Peanut Butter Chocolate Sheet Cake
Peanut Butter Chocolate Cake doesn’t get much better than this! Moist, delicious chocolate cake is topped with a layers of creamy peanut butter, chocolate icing and then loads of peanut butter chips. The ultimate Peanut Butter Chocolate Sheet Cake recipe!
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INCREDIBLE Peanut Butter Chocolate Cake Recipe!
My Grandma Dona makes the most amazing chocolate sheet cake! Anytime someone in our family is celebrating a birthday, she will whip together this cake and hand-deliver it to them. This cake also makes regular appearances at local pot-lucks and church dinners, at which it is consistently the first item to disappear.
Grandma Dona’s Famous Chocolate Sheet Cake is one of my favorite recipes, and one that I love to adapt and recreate into other delicious cakes and desserts, like this fantastic Chocolate Covered Strawberry Sheet Cake. This new Chocolate Peanut Butter Sheet Cake is a direct adaptation of grandma’s chocolate sheet cake recipe and is just as amazing!
Here’s how this simple peanut butter chocolate cake recipe comes together:
How do I make chocolate cake moist?
Very similar to Grandma’s recipe, this chocolate sheet cake has wonderfully moist chocolate cake base. It’s made with buttermilk, which I believe is the secret ingredient to keeping this cake uber moist, and delicious.
I also use her original chocolate frosting recipe, which is layered between a creamy peanut butter and lots of peanut butter chips.
This recipe is fabulous if you’re a lover of the classic chocolate peanut butter combination. The layer of creamy peanut butter is spread on to the warm cake once it comes out of the oven. From here, you’ll want to let the peanut butter covered cake cool and set.
I’ve actually placed the peanut butter covered cake in the refrigerator. When you’re ready to add the warm icing, the peanut butter will be set and will create lovely peanut and chocolate layers above the cake.
How to keep the peanut butter and chocolate icing layers separate
The chocolate icing is made on the stovetop, and is usually quite warm when poured on to the cake. Because you have a peanut butter layer, I try to let the icing cool for at least 10 minutes to keep the peanut butter and chocolate layers separate.
As you can see from the photo above, because my icing was still a little warm, I ended up with the peanut butter and icing swirl in the center of the cake and more icing on the sides of the cake. No worries if this happens – it will still taste amazing, the center of the cake may just have a little less icing than the sides.
Slice up squares of this delicious chocolate sheet cake! It’s amazing served with a yummy Peanut Butter Ice Cream, and is pretty spectacular just by itself.
Here’s a grocery shopping list of the ingredients that you’ll need to make this cake:
- Granulated Sugar
- Cocoa Powder
- Vegetable Oil
- Baking soda
- Cream Peanut Butter
- Chocolate Chips
- Mini Marshmallows
If you loved this Peanut Butter Chocolate Cake, be sure to check out some of my other delicious chocolate and peanut butter creations:
Do you love a great sheet cake recipe? Check out some of my favorites:
- 2 c. granulated sugar
- 2 c. all-purpose flour
- 1/2 tsp. salt
- 1/2 c. butter (1 stick)
- 1/2 c. vegetable oil
- 1/4 c. cocoa
- 1 c. water
- 1/2 c. buttermilk
- 1 tsp. baking soda
- 2 eggs
- 1 tsp. vanilla
- 1 c. cream peanut butter, heated to smooth
- 1/4 c. milk
- 1 c. sugar
- 1/4 c. butter (1/2 stick)
- 1/2 c. chocolate chips
- 1 c. mini marshmallows (or 10 large marshmallows)
- 1 c. peanut butter chips (for topping)
- Preheat oven to 350 degrees. Lightly spray a 9 x 13" pan with non-stick baking spray. Set aside.
- In mixing bowl whisk together flour, sugar and salt. Set aside.
- In saucepan, add butter, oil, cocoa, and water and on medium heat bring to a low boil. Remove from heat. Pour hot liquid over dry ingredients and stir until combined. Dissolve baking soda in buttermilk, and add to mixture. Whisk in eggs and vanilla. Pour batter into the prepared pan and bake for 30-35 minutes. Once the cake comes out of the oven, heat peanut butter in microwave for 30 seconds so it becomes very creamy a spreadable. Pour over the warm cake, and spread completely over the top. Let cool completely.
- While the cake cools, make the chocolate frosting: In medium saucepan, heat milk, sugar, and butter stirring often. Promptly remove from heat after mixture comes to a low boil. Add in chocolate chips and marshmallows, and beat until both are melted and smooth. Let cool for about 10 minutes, while stirring often. Pour frosting over the top of the peanut butter layer, and top with the peanut butter chips. Let frosting set up completely before cutting. Enjoy!
If you would prefer, try stirring in the peanut butter into the warm frosting. This will create a fantastic chocolate peanut butter icing that can be poured over the cake in one layer. Top with the peanut butter chips.
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 6681Total Fat: 274gSaturated Fat: 60gCholesterol: 30mgSodium: 3257mgCarbohydrates: 956gSugar: 703gProtein: 123g
I hope this recipe inspires you to indulge in a rich, delicious homemade chocolate sheet cake! This amazing chocolate peanut butter cake recipe is a great place to start.