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Chocolate Peanut Butter Texas Sheet Cake

Irresistible Chocolate Peanut Butter Texas Sheet Cake Recipe

This Chocolate Peanut Butter Texas Sheet Cake is a moist dessert filled with a rich chocolate flavor and creamy peanut butter, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Melted Butter Can substitute with vegetable oil
  • 1 cup Whole Milk Almond milk for dairy-free
  • 1 cup Sour Cream Greek yogurt can be used
  • 2 cups Granulated Sugar Brown sugar can deepen flavor
  • 4 large Eggs Use flax eggs for vegan option
  • 2 teaspoons Vanilla Extract Opt for pure vanilla
  • 2 cups All-Purpose Flour Gluten-free flour blends work too
  • 0.75 cups Cocoa Powder Dutch-processed cocoa is best
  • 1 teaspoon Baking Soda Check freshness
  • 0.5 teaspoon Salt Sea salt enhances flavor
For the Peanut Butter Layer
  • 1 cup Peanut Butter Almond butter can also work
For the Chocolate Glaze
  • 2 cups Powdered Sugar Coconut sugar can be used
  • 0.5 cup Corn Syrup Honey is a substitute
  • 1 cup Dark Chocolate Semisweet chocolate is fine

Equipment

  • Oven
  • Mixing Bowls
  • Jelly Roll Pan
  • Whisk
  • Spatula
  • Saucepan

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and grease a 13x18 jelly roll pan.
  2. In a large bowl, combine melted butter, whole milk, sour cream, granulated sugar, eggs, and vanilla extract. Whisk until creamy.
  3. Sift in all-purpose flour, cocoa powder, baking soda, and salt. Stir until smooth and lump-free.
  4. Pour the batter into the prepared pan and bake for 20 minutes. Check with a toothpick for doneness.
  5. While cooling, beat together peanut butter and softened butter. Add vanilla and salt, then mix in powdered sugar and milk until fluffy.
  6. Melt together butter, milk, corn syrup, and vanilla in a saucepan over low heat. Stir and add dark chocolate until smooth.
  7. Spread the peanut butter layer over the cooled cake, then pour the chocolate glaze on top, spreading evenly.
  8. Let the cake set at room temperature for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 52gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 1gVitamin A: 400IUCalcium: 45mgIron: 2mg

Notes

Allow the glaze to cool slightly before pouring over the cake for the best presentation and to prevent slipping.

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