Name: Chocolate Peanut Butter Texas Sheet Cake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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; 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; 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

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 (and slightly cooled) butter, whole milk, sour cream, and granulated sugar. Add the eggs and vanilla extract and whisk until fully combined.

Step 3: Sift in the flour, cocoa powder, baking soda, and salt. Whisk again until the batter is 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 before proceeding.

Step 5: Using a stand mixer or hand mixer, cream together the peanut butter and softened butter until smooth. Add vanilla extract and salt.

Step 6: Gradually add the powdered sugar, ½ cup at a time, beating well between each addition. If the mixture looks dry, add milk one teaspoon at a time and beat 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: In a small saucepan over medium heat, combine melted butter, milk, corn syrup, and vanilla extract. Stir until heated through. Lower heat, add chopped dark chocolate, and stir until fully melted and smooth.

Step 9: Remove from heat and whisk in sifted confectioners’ sugar. Let the frosting sit for 5 minutes to cool and thicken slightly.

Step 10: Slowly pour the warm chocolate glaze over the peanut butter layer. Use a spatula to gently push it toward the edges for full coverage.

Step 11: Allow the frosting to set for at least 30 minutes before slicing and serving.

Tips & Variations

For a crunchier texture, sprinkle chopped peanuts on the peanut butter layer before adding the chocolate frosting.

If you prefer a dairy-free version, substitute non-dairy milk and butter alternatives in all layers.

Use creamy or chunky peanut butter depending on your texture preference.

Serve chilled for firmer frosting or at room temperature for softer slices.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend that measures cup-for-cup. Ensure the blend contains xanthan gum for best texture.

Can I use peanut butter powder instead of creamy peanut butter?

Peanut butter powder can be used but may require adjusting the butter and milk quantities to achieve the right consistency for the peanut butter layer.