Dessert

Chocolate Peanut Butter Texas Sheet Cake Recipe

ByVictor Layne November 9, 2025November 9, 2025

Introduction

This Chocolate Peanut Butter Texas Sheet Cake combines rich chocolate and creamy peanut butter in a moist, tender sheet cake perfect for any occasion. Its layered frosting offers a delightful balance of flavors that will satisfy any sweet tooth.

A square slice of cake sits on a white plate with a white marbled texture surface beneath. The cake has four visible layers: the bottom layer is thick and dark brown with a moist, crumbly texture; above it is a creamy light brown layer with a smooth and slightly fluffy look; next is a thinner layer of dark chocolate that appears glossy and rich, partially blending into the cream layer below; the top layer is a shiny, thick chocolate ganache with a smooth finish, decorated with a few round chocolate and caramel-colored pieces scattered in the center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cake Layer:

1 cup (2 sticks) unsalted butter, melted and cooled for 5 minutes
1 cup whole milk
½ cup sour cream
2 cups granulated sugar
2 large eggs
2 tsp vanilla extract
1½ cups all-purpose flour
½ cup cocoa powder
1 tsp baking soda
½ tsp salt

Peanut Butter Layer:

¾ cup creamy peanut butter
6 tbsp unsalted butter, softened
1 tsp vanilla extract
¼ tsp salt
1 cup powdered sugar
2 tbsp regular milk

Chocolate Frosting:

¾ cup (1½ sticks) unsalted butter, melted
⅓ cup milk
⅓ cup light corn syrup
1 tbsp vanilla extract
6 oz dark chocolate, chopped
3 cups confectioners’ sugar, sifted

Instructions

Step 1: Preheat your oven to 350°F. Generously grease a 13×18-inch jelly roll pan with butter or nonstick spray.
Step 2: In a large bowl, whisk together melted butter, whole milk, sour cream, and granulated sugar. Add eggs and vanilla extract, whisking until combined.
Step 3: Sift flour, cocoa powder, baking soda, and salt into the wet mixture. Whisk until smooth and lump-free.
Step 4: Pour batter evenly into the prepared pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
Step 5: In a mixer, beat peanut butter and softened butter until smooth. Add vanilla extract and salt. Gradually add powdered sugar, beating well after each addition.
Step 6: If mixture is dry, add milk one teaspoon at a time until fluffy and spreadable. Spread a thick, even layer over the cooled cake.
Step 7: In a saucepan over medium heat, combine melted butter, milk, corn syrup, and vanilla extract. Stir until heated through.
Step 8: Lower heat and add chopped dark chocolate. Stir until melted and smooth.
Step 9: Remove from heat and whisk in sifted confectioners’ sugar. Let sit for 5 minutes to thicken slightly.
Step 10: Pour warm chocolate glaze over the peanut butter layer. Use a spatula to spread toward edges for full coverage.
Step 11: Allow frosting to set for at least 30 minutes before slicing and serving.

Tips & Variations

Use room temperature eggs and sour cream for a smoother batter and better texture.
Opt for high-quality dark chocolate bars rather than chips for a richer frosting.
Always sift flour and powdered sugar to avoid lumps in batter and frosting.
Let each layer cool before adding the next to prevent melting and blending of layers.
Try swapping peanut butter for almond or cashew butter for a nutty twist.
Use a gluten-free all-purpose flour blend to make this cake gluten-free.
Add crunch by sprinkling chopped roasted peanuts or pretzels between peanut butter and chocolate layers.
Enhance chocolate flavor by adding a teaspoon of instant espresso powder to the cake batter.

Storage

Store the cake covered tightly at room temperature for up to 3 days, or in the refrigerator for up to one week. For best flavor, bring refrigerated slices to room temperature before serving. This cake also freezes well: after the chocolate glaze hardens, wrap slices or the whole pan tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.

How to Serve

A square slice of layered dessert sits on a white plate over a white marbled surface. The bottom layer is a thick, dark chocolate cake with a soft, crumbly texture. Above it is a creamy peanut butter layer, smooth and light brown in color. Next is a thinner dark chocolate frosting layer, topped again by a dense dark chocolate cake layer. The top layer is a glossy, dark chocolate ganache, decorated with several round chocolate chips and golden peanut pieces in the center. The cake edges show some slight melting of the chocolate frosting onto the white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

Yes, but baking times will vary. A smaller 9×13 pan yields a thicker cake that requires longer baking. Check doneness with a toothpick.

What if I don’t have corn syrup?

You can substitute honey or maple syrup in the frosting, though texture and sheen may be slightly different.

Can I make this ahead?

Absolutely! Bake the cake a day in advance, then add peanut butter and chocolate layers when ready. The cake freezes well for up to two months.

Is this cake overly sweet?

No, the tang from sour cream and the bitterness of dark chocolate balance sweetness perfectly for a well-rounded flavor.

Victor Layne