Chocolate Sheet Cake with Peanut Butter Frosting
This fudgy homemade chocolate cake is topped with melty peanut butter frosting and mini Reese's Pieces.
Servings pieces (one 9x13" cake)
Ingredients
Cake
- 1 cup water
- 1 cup butter
- ½ cup unsweetened cocoa
- 1 ¾ cups flour spooned lightly into measuring cups and leveled with a knife
- 2 cups sugar
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 3 eggs
- ¾ cup buttermilk or sour cream
- 1 teaspoon vanilla extract
Peanut Butter Frosting
- 1 10- ounce package peanut butter chips
- ⅓ cup half and half or cream I prefer half and half, but you could also use milk
- ⅓ cup butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar sifted (so measure it first, then sift it)
- optional toppings: chocolate sprinkles, flaky salt, mini Reese's Pieces
Instructions
- Preheat oven to 350℉. Grease a 9×13″ pan or line with parchment and set it aside.
- In a medium saucepan, combine the water, butter, and cocoa powder. Over medium heat, stir the mixture frequently until it comes to a boil. Boil for 1 minute, then remove from heat.
- In a large bowl (or the bowl of your stand mixer), add the flour, sugar, baking soda, and salt and whisk together to combine. Add the eggs, vanilla, and buttermilk (or sour cream) and beat until blended. Add the cocoa mixture and beat until just combined. Pour into the prepared pan.
- Bake for 25-30 minutes or until a pick inserted into the center comes out wiht just a few loose crumbs attached. Allow to cool completely.
- To prepare the frosting, combine the peanut butter chips, half and half or cream, and butter in a medium saucepan over gentle heat. Stir frequently, just until the chips are melted and the the mixture is combined smooth. Note: Overheating can cause mixture to seize)Remove from heat, then whisk in the vanilla extract and the powdered sugar until smooth. Pour the frosting over the cake and smooth with a spatula, then, if desired, sprinkle toppings.
- Tip: Use a plastic knife for the best slicing experience. While the frosting is warm, it will be gooey (and delicious.). After cooling, it's kind of like a layer of fudge (also delicious!)
Notes
- Store finished, cooled cake, covered tightly, at room temperature and enjoy within 2-3 days for best results.
- You can freeze individual frosted slices as well. Wrap tightly in plastic and then foil and freeze for up to 2-3 months. Thaw overnight in the fridge or for a few hours at room temp.
Nutrition
Serving: 1slice (1/12 of cake), Calories: 491kcal, Carbohydrates: 65g, Protein: 6g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 402mg, Potassium: 156mg, Fiber: 2g, Sugar: 49g, Vitamin A: 727IU, Calcium: 52mg, Iron: 2mg
Calories: 491kcal
Cost: $9
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