Chocolate Sheet Cake With Peanut Butter Icing Recipes

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CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING



Chocolate Sheet Cake with Peanut Butter Frosting image

Provided by Kelsey Nixon

Time 2h5m

Yield 24 servings

Number Of Ingredients 16

3 cups flour
3 cups sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3 large eggs
3/4 cup sour cream
2 teaspoons pure vanilla extract
1 1/2 cups (3 sticks) butter
3/4 cup cocoa powder
1 1/2 cups hot water
1/2 cup (1 stick) butter
1/2 cup smooth peanut butter
4 cups powdered sugar (confectioners' sugar)
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
  • In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
  • In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
  • Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
  • For the frosting:
  • In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
  • Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.
  • Cook's Note: Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day.
  • Sheet Cake Variations:
  • Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way.
  • Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut.
  • Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.
  • Sheet Cake Variations, follows.

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER ICING



Chocolate Sheet Cake with Peanut Butter Icing image

Rich chocolate fudge cake and creamy peanut butter is a match made in heaven.

Provided by Deborah Harroun

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 cup sour cream
1 cup water
1/2 cup vegetable oil
3 eggs
1/2 cup butter
1/2 cup creamy peanut butter
1/3 cup milk
1 teaspoon vanilla
4 cups powdered sugar
3/4 cup salted peanuts

Steps:

  • Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
  • In 2-quart saucepan, heat butter, peanut butter and milk over medium-low heat, stirring constantly, until butter and peanut butter are melted. Heat to boiling; remove from heat. Stir in vanilla. Working quickly, add powdered sugar, 1 cup at a time, beating with whisk until incorporated and icing is smooth. Immediately spread icing over cake. Sprinkle with peanuts. Store loosely covered.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE SHEET CAKE WITH CREAMY PEANUT BUTTER FROSTING



Chocolate Sheet Cake with Creamy Peanut Butter Frosting image

Fudgy, beyond rich chocolate sheet cake topped with the creamiest peanut butter frosting. Feeds a crowd! I encourage you to read the full recipe and the recipe notes before beginning so you're completely prepared.

Provided by Sally

Categories     Cake

Time 2h50m

Number Of Ingredients 18

1 cup (230g) unsalted butter
1 cup (240ml) water
1/2 cup (41g) unsweetened natural cocoa powder (not dutch-process)
2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light brown sugar
2 teaspoons pure vanilla extract
1/2 cup (120ml) buttermilk, at room temperature*
1 and 1/2 cups (405g) creamy peanut butter (do not use natural style)
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar
1/2 cup (120ml) heavy cream, half-and-half, or whole milk*
1 teaspoon pure vanilla extract
pinch salt
optional: 1/2 cup (135g) melted creamy peanut butter and 1 cup chopped peanut butter cups

Steps:

  • Preheat oven to 350°F (177°C). Generously grease a 12×17 inch half sheet/jelly roll pan. Set aside.
  • Heat the butter, water, and cocoa powder together in a large saucepan over medium heat. Whisk constantly until the butter has melted and everything is smooth and combined. Set aside. In a large bowl, whisk the flour, baking soda, and salt together. Pour the warm chocolate/butter mixture on top, then slowly whisk together until combined. It will be very thick.
  • Whisk the eggs, granulated sugar, and brown sugar together in a medium bowl. The mixture will be thick. Whisk in the vanilla until combined, then pour into the chocolate batter and whisk until combined. Finally, whisk in the buttermilk. Pour the chocolate batter into the sheet pan.
  • Bake for 15-20 minutes. (Mine takes exactly 17 minutes.) Use a toothpick to test for doneness: stick it into the cake. If the toothpick comes out clean, the cake is done. If not, continue baking. Remove cake from the oven and set the pan on a wire rack. Allow the cake to cool completely in the pan before frosting. The refrigerator helps speed things up, if you have room for the large pan!
  • Using a handheld or stand mixer fitted with a whisk attachment, beat softened butter and peanut butter together on medium-high speed for 2 minutes until completely smooth and creamy. Add the confectioners' sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute until combined and frosting is fluffy. Taste; add more salt if needed. To thicken, add more confectioners' sugar and to thin, add more cream.
  • Spread frosting all over cooled cake, and then top with toppings, if using. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days. It's so good cold!

CHOCOLATE-PEANUT BUTTER SHEET CAKE



Chocolate-Peanut Butter Sheet Cake image

I love peanut butter and chocolate, so I combined recipes to blend the two. This chocolate peanut butter cake is heavenly served plain or topped with ice cream. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 17

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup butter, cubed
1/2 cup creamy peanut butter
1/4 cup baking cocoa
3 large eggs, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
FROSTING:
3 cups confectioners' sugar
1/2 cup creamy peanut butter
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/2 cup chopped salted or unsalted peanuts

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.

Nutrition Facts : Calories 482 calories, Fat 20g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 337mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 9g protein.

