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Chocolate Peanut Butter Texas Sheet Cake

Indulge in Warm Chocolate Peanut Butter Texas Sheet Cake

Chocolate Peanut Butter Texas Sheet Cake is a rich and nostalgic dessert, combining chocolate and creamy peanut butter in a delightful way.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup unsweetened cocoa powder
  • 1 cup unsalted butter can be substituted with margarine for dairy-free
  • 1 cup water
  • 1 cup buttermilk can be substituted with milk mixed with vinegar or lemon juice
  • 2 large eggs can be substituted with flax eggs for vegan option
  • 2 teaspoons vanilla extract opt for pure extract for better flavor
For the Frosting
  • 1/2 cup creamy peanut butter use standard creamy to avoid separation
  • 1/4 cup milk substitute with almond or soy milk for dairy-free
  • 2 cups powdered sugar
Optional Toppings
  • chopped peanuts for added crunch
  • mini chocolate chips for extra indulgence
  • flaky sea salt to balance sweetness
  • peanut butter drizzle for extra creamy delight

Equipment

  • oven
  • 10x15-inch sheet pan
  • mixing bowl
  • saucepan
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 10x15-inch sheet pan with butter or non-stick spray.
  2. In a large mixing bowl, combine flour, sugar, salt, and baking soda. Mix until well blended.
  3. In a saucepan, melt butter, water, and cocoa over medium heat, stirring until smooth and steaming.
  4. Pour the cocoa mixture into the dry ingredients, mix gently until just combined.
  5. Add buttermilk, eggs, and vanilla extract to the batter and stir gently until smooth.
  6. Pour the batter into the prepared pan and bake for 18-22 minutes or until a toothpick comes out with moist crumbs.
  7. For frosting, melt butter and peanut butter in a saucepan, then stir in milk until combined.
  8. Remove from heat and gradually mix in powdered sugar, vanilla extract, and a pinch of salt until creamy.
  9. Pour the warm frosting over the baked cake, spreading it evenly.
  10. Let the cake cool in the pan for at least 30 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 5IUCalcium: 2mgIron: 8mg

Notes

This cake is perfect for gatherings and can be enjoyed warm or at room temperature. Leftovers can be stored for up to 2 days at room temperature or 5 days in the fridge.

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