Chocolate Sheet Cake With Peanut Butter Icing Recipe


For the Chocolate Sheet Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup water
  • ½ cup unsweetened cocoa powder
  • 1 cup buttermilk (or substitute, see notes)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

For the Peanut Butter Icing

  • 1 cup creamy peanut butter
  • ½ cup (1 stick) unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1/3 cup milk (more if needed)
  • 1 teaspoon vanilla extract
  • Pinch of salt


1. Make the Cake

2. Prep: Preheat oven to 350°F (175°C). Grease and flour a 13×18 inch baking sheet (half sheet pan).

3. Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.

4. Melt Butter & Cocoa: In a saucepan, melt butter over medium heat. Add water and cocoa powder, whisking until smooth. Bring to a simmer, then remove from heat.

5. Wet Ingredients: In a separate bowl, beat buttermilk, eggs, and vanilla extract until combined.

6. Combine and Bake: Gradually pour hot chocolate mixture into dry ingredients, beating on low speed until blended. Slowly add wet ingredients, mixing just until combined (don’t overmix). Pour batter into prepared baking sheet. Bake 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

7. Cool Completely: Let cake cool completely in the pan before frosting.

8. Make the Frosting

  • Cream: In a large bowl with an electric mixer, beat peanut butter and butter until light and fluffy.
  • Add Sugar and Liquids: Gradually add powdered sugar, alternating with milk, beating until smooth. Beat in vanilla extract and salt. Add more milk if needed for desired consistency.

9. Assemble the Cake

  • Frost: Spread peanut butter icing evenly over the cooled cake.
  • Enjoy: Cut into squares and serve!


Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using.

Frosting Variation: For an even richer frosting, try adding 1/2 cup melted and cooled creamy peanut butter after incorporating the powdered sugar.


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