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING



Chocolate Sheet Cake With Peanut Butter Frosting image

Make and share this Chocolate Sheet Cake With Peanut Butter Frosting recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 2h5m

Yield 24 serving(s)

Number Of Ingredients 16

3 cups flour
3 cups sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3 large eggs
3/4 cup sour cream
2 teaspoons pure vanilla extract
1 1/2 cups butter (3 sticks)
3/4 cup cocoa powder
1 1/2 cups hot water
1/2 cup butter (1 stick)
1/2 cup smooth peanut butter
4 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup walnuts, chopped (optional)

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
  • For the cake:.
  • In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
  • In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
  • Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
  • For the frosting:.
  • In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
  • Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.
  • Cook's Note:
  • Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day.
  • Variations:.
  • Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way.
  • Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut.
  • Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.

Nutrition Facts : Calories 431.3, Fat 20.7, SaturatedFat 11.6, Cholesterol 68.1, Sodium 280.9, Carbohydrate 60, Fiber 1.6, Sugar 45.5, Protein 4.7

CHOCOLATE-PEANUT BUTTER SHEET CAKE



Chocolate-Peanut Butter Sheet Cake image

This sweet and simple sheet cake marries two great flavors that just plain belong together: rich and tender chocolate cake, and creamy peanut-butter frosting. For maximum fluff, go for a classic smooth variety of peanut butter, and plug in your mixer-manpower alone won't be enough. Scatter chopped peanuts along the edges for any crunchy fans in the house.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h10m

Yield Serves 10 to 12

Number Of Ingredients 14

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 1/3 cups unbleached all- purpose flour
1/2 cup Dutch-process cocoa powder, sifted
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
2 teaspoons pure vanilla paste or extract
1 cup sour cream, room temperature
1 stick unsalted butter, softened
1 cup smooth peanut butter (not natural), such as Jif
1 1/2 cups confectioners' sugar
1/4 cup sour cream, room temperature
1/3 cup chopped salted roasted peanuts

Steps:

  • Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
  • Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
  • Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
  • Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
  • Frosting: Beat butter and peanut butter on medium-high speed until light and fluffy, about 2 minutes. Beat in confectioners' sugar until thick and fluffy. Remove from mixer; stir in sour cream by hand until frosting is silky and dense. Spread over cake; sprinkle top with peanuts. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.

PEANUT BUTTER SHEET CAKE WITH CHOCOLATE FROSTING



Peanut Butter Sheet Cake with Chocolate Frosting image

The pairing of peanut butter and chocolate never disappoints, especially when its Betty Crocker™ Super Moist™ yellow cake made with peanut butter and topped with chocolate frosting.

Provided by By Bree Hester

Categories     Dessert

Time 1h40m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/3 cups water
1/3 cup peanut butter
1/3 cup vegetable oil
3 eggs
1 teaspoon vanilla
1/2 cup butter
1/4 cup unsweetened baking cocoa
1/4 cup milk
1 teaspoon vanilla
3 3/4 cups powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • In 2-quart saucepan, heat butter, cocoa and milk to boiling over medium heat. Remove from heat; stir in 1 teaspoon vanilla. Gradually add powered sugar, beating until mixture is blended and smooth. Pour frosting over warm cake.
  • Cool completely in pan on cooling rack, about 1 hour. Cut into 4 rows by 3 rows.

Nutrition Facts : ServingSize 1 Serving

PEANUT BUTTER AND CHOCOLATE MELT AWAY CAKE



Peanut Butter and Chocolate Melt Away Cake image

This is a little different than the melt away cake already posted. This one has 1/2 cup more butter in the cake and a chocolate icing. I made it in a Williams Sonoma Lady Ann cake pan. It is 1 layer pan with an indention for the peanut butter. It looks very professional and appealing.

Provided by Chef likestocook

Categories     Dessert

Time 1h30m

Yield 15 serving(s)

Number Of Ingredients 16

1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 eggs, beaten
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla
3/4 tablespoon vegetable oil (peanut preferred)
1 cup peanut butter
1/4 cup cocoa
1/2 cup butter
6 tablespoons buttermilk
1 teaspoon vanilla
1 lb powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • Combine butter, cocoa, water, buttermilk, and eggs in a pan.
  • Cook over low heat until bubbly.
  • Add flour, sugar, baking soda, and vanilla.
  • Mix well.
  • Pour into nonstick 11x13-inch cake pan or Lady Ann cake pan.
  • Bake for 30 minutes.
  • Mix the oil and peanut butter together and spread over warm cake.
  • Chill thoroughly.
  • Make icing by combining cocoa and butter in pan.
  • Cook until bubbly.
  • Add the remaining ingredients.
  • Mix until spreading consistency.

EASY CHOCOLATE SHEET CAKE WITH CHOCOLATE FROSTING



Easy Chocolate Sheet Cake with Chocolate Frosting image

Great, easy chocolate cake. This a great everyday cake or, with company, just put some ice cream on top and serve. Friends always want the recipe so have some copies ready.

