Peanut Butter Chocolate Texas Sheet Cake
Sharing this Peanut Butter Chocolate Texas Sheet Cake today—and if you love that classic chocolate and peanut butter combination, this is one you will want to keep forever. Texas sheet cake has always been one of my favorite desserts to make when I need something quick, easy, and large enough to feed a crowd.
A few days ago, I found myself craving both a rich chocolate sheet cake and a peanut butter cake. Then I thought… why not combine them into one?
That’s exactly how this recipe was created—and let me tell you, it turned out even better than I imagined.
I originally tested this by making half a batch of each cake and pairing it with chocolate icing and peanut butter icing. After some very honest feedback from my neighborhood taste testers, we all agreed—you definitely need the full recipe of both frostings!
This cake is rich, moist, and layered with flavor. It is always a hit at potlucks, family gatherings, and holidays.
HOW TO MAKE PEANUT BUTTER CHOCOLATE TEXAS SHEET CAKE:
INGREDIENTS
(Full list of ingredients and instructions in printable recipe card.)
CHOCOLATE CAKE
butter
vegetable oil
cocoa
water
sugar
flour
buttermilk
soda
egg
vanilla
PEANUT BUTTER CAKE
creamy peanut butter
vegetable oil
butter
water
sugar
flour
milk
egg
baking soda
vanilla
CHOCOLATE ICING
butter
milk
cocoa
vanilla
confectioner sugar
PEANUT BUTTER ICING
creamy peanut butter
milk
butter
vanilla
confectioner sugar
pecans
INSTRUCTIONS
This cake is made in layers right in the pan, but don’t worry—it comes together quickly once you get started.
- Prepare the chocolate cake batter first and pour it into a greased 11×17-inch sheet pan. (I use a Pampered Chef baking pan)
- Make the peanut butter cake batter and carefully pour it over the chocolate layer.
- Do not swirl—keeping the layers separate gives the best flavor and texture.
- Bake for about 20 minutes, or until set.
- While the cake is still hot, spread the chocolate icing over the top.
- Let the chocolate icing begin to set slightly, then add the peanut butter icing over it.
- Cool completely before slicing into squares.
Step-By-Step Photos
First prepare the chocolate cake and spread in pan.
Make the recipe for the peanut butter sheet cake.
Pour it over the chocolate layer. Do not swirl.
Bake. My cake was done in 20 minutes.
Prepare chocolate icing and spread over the cake while still hot. Frost the entire cake.
Prepare the peanut butter icing after the chocolate icing
has started to cool and become hardened. Pour or spread
over the chocolate icing.
Allow cake to cool completely and cut into desired size squares.
Don’t be intimidated by the ingredient list.
Except for the peanut butter, it is the same ingredients
for both cakes and frostings.
This TEXAS SHEET CAKE is the best one I have ever eaten, and the inspiration for this recipe.
This recipe post was shared on Sweet Little Bluebird Weekend Potluck..
Why You’ll Love Peanut Butter Chocolate Texas Sheet Cake
- This cake comes together very quickly. It bakes faster than a regular sheet cake because it is thinner.
- The flavor of the chocolate and peanut butter is so good together.
- This cakes is very large so it is perfect to take to a covered dish to serve a crowd.
- Texas Sheet cake is a moister cake than other sheet cakes.
- Easy to make with pantry ingredients.
Recipe Tips and Variations
- The recipe calls for nuts in the frosting, but it is still delicious if you have to leave them out.
- Do not overmix the batter for these cakes.
- Make sure to have all of your ingredients assembled and ready to go as the steps for the cake, and the frosting, goes fast.
- The frosting goes on the cake while it is still warm These frosting recipes set up a little quickly, so work fast getting them on the cake.
- Use crunchy peanut butter of desired.
Frequently Asked Questions
Can this cake be made in advance?
Yes, after the cake and icing are completely cooled, cover with Cling Wrap. It will last on the counter for up to 2 days and in the refrigerator 4 days.
