Introduction

This Chocolate Peanut Butter Texas Sheet Cake is a rich, decadent treat perfect for any occasion. Layers of moist chocolate cake, creamy peanut butter filling, and smooth chocolate frosting come together in a delightful Texas-sized dessert.

A square slice of rich chocolate cake with three distinct layers sits on a white plate against a white marbled texture. The bottom layer is dark, moist chocolate cake. Above that is a thick, creamy light brown peanut butter layer with small chocolate chips embedded inside. The middle chocolate cake layer is thinner and slightly crumbly. On top is a smooth, glossy dark chocolate ganache, decorated with a few round chocolate and peanut butter chips scattered in the center. The edges of the ganache layer have a slight ripple, showing a bit of shine and texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cake Layer:

1 cup (2 sticks) unsalted butter, melted and cooled for 5 minutes
1 cup whole milk
½ cup sour cream
2 cups granulated sugar
2 large eggs
2 tsp vanilla extract
1½ cups all-purpose flour
½ cup cocoa powder
1 tsp baking soda
½ tsp salt

Peanut Butter Layer:

¾ cup creamy peanut butter
6 tbsp unsalted butter, softened
1 tsp vanilla extract
¼ tsp salt
1 cup powdered sugar
2 tbsp regular milk

Chocolate Frosting:

¾ cup (1½ sticks) unsalted butter, melted
⅓ cup milk
⅓ cup light corn syrup
1 tbsp vanilla extract
6 oz dark chocolate, chopped
3 cups confectioners’ sugar, sifted

Instructions

Step 1: Preheat your oven to 350°F and generously grease a 13×18 jelly roll pan with butter or nonstick spray.
Step 2: In a large bowl, whisk together the melted butter, whole milk, sour cream, and granulated sugar. Add the eggs and vanilla extract, whisking until fully combined. Sift in the flour, cocoa powder, baking soda, and salt, then whisk until smooth and lump-free.
Step 3: Pour the batter evenly into the prepared pan. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.
Step 4: Using a mixer, cream peanut butter and softened butter until smooth. Add vanilla and salt. Gradually beat in powdered sugar in two additions. If mixture looks dry, add milk one teaspoon at a time until frosting is fluffy and spreadable. Spread a thick, even layer over the slightly cooled cake.
Step 5: In a small saucepan over medium heat, combine melted butter, milk, corn syrup, and vanilla extract. Stir until heated through. Lower heat, add chopped dark chocolate, and stir until fully melted and smooth. Remove from heat and whisk in sifted confectioners’ sugar. Let cool for 5 minutes to thicken slightly.
Step 6: Pour the warm chocolate glaze slowly over the peanut butter layer. Use a spatula to gently spread toward edges for full coverage. Allow frosting to set for at least 30 minutes before slicing and serving.

Tips & Variations

Use creamy peanut butter for the smoothest texture in the filling; chunky peanut butter changes the texture but can add interesting bites.
Let the cake cool sufficiently before adding the peanut butter layer to prevent melting.
For a nut-free version, substitute the peanut butter layer with a cream cheese frosting or omit entirely.
If you prefer sweeter frosting, increase the powdered sugar slightly in the peanut butter layer or confectioners’ sugar in the chocolate glaze.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. For best texture, bring refrigerated cake back to room temperature before serving. Leftover slices can be reheated gently in the microwave for about 10 seconds to soften the frosting.

How to Serve

A square slice of layered cake sits on a white plate with a smooth white marbled texture surface underneath. The bottom layer is dark, moist chocolate cake, topped by a thick creamy peanut butter layer with a light brown color and smooth texture. Above this sits another layer of dark chocolate cake, thin and slightly crumbly, covered by a shiny, thick layer of rich chocolate ganache that is smooth and glossy. On top, small round chocolate chips, both dark brown and peanut butter colored, are scattered as decoration. The scene is warm and inviting with soft lighting highlighting the cake's textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be prepared a day in advance. Store it covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.

Can I freeze the cake?

You can freeze the cake after baking but before adding the frosting layers. Wrap well and freeze up to 2 months. Thaw overnight in the refrigerator, then add the peanut butter and chocolate layers fresh before serving.