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!
Serves:
Ingredients
- 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:
- 1½cupscreamy 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
Instructions
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Preheat oven to 350 degrees F. Generously grease a 12×17-inch half sheet/jelly roll pan. Set aside.
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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.
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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.
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Whisk the eggs, granulated sugar, and brown sugar together in a medium bowl. The mixture will be thick.
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Whisk in the vanilla until combined, then pour into the chocolate batter and whisk until combined. Finally, whisk in the buttermilk.
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Pour the chocolate batter into the sheet pan.
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Bake for 15 to 20 minutes. If a toothpick comes out clean, the cake is done. If not, continue baking.
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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.
Frosting:
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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.
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Add the confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed.
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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.
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Spread frosting all over cooled cake, then top with toppings. Slice and serve.
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Cover leftovers tightly and store them in the refrigerator for up to 5 days. It’s so good cold!
Nutrition
- 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
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