Description

This decadent Chocolate Peanut Butter Texas Sheet Cake combines rich, moist chocolate cake with a creamy peanut butter layer and a smooth, glossy chocolate frosting. Baked in a large sheet pan, it’s perfect for gatherings and celebrations, offering a delicious balance of flavors in every bite.

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 and generously grease a 13×18 jelly roll pan with butter or nonstick spray to ensure the cake doesn’t stick and bakes evenly.
Make the Cake Batter: In a large bowl, whisk together the melted and slightly cooled butter, whole milk, sour cream, and granulated sugar. Add in the eggs and vanilla extract, whisking until fully combined. Sift in the flour, cocoa powder, baking soda, and salt, then whisk again until the batter is smooth and lump-free.
Bake: Pour the batter evenly into the prepared pan. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool for 10 minutes before adding the peanut butter layer.
Prepare the Peanut Butter Layer: Using a stand mixer or hand mixer, cream together the peanut butter and softened butter until smooth. Add in the vanilla extract and salt. Gradually add the powdered sugar, ½ cup at a time, beating well after each addition. If the mixture appears dry, add the milk one teaspoon at a time until the frosting is fluffy and spreadable. Spread a thick, even layer over the slightly cooled cake using a spatula.
Make the Chocolate Frosting: In a small saucepan over medium heat, combine the melted butter, milk, corn syrup, and vanilla extract. Stir until heated through, then reduce heat and add the chopped dark chocolate. Stir until the chocolate is fully melted and the mixture is silky and smooth. Remove from heat and whisk in the sifted confectioners’ sugar. Let the frosting sit for 5 minutes to cool slightly and thicken.
Frost and Finish: Slowly pour the warm chocolate glaze over the peanut butter layer. Use a spatula to gently spread it toward the edges for full coverage. Allow the frosting to set for at least 30 minutes before slicing and serving to achieve clean pieces.

Notes

Make sure the melted butter is cooled before mixing with eggs to prevent curdling.
Sifting dry ingredients ensures a smooth cake batter without lumps.
Use a spatula for even spreading of layers and frosting.
If frosting becomes too thick, add a splash of milk to reach desired consistency.
Allow frosting to set completely before serving for best texture and presentation.
This cake is best served at room temperature.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate Peanut Butter Texas Sheet Cake, sheet cake recipe, chocolate cake, peanut butter frosting, chocolate frosting, dessert, party cake