Texas Sheet Cake with Peanut Butter Frosting is a decadent, moist and rich! Covered in homemade peanut butter frosting that pairs perfectly with this luscious chocolate cake!
My family also loves to pair this up with vanilla ice cream, If you are one to worry about calories and fat content this recipe isn’t for you, enjoy life!
Its made from scratch, even the frosting… and only takes a few simple ingredients to create one of the best cakes you’ll ever try!
This is my favorite sheet cake recipe of all time.
You can change it in so many ways to different delicious versions… To make a white sheet cake: delete the cocoa and add 1 tsp vanilla extract to the cake!
I love that I always have all the ingredients on hand, right in my kitchen! No rushing to the supermarket for some obscure ingredient.
You can add in any of your favorite nuts to the cake or the frosting if you’d like- I have used walnuts and pecans before, both are wonderful additions!
It’s always moist, ultra flavorful and all-around decadent cake. I used Hersheys cocoa, and I probably tossed in a bit more than my written recipe here calls for (more chocolate is always better, right??) Feel free to increase some if you like it super chocolatey! The results are always perfect. My family loves being able to cut, grab, and go… no plate or silverware necessary 😀
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Texas Sheet Cake with Peanut Butter Frosting
- 2 cup Flour
- 2 cup Sugar
- 1/4 tsp Salt
- 1 cup Butter
- 4 tbsp Cocoa Powder
- 1 cup boiling Water
- 1/2 cup Buttermilk or 1/2 cup Milk + 1 tsp Vinegar
- 2 beaten Eggs
- 1 tsp Baking Soda
- 1 tsp Vanilla
- 1/2 cup softened Butter
- 1 cup Peanut Butter
- 3 tbsp Milk
- 2 cup Powdered Sugar
Peanut Butter Frosting:
- Preheat oven to 350.
- Spray an 15x10 sheet cake pan with nonstick spray.
- Combine flour, sugar, and salt in a large bowl.
- Melt butter over low heat in a medium pan.
- Whisk cocoa powder into butter until blended.
- Add boiling water and raise heat to medium high.
- Bring to boil then turn off the heat.
- Add mixture to flour mixture, and stir lightly until well distributed.
- If you don't have buttermilk combine 1/2 cup milk with vinegar and allow to sit for 5 minutes
- Whisk together buttermilk, eggs, baking soda, and vanilla.
- Add to chocolate mixture and stir briefly to mix.
- Pour into prepared pan.
- Bake 20 minutes or until toothpick inserted in middle comes out clean.
- Allow to cool for at least an hour
- Cream together the butter and peanut butter.
- Slowly adding in the sugar,it gets too thick then adding a little milk to thin.
- Continue until all of the sugar is in and the frosting blended and right consistency.
- Spread frosting all over the top of the cake.