by Molly Murphy
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Chocolate Peanut Butter Sheet Cake – soft and moist dark chocolate cake with a creamy and nutty peanut butter frosting, topped with a dark chocolate ganache. Made in a 9×13 for easy crowd serving!
Peanut butter fans unite and come and enjoy this amazing peanut butter sheet cake recipe! I’m going to be honest, peanut butter is not my thing. Its super calorie dense and it overpowers everything you put it with, but sometimes, as a food blogger, you have to make things that are not your absolute favorite. But let me tell you, I think I killed it with this recipe.
The dark chocolate cake batter is a stronger flavor that complements the peanut butter mixture. I also love that this done in a 9×13 inch pan because I love a good moist sheet cake. Its easy to make and easy to serve. Overall it is an easy cake recipe that will have your kids begging for another slice.
So go mix your natural peanut butter and clear your stove top, because its time to make this amazing Peanut Butter Sheet Cake Recipe.
For more easy cake recipeshere are some
- The Most Delicious Lemon Pistachio Cake Recipe
- Best White Chocolate Raspberry Bundt Cake Recipe
- Easy Copycat Hostess Ding Dong Cake Recipe
- Copycat Chocolate Mousse Cheesecake Factory
Why You Need to Make This
- Peanut butter – I’ll be honest, I’m not a huge peanut butter flavor fan, but mix it with some dark chocolate, and you have me sold.
- Texture- The peanut butter makes the cake heavier, but also a super moist cake that you will not be able to leave alone.
- Sheet Pan Cake- Sometimes, a layer cake just isn’t it. So be an unbothered queen and fall in love with some sheet cake recipes.
- Cheap- Sometimes I get annoyed when I have to go to the store to buy special ingredients. This cake is basic, but also the best cake you will try.
Grocery List – Peanut Butter Sheet Cake
As always, here are my essential wet ingredients and dry ingredients for a full list of ingredients check out the recipe card at the bottom!
Peanut butter- This creamy peanut butter frosting is dedicated to all my peanut butter lovers. It is like a Reese’s, but so so so much better. Also make sure it is smooth peanut butter and full fat peanut butter.
- Vanilla Extract- My vanilla extract of the day is Nielsen-Massey’s vanilla extract. It is good and gives a great vanilla flavor!
- Chocolate Chips- Get some good chocolate chips. If you do, your chocolate sheet cake will go from meh to wow.
- White Sugar- I go through SO MUCH SUGAR. So its always on my must buy list.
- Baking Soda- Make sure you are getting new baking soda monthly!!
- Large Eggs- Make sure these are room temperature.
- Unsalted Butter- Room temperature butter is the best way to make this peanut butter sheet cake.
Step By Step – Chocolate Cake Batter
This one bowl, no fuss, easy to make, and THE best chocolate cake you’ll ever eat is easier than ever to make! Here are my tips for making the batter!
- Make sure those eggs and buttermilk are at room temperature to promote better incorporation and a smoother texture in the batter.
- Sifting dry ingredients like flour, cocoa powder, baking soda, baking powder, and salt helps to eliminate any clumps and evenly distribute leavening agents, resulting in a lighter cake.
- Thoroughly mix wet ingredients such as eggs, buttermilk, hot water, vegetable oil, and vanilla extract to ensure they are evenly combined before adding them to the dry ingredients.
- Make sure to mix gently until just combined to prevent overmixing, which can result in a dense or tough cake.
- Use a rubber spatula to scrape the bottom and sides of the bowl to ensure all ingredients are fully incorporated.
- When transferring the batter to the cake pan, spread it evenly with a spatula or the back of a spoon to ensure even baking and a uniform thickness in the finished cake.
- Watch the baking time closely and use a toothpick inserted into the center of the cake to check for doneness. The toothpick should come out with just a few moist crumbs attached, indicating that the cake is fully baked but still moist.
Tips for the peanut butter buttercream
Don’t let the stress of making the buttercream get to you! I have you covered with these tips and tricks. For a fill list of instructions, head on down to the recipe card below!
- Make sure the butter and peanut butter are at room temperature for easy mixing and a smooth consistency in the frosting.
- Really beat the butter and peanut butter together in an electric mixer until light and fluffy, usually about 2 minutes on medium-high speed.
- Gradually add powdered sugar, vanilla extract, salt, and heavy whipping cream to the mixer on the lowest speed to prevent the sugar from flying out. Once added, increase the mixer speed to medium and beat for about 3 minutes until the frosting is smooth and creamy.
- Use a rubber spatula to scrape down the sides of the bowl and mix the frosting one last time to remove any air bubbles.
- If your buttercream is too thick or thin you can adjust the consistency of the frosting by adding more powdered sugar if it’s too thin or more cream if it’s too thick, until you reach the desired piping or spreading consistency.
What I used to make this recipe!
- Mixing Bowls: For combining dry and wet ingredients separately before mixing together.
- Whisk: Used for whisking together wet ingredients, such as eggs, buttermilk, and vanilla extract.
- Sifter: To sift dry ingredients like flour, cocoa powder, baking soda, and baking powder to remove lumps and aerate them.
- Electric Mixer with Paddle Attachment: Used for creaming the butter and peanut butter for the frosting, as well as mixing the frosting ingredients together.
- Rubber Spatula: Essential for scraping down the sides of the mixing bowl and ensuring all ingredients are fully incorporated.
