This Chocolate Peanut Butter Texas Sheet Cake is a chocolate and peanut butter lover’s dream come true! Fluffy chocolate sheet cake topped with rich peanut butter cream and chocolate icing — it’s perfection in every bite! If you love Texas sheet cake and you love peanut butter then this is a must try recipe!
Chocolate Peanut Butter Sheet Cake
When I first moved to Texas, my mom and I ate lunch every Friday together. At first we tried out different local spots, but eventually we settled on one go-to place for our weekly lunches: a Texas home-cooking restaurant called The Picket Fence.
Aside from the Texas Cheese Steak which was to-die-for, it was the dessert tray that kept me coming back for more. Each week there were at least 10 different freshly baked desserts, like Italian Cream Cake and Texas Sheet Cake, up for grabs. But you had to get there early or they would run out!
This was my first taste of a real Texas sheet cake and it was one of my favorites! Earlier this year I published a Texas Sheet Cake Cookies recipe inspired by my favorite Texas treat, and I couldn’t believe the response! It’s gone viral over and over again and so many readers have taken the time to let me know that they enjoyed the cookies.
Seriously, that is the best part of this blogging thing! Ok, that and wearing pajamas every day to work!
Since I’m a HUGE peanut butter fan too, I’m so excited about this Chocolate Peanut Butter Texas Sheet Cake! I mean, just look at it! I can’t even look at the photos without drooling!
Related: Try our all-peanut butter version too! Click here for our Peanut Butter Sheet Cake recipe!
There are 3 decadent layers:
- Fluffy chocolate sheet cake
- Creamy peanut butter fudge layer
- Rich chocolate icing
It’s hard to decide my favorite part, but I think it’s the peanut butter layer! So creamy and sweet!
What You Need to Make Chocolate Peanut Butter Texas Sheet Cake
This is a quick shopping list to give you an idea of what’s needed, but the full ingredient amounts are in the printable recipe card at the bottom of the post. Affiliate links provided for your convenience in re-creating this recipe; read disclosure policyhere.
For the Cake:
- Unsalted butter
- Whole milk
- Sour cream
- Granulated sugar
- Eggs
- Vanilla extract
- All purpose flour
- Cocoa powder (this is our favorite kind…SO rich and chocolate-y)
- Baking soda
- Salt
- Creamy peanut butter
- Powdered sugar
- Light corn syrup
- Dark chocolate bar or chips
Kitchen Supplies Used
- 13″ x 18″ jelly roll pan
- Non-slip mixing bowls
- Stand mixer (we bought ours refurbished and saved a ton of money!)
- Saucepan
How to Make Peanut Butter Sheet Cake
To Make the Cake:
Preheat oven to 350°F and prep your pan with non-stick spray. Whisk together cake ingredients and pour into your prepared pan.
Traditionally, a Texas sheet cake is baked on a jelly roll pan. However, if you don’t have one on hand you can use a regular baking dish for a thicker cake (like our Thick and Fluffy Texas Sheet Cake Recipe):
Keep in mind that using a smaller pan may increase cooking time slightly, so keep an eye on it while baking.
Approximate Baking Times:
- 13 x 18″ jelly roll pan: 20 minutes
- 9 x 13″ baking dish: 25 minutes
To Make the Peanut Butter Frosting:
Add peanut butter and regular butter to a large mixing bowl and use a stand mixer or electric hand mixer to cream until smooth. Add vanilla and salt and continue mixing.
Next you’ll add the powdered sugar, one half cup at a time, while mixing on medium speed. Scrape down the side of the bowl as needed to make sure everything is well incorporated.
When all sugar has been mixed in, the peanut butter icing may seem a bit dry — don’t worry! Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy.
Spread one thick and even layer of peanut butter fudge on the top of the cooled cake.
To Make the Chocolate Frosting:
This boiled chocolate frosting sort of a combination of chocolate ganache and chocolate buttercream. It’s amazing!! Rich and fluffy at the same time!
