Description
A moist, indulgent chocolate sheet cake layered with a creamy peanut butter frosting and finished with a glossy chocolate glaze—classic Southern comfort meets peanut butter bliss.
Ingredients
Cake Layer:
1 cup (2 sticks) unsalted butter, melted and cooled
1 cup whole milk
½ cup sour cream
2 cups granulated sugar
2 large eggs
2 tsp vanilla extract
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
Peanut Butter Frosting:
¾ cup creamy peanut butter
6 Tbsp unsalted butter, softened
1 tsp vanilla extract
¼ tsp salt
1 cup powdered sugar
2 Tbsp milk or cream
Chocolate Glaze:
¾ cup unsalted butter, melted
⅓ cup milk
⅓ cup light corn syrup
1 Tbsp vanilla extract
6 oz dark chocolate, chopped
3 cups powdered sugar, sifted
Instructions
Preheat oven to 350 °F (175 °C). Grease a 13×18‑inch (jelly roll) pan.
In a large bowl, whisk together melted butter, milk, sour cream, sugar, eggs, and vanilla until smooth.
Stir in flour, cocoa, baking soda, and salt just until combined. Pour batter into prepared pan.
Bake for about 20 minutes, until cake springs back in center. Remove from oven and immediately pour warm chocolate glaze over cake, spreading evenly.
While chocolate glaze begins to set (about 10 minutes), prepare peanut butter frosting by creaming together peanut butter, butter, vanilla, salt, milk, and powdered sugar until smooth.
Gently spread peanut butter frosting over the slightly cooled chocolate layer. Let set at room temperature until firm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert