Easy peanut butter chocolate sheet cake
This one-bowl, easy peanut butter chocolate sheet cake is just dreamy and would you just look at those swirls of fudgy frosting? I mean.
I have come to the conclusion that the most intense craving, is a craving for chocolate cake. I thought it was only me who needed chocolate cake Right now when the craving struck but it seems most of my friends are exactly the same way. And who has the time or energy to spend hours baking a cake when the craving has struck? No-one, that’s who!
This easy, one-bowl peanut butter chocolate sheet cake is a variation of my absolute favourite Chocolate peanut butter cake recipe. I’ve made that recipe so many times, I can almost do it in my sleep by now. And even though it’s not much more complicated than this recipe, it requires a few more steps. I’ve cut out those steps here and can honestly say this sheet cake is pretty much identical to my classic recipe. It’s intensely chocolatey (made even more so by the added coffee which just adds extra oomph to the chocolate) with a hint of that delicious peanut butter nuttiness. And even though I hate the word, this cake is super moist (ugh).
I love baking it in a sheet pan because it makes serving so much easier and I find the ratio of cake to fudgy chocolate frosting is more in balance. Even the frosting-haters in my family loved this frosting. It’s almost moussey in texture and completely over-the-top chocolatey. Everything you want when the craving strikes.
- 2 cups cake/all purpose flour
- 2 cups sugar
- ½ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- ½ cup melted butter
- 1 cup smooth peanut butter
- 1 cup hot black coffee
- ½ cup soft butter
- 2 tablespoons smooth peanut butter
- 5 cups sifted icing sugar
- 3 tablespoons sifted cocoa powder
- 2 tablespoons cooled coffee
- 2-3 tablespoons milk
- 1 cup melted dark chocolate cooled
- sprinkles to decorate
Pre-heat the oven to 180ºc and line a rectangular sheet pan/cake pan with baking paper.
In a large bowl, whisk together all the dry ingredients.
Add the remaining ingredients and mix at medium speed for 2 minutes until well combined, scraping down halfway to make sure all the ingredients are incorporated.
Transfer the batter to the prepared cake pan and place in the oven.
Allow to bake for 35-40 minutes or until a skewer inserted comes out clean.
Remove from the oven and allow to cool completely before frosting.
To make the frosting, beat together the butter and peanut butter.
Add the icing sugar, cocoa powder, coffee and milk and beat until thick and smooth.
While mixing, slowly pour in the chocolate and allow to mix into the frosting. Mix for a further 1-2 minutes until the frosting is whipped and well combined.
Spread the frosting onto the cooled cake and decorate with sprinkles.