Chocolate Peanut Butter Texas Sheet Cake

A Rich Southern-Inspired Dessert You’ll Crave Again and Again

If you’re looking for a decadent, crowd-pleasing dessert that marries rich chocolate, creamy peanut butter, and a luscious glaze, look no further than this Chocolate Peanut Butter Texas Sheet Cake. Inspired by the beloved Southern classic, this cake delivers everything you could want in a dessert: bold flavor, a melt-in-your-mouth texture, and that nostalgic comfort-food feeling with every bite.

This recipe is perfect for peanut butter and chocolate lovers, potluck pros, busy parents needing a quick dessert for school events, or anyone who wants to impress guests without spending hours in the kitchen. It’s straightforward, bakes up quickly in a single sheet pan, and the flavor payoff is unreal.

Whether you’re new to baking or a seasoned dessert connoisseur, this is a must-make treat.

Why You’ll Love This Chocolate Peanut Butter Texas Sheet Cake

This sheet cake is everything you love about Southern baking—easy, rich, and irresistibly indulgent. The chocolate cake base is tender and moist, thanks to the combo of sour cream and butter. A thick, fluffy peanut butter layer gives it a creamy, salty contrast, and the glossy chocolate frosting drizzled over the top sets into a fudgy finish that seals everything together.

Here’s what makes this recipe stand out:

  • Bakes in just 20 minutes – Ideal for last-minute baking or feeding a crowd.
  • One-pan ease – No stacking, layering, or fancy decorating required.
  • Triple-layer flavor – Chocolate, peanut butter, AND more chocolate.
  • Freezer-friendly – Great for make-ahead desserts.

Ingredients You’ll Need

Here’s a quick rundown of everything you’ll need to make this delicious sheet cake, organized by layer:

Cake Layer

  • 1 cup (2 sticks) unsalted butter, melted and cooled for 5 minutes
  • 1 cup whole milk
  • ½ cup sour cream
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1½ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt

Peanut Butter Layer

  • ¾ cup creamy peanut butter
  • 6 tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 cup powdered sugar
  • 2 tbsp regular milk

Chocolate Frosting

  • ¾ cup (1½ sticks) unsalted butter, melted
  • ⅓ cup milk
  • ⅓ cup light corn syrup
  • 1 tbsp vanilla extract
  • 6 oz dark chocolate, chopped
  • 3 cups confectioners’ sugar, sifted

Kitchen Equipment Needed

  • 13×18 jelly roll pan
  • Large mixing bowl
  • Medium saucepan
  • Stand mixer or hand mixer
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Offset spatula (optional but helpful for spreading)

How to Make Chocolate Peanut Butter Texas Sheet Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F and generously grease a 13×18 jelly roll pan with butter or Baker’s Joy nonstick spray.

Step 2: Make the Cake Batter

In a large bowl, whisk together the melted (and slightly cooled) butter, whole milk, sour cream, and granulated sugar. Add in the eggs and vanilla extract and whisk until fully combined.

Sift in the flour, cocoa powder, baking soda, and salt. Whisk again until smooth and lump-free.

Step 3: Bake

Pour the batter evenly into the prepared pan. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before moving on to the next layer.

Step 4: Prepare the Peanut Butter Layer

Using a stand mixer or hand mixer, cream together the peanut butter and softened butter until smooth. Add in the vanilla extract and salt.

Gradually add the powdered sugar, ½ cup at a time, beating well between each addition. Once all the sugar is added, the mixture may look a bit dry—don’t worry! Add milk one teaspoon at a time and beat until the frosting is fluffy and spreadable.

Spread a thick, even layer over the slightly cooled cake using a spatula.

Step 5: Make the Chocolate Frosting

In a small saucepan over medium heat, combine the melted butter, milk, corn syrup, and vanilla extract. Stir until everything is heated through. Lower the heat, then add the chopped dark chocolate. Stir until the chocolate is fully melted and the mixture is silky smooth.

Remove from heat and whisk in the sifted confectioners’ sugar. Let the frosting sit for 5 minutes to cool slightly and thicken just a bit.

Step 6: Frost and Finish

Slowly pour the warm chocolate glaze over the peanut butter layer. Use a spatula to gently push it toward the edges to ensure full coverage.

Allow the frosting to set for at least 30 minutes before slicing and serving.

Tips and Tricks for Success

  • Room temp ingredients: Make sure your eggs and sour cream are at room temperature for best results.
  • Use quality chocolate: The dark chocolate in the frosting really shines—opt for a bar over chips if you can.
  • Don’t skip sifting: For both the flour and the powdered sugar, sifting makes a smoother batter and glaze.
  • Let each layer cool: Especially before adding the peanut butter and chocolate topping, or you risk melting layers together.

Recipe Swaps and Variations

  • Swap the peanut butter: Try almond or cashew butter for a twist on the flavor.
  • Make it gluten-free: Use a 1:1 gluten-free all-purpose flour blend.
  • Add crunch: Sprinkle chopped roasted peanuts or pretzels between the peanut butter and frosting layers.
  • Amp up the flavor: Add a teaspoon of instant espresso to the cake batter to enhance the chocolate.

Storage and Make-Ahead Info

Storing Leftovers

Store leftovers tightly covered at room temperature for up to 3 days, or refrigerate for up to a week. For best flavor and texture, let refrigerated cake come to room temperature before serving.

Freezing

This cake freezes beautifully! Once the chocolate glaze has hardened, wrap individual slices or the whole pan (if using a freezer-safe dish) in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge or on the counter.

Perfect Pairings

  • Beverages: Serve with a cold glass of milk, a cup of dark roast coffee, or even a bold red wine like Zinfandel for an elevated dessert experience.
  • Serve with: Fresh berries on the side can cut through the richness beautifully.

Frequently Asked Questions

Can I use a different size pan?

You can, but be aware that baking time will change. A 9×13 will yield a thicker cake and will take longer to bake. Watch for doneness with a toothpick.

What if I don’t have corn syrup?

You can use honey or maple syrup in the frosting, but the texture and sheen may differ slightly.

Can I make this ahead?

Yes! You can bake the cake a day ahead, then add the peanut butter and chocolate layers the next day. It also freezes well for up to 2 months.

Is this overly sweet?

Surprisingly, no! The slight tang from the sour cream and the bitterness of dark chocolate balance out the sweetness beautifully.

Let’s Bake!

There you have it—a truly decadent, Southern-inspired Chocolate Peanut Butter Texas Sheet Cake that will be the star of any gathering. Whether you’re baking it for a celebration, a weeknight treat, or just because you deserve something sweet, this recipe will never let you down.

If you loved this recipe, don’t forget to share it with your fellow dessert lovers! Pin it, post it, and pass it on. And be sure to subscribe to the blog for more drool-worthy desserts, baking tips, and exclusive content delivered right to your inbox.

Happy baking! 🍫🥜

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