Provided by Francie Wise

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 15

2 cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter
1 cup water
4 tablespoons unsweetened cocoa powder
½ cup buttermilk
2 large eggs
1 teaspoon vanilla extract
½ cup unsalted butter
6 tablespoons buttermilk
4 tablespoons unsweetened cocoa powder
1 (16 ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan with butter and sprinkle with flour.
  • Mix sugar, flour, and baking soda in a large bowl and set aside.
  • Combine butter, water, and cocoa powder in a saucepan over medium-high heat and bring to a rapid boil, stirring to make sure it doesn't burn. Pour over the flour mixture and stir to combine. Mix in buttermilk, eggs, and vanilla extract until batter is well combined. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 18 to 20 minutes.
  • Melt butter, buttermilk, and cocoa powder in a saucepan over medium-high heat and bring to a rapid boil, stirring to make sure it doesn't burn. Stir in powdered sugar and vanilla extract. Add nuts and stir until frosting starts to lose its gloss.
  • Spread frosting on the cake while it is still warm.

Nutrition Facts : Calories 485 calories, Carbohydrate 68 g, Cholesterol 69.5 mg, Fat 23.3 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 11.9 g, Sodium 105.5 mg, Sugar 53.4 g

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From kelseynixon.com


CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING FOOD NETWORK
2022-06-12 Pin On Damaris Phillips Southern At Heart The Food Network. Chocolate And Espresso Layer Cake With Peanut Butter Icing Recipe Peanut Butter Icing Butter Icing Icing Recipe. Happy Birthday Cake Chocolate Cake With Peanut Buttercream Frosting And Chocolate Genache Topping Chocolate Cake Birthday Cake Chocolate Sour Cream …
From rossanrush7.blogspot.com


ONE BOWL CHOCOLATE SHEET CAKE WITH CREAMY PEANUT BUTTER FROSTING
2019-09-27 Preheat oven to 350˚F. Line a 9”x 13” baking pan with parchment paper, with a 2 inch overhang on each long side of the pan, and set aside. In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
From spoonforkbacon.com


CHOCOLATE SHEET CAKE + PEANUT BUTTER FROSTING - NO DAIRY NO CRY
2020-03-01 1 Bowl Chocolate Sheet Cake. Preheat oven to 350F and have a 9"x12" pan lightly greased and dusted with cocoa powder and/or lined with parchment paper. Set aside. In a large bowl, sift together: flour, cocoa, baking soda, baking powder, and salt. Whisk well to incorporate.
From nodairynocry.com


CHOCOLATE CAKE WITH PEANUT BUTTER ICING - GOLDEN BARREL
Cake. Preheat oven to 350 degrees F. Prepare a 9x13" baking pan with nonstick cooking spray and lightly dusting with flour. Set aside. In a small bowl, whisk together dry ingredients: flour, baking powder, baking soda and salt. In a large mixing bowl, combine dry ingredients with sugar and cocoa powder.
From goldenbarrel.com


CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING - MARIA'S MIXING BOWL
Preheat the oven to 350° and With baking spray, spray three 8 inch cake pans. In a mixing bowl sift together flour, sugar, cocoa, baking soda, baking powder, and salt. Then sit to the side. In another mixing bowl add milk, vegetable oil, vanilla and eggs. Then add dry ingredients and mix.
From mariasmixingbowl.com


TEXAS SHEET CAKE WITH PEANUT BUTTER FROSTING
2020-09-24 Add vanilla, sour cream, and eggs. Mix until evenly combined. Transfer batter to prepared pan and bake for 20 to 25 minutes. Let cool. To make frosting, use a hand-held or stand electric mixer to beat peanut butter and butter until creamy. Add remaining ingredients and beat on high for 2 to 3 minutes. Spread frosting on cake.
From spicysouthernkitchen.com


CHOCOLATE PEANUT BUTTER SHEET CAKE COOKIES | PRACTICALLY HOMEMADE
2021-08-10 Use a medium cookie scoop to scoop mounds of dough onto a silicone mat {or parchment}lined baking sheet . Bake for 9-11 minutes at 350 degrees. To make the peanut butter frosting, combine the butter, peanut butter and milk in a medium saucepan. Cook over medium low heat until the mixture is melted and smooth.
From practicallyhomemade.com


CHOCOLATE PEANUT BUTTER SHEET CAKE - VALERIE'S KITCHEN
2018-02-06 Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking pan with nonstick cooking spray. In a large bowl, whisk flour, sugar, baking soda and salt; set aside. In a small saucepan, melt the butter with the peanut butter over LOW heat.
From fromvalerieskitchen.com


RECIPE: CHOCOLATE SHEET CAKE WITH HONEY-ROASTED PEANUT BUTTER …
2020-01-24 Make the cake: Arrange a rack in the middle of the oven and heat to 325°F. Generously coat a 9x13-inch baking dish with cooking spray or butter; set aside. Place the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until smooth; set aside.
From thekitchn.com


PEANUT BUTTER CHOCOLATE SHEET CAKE - DELIGHTFUL E MADE
Whisk in eggs and vanilla. Pour batter into the prepared pan and bake for 30-35 minutes. Once the cake comes out of the oven, heat peanut butter in microwave for 30 seconds so it becomes very creamy a spreadable. Pour over the warm cake, and spread completely over the top. Let cool completely.
From delightfulemade.com


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