Description

This Chocolate Peanut Butter Texas Sheet Cake is a rich, decadent dessert featuring a moist chocolate cake base layered with a creamy peanut butter frosting and topped with a silky dark chocolate glaze. Inspired by classic Southern sheet cakes, it combines the bold flavors of cocoa and peanut butter with a smooth, glossy chocolate finish. Perfect for gatherings, celebrations, or any occasion that calls for an indulgent treat.

Ingredients

Scale

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

Preheat and Prep: Preheat your oven to 350°F (175°C) and generously grease a 13×18 inch jelly roll pan with butter or nonstick spray to ensure the cake doesn’t stick during baking.
Make the Cake Batter: In a large bowl, whisk together the melted and slightly cooled butter, whole milk, sour cream, and granulated sugar until combined. Add the eggs and vanilla extract, whisking thoroughly. Sift in the all-purpose flour, cocoa powder, baking soda, and salt. Whisk again until the batter is smooth and free of lumps.
Bake: Pour the cake batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool for 10 minutes before applying the next layer.
Prepare the Peanut Butter Layer: Using a stand mixer or hand mixer, cream together the creamy peanut butter and softened butter until smooth. Add vanilla extract and salt, mixing well. Gradually beat in the powdered sugar, adding about ½ cup at a time and mixing thoroughly between additions. The mixture may appear dry initially; then add milk one teaspoon at a time, beating until the frosting is fluffy and easily spreadable. Spread a thick, even layer of peanut butter frosting over the slightly cooled cake with a spatula.
Make the Chocolate Frosting: In a small saucepan over medium heat, combine the melted butter, milk, light corn syrup, and vanilla extract. Stir until heated through, then reduce heat to low and add the chopped dark chocolate. Stir continuously until the chocolate fully melts and the mixture is silky smooth. Remove from heat and whisk in the sifted confectioners’ sugar until well combined. Let the frosting sit for 5 minutes to cool slightly and thicken.
Frost and Finish: Slowly pour the warm chocolate glaze evenly over the peanut butter layer. Use a spatula to gently spread the frosting towards the edges to ensure full coverage. Allow the frosting to set for at least 30 minutes before slicing and serving to achieve the perfect texture.

Notes

Use room temperature eggs and sour cream for the best cake texture and rise.
Choose quality dark chocolate bars rather than chips for a richer, glossy frosting.
Sift dry ingredients like flour and powdered sugar to avoid lumps in both the batter and frosting.
Allow each layer to cool properly before applying the next to prevent melting and mixing of layers.
Try swapping peanut butter with almond or cashew butter for a different flavor profile.
Use a 1:1 gluten-free flour blend to make the cake gluten-free.
Add crunchy texture by sprinkling chopped roasted peanuts or pretzels between the peanut butter and chocolate layers.
Enhance chocolate flavor by adding a teaspoon of instant espresso powder to the cake batter.
Store leftovers covered at room temperature up to 3 days or refrigerated for up to a week; bring to room temperature before serving for best taste.
Freeze fully frosted cake wrapped tightly for up to 2 months; thaw overnight in refrigerator.
If you don’t have corn syrup for the frosting, substitute honey or maple syrup, though texture and gloss may vary slightly.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American, Southern

Keywords: Chocolate sheet cake, peanut butter cake, Texas sheet cake, chocolate peanut butter dessert, Southern dessert, easy sheet cake recipe, rich chocolate cake, layered cake