Chocolate Peanut Butter Cup Sheet Cake
Indulge in the ultimate dessert experience with this rich and decadent Chocolate Peanut Butter Cup Sheet Cake, a crowd-pleasing masterpiece perfect for any celebration. This moist chocolate sheet cake is baked to perfection and topped with a creamy peanut butter frosting that’s irresistibly smooth. Generously sprinkled with chopped miniature peanut butter cups and finished with a glossy drizzle of chocolate ganache, each bite is a heavenly fusion of chocolate and peanut butter flavors. With simple ingredients, easy-to-follow steps, and a stunning presentation, this sheet cake is ideal for feeding a crowd or treating your family to a bakery-quality dessert. Whether for birthdays, potlucks, or just because, this recipe is bound to become a go-to favorite for chocolate and peanut butter lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Cocoa powder (unsweetened)
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Unsalted butter (softened)
- 0.5 cup Peanut butter (creamy)
- 4 cups Powdered sugar
- 4 tablespoons Heavy cream
- 1.5 cups Miniature peanut butter cups (roughly chopped)
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch sheet pan or line it with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until well combined.
Slowly stir in the boiling water. The batter will be thin, but that’s normal.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
While the cake cools, make the peanut butter frosting. In a large bowl, beat the softened butter and peanut butter until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, alternating with the heavy cream until the frosting reaches your desired consistency. Beat until fluffy.
Once the cake is completely cooled, spread the peanut butter frosting evenly over the top.
Sprinkle the chopped peanut butter cups generously over the frosted cake.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it starts to simmer.
Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Drizzle the ganache over the cake, allowing it to drip down the sides if desired.
Let the ganache set for about 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
11478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 609.5 g | 781% | |
| Saturated Fat | 275.3 g | 1376% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 1137 mg | 379% | |
| Sodium | 6709 mg | 292% | |
| Total Carbohydrate | 1527.8 g | 556% | |
| Dietary Fiber | 104.1 g | 372% | |
| Total Sugars | 1156.7 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 1080 mg | 83% | |
| Iron | 50.8 mg | 282% | |
| Potassium | 5612 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
