Super easy and deliciously rich, this chocolate sheet cake has the fluffiest peanut butter frosting! Easy to transport and great for sharing!
Ok, so there’s 2 great loves of my life (actually, if I count my 4 sons, my husband, cats and dogs, there’s a lot more, but I’m talking food here). Is there any greater combination than chocolate and peanut butter? These two are the perfect match!
I love a good chocolate cake recipe and this one’s a doozy. It’s simple to mix up and has just the right ingredients to make it super moist and rich. And because it’s a sheet cake, there’s no round tins to line and it bakes up in no time! Gotta love that!
THE FLUFFIEST PEANUT BUTTER FROSTING
Peanut butter is my jam (well, I love it with jam). But it’s not for everyone, so I don’t go too crazy with it -just enough to give the frosting a creamy, smooth peanut butter flavour. By incorporating all of the ingredients, then beating it all on high for a few minutes, you get the fluffiest frosting. Scooped on top of the chocolate cake and finished off with chunks of delicious Reese’s pieces, this is a chocolate sheet cake you’re going to love!
HOW TO MAKE A CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING
SOME OF THE INGREDIENTS
Self Raising Flour: Used to help the cake rise
Brown and White Sugar: Adds sweetness. The brown sugar gives a richer flavour.
Bicarbonate Soda: Another rising agent to make the cake extra fluffy!
Salt: A pinch of salt helps to bring out the flavour of the chocolate cake.
Dark Chocolate: Gives the incredible rich flavour and soft texture
Coffee Granules:. Intensifies the flavour of the chocolate. I used to avoid cakes with coffee, but I’ve seen the light! You don’t actually taste the coffee. Trust me.
Greek Yogurt: Makes the cake lovely and moist, while the acidity of the yogurt activates the bicarbonate soda, producing little bubbles to help raise a fluffy, delicious chocolate cake.
Butter: Use unsalted butter that has been left at room temperature, making it easier to beat and combine with the other ingredients. It adds flavour and moisture.
Eggs: I use x-large room temperature eggs. They add richness and texture, which gives you a super fluffy cake.
Vanilla Extract: I just can’t live without! It adds the most amazing flavour
Hot Water: Makes the cake incredibly moist and brings out the chocolate flavour
Natural Peanut Butter: I buy my peanut butter from my local health food store -it’s 100% crushed, creamy peanuts. The flavour is so smooth and delicious!
MY TIPS FOR THE PERFECT CAKE AND FROSTING
- Room Temperature: always use room temperature ingredients, unless otherwise stated.
- Stand Mixer: use a stand mixer for both the cake and the frosting -there’s some pretty high beating involved!
- Don’t Over Mix: mix the dry ingredients into the cake batter, until just combined.
- Beat That Frosting! For the fluffiest peanut butter frosting, make sure the last 3 minutes of beating is nice and high.
- Storage: This Chocolate Sheet Cake with Peanut Butter Frosting will keep well in an airtight container for 2-3 days. You can also store it in the refrigerator (and it will last a couple days more).
VARIATIONS
Not a fan of peanut butter? No problem! You can top my chocolate sheet cake with Chocolate Fudge Frosting
Love this peanut butter frosting? Even better! Try using it on my Chocolate Cupcakes
Chocolate Sheet Cake with Peanut Butter Frosting
Ingredients
Chocolate Sheet Cake
- 125 g unsalted butter room temperature
- 1 cup white sugar
- ½ cup light brown sugar
- 2 eggs lightly beaten
- 1½ tsp vanilla extract
- 120 g dark chocolate melted and cooled slightly
- ½ tsp coffee granules
- 2 cups self raising flour
- ¼ tsp salt
- 1 tsp bicarb soda
- ⅔ cup Greek yogurt
- ½ cup hot water
Peanut Butter Frosting
- 1 cup unsalted butter room temperature
- 1½ cup pure icing sugar
- ⅓ cup natural peanut butter
- 1 tsp vanilla extract
- 3 tbsp cream
- Reese's pieces, to decorate or similar peanut butter chocolate (Whittakers is more readily available in Australia)
Instructions
Chocolate Sheet Cake
- Pre heat oven to 180°
- Spray a 23 x 33cm pan and line with baking paper
- Melt the chocolate in a double boiler or microwave, then stir through the coffee granules. Set aside to cool slightly
- Sift together the flour, bicarb soda and salt
- In a stand mixer, beat the butter and sugars until light and fluffy (approx 3 minutes)
- Add the eggs and vanilla and beat until combined
- Mix through the chocolate and coffee
- With the mixer on low, add the dry ingredients in 3 stages, alternating with the yogurt
- Stir through the hot water
- Pour into prepared pan and bake for 25 minutes, until inserted skewer comes out clean
- Cool in pan for 10 minutes, then turn onto a rack to cool completely
Peanut Butter Frosting
- In the bowl of a stand mixer, beat the butter for 2 minutes on medium speed (scrape bowl down if necessary)
- Turn mixer to low and slowly add the icing sugar
- Add vanilla and peanut butter and mix
- Mix through the cream, then turn mixer to high and beat for 3 minutes, until very fluffy
- Scoop frosting onto cooled cake and spread. Decorate with peanut butter chocolates
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If you like this recipe, you might also want to try my
Choc Chip Banana Sheet Cake with Caramel Pecans
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