This scrumptious chocolate sheet cake is moist, wealthy, and has a incredible steadiness of chocolate and peanut butter!
We have frosted this decadent chocolate sheet cake with peanut butter frosting, topped it with a easy chocolate glaze, and adorned with Reese’s cups!
Why we Love It
There may be a lot to like about this Peanut Butter Chocolate Sheet Cake! It comes collectively shortly, makes loads of batter to fill a 9×13 sheet cake pan, and serves a crowd–perfect for birthday desserts, potlucks, and different celebrations. Plus, we love any excuse to interrupt out the peanut butter frosting– it’s divine! ;0)
Elements at a Look
This is a fast take a look at our ingredients- yow will discover the complete recipe on the backside of our publish!
- Unsalted butter (we add salt individually)
- White sugar provides sweetness and moisture
- Eggs add richness, construction, and moisture
- All Function Flour
- Unsweetened Cocoa Powder (Use your favourite. We like Hershey & Ghirardelli)
- Baking Soda, Baking Powder, & Salt
- Vegetable Oil (we use canola oil)
- Bitter Cream Provides richness. We use “full fats”
- Milk (We like 2 % or complete)
- Very Scorching Espresso Enhances the flavour of the chocolate. In the event you can’t use espresso, you possibly can substitute with highly regarded water– the recent liquid helps the cocoa to bloom/intensify.
- Mini Chocolate Chips (Non-obligatory however we love the added chocolate taste!)
**We paired our cake with scrumptious Peanut Butter Frosting (creamy peanut butter, butter, butter, milk, vanilla, and confectioners sugar). We additionally used a wealthy chocolate glaze of mini chocolate chips & heavy cream!
Regularly Requested Questions
FAQs
Find out how to Make a Chocolate Sheet Cake
You’ll find the complete, printable recipe on the backside of this publish. Here’s a fast take a look at our steps.
- Preheat the oven to 325 levels F, grease and flour a 9×13 sheet cake pan, lined with parchment.
- Dry Elements: In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to mix and put aside.
- Bitter Cream Combination: In one other bowl, mix the one cup bitter cream, vanilla extract, vegetable oil, and milk and put aside. (not the espresso but).
- Within the bowl of your mixer, combine the softened butter till clean, after which step by step add the sugar. Combine on medium velocity for 4-5 minutes or till mild and fluffy.
- Add the eggs one after the other, mixing after every egg simply till the yellow of the yolk has blended.
- Mixing on low velocity, alternately add the flour combination and bitter cream combination to the sugar combination, starting and ending with the dry substances. Combine simply till mixed.
- With mixer on low velocity, slowly pour within the sizzling espresso. We used prompt espresso dissolved into highly regarded water however any sizzling espresso will do. In the event you do not need to use espresso, you need to use sizzling water as an alternative.
- Gently fold within the mini chocolate chips and scoop into the ready pan. Bake for 35-40 minutes or till a toothpick comes out clear (or with only a few crumbs hooked up).
- Enable the freshly baked cake to chill for 5-10 minutes earlier than turning out. Be sure that to chill utterly earlier than frosting.
Chocolate Glaze for Chocolate Sheet Cake
We additionally made a easy and scrumptious chocolate glaze to brighten the cake with. That is an non-obligatory step, but it surely provides one other layer of chocolate and appears so fairly!
This easy chocolate ganache could be made within the microwave, with simply two ingredients- chocolate and heavy cream.
We mixed semi-sweet mini chocolate chips with heavy cream in a small, microwave-safe bowl. Then, we microwaved in small increments till the chocolate was *virtually* melted, and stirred till clean.
The glaze will thicken a bit because it cools. As soon as cooled (however nonetheless smooth), you possibly can unfold it over the frosted cake.
Frosting and Adorning
As soon as the Chocolate Sheet Cake had cooled, we frosted it with our favourite Peanut Butter Frosting. This frosting is SO scrumptious, pipes completely, and is very easy to make.
I frosted the cake with a clean end, after which piped a chunky braided border utilizing a IM star piping tip. The cake is on a transparent platter ;0) We’ll wipe away the frosting across the base on the finish earlier than including our sweet border.
Subsequent, I unfold on the chocolate glaze- yum! I really like the distinction of the chocolate towards the peanut butter frosting. I began with a dollop of ganache within the middle of the cake, after which gently unfold it near the borders. I made little ripples right here and there with my spatula.
