Chocolate Sheet Cake with Peanut Butter Frosting.
There’s something utterly delightful about a rich, moist chocolate cake topped with a creamy peanut butter frosting. This Chocolate Sheet Cake with Peanut Butter Frosting is the perfect dessert for any occasion, whether it’s a birthday party, a potluck, or just a cozy weekend at home. It’s a crowd-pleaser that combines the deep flavors of chocolate with the indulgent creaminess of peanut butter, making it a favorite among both kids and adults alike. This cake is not only delicious but also simple to make, allowing you to impress your guests without spending all day in the kitchen.
Why This Recipe is a Keeper
This Chocolate Sheet Cake with Peanut Butter Frosting is a keeper for many reasons. First and foremost, it’s incredibly easy to whip up. The sheet cake format means you don’t need to worry about layers or intricate decorating. Just pour, bake, and frost! The combination of chocolate and peanut butter is a classic that never fails to satisfy sweet cravings. Plus, it’s versatile; you can serve it at celebrations or simply enjoy it as a weekday treat. The cake stays moist for days, making it perfect for making ahead and enjoying throughout the week.
Shopping List
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Dutch process cocoa powder
- 1 cup sugar
- 8 tablespoons unsalted butter, softened
- 1/3 cup vegetable oil
- 1 cup milk
- 1/2 cup freshly brewed coffee
- 2 teaspoons vanilla extract
- 4 large eggs
- 4 tablespoons unsalted butter, softened (for frosting)
- 4 tablespoons cream cheese, softened
- 2/3 cup peanut butter
- 3 to 4 cups powdered sugar
- 2 teaspoons vanilla extract (for frosting)
- Pinch of salt
- 1 to 2 tablespoons milk (if needed for frosting)
What You’ll Need (Gear)
- 9×13 inch baking pan – perfect for sheet cakes.
- Mixing bowls – for combining your dry and wet ingredients.
- Electric mixer – to achieve fluffy frosting and batter.
- Spatula – for spreading frosting evenly.
- Measuring cups and spoons – for accurate ingredient measurements.
- Cooling rack – to let the cake cool before frosting.
Chocolate Sheet Cake with Peanut Butter Frosting. Made Stepwise
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Step 2: Prepare the Baking Pan
Grease your 9×13 inch baking pan with butter or non-stick spray. You can also line the bottom with parchment paper for easier removal later.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Dutch process cocoa powder until well combined. Set this mixture aside.
Step 4: Cream the Butter and Sugar
In another mixing bowl, use an electric mixer to beat together the softened unsalted butter and sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
Step 5: Add Oil, Milk, and Coffee
Mix in the vegetable oil, milk, freshly brewed coffee, and vanilla extract until everything is well incorporated.
Step 6: Add Eggs
Beat in the eggs, one at a time, making sure each is fully mixed in before adding the next.
Step 7: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
Step 8: Bake the Cake
Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
Step 10: Make the Peanut Butter Frosting
In a mixing bowl, beat together the softened unsalted butter, cream cheese, and peanut butter until smooth and creamy. Gradually add the powdered sugar, mixing well. Add the vanilla extract and a pinch of salt, adjusting the consistency with milk as needed.
Step 11: Frost the Cake
Once the cake is completely cool, spread the peanut butter frosting evenly over the top using a spatula. Feel free to get creative with your frosting technique!
Step 12: Slice and Serve
Slice the cake into squares or rectangles and serve. Enjoy the combination of rich chocolate and creamy peanut butter!
What to Use Instead
- For Dutch process cocoa powder, you can substitute with unsweetened cocoa powder, though the flavor will be slightly different.
- Use coconut oil or melted butter in place of vegetable oil for a different flavor profile.
- Almond milk or oat milk can be used instead of regular milk for a dairy-free option.
- For a nut-free frosting, use sun butter or soy nut butter in place of peanut butter.
Author’s Commentary
This Chocolate Sheet Cake with Peanut Butter Frosting has become a staple in my home. The simplicity of a sheet cake is unbeatable, and when you add the rich, creamy peanut butter frosting, it elevates the dessert to a whole new level. I love that it can be made ahead of time and still taste fresh days later. Each bite is a perfect balance of chocolate and peanut butter, making it an ultimate treat for any chocolate lover. Whether you are baking for a special occasion or simply indulging yourself, this cake is sure to bring smiles all around!
Prep Ahead & Store
You can prepare this Chocolate Sheet Cake with Peanut Butter Frosting a day in advance. Store the cake covered at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. Just be sure to let it come to room temperature before serving for the best flavor and texture. This cake also freezes beautifully. Wrap individual slices in plastic wrap and store in an airtight container for up to three months.
Chocolate Sheet Cake with Peanut Butter Frosting. FAQs
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a one-to-one gluten-free flour blend. Just ensure that the blend includes xanthan gum for the best texture.
Can I use a different frosting?
Absolutely! While the peanut butter frosting is a favorite, you can opt for classic chocolate buttercream, cream cheese frosting, or even a whipped ganache for a different flavor experience.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, give it a few more minutes in the oven.
Can I add mix-ins to the cake batter?
Definitely! Feel free to fold in chocolate chips, chopped nuts, or even swirl in some peanut butter for extra flavor throughout the cake.
Hungry for More?
If you enjoyed this Chocolate Sheet Cake with Peanut Butter Frosting, you might also love trying other dessert recipes like fluffy vanilla cupcakes, rich brownies, or a decadent chocolate mousse. Each recipe brings its own unique flavors and textures, perfect for satisfying your sweet tooth!
Indulging in a slice of this delightful cake will surely brighten your day and bring joy to any gathering. So gather your ingredients and get ready to bake this irresistible Chocolate Sheet Cake with Peanut Butter Frosting. You won’t be disappointed!
Chocolate Sheet Cake with Peanut Butter Frosting.
Ingredients
Equipment
Method
- Step 1: Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
- Step 2: Prepare the Baking Pan: Grease your 9x13 inch baking pan with butter or non-stick spray. You can also line the bottom with parchment paper for easier removal later.
- Step 3: Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Dutch process cocoa powder until well combined. Set this mixture aside.
- Step 4: Cream the Butter and Sugar: In another mixing bowl, use an electric mixer to beat together the softened unsalted butter and sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
- Step 5: Add Oil, Milk, and Coffee: Mix in the vegetable oil, milk, freshly brewed coffee, and vanilla extract until everything is well incorporated.
- Step 6: Add Eggs: Beat in the eggs, one at a time, making sure each is fully mixed in before adding the next.
- Step 7: Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Step 8: Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Step 9: Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
- Step 10: Make the Peanut Butter Frosting: In a mixing bowl, beat together the softened unsalted butter, cream cheese, and peanut butter until smooth and creamy. Gradually add the powdered sugar, mixing well. Add the vanilla extract and a pinch of salt, adjusting the consistency with milk as needed.
- Step 11: Frost the Cake: Once the cake is completely cool, spread the peanut butter frosting evenly over the top using a spatula. Feel free to get creative with your frosting technique!
- Step 12: Slice and Serve: Slice the cake into squares or rectangles and serve. Enjoy the combination of rich chocolate and creamy peanut butter!
Notes
- Store the cake covered at room temperature for up to 3 days.
- This cake can be made a day in advance and still tastes delicious.
- Try using a gluten-free flour blend for a gluten-free option.
