Easy peanut butter chocolate sheet cake
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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.
Easy peanut butter chocolate sheet cake
Ingredients
for the cake
- 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
for the chocolate peanut butter frosting
- 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
Instructions
- 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.
Classic vanilla cupcakes with whipped buttercream
Chocolate Peanut butter cake
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This was the best chocolate sheet cake recipe I’ve ever tried. And the frosting was so fudgy and delicious! Perfect.
What a lovely compliment, thanks so much Laura!
I made this cake last weekend for my nephew’s birthday and it was a hit with everyone at the party. Everyone asked for the recipe. Great chocolate cake recipe!
That’s great to hear! 🙂
Would almond milk work in place of buttermilk? Looks so yummy ?
I don’t see there being any issues with using almond milk but buttermilk definitely keeps the cake a lot more moist.
Hi….I want to try this recipe but would like to leave out the coffee. What can I use instead of coffee?
Hot water or milk.
The frosting on this cake was so delicious! My husband called it “grandma’s favorite grandchild frosting”! So hats off to that. Thank you for sharing such a great recipe. We look forward to many more. Happy baking!
Oh yay! I am so pleased to hear that Serena.
This is such a dreamy cake, perfect to serve a crowd! 🙂
Thanks Laura!
What size is the sheet pan? In looking at the video it looks like it might be a 9 inch by 13 inch pan.
Thanks in advance.
Yep, 9x13inch exactly.
OMG Alida! Prettiest cake ever! That frosting looks amazing! Need to make this for my son Casey when he comes home from college!
Ah, thanks Mary Ann! I had such fun with it. Casey is going to LOVE it!
Hi Alida, love this peanut butter and chocolate cake recipe but wonder about the 180-degree temperature you recommend. Is that Celcius? Seems like the temp should be 300 or 350-degrees in Farenheit (USA). Please let me know!
Thanks.
It’s Celsius indeed. So around 350 fahrenheit.