Save on Pinterest

Chocolate-Peanut Butter Sheet Cake

I love peanut butter and chocolate, so I combined recipes to blend the two. This chocolate peanut butter cake is heavenly served plain or topped with ice cream. —Lisa Varner, El Paso, Texas
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    15 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/2 cup creamy peanut butter
  • 1/4 cup baking cocoa
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • FROSTING:
  • 3 cups confectioners' sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup 2% milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped salted or unsalted peanuts

Directions

  • Preheat oven to 350°. Grease a 13x9-in. baking pan.
  • In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
  • In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
  • Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth.
  • Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.
Nutrition Facts
1 piece: 482 calories, 20g fat (7g saturated fat), 59mg cholesterol, 337mg sodium, 70g carbohydrate (53g sugars, 2g fiber), 9g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video