Lastly, we added our sliced Reese’s Cups across the high fringe of the cake in addition to across the base for a fast border.
Do not you simply need to dive in?! There may be a lot to like about this cake. We hope that you simply all take pleasure in it!
Extra Chocolate Muffins
We have made so many chocolate desserts over time! Along with at the moment’s cake, make sure that to take a look at these different favorites!
A few of our hottest are our Chocolate Cupcake Recipe, German Chocolate Cake, Chocolate Velvet Cake, Almond Pleasure Cake, and plenty of extra!
Chocolate Glaze (Non-obligatory)
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Preheat the oven to 325 levels F, grease and flour a 9×13 sheet cake pan. We additionally prefer to line the underside of the pan with parchment.
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In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to mix and put aside.
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In one other bowl, mix the one cup bitter cream, vanilla extract, vegetable oil, and milk and put aside. (not the espresso but).
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Within the bowl of your mixer, beat the softened butter on medium velocity till clean.
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Steadily add the sugar and blend on medium velocity till mild and fluffy, roughly 4 to five minutes. (Cease and scrape down the perimeters of the bowl with a spatula as wanted.)
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Add the eggs one after the other, mixing after every egg simply till the yellow of the yolk has blended. Scrape down the perimeters and backside of the bowl as wanted.
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Mixing on low velocity, alternately add the flour combination and bitter cream combination to the sugar combination, starting and ending with the dry substances. (3 additions of dry substances and a pair of additions of milk) Combine simply till mixed.
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With mixer on low velocity, slowly pour within the sizzling espresso. We used prompt espresso dissolved into highly regarded water however any sizzling espresso will do. In the event you do not need to use espresso, you need to use sizzling water as an alternative.
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Gently fold within the mini chocolate chips and scoop the batter into the ready 9×13 sheet cake pan. Bake at 325 for 35-40 minutes– a toothpick ought to come out clear or with only a few crumbs hooked up. *Baking instances could range. Then, take away from the oven and place on a wire rack for 5-10 minutes earlier than turning out.
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Enable to chill utterly earlier than frosting the cake.
Peanut Butter Frosting
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Within the bowl of your mixer add the softened butter and blend on medium velocity till the butter is clean. Add the peanut butter and blend till blended.
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Steadily add the powdered sugar alternately with the milk. Add vanilla. Combine on medium velocity 4 to five minutes till clean.
Chocolate Glaze (non-obligatory)
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Mix the 4 oz. semi-sweet or darkish chocolate and three oz. heavy cream in a microwave secure bowl.
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Warmth within the microwave in small increments (30 seconds or much less), stirring often in between, till the chocolate is sort of utterly melted. Then, enable to take a seat a minute or two and gently stir to soften any remaining items of chocolate.
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Cool the ganache/glaze to desired consistency for spreading onto the highest of the cake. This may increasingly take a number of minutes, or you possibly can velocity it up by refrigerating for only a few minutes. We used ours when it was simply spreadable and smooth however not runny. It must be cool/room temp as you do not need to soften your frosting whenever you apply it to the cake.
Meeting & Adorning
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As soon as the cake has cooled utterly, it’s time to frost with peanut butter frosting! I love to do a skinny “crumb coat” of frosting on the highest and sides of the cake, chill within the freezer (or longer within the fridge) for about quarter-hour, after which add the second coat of frosting.
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Beautify nonetheless you want! I frosted the the cake clean with an offset spatula, after which piped a chunky shell/braided border utilizing a big star (1M) piping tip. I unfold some cooled (however nonetheless very smooth) ganache on high. I used sliced Reese’s Cups to create a backside border and likewise added some on high.
Storage
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This cake is okay at room temperature for a few days in an hermetic container, or sealed cake field. Past that, we advocate shifting to the fridge for freshness. **Simply as with all of our desserts, chilled desserts are extra agency. In the event you chill the cake, it’s best to take away from the fridge a number of hours earlier than serving in order that it may heat and soften.
We advocate the extra processed/creamy peanut butter manufacturers like Jif or Peter Pan. The “all pure” manufacturers of peanut butter aren’t really helpful as they’ve a thinner consistency and extra gritty texture.
Freezes nicely.
