Chocolate Sheet Cake with Peanut Butter Frosting
Ingredients
The cake
-
1
cup
unsalted butter
-
1
cup
water
-
½
cup
unsweetened natural cocoa powder
-
2
cups
all-purpose flour
-
1
teaspoon
baking soda
-
¼
teaspoon
salt
-
2
large
eggs
-
1
cup
granulated sugar
-
½
cup
packed light brown sugar
-
2
teaspoons
pure vanilla extract
-
½
cup
buttermilk
The frosting
-
1½
cups
creamy peanut butter
-
½
cup
unsalted butter
-
3
cups
confectioners’ sugar
-
½
cup
heavy cream
-
1
teaspoon
pure vanilla extract
-
a pinch
salt
-
½
cup
melted creamy peanut butter (optional)
-
1
cup
chopped peanut butter cups (optional)
Instructions
- Preheat the oven to 350°F (177°C) and grease a 12×17-inch half sheet pan.
- Melt the butter, water, and cocoa powder in a saucepan over medium heat until smooth.
- In a bowl, whisk together the flour, baking soda, and salt, then pour the warm chocolate mixture over it and mix until thick.
- In another bowl, whisk the eggs, granulated sugar, brown sugar, and vanilla, then combine with the chocolate batter and add buttermilk.
- Pour the batter into the prepared sheet pan and bake for 15-20 minutes, checking for doneness with a toothpick.
- Allow the cake to cool completely in the pan before frosting.
- For the frosting, beat the softened butter and peanut butter until smooth, then add confectioners’ sugar, cream, vanilla, and salt, mixing until fluffy.
- Spread the frosting over the cooled cake and add any optional toppings before slicing and serving.
Nutrition Facts (estimated)
Servings
25-30
Calories
350
Total fat
22g
Total carbohydrates
36g
Total protein
6g
Sodium
200mg
Cholesterol
50mg
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