Chocolate Peanut Butter Sheet Cake

This simple chocolate peanut butter sheet cake recipe is made with a moist chocolate cake recipe, and topped with a peanut butter cream cheese frosting! It’s baked as a straightforward sheet cake, so it’s a breeze to embellish!

Calling all peanut butter lovers! This peanut butter chocolate cake is palms down the most effective muffins I’ve made in awhile. As a lot as I like a layer cake, like my cannoli cake or my caramel cake I like a sheet cake extra.

There’s no must crumb coat the cake and cope with adorning. I can simply frost in minutes and enhance merely. On this case I adorned with some chopped peanut butter cups for extra peanut butter goodness!

This cake begins with a straightforward chocolate cake recipe that’s made with oil so it’s tremendous moist, and espresso powder which helps carry out the chocolate taste. I prime it with my creamy peanut butter cream cheese frosting that’s out of this world.

Why This Recipe Works

• Straightforward chocolate sheet cake recipe
• Frosted with a creamy peanut butter frosting that’s fast to combine up
• No fancy layer cake, crumb coat, or adorning required.
• Could make the day earlier than for a stress-free cake to serve to company
• Great to freeze leftovers!

Components Wanted

• Granulated sugar
• All-purpose flour
• Unsweetened cocoa powder – Use a pure cocoa powder, not Dutch course of cocoa powder. I choose Dutch cocoa powder as a result of it’s much less acidic and makes for a richer chocolate style.
• Baking powder
• Baking soda
• Salt
• Eggs – Ensure you use room temperature eggs. Right here is my full information on the way to carry eggs to room temperature.
• Buttermilk – Should you don’t have buttermilk, strive making your personal selfmade buttermilk. Don’t use common milk because it is not going to react the identical with the baking soda.
• Oil – Use a neutral-tasting oil akin to vegetable oil, canola oil, or avocado oil.
• Vanilla extract
• Boiling water – You can too use sizzling espresso. Omit the added espresso powder.
• Espresso powder – You can too use on the spot espresso. Espresso powder helps to boost the chocolate taste, so don’t skip it!
• Cream cheese – Ensure that the cream cheese is at room temperature. Learn my full tutorial on the way to carry cream cheese to room temperature shortly. I like to recommend utilizing block-style cream cheese and full fats.
• Unsalted Butter
• Powdered Sugar – Should you’ve run out make your personal selfmade powdered sugar.
• Peanut Butter – I like to recommend utilizing a peanut butter you don’t must stir like a pure peanut butter as it may be a bit oily.
• Garnish: chopped peanut butter cups

How To Make Chocolate Peanut Butter Sheet Cake

Make the chocolate cake:

Preheat and put together the pan. Preheat the oven to 350°F (180^oC). Grease a 9×13 baking pan with butter or cooking spray. You can too line the pan with parchment paper. Put aside.

Mix dry substances. In a mixing bowl, whisk collectively flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Mix moist substances. In a separate giant mixing bowl whisk collectively oil, vanilla, eggs, and buttermilk.

Add dry substances. Utilizing a rubber spatula, stir the dry substances into the moist combination simply till included.

Add espresso/sizzling water. Stir the espresso powder into the boiling water. Fastidiously stir within the boiling water into the chocolate batter. Batter might be skinny.

Bake. Pour the cake batter into the ready pan. . Bake 33-37 minutes till the toothpick inserted into the middle comes out clear. Take away cake from the oven and permit it to chill fully earlier than frosting on a wire rack.

Make the peanut butter cream cheese frosting:

In a stand mixer fitted with a paddle attachment cream the butter till clean, about 1 to 2 minutes. Beat within the cream cheese till clean and mixed, on medium-high velocity till properly mixed and clean, about 2-3 minutes. 

Progressively beat within the confectioners’ sugar till completely included, enhance the velocity after which beat till clean. 

Add the vanilla and pinch of salt and beat to mix. Combine within the peanut butter. Beat to mix.

Frost cake. When cake is cooled, frost  with offset spatula.

Sprinkle on chopped reese’s peanut butter cups for a straightforward ornament and extra peanut butter taste!

Recipe Ideas

• You need your eggs to be room temperature earlier than you start. Should you add chilly eggs to the creamed butter combination it would trigger your butter to grab up and create a damaged or curdled-looking batter. I place my eggs in a bowl of heat water for 10 minutes earlier than I take advantage of them.
• Ensure you are measuring your flour accurately so that you don’t find yourself with an excessive amount of in your cup which might yield a dry cake. Measuring with a scale is greatest but when measuring utilizing cups, then you should definitely spoon the flour into your cup after which degree it off. Don’t scoop immediately from the bag or pack it down into the cup, which might yield 25% extra flour than supposed.
• Line or grease the pan properly. This can assist with the cake releasing so you may minimize into particular person slices simply. I prefer to line with parchment paper for straightforward cleanup.

