This Chocolate and Peanut Butter Texas Sheet Cake has a moist one-bowl chocolate cake base topped with creamy peanut butter frosting!
This is my 21st dessert recipe on this blog that combines chocolate and peanut butter. It’s obviously an obsession of ours. We buy peanut butter in insane amounts and go through it in record time.
We use it in everything from savory to sweet recipes, but mainly for breakfast and snacks. The girls love peanut butter mixed in their honey yogurt and I love it on toast with a drizzle of honey. We eat both of these things almost daily. I have tried using different nut butters to keep it fresh, but nothing beats peanut butter in our little world.
So when I created that absolutely amazing White Texas Almond Sheet Cake, Jorge immediately asked me to make him a peanut butter and chocolate version.
It took me a little while to get it perfect, but I nailed it. The fact that the entire cake was gone in a day (don’t worry – kids, neighbors and family all helped) says a lot too. ;-)
Easy Texas Sheet Cake Recipe
The base is an amazing one-bowl chocolate cake that cooks in the oven in about 20 minutes. Then you top the cake with a layer of creamy peanut butter frosting. Finally, you finish it off with a rich dark chocolate ganache.
If you are feeling extra chocolate-y, you can swap out the peanut butter frosting for a thin layer of my favorite Chocolate Buttercream Frosting (I recommend making a half batch).
The whole cake takes about an hour and is SO worth it! It’s like a Reese’s Cup…but in perfect cake form. If you feel like going over the top, you can sprinkle chopped up Reese’s Cups on top of the finished cake!
P.S. I have this awesome heavy duty jelly roll pan that I make all my sheet cakes in (I also use it to bake all my cookies on since it’s huge). It’s a worthwhile investment to have a nice heavy duty one on hand.
Chocolate and Peanut Butter Texas Sheet Cake
- 1 cup 2 sticks unsalted butter, melted and cooled for 5 minutes
- 1 cup whole milk
- ½ cup sour cream
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Peanut Butter Layer
- ¾ cup creamy peanut butter
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons regular milk
- ¾ cup 1 1/2 sticks unsalted butter, melted
- ⅓ cup milk
- ⅓ cup light corn syrup
- 1 tablespoon vanilla extract
- 6 oz dark chocolate, chopped
- 3 cups confectioners’ sugar, sifted
- Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy.
- In a large bowl, whisk together melted butter, milk, sour cream and sugar. Whisk in egg and vanilla extract. Then whisk in flour, cocoa powder, baking soda and salt.
- Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool for 10 minutes then start on peanut butter layer.
Peanut Butter Layer:
- Cream peanut butter and regular in a stand mixer. Add in vanilla and salt. Gradually add powdered sugar, one half cup at a time, beating well on medium speed. Scrape sides and bottom of bowl as needed.
- When all sugar has been mixed in, icing will appear dry. Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy.
- Spread one thick and even layer on the top of the cake. Then prepare the chocolate glaze.
- Combine butter, milk, corn syrup, and vanilla extract in small saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted.
- Remove from heat, add the powdered sugar, and whisk until smooth. Let chocolate glaze sit for 5 minutes until it has cooled slightly and started to thicken just a little bit.
- Then slowly pour on top and push towards the edges. Let chocolate frosting harden – about 30 minutes. Serve!
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