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–+ servings
Jessica Morgan

Chocolate Peanut Butter Texas Sheet Cake: A Must-Try Recipe!

A delicious and rich Chocolate Peanut Butter Texas Sheet Cake that is perfect for gatherings and celebrations.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 -15 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened cocoa powder
  • 1 cup unsalted butter
  • 1 cup water
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
For the frosting:
  • 1/2 cup unsalted butter
  • 1/4 cup milk
  • 1 cup creamy peanut butter
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped peanuts optional

Method
 

  1. Preheat the oven to 350°F. Grease and flour a large sheet pan (approximately 18x13 inches).
  2. In a large mixing bowl, combine the flour, sugar, baking soda, salt, and cocoa powder.
  3. In a saucepan over medium heat, melt the butter and water together, bringing it to a boil. Remove from heat and pour the hot mixture into the dry ingredients. Stir until well combined.
  4. Add the eggs, buttermilk, and vanilla extract to the mixture. Mix until smooth and fully incorporated.
  5. Pour the batter into the prepared sheet pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cake is baking, prepare the frosting. In a saucepan, melt the butter and milk over medium heat. Once melted, remove from heat and whisk in the peanut butter, powdered sugar, and vanilla extract until smooth.
  7. Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes. Pour the frosting over the warm cake, spreading it evenly. If desired, sprinkle chopped peanuts on top.
  8. Allow the cake to cool completely before slicing into squares.

Nutrition

Serving: 1squareCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 40mgSodium: 200mgFiber: 2gSugar: 30g

Notes

  • This recipe serves 12-15 people.
  • For added flavor, consider using crunchy peanut butter for the frosting or adding chocolate chips to the batter.
  • For a fun twist, top the cake with mini marshmallows or drizzle with chocolate syrup before serving.

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