applying the next layer.
- Prepare the Peanut Butter Layer: Using a stand mixer or hand mixer, beat together the creamy peanut butter and softened butter until the mixture is smooth and creamy. Add vanilla extract and salt, blending well. Gradually add the powdered sugar in two additions, beating well after each to combine. The mixture might appear dry initially, but gradually add milk one teaspoon at a time, continuing to beat until the peanut butter frosting is fluffy and spreadable.
- Apply the Peanut Butter Layer: Spread a thick, even layer of the peanut butter frosting over the slightly cooled cake using a spatula, ensuring full coverage for a creamy finish. (Note: The recipe does not include instructions for the chocolate frosting application, so this step concludes the peanut butter layer.)
Notes
- Make sure the melted butter in the cake batter is cooled slightly before mixing to avoid cooking the eggs prematurely.
- Do not overbake the cake to maintain moistness—check with a toothpick at 20 minutes.
- Adding milk slowly to the peanut butter frosting is important to achieve the right spreading consistency.
- The large 13×18 inch pan size makes this cake ideal for serving at parties or potlucks.
- For extra flavor, consider using natural peanut butter free of added sugar or salt.
- The recipe references a chocolate frosting ingredient list but does not provide instructions for preparing or applying it; the peanut butter layer is the final topping here.
Keywords: Chocolate peanut butter sheet cake, Texas sheet cake, layered chocolate cake, easy chocolate cake recipe, peanut butter frosting
