Fudgy, beyond rich chocolate sheet cake topped with the creamiest peanut butter frosting. Feeds a crowd!
I saved a good one for today. I figured we can always use more peanut butter chocolate lava cakes in our livesโor really peanut butter and chocolate in any form. Especially if that chocolate is rich beyond belief, that peanut butter is in the form of frosting, and that cake is the size of Texas. And, of course, all those jazzy toppings.
Think of this as the single layer version of my towering chocolate peanut butter cake. Sheet cakes are quicker to bake and easier to decorate, which means you’ll be enjoying this cake even faster.
I’m so excited because I’ve never shared a chocolate sheet cake recipe on my blog before.
I’ve made this chocolate sheet cake a handful of times for various parties and I remember making it for an office party back when I worked in an office. And the entire thing disappeared in about .04 seconds. People flocked to it like it was a pot of shimmering gold under a rainbow.
How to Make Chocolate Sheet Cake
The first step we’ll do is melt down some butter with water and cocoa powder on the stovetop. This helps dissolve and hydrate the cocoa powder, which typically tends to dry cakes out. This also helps bring out the cocoa’s flavor. When mixed with a cup of butter, we have some seriously delicious chocolate liquid. Instead of water, you can use black coffee (like my favorite chocolate cake!). It’s completely incredible and truly deepens that chocolate flavor.
Then we’ll mix in all with dry ingredients. The usual suspects like flour, baking soda, and salt. Whisk eggs, sugars, and vanilla extract in another bowl. Combine all of these mentioned ingredients together, then whisk in some buttermilk.
All of this chocolate magnificence goes into a half sheet pan, 12×17-inch baking panโthe same size we use for this chocolate cake roll.
Since it’s a thin cake, the bake time is quick, just like this funfetti sheet cake. Which means it won’t take long to cool, either. Which obviously means that you can cut into this chocolate cake and fall immensely in love sooner. But before all that, let’s frost it with the most unbelievable peanut butter frosting on the planet. It’s my go-to peanut butter frosting recipe, just made larger because this cake is enormous!
โ โ Best peanut butter frosting to ever grace this earth.
One bite = super moist, fudgy, tender, and decadent with a party of texture on top in the form of: peanut butter cups, melted peanut butter, chocolate sprinkles, peanut butter chips, and more.
More Peanut Butter + Chocolate Recipes
- Peanut Butter Blossoms
- Scotcheroos
- Peanut Butter Cup Tart
- Peanut Butter Balls
- No-Bake Cookies
- Soft & Thick Monster Cookies
- Peanut Butter Cupcakes
- Peanut Butter Chocolate Swirl Cookies
- Peanut Butter Ice Cream Pie
- Peanut Butter Fudge Puddles
Chocolate Sheet Cake with Creamy Peanut Butter Frosting
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours, 50 minutes
- Yield: serves 25-30
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Fudgy, beyond rich chocolate sheet cake topped with the creamiest peanut butter frosting. Feeds a crowd! I encourage you to read the full recipe and the recipe notes before beginning so you’re completely prepared.
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter
- 1 cup (240ml) water
- 1/2 cup (41g) unsweetened natural cocoa powder (not dutch-process)
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature*
Peanut Butter Frosting
- 1 and 1/2 cups (405g) creamy peanut butter (do not use natural style)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1/2 cup (120ml) heavy cream, half-and-half, or whole milk*
- 1 teaspoon pure vanilla extract
- pinch salt
- optional: 1/2 cup (135g) melted creamy peanut butter and 1 cup chopped peanut butter cups
Instructions
- Preheat oven toย 350ยฐFย (177ยฐC).ย Generously grease a 12×17-inch half sheet/jelly roll pan. Set aside.
- Heat the butter, water, and cocoa powder together in a large saucepan over medium heat. Whisk constantly until the butter has melted and everything is smooth and combined. Set aside. In a large bowl, whisk the flour, baking soda, and salt together.ย Pour the warm chocolate/butter mixture on top, then slowly whisk together until combined. It will be very thick.
- Whisk the eggs, granulated sugar, and brown sugar together in a medium bowl. The mixture will be thick. Whisk in the vanilla until combined, then pour into the chocolate batter and whisk until combined. Finally, whisk in the buttermilk. Pour the chocolate batter into the sheet pan.
