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5 from 1 vote

Chocolate Peanut Butter Sheet Cake

Chocolate Sheet Cake with Peanut Butter Icing is my Aunt Mary’s recipe. So rich and decadent that it comes with a warning – make sure you’ve got some milk on hand!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: cake, chocolate, sheet pan
Servings: 12 -16 servings

Ingredients

For the Chocolate Sheet Cake:

  • 1 cup butter
  • 1 cup water
  • 1/4 cup cocoa powder
  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream

For the Peanut Butter Icing:

  • 3 cups powdered sugar
  • 1/3 cup + 2 Tablespoons milk
  • 6 Tablespoons butter melted
  • 1 teaspoon vanilla
  • 3/4 cup peanut butter

Instructions

For The Chocolate Sheet Cake:

  • Preheat oven to 350 degrees. Combine butter, water, and cocoa powder in a large saucepan then bring to a boil. Remove from heat then set aside to cool slightly.
  • Whisk together flour, sugar, baking soda, and salt in a large bowl then create a well in the center. Add cocoa mixture then whisk until smooth. Add sour cream then whisk until smooth.
  • Pour cake batter into a non-stick sprayed baking sheet (I used a 17×12) or jelly roll pan, then spread evenly. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

For the Peanut Butter Icing:

  • Whisk together powdered sugar, milk, melted butter, and vanilla in a large bowl. Add peanut butter then whisk to combine. Microwave for 30 seconds then stir if too thick. Pour over warm cake then spread evenly. Allow to cool then slice and serve.

Notes

Recipe from Kristin of Iowa Girl Eats