Name: Chocolate Peanut Butter Sheet Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups sugar; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup butter; ½ cup creamy peanut butter; 1 cup water; ½ cup unsweetened cocoa powder; ½ cup sour cream; 3 large eggs, lightly beaten; 2 teaspoons vanilla extract; ½ cup butter; ¼ cup creamy peanut butter; 4 tablespoons unsweetened cocoa powder; 6 tablespoons milk (2% recommended); 1 teaspoon pure vanilla extract; 3 ½ to 4 cups powdered sugar (adjust for desired consistency); ¼ cup chopped salted peanuts

Ingredients

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

½ teaspoon salt

½ cup butter

½ cup creamy peanut butter

1 cup water

½ cup unsweetened cocoa powder

½ cup sour cream

3 large eggs (lightly beaten)

2 teaspoons vanilla extract

½ cup butter (for icing)

¼ cup creamy peanut butter (for icing)

4 tablespoons unsweetened cocoa powder (for icing)

6 tablespoons milk (2% recommended)

1 teaspoon pure vanilla extract (for icing)

3 ½ to 4 cups powdered sugar (for icing, to desired consistency)

¼ cup chopped salted peanuts

Instructions

Step 1: Preheat your oven to 350°F and coat a 13 x 9-inch baking pan with nonstick cooking spray.

Step 2: In a large bowl, whisk together the flour, sugar, baking soda, and salt; set this dry mixture aside.

Step 3: In a small saucepan over low heat, melt the butter with the peanut butter. Stir in the water and cocoa powder, then increase to medium-low heat, bringing the mixture just to a boil while stirring occasionally. Remove from heat.

Step 4: Pour the chocolate mixture into the flour mixture and stir just until moistened. Add the sour cream, beaten eggs, and vanilla extract, whisking until evenly incorporated.

Step 5: Transfer the batter to your prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: While the cake bakes, prepare the icing: melt the butter and peanut butter in a small saucepan over low heat. Whisk in the cocoa powder, milk, and vanilla extract.

Step 7: Gradually whisk in the powdered sugar until the icing reaches a thick but pourable consistency. Continue whisking until smooth and fully combined.

Step 8: Remove the icing from heat and immediately pour it over the warm cake. Spread evenly with an offset spatula or butter knife.

Step 9: Sprinkle chopped salted peanuts evenly over the iced cake.

Step 10: Allow the cake to set for at least 30 minutes before slicing and serving.

Tips & Variations

Use natural or crunchy peanut butter for a different texture in the cake and icing.

For extra richness, substitute half of the water with brewed coffee to enhance the chocolate flavor.

Try topping the cake with mini chocolate chips or a drizzle of melted white chocolate for variation.

If you prefer a dairy-free version, substitute butter and milk with plant-based alternatives.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Make sure it contains xanthan gum for the best texture.

Can I prepare the icing ahead of time?

Yes, you can prepare the icing in advance and gently reheat it over low heat or in short bursts in the microwave, whisking until smooth before pouring it over the cake.