Chocolate Sheet Cake with Creamy Peanut Butter Frosting Recipe

Chocolate Sheet Cake with Creamy Peanut Butter Frosting Recipe

How To Make Chocolate Sheet Cake with Creamy Peanut Butter Frosting

Whip up a rich and fudgy dessert with this chocolate sheet cake topped with peanut butter frosting. This recipe makes enough to serve a crowd!

Preparation: 30 minutes
Cooking: 20 minutes
Chill Time: 2 hours
Total: 2 hours 50 minutes



  • 1cupunsalted butter
  • 1cupwater
  • ½cupnatural cocoa powder,unsweetened, not Dutch process
  • 2cupsall purpose flour,spoon & leveled
  • 1tspbaking soda
  • ¼tspsalt
  • 2large eggs,at room temperature
  • 1cupgranulated sugar
  • ½cuplight brown sugar,packed
  • 2tsppure vanilla extract
  • ½cupbuttermilk,at room temperature

For Peanut Butter Frosting:

  • cupscreamy peanut butter,do not use natural style
  • ½cupunsalted butter,softened to room temperature
  • 3cupsconfectioner’s sugar
  • ½cupheavy cream,or half and half, or whole milk
  • 1tsppure vanilla extract
  • pinchsalt

For Optional Toppings:

  • ½cupcreamy peanut butter,melted, for drizzling
  • 1cuppeanut butter cups,chopped
  • mini chocolate chips
  • peanut butter chips
  • chocolate sprinkles


  1. Preheat oven to 350 degrees F. Generously grease a 12×17-inch half sheet/jelly roll pan. Set aside.

  2. Heat the butter, water, and cocoa powder together in a large saucepan over medium heat. Whisk constantly until the butter has melted and everything is smooth and combined. Set aside.

  3. In a large bowl, whisk the flour, baking soda, and salt together. Pour the warm chocolate/butter mixture on top, then slowly whisk together until combined. It will be very thick.

  4. Whisk the eggs, granulated sugar, and brown sugar together in a medium bowl. The mixture will be thick.

  5. Whisk in the vanilla until combined, then pour into the chocolate batter and whisk until combined. Finally, whisk in the buttermilk.

  6. Pour the chocolate batter into the sheet pan.

  7. Bake for 15 to 20 minutes. If a toothpick comes out clean, the cake is done. If not, continue baking.

  8. Remove cake from the oven and set the pan on a wire rack. Allow the cake to cool completely in the pan before frosting. The refrigerator helps speed things up.


  1. Using a handheld or stand mixer fitted with a whisk attachment, beat softened butter and peanut butter together on medium-high speed for 2 minutes until completely smooth and creamy.

  2. Add the confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. 

  3. Beat on high for 1 minute until combined and the frosting is fluffy. Taste and add more salt if needed. To thicken, add more confectioners’ sugar; and to thin, add more cream.

  4. Spread frosting all over cooled cake, then top with toppings. Slice and serve. 

  5. Cover leftovers tightly and store them in the refrigerator for up to 5 days. It’s so good cold!


  • Calories: 359.25kcal
  • Fat: 22.42g
  • Saturated Fat: 9.58g
  • Trans Fat: 0.39g
  • Monounsaturated Fat: 8.45g
  • Polyunsaturated Fat: 3.07g
  • Carbohydrates: 36.56g
  • Fiber: 1.88g
  • Sugar: 26.49g
  • Protein: 6.46g
  • Cholesterol: 42.85mg
  • Sodium: 201.67mg
  • Calcium: 31.79mg
  • Potassium: 173.04mg
  • Iron: 1.07mg
  • Vitamin A: 101.11µg
  • Vitamin C: 0.09mg
Want to share your experience baking this Chocolate Sheet Cake with Creamy Peanut Butter Frosting or discuss tips and techniques? Join the conversation in our Baking and Desserts forum!

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