Recipe Variations

Storage Directions

You may make this chocolate cake the day earlier than. Let the cake cool fully then cowl properly in plastic wrap and maintain at room temperature. Then the day of you, make the glaze and pour over the cake.

I like to recommend storing the cake, lined in an hermetic container, within the fridge for as much as 4 days. Or retailer at room temperature for as much as 2 days. For longer storage, I like to recommend freezing any cake leftovers. I like to chop the cake into slices. Then wrap every slice in plastic wrap and retailer in a plastic bag. You’ll be able to thaw in a single day, or extra shortly at room temperature earlier than serving.

Recipe FAQs

Extra Recipes To Attempt

In case you are craving extra chocolate cake strive my Ding Dong Cake – similar to a copycat Hostess cake!

Should you’re craving extra sheet muffins, then strive my chocolate peppermint sheet cake. Or my tremendous simple Twister cake made with pecans and coconut.

Peanut butter cream cheese frosting

Make the chocolate cake:

• Preheat and put together the pan. Preheat the oven to 350°F (180℃). Grease a 9×13 baking pan. Put aside. You can too line the pan with parchment paper for straightforward elimination.

• Mix dry substances. In a mixing bowl, sift collectively flour, sugar, cocoa powder, baking soda, baking powder, and salt. 2 cups (400 g) granulated sugar 1 ¾ cups (210 g) all-purpose flour ¾ cup (63 g) cocoa powder (Dutch or common) 1 teaspoon baking powder 2 teaspoon baking soda ½ teaspoon salt

• Mix moist substances. In a second mixing bowl whisk collectively oil, vanilla extract, eggs, and buttermilk. 2 giant eggs 1 cup (240 ml) buttermilk ½ cup (120 ml) vegetable oil 2 teaspoon vanilla extract

• Add dry substances. Utilizing a rubber spatula, stir the dry substances into the moist combination simply till included.

• Add espresso/sizzling water. Stir the espresso powder into the boiling water. Fastidiously stir within the boiling water into the chocolate batter. Batter might be skinny. 1 cup (240 ml) boiling water 2 teaspoons espresso powder

• Bake. Pour batter into the ready pan. . Bake 33-37 minutes till the toothpick inserted into the middle comes out clear. Take away cake from the oven and permit it to chill fully earlier than frosting.

Make the peanut butter cream cheese frosting:

• In a stand mixer fitted with a paddle attachment cream the butter till clean, about 1 to 2 minutes. Beat within the cream cheese till clean and mixed, on medium-high velocity till properly mixed and clean, about 2-3 minutes. 1 cup (8 ounces, 227 g) cream cheese, softened ½ cup (1 stick, 113 g) unsalted butter, softened

• Progressively beat within the powdered sugar till completely included, enhance the velocity after which beat till clean. 3 cups (336 g) powdered sugar

• Combine within the vanilla extract. Add in a pinch of salt. Beat to mix. ⅛ teaspoon salt 2 teaspoons vanilla extract

• Add peanut butter and beat till clean and mixed. 1 cup (270 g) clean peanut butter

• Frost cake. When cake is cooled, frost with offset spatula. Sprinkle on chopped peanut butter cups.

• Storage: You may make this chocolate cake the day earlier than. Let the cake cool fully then cowl properly in plastic wrap and maintain at room temperature. Then the day of you, make the glaze and pour over the cake.
•  
  Freezing: I like to recommend storing the cake, lined in an hermetic container, within the fridge for as much as 4 days. Or retailer at room temperature for as much as 2 days. For longer storage, I like to recommend freezing any cake leftovers. I like to chop the cake into slices. Then wrap every slice in plastic wrap and retailer in a plastic bag. You’ll be able to thaw in a single day, or extra shortly at room temperature earlier than serving.
• Bake in a special pan – You’ll be able to bake this right into a two layer cake or a bundt pan as an alternative. Baking instances will range. For a two layer cake, divide into two cake pans (8-inch or 9-inch) and bake. Cake layers will take about 25-Half-hour. A chocolate bundt cake recipe will take about 50-60 minutes.
• Boiling water – You can too use sizzling espresso. Omit the added espresso powder.
• Espresso powder – You can too use on the spot espresso. Instantaneous espresso will not be as sturdy so you might wish to add an additional teaspoon. Espresso powder helps to boost the chocolate taste, so don’t skip it!

Energy: 418kcal | Carbohydrates: 52g | Protein: 6g | Fats: 22g | Saturated Fats: 8g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 9g | Trans Fats: 0.2g | Ldl cholesterol: 41mg | Sodium: 295mg | Potassium: 198mg | Fiber: 2g | Sugar: 40g | Vitamin A: 338IU | Calcium: 50mg | Iron: 1mg