Prepare yourself for a mind-blowing dessert experience that combines the rich, intense flavor of chocolate with the creamy, nutty goodness of peanut butter. This Chocolate Sheet Cake is not just a dessert – it's a culinary masterpiece that will have everyone begging for seconds. Imagine a moist, tender chocolate cake topped with a silky smooth peanut butter icing that melts in your mouth, creating a symphony of flavors that will make your heart skip a beat. Whether you're hosting a party, celebrating a special occasion, or simply craving an irresistible treat, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch sheet cake pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk the dry ingredients until thoroughly combined and free of lumps.
- In a separate medium bowl, beat the eggs. Add whole milk, vegetable oil, and vanilla extract. Whisk the wet ingredients until well blended.
- Pour the wet ingredient mixture into the dry ingredients. Mix with an electric mixer on medium speed for about 2 minutes until smooth and fully incorporated.
- Carefully add the boiling water to the batter and mix gently until the water is completely integrated. The batter will be very thin, which is normal.
- Pour the chocolate batter into the prepared sheet cake pan, spreading evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack, approximately 1 hour.
- For the peanut butter icing, use an electric mixer to cream the softened butter and creamy peanut butter together until smooth.
- Gradually add powdered sugar, mixing on low speed. Add vanilla extract and continue mixing until the icing is light and fluffy.
- Once the cake is completely cooled, spread the peanut butter icing evenly across the top of the cake using an offset spatula.
- Optional: Garnish with chopped peanuts or chocolate shavings if desired. Slice into squares and serve.
Tips
- Room Temperature Matters: Ensure all your ingredients are at room temperature before mixing. This helps create a more uniform and smooth batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Boiling Water Secret: The boiling water helps bloom the cocoa powder, intensifying the chocolate flavor and creating an incredibly moist cake.
- Cooling is Crucial: Let the cake cool completely before icing. This prevents the icing from melting and ensures a perfect, smooth finish.
- Icing Consistency: If your icing is too thick, add a tablespoon of milk. If it's too thin, add more powdered sugar.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Make It Special: For an extra touch, try garnishing with chocolate drizzle, chopped peanuts, or a sprinkle of sea salt to enhance the flavors.
Nutrition Facts
Calories: 590kcal
Carbohydrates: 78g
Protein: 10g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 55mg
