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Chocolate Peanut Butter Texas Sheet Cake

Indulge in Chocolate Peanut Butter Texas Sheet Cake Bliss

This Chocolate Peanut Butter Texas Sheet Cake is a moist, rich dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 45 minutes
Total Time 1 hour 22 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend if needed.
  • 2 cups Granulated Sugar Consider coconut sugar for a lower glycemic option.
  • 1 teaspoon Salt Essential for flavor enhancement.
  • 1 teaspoon Baking Soda Important for rising.
  • 1 cup Unsweetened Cocoa Powder Dutch-process cocoa can be an alternative.
  • 1 cup Unsalted Butter Replace with coconut oil for a dairy-free option.
  • 1 cup Water No substitutions necessary.
  • 1 cup Buttermilk Milk with a teaspoon of lemon juice or vinegar can be a substitute.
  • 2 large Large Eggs Flax eggs can be used for a vegan version.
  • 2 teaspoons Vanilla Extract Use pure vanilla for the best results.
For the Frosting
  • 1/2 cup Unsalted Butter
  • 1 cup Creamy Peanut Butter Opt for standard creamy peanut butter.
  • 1/3 cup Milk Any milk alternative can be used.
  • 3 cups Powdered Sugar No substitutes needed for best results.
  • 1 teaspoon Vanilla Extract
Optional Toppings
  • Chopped Peanuts Adds a crunchy texture.
  • Mini Chocolate Chips Enhances chocolate flavor.
  • Flaky Sea Salt Creates a sweet and salty contrast.
  • Peanut Butter Drizzle For extra flavor and aesthetics.

Equipment

  • 10x15-inch sheet pan
  • Mixing Bowls
  • Saucepan
  • Spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 10x15-inch sheet pan.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, salt, and baking soda.
  3. In a saucepan over medium heat, combine unsalted butter, water, and unsweetened cocoa powder. Stir until smooth.
  4. Pour the chocolate mixture into the bowl of dry ingredients, then add buttermilk, eggs, and vanilla extract. Mix until smooth.
  5. Transfer the batter into the prepared pan and bake for 18 to 22 minutes.
  6. In a saucepan over low heat, melt together butter and peanut butter. Mix in milk, then add powdered sugar and vanilla.
  7. Pour the warm frosting over the baked cake and spread it evenly. Allow to cool for 30 to 45 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 40mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 350IUCalcium: 15mgIron: 1.5mg

Notes

This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze individual slices for up to 3 months.

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