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Chocolate Peanut Butter Sheet Cake Recipe

Chocolate Peanut Butter Sheet Cake Recipe

Learn how to make the best homemade chocolate peanut butter sheet cake with this easy baking recipe. Rich chocolate cake topped with creamy peanut butter frosting creates a crowd-pleasing dessert that's perfect for parties. The simple one-bowl method ensures foolproof results every time!
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
30 mins
Serves:
1 cake (16 slices)
An overhead shot of a rectangular chocolate sheet cake with a thick, glossy peanut butter frosting swirled on top. A corner piece has been cut, revealing the moist, dark chocolate crumb beneath the smooth frosting. Natural light streams in from a window, highlighting the luscious texture of both cake and frosting. Several chopped peanuts and mini chocolate chips are scattered artfully around the edges for garnish, creating visual contrast against the creamy frosting. The cake rests on a vintage white cake stand with gold trim, surrounded by small dessert plates and forks, ready for serving.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">60g unsweetened cocoa powder</li><li class="ingredients-single-item">2 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">240ml buttermilk (or 240ml milk + 1 tbsp lemon juice)</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml hot coffee (or hot water)</li><li class="ingredients-single-item">For the peanut butter frosting:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">250g smooth peanut butter</li><li class="ingredients-single-item">300g powdered sugar</li><li class="ingredients-single-item">80ml heavy cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For garnish (optional):</li><li class="ingredients-single-item">50g chopped roasted peanuts</li><li class="ingredients-single-item">50g mini chocolate chips</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">33 x 23 cm (13 x 9 inch) baking pan</li><li class="equipment-single-item">Electric mixer or stand mixer</li><li class="equipment-single-item">Offset spatula for frosting</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease a 33 x 23 cm (13 x 9 inch) baking pan and line with parchment paper, leaving some overhang for easy removal. This ensures your cake won't stick and makes cleanup much easier.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined. The thorough mixing of dry ingredients is crucial for an evenly textured cake without bitter cocoa pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. The acidity in buttermilk activates the baking soda, helping your cake rise and creating a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the dry ingredients and mix with a whisk or wooden spoon until just combined. Don't overmix - stopping when the ingredients are just incorporated prevents gluten development that could make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the hot coffee (or hot water) to the batter and stir carefully until combined. The heat blooms the cocoa powder, intensifying its chocolate flavor, while the liquid creates a thinner batter that bakes into an exceptionally moist cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared pan and smooth the top with a spatula. The batter will be quite thin - this is exactly what you want for a moist sheet cake!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Look for the cake to slightly pull away from the sides of the pan - a visual cue that it's ready.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the pan on a wire rack and allow the cake to cool completely in the pan before frosting. Patience is key here - applying frosting to a warm cake will cause it to melt and slide off.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cake cools, prepare the peanut butter frosting. In a large bowl, use an electric mixer to beat the softened butter and peanut butter together until smooth and creamy, about 2 minutes. The proper creaming of these fats creates the base for a silky-smooth frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Add the powdered sugar, heavy cream, vanilla extract, and salt to the bowl. Begin mixing on low speed until the sugar is incorporated (this prevents a powdery mess!), then increase to medium-high and beat for 3-4 minutes until the frosting is light and fluffy. If it seems too thick, add a tablespoon more cream; if too thin, add a bit more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the cake is completely cool, spread the peanut butter frosting over the top in an even layer using an offset spatula. Create decorative swirls if desired for a beautiful presentation. The contrast between the dark cake and light frosting is visually stunning.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>If using, sprinkle the chopped peanuts and mini chocolate chips over the frosting. These add a delightful textural contrast and emphasize the chocolate-peanut butter flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For clean slices, chill the frosted cake for 30 minutes before cutting, then use a sharp knife wiped clean between cuts. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The flavors actually deepen and meld wonderfully after a day!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chocolate Peanut Butter Sheet Cake Recipe?

The main ingredients include all-purpose flour, sugar, cocoa powder, buttermilk, eggs, vegetable oil, coffee, butter, peanut butter, powdered sugar, and heavy cream. Optional garnishes include chopped peanuts and mini chocolate chips.

How to cook Chocolate Peanut Butter Sheet Cake Recipe at home?

Learn how to cook Chocolate Peanut Butter Sheet Cake Recipe by mixing dry ingredients (flour, sugar, cocoa powder, baking soda, salt), combining wet ingredients separately, adding hot coffee, then baking at 180°C for 28-32 minutes. Once cooled, top with homemade peanut butter frosting made from butter, peanut butter, powdered sugar, and cream.

Can I substitute the coffee in this chocolate cake recipe?

Yes, you can substitute the hot coffee with hot water if preferred. The coffee enhances the chocolate flavour without adding coffee taste, but hot water will still produce a moist cake. For a different twist, hot chai tea can also work well.

Why is my peanut butter frosting too runny or too stiff?

If your frosting is too runny, add more powdered sugar, 2 tablespoons at a time. If it's too stiff, incorporate additional heavy cream, 1 tablespoon at a time. Room temperature ingredients and proper mixing technique are crucial for the perfect consistency.

How can I make this sheet cake in advance for a party?

You can bake the cake up to 2 days ahead and store unfrosted in an airtight container. The frosting can be made 1 day ahead and refrigerated. Bring frosting to room temperature before spreading. Alternatively, the entire frosted cake freezes well for up to 1 month.

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Don't overmix - stopping when the ingredients are just incorporated prevents gluten development that could make your cake tough." }, { "@type": "HowToStep", "name": "Add hot liquid", "text": "Add the hot coffee (or hot water) to the batter and stir carefully until combined. The heat blooms the cocoa powder, intensifying its chocolate flavor, while the liquid creates a thinner batter that bakes into an exceptionally moist cake." }, { "@type": "HowToStep", "name": "Pour and prepare", "text": "Pour the batter into your prepared pan and smooth the top with a spatula. The batter will be quite thin - this is exactly what you want for a moist sheet cake!" }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). 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Will definitely make again!", "name": "Potluck Sensation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Patel", "datePublished": "2024-04-10", "reviewBody": "That frosting is absolutely divine! The balance between the rich chocolate cake and the creamy peanut butter topping is perfect. I added extra chocolate chips on top which made it even more decadent.", "name": "Divine Frosting", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alejandro Hernandez", "datePublished": "2024-04-15", "reviewBody": "My new go-to celebration cake! Made this for my son's birthday and it was a huge hit. 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