Chocolate Peanut Butter Sheet Cake
A moist, tender chocolate sheet cake topped with a creamy peanut butter layer and a sweet vanilla glaze. This easy-to-make dessert is perfect for a crowd, delivering the classic and beloved chocolate and peanut butter flavor combination.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 16
- Difficulty
- Medium
- Per serving
- 461 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
cake
- 2 cupall-purpose flour
- 2 cupgranulated sugar
- 1 tspbaking soda
- 0.5 tspsalt
- 227 gunsalted butter, cubed
- 1 cupwater
- 0.5 cupunsweetened cocoa powder
- 0.5 cupbuttermilk
- 2 pcsegg, large, lightly beaten
- 1 tspvanilla extract
peanut butter layer
- 340 gcreamy peanut butter
glaze
- 1.5 cuppowdered sugar, sifted
- 2 tbspunsalted butter, melted
- 4 tbspbuttermilk
- 1 tspvanilla extract
Equipment
saucepan · large bowl · spatula · wire rack · oven · whisk · 9x13 inch baking pan
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and grease and flour a 9x13 inch (23x33 cm) baking pan.
About 5 min
Cook’s note: Using parchment paper on the bottom of the pan will guarantee the cake doesn't stick.
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
About 2 min
- 3
In a medium saucepan, combine the water, unsweetened cocoa powder, and cubed unsalted butter from the cake ingredients. Bring to a simmer over medium heat, stirring until the butter is fully melted and everything is combined.
About 5 min
Cook’s note: Stir constantly to prevent the cocoa from scorching on the bottom of the pan.
- 4
Pour the hot chocolate mixture into the bowl with the dry ingredients and whisk until just combined.
About 1 min
- 5
In a small bowl, whisk together the buttermilk, beaten eggs, and vanilla extract from the cake ingredients.
About 1 min
- 6
Pour the buttermilk mixture into the batter and whisk gently until smooth. Be careful not to overmix.
About 1 min
Cook’s note: Overmixing can result in a tough cake.
- 7
Pour the finished batter into the prepared baking pan and spread it into an even layer.
About 1 min
- 8
Bake for 22-25 minutes, or until a wooden skewer inserted into the center comes out clean.
About 25 min
- 9
Let the cake cool completely in the pan on a wire rack. This will take about an hour.
About 1 hr
Cook’s note: Frosting a warm cake will cause the frosting to melt and slide off.
- 10
Once the cake is cool, carefully spread the creamy peanut butter over the top in an even layer.
About 3 min
Cook’s note: If your peanut butter is very stiff, you can warm it gently in the microwave for 15-20 seconds to make it easier to spread.
- 11
In a medium bowl, whisk together the sifted powdered sugar, melted butter, buttermilk, and vanilla extract from the glaze ingredients until a smooth, pourable glaze forms.
About 1 min
Cook’s note: If the glaze is too thick, add more buttermilk, one teaspoon at a time. If too thin, add more powdered sugar.
- 12
Pour the glaze over the peanut butter layer and use a spatula to spread it evenly to the edges.
About 2 min
- 13
Let the cake rest for at least 15 minutes to allow the glaze to set before slicing and serving.
About 15 min
Per serving
Nutrition
- Calories
- 460.9kcal
- Protein
- 9g
- Carbs
- 55.2g
- Fat
- 25g
- Fibre
- 2.9g
- Sugar
- 38.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store covered in an airtight container at room temperature for up to 2 days or in the refrigerator for longer.
Serve at room temperature; allow to sit for 30 minutes if refrigerated before serving.