Sheet cake is one of those desserts that I make several times throughout the year because it’s so easy and very tasty. My son requests it frequently. Like every other week. Even though the original is very good, sometimes it seems a bit boring. Enter peanut butter.
The cake is your basic chocolate sheet cake, but the frosting is a silky chocolate peanut butter ganache, and it really makes it an exceptional dessert.
You can swap out the peanut butter for Nutella if that’s more your jam. Either way it’s irresistible.
Chocolate Peanut Butter Sheet Cake
- 2 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter
- 1 cup water
- 1/2 cup cocoa
- 2 eggs
- 1 tsp vanilla
- 1/2 cup buttermilk
- 6 oz semisweet chocolate chips
- 3/4 cup heavy whipping cream
- 3 tbsp creamy peanut butter
- Step 1 Make the cake: Preheat oven to 375 degrees.
- Step 2 In a large mixing bowl combine flour, sugar, baking soda, and salt.
- Step 3 In medium saucepan bring butter, water, and cocoa to a boil.
- Step 4 Pour into flour mixture and mix until just combined.
- Step 5 Add eggs, vanilla, and buttermilk. Beat for 2 minutes.
- Step 6 Pour into greased 10X15″ sheet pan.
- Step 7 Bake for 22-25 minutes.
- Step 8 Make the ganache: While the cake is in the oven, place chocolate chips in a heatproof bowl.
- Step 9 In small saucepan, heat the heavy whipping cream until simmering.
- Step 10 Pour over chocolate chips and let sit for 1 minute.
- Step 11 Whisk until smooth.
- Step 12 Add peanut butter and whisk until smooth.
- Step 13 Ice the cake: Once the cake has cooled, pour the ganache over the top and spread to the edges with an offset spatula.
- Step 14 If desired, top with chopped peanut butter cups.