- Offset Spatula: Useful for spreading frosting evenly over the cake and smoothing it out.
- Piping Bag and Decorating Tip (such as Wilton 8B): Used for piping decorative borders around the cake.
- Cake Pan (9×13 inches): To bake the cake in.
- Parchment Paper: For lining the cake pan to prevent sticking.
- Microwave-Safe Bowl: For melting chocolate and heating cream to make the ganache.
- Measuring Cups and Spoons: For accurately measuring ingredients.
Frequently Asked Questions
Can I use natural peanut butter instead of creamy peanut butter?
Natural peanut butter tends to have a different consistency than creamy peanut butter, which may affect the texture of the frosting. However, you can try using it, but the frosting may be less smooth.
Can I make the cake ahead of time?
Yes, you can make the cake ahead of time and store it in an airtight container at room temperature for up to two days. I highly suggest doing the cake in two days to not feel overwhelmed!
Storing And Freezing– Peanut Butter Sheet Cake
To store the peanut butter sheet cake, place it in an airtight container or cover it tightly with plastic wrap to prevent it from drying out. Store the cake in the refrigerator due to the frosting and ganache, and it will stay fresh for up to 3-4 days.
Freezing– Peanut Butter Sheet Cake
To freeze these peanut butter sheet cake, first ensure it has cooled completely. Wrap the cake tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped cake in a freezer-safe container or resealable plastic bag, then label with the date. Freeze for up to 2-3 months. Thaw the cake overnight in the refrigerator before serving.
For more recipes that you will like, here are some!
- The Best Peanut Butter Brookies
- No Bake Peanut Butter Chocolate Pie
- The Best Peanut Butter Oreo Cookies
RememberLEAVE A 5 STAR EVIEW AND A COMMENTif you love the recipe or any questions. Follow me onInstagram,Pinterest, andTikTok. I post so many fun things on all platforms!
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5 from 3 votes
Chocolate Peanut Butter Sheet Cake
soft and moist dark chocolate cake with a creamy and nutty peanut butter frosting, topped with a dark chocolate ganache. Made in a 9×13 for easu crowd serving!For the chocolate cake
Course Dessert
Cuisine Cake
Keyword sheet cake, peanut butter, ganache
Servings 16 Squares
Author Molly Murphy
Ingredients
For the chocolate cake
- 3 eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup hot water
- ½ cup vegetable oil
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup special dark cocoa powder
- 2 teaspoons baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon pure vanilla extract
For the peanut butter buttercream
- 1 cup unsalted butter room temperature
- ¾ cup creamy peanut butter I use Skippy
- 5 cups powdered sugar
- 2 teaspoons pure vanilla extract
- ¼ cup heavy whipping cream
- ¼ teaspoon of salt
For the chocolate ganache:
- 1 cup semisweet chocolate chips or chopped chocolate
- ½ cup heavy cream
US Customary – Metric
Instructions
For the cake
Preheat your oven to 350 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside
In a large bowl, sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until evenly combined. Set aside.
In another small bowl, whisk the eggs, buttermilk, hot water, vanilla extract, and vegetable oil until evenly combined.
Slowly pour the liquid ingredients into the dry ingredients and using a whisk, gently mix just until combined. There should be no flour streaks. With a rubber spatula, scrape the bottom of the bowl to make sure the batter is evenly combined.
Evenly distribute the cake batter to the prepped cake pan. With the back of a spoon, even out the batter to ensure it’s smooth for baking.
Bake for 35-40 minutes. Check the cake by inserting a toothpick. It’s done when it comes out with just a few moist crumbs on it.
Let it completely cool in the cake pan. While the cake cools, make the peanut buttercream.
For the peanut butter buttercream
In the bowl of electric mixer fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 2 minutes.
With the mixer on the lowest speed, add the powdered sugar, vanilla, salt, and cream to the bowl. Once mixed, beat on medium speed for 3 minutes, scrape down the bowl.
Optional: Use a wooden spoon to mix frosting one last time to get rid of air bubbles.
Chocolate ganache
When the cake is ready for assembly start by making the chocolate ganache. Place the cream in a medium microwave-safe bowl, and heat until the cream is hot and slightly bubbly, so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and add the chocolate, let the mixture sit for 5 minutes without touching it. Once ready, stir until everything melts and the mixture is smooth.
Assembly
Once the cake has completely cooled in the pan, use an offset spatula to spread a generous layer of peanut butter buttercream evenly over the top of the cake. Make sure to cover the entire surface. Place the cake in the fridge or freezer for 5-10 minutes.
If you haven’t already, prepare the chocolate ganache by heating the cream until hot and slightly bubbly, then adding the chocolate. Let it sit for 5 minutes, then stir until smooth.
Pour the chocolate ganache over the top of the slightly chilled peanut butter buttercream, spreading it evenly with a spatula to cover the entire surface. Allow the ganache to set slightly, about 5 minutes.
Once the ganache has set a bit but is still slightly tacky, using a wilton 8B piping tip, pipe a border around the edge of the cake using the remaining peanut butter buttercream.
Optionally, garnish the cake with chopped peanuts or Reeces peanut butter cups.
Allow the cake to set completely before slicing and serving.
Slice the peanut butter sheet cake into squares or rectangles, and enjoy!