To start, combine butter, milk, corn syrup, and vanilla extract in small saucepan over medium heat, stirring until butter is melted. Next, lower the heat to avoid boiling or bubbling and add the chocolate, whisking constantly until melted and smooth.
Remove pan from heat, add the powdered sugar, and whisk until incorporated. Let the chocolate glaze sit for 5 minutes until it begins to cool and thicken.
Slowly pour glaze on top of the peanut butter fudge layer and use a spatula to gently spread the frosting towards the edges. Allow chocolate glaze to set for about 30 minutes.
Chocolate Peanut Butter Sheet Cake Recipe
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Peanut Butter Fudge Cake
Equipment
- 13 x 18" pan
- Stand mixer
- Saucepan
- Wire whisk
- Spatula
Ingredients
Cake Layer:
- 1 cup unsalted butter melted then cooled for 5 minutes
- 1 cup whole milk
- 1/2 cup sour cream
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Peanut Butter Fudge Layer:
- 3/4 cup creamy peanut butter
- 6 Tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 Tablespoons milk
Chocolate Icing
- 3/4 cup unsalted butter melted
- 1/3 cup milk
- 1/3 cup light corn syrup
- 1 Tablespoon vanilla extract
- 6 oz dark chocolate chopped
- 3 cups powdered sugar sifted
Instructions
To Make the Cake:
- Preheat oven to 350°F and prepare a 13 x 18" jelly roll pan non-stick baking spray.
- In a large bowl, whisk together melted butter, milk, sour cream and sugar.
- Whisk in egg and vanilla extract, followed by the flour, cocoa powder, baking soda and salt.
- Pour the cake batter into your prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool for at least 10 minutes or so.
To Make the Peanut Butter Layer:
- Cream peanut butter and regular butter in a stand mixer. Add vanilla and salt and continue mixing.
- Gradually add powdered sugar, one half cup at a time, while mixing on medium speed. Scrape down the side of the bowl as needed to make sure everything is well incorporated.
- When all sugar has been mixed in, the icing will appear dry — and that's ok! Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy.
- Spread one thick and even layer of peanut butter fudge on the top of the chocolate cake.
To Make the Chocolate Icing:
- Combine butter, milk, corn syrup, and vanilla extract in small saucepan over medium heat. Cook until butter is melted, stirring occasionally. Reduce heat to low, add the chocolate, and whisk constantly until melted.
- Remove pan from heat, add the powdered sugar, and whisk until smooth. Let the chocolate glaze sit for 5 minutes until it begins to cool and thicken.
- Slowly pour glaze on top of the peanut butter fudge layer and use a spatula to gently spread the frosting towards the edges. Allow chocolate glaze to harden – for about 30 minutes.
Notes
Nutrition
Pin our Peanut Butter Fudge Cake on Pinterest:
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Tiffany says
This is amazing! The only thing is I will make a larger batch of the peanut butter fudge layer to better cover the large area. Otherwise we absolutely loved this recipe!
Stacey aka the Soccer Mom says
I don’t think you can go wrong with more peanut butter fudge 😉
Nan says
I am making this right now but turned it into a Vegan version but will definitely have to be cooked for longer then 25 mins so I will continue to keep my eye on it but what I wanted to say or ask unless I am missing something here is the chopped chocolate that goes into the glaze its not specified in the recipe during the cooking time so I gather it goes in the pot with the other ingredients to melt since there is no pieces of chocolate that is sprinkled on top of the cake just like that so just making sure? Thanks and smells great in here lol now I will start making the double batch of the peanut butter fudge. Wish me luck hope this Vegan version works out. Thanks.
Nan says
Well I think I know why its best to not double certain things as I find that the peanut butter layer is quite a bit so after I put it all on it will be I feel more then enough then to add the glaze on top? Hmmm now I feel I will skip this part and just add the peanut butter layer since its the same thickness as the original recipe photo on here and I cant have it too high or else I wont be able to put the lid on for where I will be storing my birthday cake lol. Next time I will make it as is but still the Vegan version. Thanks again.