Well it is now safe to say that anytime I need a chocolate cake for any occasion at all, I have officially found the BEST chocolate sheet cake with the BEST fudgey frosting that I have ever ever tasted!  That is a huge statement to make because I have tasted my fair share of chocolate cakes and frostings.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

The frosting that tops the BEST chocolate sheet cake reminds me of my mom’s brownie frosting that I would lick off the sides of the pan after the brownies were gone because it is that good.  And just for a little extra pizzazz and appeal, there is peanut butter sandwiched between the BEST chocolate sheet cake and that frosting.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

Yep, while the cake was still warm, I spread a big glob of unadulterated peanut butter over the top.  The slight saltiness from the pure peanut butter paired with the sweet, thick chocolate frosting has had me literally salivating just writing about the absolutely perfect combination.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

I love having classic go-to recipes in my back pocket for occasions when you realize that you want to make something but you don’t feel like scouring cookbooks or the internet for a recipe.  The BEST chocolate sheet cake itself is so ultra moist and dense, almost like a brownie.  I would love it with walnuts mixed into the batter too because I love that crunch that nuts give a cake.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

Trust me on this one, next time you are making a cake for a special occasion, make the BEST chocolate sheet cake and you will have people asking you to make this cake again and again.

The Best Chocolate Sheet Cake

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 9X13" cake (about 24 servings)

The moistest chocolate cake topped with slightly salty peanut butter and rich, fudge frosting becomes the all-time best chocolate sheet cake


    For the cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups creamy peanut butter
  • For the frosting
  • 1/2 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1/3 cup buttermilk
  • 1 tsp vanilla
  • 16 ounces powdered sugar
  • sprinkles (optional)


    For the cake
  1. Preheat oven to 350 degrees. Spray a 9X13" pan with nonstick cooking spray.
  2. Place flour, sugar and baking soda in to a large bowl and set aside.
  3. In a small saucepan, combine butter, cocoa powder, water and buttermilk and whisk over medium-low heat until the butter is melted.
  4. Crack the eggs into a separate small bowl. Use a ladle to pour a small amount (about 2/3 cup) of the heated butter mixture into the eggs while whisking constantly (this is called tempering the eggs and will gently warm them up so that they don't scramble when added to the hot mixture).
  5. Pour the egg mixture into the saucepan with the butter mixture while whisking constantly. Increase the heat to medium and whisk until the mixture boils.
  6. Pour the butter mixture into the bowl with the dry ingredients, add vanilla and use the whisk and a spatula to mix until the ingredients are well combined.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool cake for 10 minutes. Place peanut butter into a bowl and microwave until more easily spreadable, about 20 seconds.
  10. Pour the peanut butter onto the slightly cooled cake and gently use an offset spatula to spread it evenly. Cool completely.
  11. For the frosting
  12. Place powdered sugar into a clean, medium bowl.
  13. Place butter, cocoa powder and buttermilk into a small saucepan and heat over medium heat until the mixture comes to a boil, whisking constantly. Add vanilla then pour the mixture over the powdered sugar and stir until smooth (work quickly as the frosting sets rather fast). Immediately pour over the cooled cake and use a spatula to spread it evenly.
  14. Top immediately with sprinkles if using.
  15. Recipe adapted from Southern Living

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