Classic Texas Sheet Cake with Creamy Peanut Butter Frosting
A rich, moist chocolate sheet cake topped with smooth peanut butter frosting that serves a crowd. This Texas-sized dessert features a tender cocoa-infused cake made with boiling water for extra moisture, paired with a fluffy peanut butter buttercream. Perfect for potlucks, church gatherings, or feeding a large family. The combination of deep chocolate and creamy peanut butter creates an irresistible contrast that appeals to all ages. Unlike traditional chocolate frosting versions, this cake showcases the beloved chocolate-peanut butter flavor pairing.
Ingredients
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 1 cup butter, softened
- ¼ cup unsweetened cocoa powder
- 1 cup water
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 large eggs, lightly beaten
- 1 cup creamy peanut butter
- 5 tablespoons butter
- 1 cup powdered sugar
- ⅓ cup heavy cream
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat oven to 350 degrees and spray 18x13-inch pan with baking spray with flour or butter and flour the pan
- 2
Whisk together flour, baking soda, salt, and sugar in a large bowl and set aside
- 3
Add butter, cocoa powder, and water to medium saucepan and heat until mixture comes to a boil
- 4
Stir well and pour over flour mixture, then stir into flour mixture
- 5
Add vanilla, sour cream, and eggs and mix until evenly combined
- 6
Transfer batter to prepared pan and bake for 20 to 25 minutes
- 7
Let cool completely
- 8
Beat peanut butter and butter with electric mixer until creamy
- 9
Add powdered sugar, heavy cream, vanilla extract, and salt and beat on high for 2 to 3 minutes
- 10
Spread frosting on cooled cake
Tips
Use room temperature eggs and sour cream for better mixing and smoother batter texture
Pour the hot cocoa mixture slowly while stirring to prevent the eggs from scrambling
Let cake cool completely before frosting to prevent the peanut butter frosting from melting
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Cake can be baked 1 day ahead and frosted before serving
Serve at room temperature, cut into squares
Common Mistakes
Let cake cool completely to avoid melting the frosting
Don't overmix batter to prevent tough cake texture
Pour hot mixture slowly to prevent eggs from cooking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may affect texture
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this cake ahead of time?
Yes, bake the cake up to 1 day ahead and store covered. Add frosting just before serving for best texture and appearance.
What if I don't have an 18x13 pan?
Use two 9x13 pans and reduce baking time to 15-20 minutes, checking for doneness with a toothpick inserted in center.
How long will this cake keep?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Bring to room temperature before serving.