Description
This Chocolate Peanut Butter Texas Sheet Cake combines rich, moist chocolate cake with a creamy peanut butter layer and a luscious chocolate frosting. Perfect for gatherings, this sheet cake is easy to prepare with a tender crumb and a sweet, nutty contrast that everyone will love.
Ingredients
Scale
For the Cake:
- 1 cup (2 sticks) unsalted butter, melted then cooled for 5 minutes
- 1 cup whole milk
- 1/2 cup sour cream
- 2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
For the Peanut Butter Layer:
- 3/4 cup creamy peanut butter
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup powdered sugar
- 2 tbsp regular milk
For the Chocolate Frosting:
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/3 cup milk
- 1/3 cup light corn syrup
- 1 tbsp vanilla extract
- 6 oz dark chocolate, chopped
- 3 cups confectioners’ sugar, sifted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13 x 18 inch jelly roll pan thoroughly with butter or use a non-stick spray like Baker’s Joy to ensure the cake doesn’t stick.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted and slightly cooled butter, whole milk, sour cream, and granulated sugar until fully combined.
- Add Eggs and Dry Ingredients: Whisk in the eggs and vanilla extract. Then sift in and whisk together the all-purpose flour, cocoa powder, baking soda, and salt until the batter is smooth and even.
- Bake the Cake: Pour the cake batter evenly into the prepared jelly roll pan. Place in the oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool for 10 minutes in the pan.
- Prepare Peanut Butter Layer: While the cake slightly cools, combine creamy peanut butter, softened unsalted butter, vanilla extract, salt, powdered sugar, and regular milk in a bowl. Whisk or beat until smooth and creamy.
- Spread Peanut Butter Layer: Spread the prepared peanut butter mixture evenly over the warm cake directly in the pan, allowing it to soften the layer slightly and meld flavors.
- Make Chocolate Frosting: In a saucepan or microwave-safe bowl, melt the unsalted butter and chopped dark chocolate together until smooth. Stir in the milk, light corn syrup, and vanilla extract. Gradually whisk in the sifted confectioners’ sugar until the frosting is smooth and spreadable.
- Frost the Cake: Pour and spread the chocolate frosting evenly over the peanut butter layer while the peanut butter layer is still warm so that the layers meld together.
- Set and Serve: Allow the cake to cool and the frosting to set before slicing into 16 pieces. Serve and enjoy the combination of rich chocolate and creamy peanut butter flavors.
Notes
- Ensure the melted butter for the cake is cooled before mixing to prevent cooking the eggs.
- The jelly roll pan yields a thin, sheet-style cake typical of Texas sheet cakes.
- For a stronger peanut flavor, feel free to use natural peanut butter.
- The frosting sets best when spread over warm peanut butter layer but not too hot to melt the frosting excessively.
- Store leftovers covered at room temperature for up to 3 days or refrigerated for up to 5 days.