Can this cake be frozen?
YES. I do this frequently. Store the leftover cake in airtight containers and freeze for up to 2 months.
PEANUT BUTTER CHOCOLATE TEXAS SHEET CAKE
Ingredients
- CHOCOLATE CAKE:
- 1/4 cup butter
- 1/4 cup vegetable oil
- 2 Tablespoons cocoa
- 1/2 cup water
- 1 cup sugar
- 1 cup flour
- 1/4 cup buttermilk
- 1/2 teaspoon baking soda
- 1 egg
- 1 teaspoon vanilla
- PEANUT BUTTER CAKE:
- 1/4 cup creamy peanut butter
- 1/4 cup vegetable oil
- 1/4 cup butter
- 1/2 cup water
- 1 cup sugar
- 1 cup flour
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- CHOCOLATE FROSTING:
- 1/2 cup butter
- 6 Tablespoons milk
- 4 Tablespoons cocoa
- 1 teaspoon vanilla
- 1 lb confectioner sugar
- PEANUT BUTTER FROSTING:
- 1/2 cup creamy peanut butter
- 1/3 cup milk
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 lb confectioner sugar
- 1 1/2 cups chopped pecans
Instructions
- Preheat oven to 350 degrees F. Spray an 11 x 17 inch baking pan with no stick cooking spray.
- To prepare chocolate cake: Mix butter, oil, cocoa, and water together in a large saucepan. Bring to a boil. Remove from heat. Beat in the sugar and flour with an electric mixer. Whisk together the buttermilk, soda, egg, and vanilla. Beat into cake batter until well combined. Pour into baking pan.
- Prepare the peanut butter cake by placing peanut butter, oil, butter, and water into a large saucepan. Bring to a boil and then remove from the heat. Beat in sugar, flour, milk, egg, baking soda, and vanilla. Mix until well combined . Spoon or pour over the chocolate cake layer.
- Bake about 20 minutes, or until toothpick inserted into the center comes out clean.
- Prepare the chocolate frosting by placing the butter, milk, and cocoa into a medium size saucepan. Heat until it starts to boil, then remove from the heat. Beat in the confectioner sugar and vanilla with an electric mixer, until smooth. If frosting becomes too thick, add a few drops of milk at a time. Pour and spread the icing over cake while still warm.
- Allow icing to harden on the cake before preparing the peanut butter frosting.
- For the peanut butter frosting, Place the peanut butter, milk, and butter in a medium saucepan. Bring to a boil and then remove from heat. Beat in the confectioner sugar. Stir in the pecans. If frosting becomes too thick, may add small amount of milk. Pour and spread frosting over the chocolate frosting,
- Allow cake to cool completely and cut into desired size squares.
Notes
- The recipe calls for nuts in the frosting, but it is still delicious if you have to leave them out.
- Do not overmix the batter for these cakes.
- Make sure to have all of your ingredients assembled and ready to go as the steps for the cake, and the frosting, goes fast.
- The frosting goes on the cake while it is still warm These frosting recipes set up a little quickly, so work fast getting them on the cake.
This cake is always one people ask for again and again. If you have peanut butter and chocolate lovers in your family, this one is guaranteed to be a favorite.
Oh my …… this cake looks amazing!!!! I just HAVE to try it!!!! Thanks for sharing this deliciousness, Pamela!!!!
Thank you Susan. You are so sweet.
Congrats on having this lovely recipe featured at Weekend Potluck. I am making this today! These are 2 favorites with my family..it never occurred to me to mix the 2. Brilliant!
Aww thank you so much. I hope your family/friends enjoy it. Please let me know if you have any suggestions or improvements. I never get offended..I love people’s ideas.
Oh my golly this sounds aahhhmazing! Can hardly wait to try it!
Thank you so much. I hope your family/friends love it like we do.
