Chocolate Peanut Butter Sheet Cake
User Reviews
5
Chocolate Peanut Butter Sheet Cake
Description
This recipe starts by mixing together dry ingredients including flour, baking powder, baking soda, salt, cocoa powder, and sugar. Softened butter and vegetable oil are incorporated until the mixture resembles coarse sand. Milk, brewed coffee, and vanilla extract are beaten in next, followed by eggs added one at a time until the batter is smooth. It is poured into a greased 9x13 inch pan and baked at 350°F for 30 to 35 minutes until a tester comes out clean. The cake is allowed to cool completely before frosting.
The peanut butter frosting is made by creaming together butter, cream cheese, and peanut butter until smooth, then slowly adding powdered sugar until desired sweetness and consistency develop. Vanilla extract and salt balance the flavors, with milk added as needed to adjust thickness. This frosting is spread evenly over the cooled chocolate cake, providing a creamy contrast.
The finished cake has a moist, tender crumb with a deep chocolate flavor enhanced by coffee. The frosting adds a tangy, nutty richness that complements the cake. The cake can be served at room temperature and is suitable for parties, celebrations, or casual dessert.
The recipe credits King Arthur Flour as the source for the cake formula.
Ingredients
chocolate sheet 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 ½ cups sugar
- 8 tablespoons unsalted butter softened
- 1/3 cup vegetable oil
- 1 cup milk
- 1/2 cup coffee freshly brewed
- 2 teaspoons vanilla extract
- 4 egg large
peanut butter 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
- pinch salt
- 1 to 2 tablespoons milk if needed
Instructions
- Preheat your oven to 350 degrees F. Spray a 9x13 inch pan with nonstick baking spray.
- In the bowl of your electric mixer bowl, stir together the flour, baking powder, soda, salt, cocoa and sugar. Add in the softened butter and oil and mix on low speed until the mixture combines and begins to look like sand.
- With the mixer on low speed, beat in the milk, coffee and vanilla extract until combined. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Once the batter is smooth and combined, pour it into the baking pan.
- Bake the cake for 30 to 35 minutes, or until a tested inserted into the center comes back clean. Remove the cake and let it cool completely.
- If desired, you can invert the cake onto a platter or piece of parchment paper before frosting.
- To make the frosting, beat the butter, cream cheese and peanut butter in the bowl of your electric mixer until creamy and combined. Beat in the powdered sugar gradually, about 1 cup at a time, until a fluffy frosting begins to form. Beat in the vanilla extrast and salt. If the mixture is too thick, beat in 1 tablespoon of milk.
- Frost the cooled cake with the peanut butter frosting. If desired, you can drizzle melted chocolate overtop. I usually just melt about ½ cup of chocolate chips in the microwave and drizzle it over top. Slice and serve!
Notes
- This chocolate sheet cake recipe is adapted from King Arthur Flour for reliable texture and flavor.
User Reviews
Overall Rating
5
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