I have always loved baking cakes that bring a smile to everyone’s face, and the Chocolate Peanut Butter Texas Sheet Cake is one of my absolute favorites. This recipe holds a special place in my heart because it combines two classic flavors—rich chocolate and creamy peanut butter—in one easy-to-make cake. The moment you cut into this cake, you’ll notice how moist and decadent it is, making it perfect for any occasion, whether a casual family gathering or a special celebration.
You will love this recipe because it strikes the perfect balance between indulgence and simplicity. The chocolate is deep and satisfying, while the peanut butter adds a smooth, nutty twist that enhances every bite. Plus, this cake is baked in a large sheet pan, which means it serves many people without the hassle of baking multiple layers or complicated assembly. The combination of flavors and the straightforward method make this cake a standout.
One of the best features of this cake is its versatility. You can easily adjust the peanut butter level or swap in natural peanut butter for a more intense flavor. It also works well as a dessert, a snack, or even a special breakfast treat if you want something sweet to start the day. You can serve it plain, dust it with powdered sugar, or drizzle with extra peanut butter or chocolate glaze for added flair.
This recipe is also very affordable. The ingredients are basic pantry staples that most bakers already have on hand—flour, sugar, cocoa powder, peanut butter, eggs, and butter. It doesn’t require any expensive or hard-to-find items, making it budget-friendly without compromising flavor.
Ingredients for Chocolate Peanut Butter Texas Sheet Cake:
-
All-purpose flour
-
Granulated sugar
-
Unsweetened cocoa powder
-
Baking soda
-
Salt
-
Butter
-
Boiling water
-
Eggs
-
Buttermilk
-
Vanilla extract
-
Creamy peanut butter
-
Powdered sugar
With these simple ingredients and a little time, you can create a delicious, crowd-pleasing cake that everyone will love.
Preparing this Chocolate Peanut Butter Texas Sheet Cake is straightforward and rewarding. The process begins by mixing dry ingredients to ensure even distribution, then combining the wet elements to create a smooth batter. The boiling water and butter added to the cocoa powder help intensify the chocolate flavor and keep the cake moist. Step by step, you will see how the batter comes together quickly, making this recipe ideal for bakers of all skill levels.
Step-by-step instructions for preparation:
-
Preheat your oven to 350°F (175°C). Grease a large 13×18 inch sheet pan or line it with parchment paper for easy removal. This will ensure the cake bakes evenly and doesn’t stick.
-
Mix the dry ingredients. In a large bowl, sift together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir to combine well.
-
Prepare the chocolate mixture. In a medium saucepan, melt 1 cup of butter over medium heat. Once melted, remove from heat and stir in 1 cup of boiling water and 1/4 cup of unsweetened cocoa powder until smooth. This mixture helps keep the cake moist and chocolatey.
-
Combine the wet and dry ingredients. Slowly pour the chocolate mixture into the dry ingredients, stirring continuously to form a smooth batter.
-
Add eggs and buttermilk. Beat in 2 large eggs one at a time, followed by 1 cup of buttermilk and 1 teaspoon of vanilla extract. Mix until the batter is well combined but do not overmix, as that can make the cake dense.
-
Add peanut butter. Gently fold in 1/2 cup of creamy peanut butter into the batter, ensuring it’s evenly distributed. This adds a subtle nutty flavor and moist texture.
-
Pour the batter into the prepared pan. Use a spatula to spread it evenly to all corners.
-
Bake for 30-35 minutes. Test for doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
-
Prepare the frosting while the cake cools. For a rich peanut butter frosting, mix powdered sugar with peanut butter and a bit of butter or milk until smooth.
-
Spread the frosting evenly over the cooled cake. Let it set before slicing.
This cake is quick and easy, perfect for when you want something impressive without spending hours in the kitchen. You can customize it by using crunchy peanut butter for texture or adding chopped peanuts on top for an extra crunch. Many people enjoy this cake because it combines familiar flavors in a comforting way. It’s a hit for birthdays, potlucks, or anytime you want a homemade treat that feels special but doesn’t require complicated steps. The balance of chocolate and peanut butter appeals to a wide audience, making it a favorite in many households.
Print
Chocolate Peanut Butter Texas Sheet Cake
This Chocolate Peanut Butter Texas Sheet Cake combines rich chocolate and creamy peanut butter flavors in a moist, easy-to-make sheet cake. It’s perfect for serving a crowd and simple enough for bakers of all levels.
- Total Time: 50 minutes
- Yield: 24 1x
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 1 cup boiling water
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar (for frosting)
- Additional 1/4 cup creamy peanut butter (for frosting)
- 2 tablespoons butter (for frosting)
- 2–4 tablespoons milk (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×18 inch sheet pan or line with parchment paper.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
- In a medium saucepan, melt butter over medium heat. Remove from heat; stir in boiling water and cocoa powder until smooth.
- Pour chocolate mixture into dry ingredients, mixing to combine.
- Beat in eggs one at a time, followed by buttermilk and vanilla extract. Mix gently until smooth.
- Fold in 1/2 cup creamy peanut butter evenly.
- Pour batter into prepared pan and spread evenly.
- Bake 30-35 minutes; test with toothpick for doneness.
- For frosting, mix powdered sugar, peanut butter, butter, and milk until smooth. Adjust milk for desired consistency.
- Once cake cools, spread frosting evenly over the top.
Notes
Use creamy peanut butter for a smooth texture or crunchy for extra bite.
Substitute buttermilk with milk plus lemon juice or vinegar if unavailable.
For gluten-free option, use a gluten-free flour blend with binder.
Store cake in airtight container to keep moist.
- Prep Time: 15
- Cook Time: 35
FAQs
Q: Can I use natural peanut butter instead of creamy peanut butter?
A: Yes, natural peanut butter works well and will give the cake a richer, more intense peanut flavor. Just make sure to stir it well before adding.
Q: Is there a substitute for buttermilk in this recipe?
A: If you don’t have buttermilk, you can make a simple substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Q: How should I store the cake?
A: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
Q: Can I make this cake gluten-free?
A: Yes, replace the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum or another binder to keep the texture right.
Q: Can I double the recipe for a bigger batch?
A: Absolutely! Just double all ingredients and bake in a larger pan or two sheet pans. Adjust baking time as needed.