Could this be done in a 9 x 13 pan?
It would work, I think,but just be thicker. Someone else asked me this and they are going to let me know when they try it. I think any cookie sheet that has a 1 inch side would also work fine. Thank you.
How many cups of confectioners sugar, please?
Hi. In the recipe, I use 1 lb ( 3 1/2 cups)of confectioner sugar for each flavor of cake. The 2 lb bag is 7 cups total. The recipe has a total of 2 lbs (7cups)
Thank you for visiting my blog and checking out the recipe.
Just to be sure I understand. I should make 1/2 of each of the cake recipes as given here?
Hi. sorry if this was confusing. The way the recipe is written is the correct amounts for each cake. When I created the recipe I used half amounts of a texas sheet cake and a peanut butter cake. I see where that made it confusing. I’m sorry. Use the recipe as given. I need to go in and take out the sentences about making the half cake to clear it up. Thank you.
One question – you say to prepare 1/2 of each cake – is the ingredient list then 1/2 of each or do I have to cut it half?
Hi. sorry if this was confusing. The way the recipe is written is the correct amounts for each cake. When I created the recipe I used half amounts of a texas sheet cake and a peanut butter cake. I see where that made it confusing. I’m sorry. Use the recipe as given. I need to go in and take out the sentences about making the half cake to clear it up. Thank you.
Dumb question but is this plain flour? Please respond for i really want to try this recipe thank you
Not a dumb question at all! Yes it is just all purpose flour. Thank you for trying this.
Looks incredible and I know the grandchildren will love it. Mine is nowhere as pretty as yours though! Although the grandkids won’t care! Lol. A question though. When boiling do you bring it just to a boil or let it become a rolling boil? Also, I had trouble spreading the peanut butter frosting even though I let the chocolate set until firm, any hints to help do it better next time?
Thank you so much for making this, I hope the grandkids will like it! I bring mine to a boil, stirring it constantly, not really a rolling boil. When I was making this, I checked several other recipes out there and it seemed like everyone takes it off as soon as it comes to a boil. I’m sorry about the peanut butter icing. I don’t know what to say about it, mine worked good but that’s not always the case with icing. When I get some time this weekend, I’ll try to research it and see if I can come up with an answer. It sounds like you did it right.
It was a huge hit!!! My granddaughter told me to keep this recipe FOREVER! Thanks for sharing!
Thank you! Thank you! That made my day. I am always worried if something doesn’t turn out. This recipe is so rich but every place I take it, somehow it always disappears.
Sounds delicious. My grandson won’t eat nuts. Can I omit the pecans or will that affect the flavor.
Hi. Thank you for checking out the recipe. It will not affect the flavor to leave out the pecans. I think a lot of kids don’t like nuts like that. If he isn’t allergic to nuts from the peanut butter..yes..it will be fine to make it without the nuts. Thanks again.
Holy cow! These are delicious. Found this on another blog and decided to shared with a few of my coworkers at our dog cleanup business and they approved! Will be making again.
Thank you so much. I’m so glad everyone liked it.
I’m just making sure-the chocolate cake uses buttermilk, and the peanut butter cake layer uses regular milk?
Good morning. Yes that is correct. It is such a small amount that you could use either milk. The buttermilk just gives it a little bit of a tangy taste. Hope you like it. Everyone I have made it for really liked it. Thank you for checking out my blog. Have a good day.
Using a pampered chef baking pan do you oil and flour the pan?
Thank you for checking out this recipe. I always lightly spray my Pampered Chef pans with PAM (or any no stick spray you have). Mine are so old that they are very smooth and may not stick, but I don’t want to take the chance. I would say yes to oil and flour the pan if you don’t use a spray. It seems like when the pans are new, they are so rough that I don’t trust them. They do get smoother over the years and probably wouldn’t stick. I think I have had mine since the 1980’s. LOL Have a good rest of the week and hope you like the recipe if you get to make it.