Chocolate Sheet Cake with Peanut Butter Frosting.
Not much makes me as happy as chocolate peanut butter cake.
Sometimes I seriously wonder… does anyone love chocolate and peanut butter as much as I do? Like is it possible that there is someone else in the world who loves that combination MORE than me?
I doubt it.
It is theeee flavor for me. It is the flavor combination I always crave, the one I would choose every single time if I had to.
Even back to the time of my first real break up when I wanted to eat nothing for days but a chocolate chip covered peanut butter spoon.
Yes that was a real thing.
Just yesterday, Lacy and I were talking about these peanut butter fudge cupcakes I made so long ago for the blog. They were our go-to treat, the cupcakes I took absolutely everywhere, to every gathering, made for every party – everything!
They were tops.
And said chocolate chip covered peanut butter spoon has forever been my mental health snack. When I want something sweet, it’s always a go-to because it’s simple, chances are I have the ingredients, and it’s chocolate plus peanut butter, HELLO.
Comfort food at it’s finest, probably the most craved food I have if I’m in a moment of eating my emotions. I know you get it.
And I think back and wonder just where it was that I first learned about how delicious this pairing could be. I don’t think it was from my mom, because even though she enjoys sweets, she doesn’t seem to lose her mind over peanut butter + chocolate like I do. So I’ve assumed that it was from a stray Reese’s cup on Halloween or something, probably my first taste of one that gave me the choco PB high that I’ve never been able to quit.
That’s so funny now, because my palate is such a snob when it comes to chocolate that Reese’s barely fit the bill these days. Pretty sure I went the entire Halloween season without consuming one because a peanut butter melt away with better quality chocolate could be found.
I could give up all dessert in life if I was allowed to have a few chocolate chips dipped in peanut butter every now and then. It would be worth it.
Okay I’ll stop now. But do you get it? The intense love for the best flavor combo on earth?
Eddie does not get it. He does not love it. He likes both separately, but together? Nope.
That’s why I won’t be making this chocolate peanut butter sheet cake tomorrow for Valentine’s Day.
It’s why I made it a few weeks ago to enjoy then, so I could make something else he loves tomorrow instead.
I’m thinking chocolate dipped strawberries – for sure. Maybe just chocolate chip cookies. Perhaps even brownies. No PB involved.
As for this lovely cake?
I live for a sheet cake because it seems easier than cupcakes.
Even if you’re making the same batter the same way, it FEELS easier. Do you get that?
In reality, it’s not like it’s that much easier, but at least you can frost one big slab as opposed to 24 single cakes.
This chocolate cake is not overly sweet but it is deeply cocoa-y.
Which is a fantastic contrast for the sweet, rich peanut butter frosting.
That you will definitely want to eat with a spoon.
The peanut butter frosting compliments the cake perfectly. Perfectly, I tell you!
I can state with certainty that I like peanut butter frosting better than peanut butter alone.
Can we just make peanut butter frosting toast a thing?
I share this chocolate peanut butter sheet cake on a Wednesday because it’s my ideal Valentine’s dessert. It’s not shaped like a heart and it may not be mousse or molten or truffled. But it’s one of those desserts that you love intensely because it tastes so good. It’s not some crazy or over the top treat, it’s not layered or ombre-ed.
But it’s chocolate and peanut butter. So therefore, it doesn’t have to be. It’s perfect by itself.
Chocolate Peanut Butter Sheet Cake
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dutch process cocoa powder
- 1 ½ cups sugar
- 8 tablespoons unsalted butter, softened
- 1/3 cup vegetable oil
- 1 cup milk
- 1/2 cup freshly brewed coffee
- 2 teaspoons vanilla extract
- 4 large eggs
- 4 tablespoons unsalted butter, softened
- 4 tablespoons cream cheese, softened
- 2/3 cup peanut butter
- 3 to 4 cups of powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
- 1 to 2 tablespoons of milk, if needed
- Preheat your oven to 350 degrees F. Spray a 9x13 inch pan with nonstick baking spray.
- In the bowl of your electric mixer bowl, stir together the flour, baking powder, soda, salt, cocoa and sugar. Add in the softened butter and oil and mix on low speed until the mixture combines and begins to look like sand.
- With the mixer on low speed, beat in the milk, coffee and vanilla extract until combined. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Once the batter is smooth and combined, pour it into the baking pan.
- Bake the cake for 30 to 35 minutes, or until a tested inserted into the center comes back clean. Remove the cake and let it cool completely.
- If desired, you can invert the cake onto a platter or piece of parchment paper before frosting.
- To make the frosting, beat the butter, cream cheese and peanut butter in the bowl of your electric mixer until creamy and combined. Beat in the powdered sugar gradually, about 1 cup at a time, until a fluffy frosting begins to form. Beat in the vanilla extrast and salt. If the mixture is too thick, beat in 1 tablespoon of milk.
- Frost the cooled cake with the peanut butter frosting. If desired, you can drizzle melted chocolate overtop. I usually just melt about ½ cup of chocolate chips in the microwave and drizzle it over top. Slice and serve!