- Bake for 15-20 minutes. (Mine takes exactly 17 minutes.) Use a toothpick to test for doneness: stick it into the cake. If the toothpick comes out clean, the cake is done. If not, continue baking. Remove cake from the oven and set the pan on a wire rack. Allow the cake to cool completely in the pan before frosting. The refrigerator helps speed things up, if you have room for the large pan!
- Make the frosting: Using a handheld or stand mixer fitted with a whisk attachment, beat softened butter and peanut butter together on medium-high speed for 2 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute until combined and frosting is fluffy. Taste; add more salt if needed. To thicken, add more confectioners’ sugar and to thin, add more cream. Makes about 4 cups of frosting.
- Spread frosting all over cooled cake, and then top with toppings, if using. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days. It’s so good cold!
Notes
- Make Ahead & Freezing Instructions: Cake can be made 1 day in advance, covered tightly at room temperature, and then frosted before serving. Frosting can also be made 1 day ahead of timeโcover tightly and keep in the refrigerator. Bring frosting to room temperature before spreading. Frosted cake can be frozen up to 2 months; thaw overnight in the refrigerator and bring to room temperature before serving.
- Special Tools (affiliate links):ย 12×17-inch Half Sheet/Jelly Roll Pan |ย Glass Mixing Bowls | Whisk | Cooling Rack | Electric Mixer (Handheld or Stand)
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake wonโt taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade โbuttermilkโ will be somewhat curdled and ready to use in the recipe.
- Heavy Cream: Using heavy cream, half-and-half, or whole milk in the frosting produces the creamiest texture. (I use and highly recommend heavy cream.) If needed, you can use a lower fat or nondairy milk.
- Room Temperature Ingredients:ย Here is more on the importance of room temperature ingredients. The butter is melted and warm, so it’s best the other ingredients are not cold.
- Toppings: We usually top this cake with melted peanut butter and chopped peanut butter cups. Use what you like best such as Reese’s Pieces or chocolate sprinkles. In some of the photos above, I also topped the cake with these Reese’s peanut butter sprinkle ice cream topping, a product I found near ice cream aisle.
- Cake batter adapted from All Recipes.
Add this to your weekend plans.
Reader Comments and Reviews
I made this frosting with the natural peanut butter and it turned out just fine. I just stirred the heck out of it to fully incorporate the natural oil before I began the process. This cake and frosting is wonderful. I also made this version in my 13×9 glass baking dished. It took approximately 35.
I have made this recipe several timesโฆand it has been a hit every time โฆ everyone loves it ! I usually add chocolate ganache on top as well !
I’m looking to make a cake to serve 40 – 45 people. How could I make this cake bigger and on a larger sized baking sheet?
Hi Kylie, Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Can you bake this cake in a 9×13 cake pan
Hi Rebecca, weโd recommend our triple chocolate cake instead (see recipe notes for 9ร13 details) and then using this peanut butter frosting to top. Hope you enjoy it!
I have made this frosting a few times and each time I cannot get it creamy. It is impossible to spread on a cake. The taste is great it’s just the consistency, I don’t know what I’m doing wrong. I use store brand smooth peanut butter, full fat heavy whipping cream. I even added about a tbsp extra cream. Any suggestions?
Hi Brittany, that’s very strange! We’d recommend adding a little more cream, which you say you did try. What kind of smooth peanut butter are you using–is it natural or processed?
I’m planning to use your Favorite Vanilla Buttercream instead, so that I can tint the frosting and decorate this for a birthday. Would you recommend doubling that recipe so that it makes enough to cover the cake and add a little bit of piping? Thank you.
Hi Shannon, yes, we would double the vanilla buttercream. Enjoy!
This was such a hit with the peanut butter cups (chopped) on top! Awesome recipe
Can I cook this in an 11 x 13 pan?
Hi Karen, There would be too much batter for a smaller pan. You can try just filling your pan halfway and then using the leftover batter to make cupcakes. If you don’t want any leftover, here is everything you need to know about converting recipes to different Cake Pan Sizes.
Amazing receipe. My cake wasn’t as good looking as yours..but certainly is unlike any other chocolate cake I’ve ever eaten.. go to receipe for me now. Thanks Sally & team !
Heyy why does the instructions say butterWhen there is no butter in this recipe ?
Hi Rose, the first ingredient listed is 1 cup (16 Tbsp; 226g) of unsalted butter. There is also butter in the frosting. Hope you enjoy this cake if you give it a try!