Texas Sheet Cake with Peanut Butter Frosting is an easy and delicious chocolate cake baked in a jelly roll pan and topped with a thick layer of luscious peanut butter frosting. Chocolate and peanut butter heaven!
The cake layer has plenty of chocolate flavor and the frosting is bursting with peanut butter flavor. I love making sheet cakes because they are so easy to make and this one is no exception.
Love a Texas Sheet Cake? Try this White Texas Sheet Cake recipe.
What Size Pan To Use For This Recipe?
This sheet cake is baked in a 18×13-inch pan which is referred to as a jelly roll pan. It makes a nice, not too thick cake that is easy to cut into lots of pieces to feed a crowd. It also means you can have a large ratio of frosting to cake and I’m all about the frosting. You can bake the cake in a 9×13-inch pan, but you will need to increase the baking time to 30 to 35 minutes.
Recipe Tips
The cake batter can be made without a mixer. Unsweetened cocoa powder gives it its chocolate flavor. Unsweetened cocoa powder needs to be “bloomed” in order to add maximum flavor to a cake and prevent the cake from being dry. To bloom it, you must mix it with hot liquid.
To bloom the cocoa powder, you’ll mix it with a cup of water and the butter and heat the mixture in a saucepan until it boils.
For the frosting, you’ll need either an electric stand mixer or a hand-held mixer. Lots of peanut butter and some heavy cream make an ultra-creamy frosting with lots of peanut butter flavor.
Note: This cake can be stored at room temperature.
Texas Sheet Cake with Peanut Butter Frosting is a fabulous cake for your next potluck.
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Pin ItTry These Other Chocolate and Peanut Butter Desserts
- Chocolate Peanut Butter Grahams
- No-Bake Chocolate Peanut Butter Bars
- Chocolate Peanut Butter Pie
- Slow Cooker Chocolate Peanut Butter Cake
- Peanut Butter Brownie Cups
- No-Bake Peanut Butter Cup Pie
- Peanut Butter Cup Cake
Watch The Short Video Below To See How Easy This Recipe Is To Make.
Texas Sheet Cake with Peanut Butter Frosting
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup butter (2 sticks), softened, I use salted butter
- 1/4 cup unsweetened cocoa powder
- 1 cup water
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 large eggs, lightly beaten
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 5 tablespoons butter (I use salted)
- 1 cup powdered sugar
- 1/3 cup heavy cream
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350 degrees and spray a 18×13-inch pan with baking spray with flour.Or you can butter and flour the pan.
- Whisk together flour, baking soda, salt, and sugar in a large bowl. Set aside.
- Add butter, cocoa powder, and water to a medium saucepan. Heat until mixture comes to a boil. Stir well and pour over flour mixture.Stir into flour mixture.
- Add vanilla, sour cream, and eggs. Mix until evenly combined.
- Transfer batter to prepared pan and bake for 20 to 25 minutes. Let cool.
- To make frosting, use a hand-held or stand electric mixer to beat peanut butter and butter until creamy.
- Add remaining ingredients and beat on high for 2 to 3 minutes.
- Spread frosting on cake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published September 24, 2020.
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remember if you double recipe for 32 servings the butter count will be 4 sticks not 2
Yummy yummy I used rice flour I ground and homemade Greek yougert I made instead of the sour cream added less sugar come out amazing oh I also used fresh peanut butter I made
The cake is really good super moist and a good flavor. Only issue I am having is that almost every time I make it I end up with little hard white pieces of I am assuming are egg white in it. Has anyone else had this issue? I’ve tried leaving my eggs and ingredients out I’m wondering if the chocolate mixture is too hot when I add in the eggs and sour cream causing them to cook a little. Any tips or advice greatly appreciated!
I made this. I used a more natural peanut butter (from ALDI) and I only had enough frosting to frost 1/2 the cake. I would double the frosting recipe if using natural peanut butter.
OMG this looks and sounds delicious!! Chocolate and peanut butter together; what’s not to love? 🙂 Thanks for the information on the pan size and also being able to use a 9 x 13 pan. 🙂