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Homemade Chocolate Sheet Cake with Peanut Butter Frosting. recipe photo

Chocolate Sheet Cake with Peanut Butter Frosting.

This Chocolate Sheet Cake with Peanut Butter Frosting is a crowd-pleaser! Rich, moist chocolate cake topped with creamy peanut butter frosting will impress everyone!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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
For the Frosting:
  • 4 tablespoons unsalted butter softened
  • 4 tablespoons cream cheese softened
  • 2/3 cup peanut butter
  • 3 to 4 cups powdered sugar
  • 2 teaspoons vanilla extract for frosting
  • Pinch salt
  • 1 to 2 tablespoons milk if needed for frosting

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Add Oil, Milk, and Coffee: Mix in the vegetable oil, milk, freshly brewed coffee, and vanilla extract until everything is well incorporated.
  6. Step 6: Add Eggs: Beat in the eggs, one at a time, making sure each is fully mixed in before adding the next.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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!
  12. 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.