Chocolate Sheet Cake with Peanut Butter Suede
Indulge in the ultimate fusion of rich chocolate decadence and creamy peanut butter perfection with this Chocolate Sheet Cake with Peanut Butter Suede. This crowd-pleasing dessert features a moist, fluffy chocolate cake with intense cocoa flavor, thanks to a delicate balance of buttermilk and boiling water for that tender texture. Topped with a velvety layer of peanut butter frosting, lovingly crafted with creamy peanut butter, powdered sugar, and a hint of vanilla, the frosting feels like a luxurious suede on your palate—not too sweet, but irresistibly smooth. Perfect for any gathering, this easy-to-make 9x13-inch sheet cake is ready in under an hour and serves up to 16 slices, making it an ideal choice for potlucks, birthdays, or casual celebrations. Make this delightful combination of flavors your new go-to dessert to satisfy chocolate-peanut butter cravings in every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.5 cups unsalted butter, softened
- 0.75 cups creamy peanut butter
- 3 cups powdered sugar
- 3 tablespoons milk (as needed)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth and combined.
Slowly pour in the boiling water while stirring the batter. The batter will be thin, but this is normal.
Pour the batter into the prepared pan and spread it evenly.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan.
To make the peanut butter frosting, beat the softened butter and peanut butter in a large bowl using an electric mixer until light and fluffy.
Gradually add the powdered sugar while continuing to beat. Add milk, one tablespoon at a time, until the frosting reaches a smooth and spreadable consistency.
Mix in the vanilla extract and beat for another 1-2 minutes until fully incorporated.
Spread the peanut butter frosting evenly over the cooled chocolate cake.
Slice into squares or rectangles and serve. Enjoy!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 49.7 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 211 mg | 4% | |
*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.
