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Chocolate Sheet Cake with Peanut Butter Frosting

Yasser
What happens when you combine the rich decadence of chocolate with the creamy indulgence of peanut butter? You get an irresistible Chocolate Sheet Cake with Peanut Butter Frosting that's perfect for any occasion. Whether you're hosting a party, celebrating a birthday, or simply craving a satisfying dessert, this cake delivers the perfect balance of flavors with minimal effort.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Calories 652 kcal

Ingredients
  

Cake Batter

  • 4 ounces semi-sweet chocolate, chopped
  • 6 tablespoons unsalted butter, cut into tablespoon-sized pieces
  • 1 1/2 cups water
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 2/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt

Peanut Butter Frosting

  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 cups peanut butter
  • 3 cups powdered sugar
  • 1 tablespoon milk optional

Instructions
 

Baking the Cake

  • Preheat your oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper and lightly spray it with baking spray for easy release.
  • Combine chopped chocolate and butter in a large mixing bowl.
  • In a medium saucepan, heat water, granulated sugar, and brown sugar over medium-high heat. Bring to a boil while occasionally whisking to dissolve the sugars.
  • Remove the saucepan from heat and whisk in cocoa powder until smooth.
  • Pour the hot sugar mixture over the chocolate and butter. Let it sit for 2 minutes to melt the chocolate, then stir until fully combined and smooth.
  • Stir in the sour cream and vanilla extract.
  • Once the mixture has cooled slightly, whisk in the eggs. Make sure the mixture isn’t too hot to avoid curdling.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Gradually whisk the dry ingredients into the chocolate mixture in three batches, mixing just until incorporated.
  • Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until the center feels firm when lightly pressed.
  • Allow the cake to cool completely before frosting.

Frosting Instructions

  • Beat softened butter and cream cheese with an electric mixer until smooth and creamy.
  • Add peanut butter and mix until fully blended.
  • Gradually beat in powdered sugar, one cup at a time. If the frosting is too thick, add a tablespoon of milk.
  • Beat on medium speed for 2 minutes until light and fluffy.
  • Spread the frosting evenly over the cooled cake.

Notes

For a deeper chocolate flavor, use dark chocolate instead of semi-sweet.
Coconut oil can replace butter in the cake batter for a dairy-free alternative.
If you prefer natural sweetness, reduce the granulated sugar to 3/4 cup.
Smooth or crunchy peanut butter both work well in the frosting.