Chocolate Peanut Butter Texas Sheet Cake: fluffy chocolate sheet cake topped with rich peanut butter cream and chocolate icing — perfection in every bite!
Course Dessert
Cuisine American
Keyword cake, chocolate, peanut butter
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Cooling Time 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 20
Calories 537kcal
Author Stacey aka the Soccer Mom
Cost $6
Equipment
13 x 18" pan
Stand mixer
Saucepan
Wire whisk
Spatula
Ingredients
Cake Layer:
1cupunsalted buttermelted then cooled for 5 minutes
1cupwhole milk
1/2cupsour cream
2cupsgranulated sugar
2large eggs
2teaspoonsvanilla extract
1 1/2cupsall purpose flour
1/2cupcocoa powder
1teaspoonbaking soda
1/2teaspoonsalt
Peanut Butter Fudge Layer:
3/4cupcreamy peanut butter
6Tablespoonsunsalted buttersoftened
1teaspoonvanilla extract
1/4teaspoonsalt
1cuppowdered sugar
2Tablespoonsmilk
Chocolate Icing
3/4cupunsalted buttermelted
1/3cupmilk
1/3cuplight corn syrup
1Tablespoonvanilla extract
6ozdark chocolatechopped
3cupspowdered sugarsifted
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
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.