The Ultimate Chocolate Peanut Butter Sheet Cake

The Georgia Potluck Cake Everyone Begs For

Growing up in a small town in Georgia, I learned that community life revolved around two things: fellowship and food. Every church potluck, summer BBQ, and family reunion had a long table groaning under the weight of a dozen different casseroles and desserts. But there was one dessert that always vanished first—a rich, decadent chocolate peanut butter sheet cake. It wasn’t fancy, but it was legendary. Its secret wasn’t some complicated technique, but the perfect, unapologetic union of chocolate and peanut butter. This recipe is that legend, a crowd-pleasing, ridiculously moist cake that’s so easy to make, it feels like cheating. Get ready to be the hero of your next get-together.

The Perfect Pairing of Ingredients

This recipe achieves its perfect, tender crumb and intensely rich flavor from a carefully balanced set of pantry staples. The coffee deepens the chocolate notes while the buttermilk ensures a moist, tender texture that will have everyone reaching for a second slice.

this now & bake later ❤️

Timing Your Bake to Perfection

Get ready for a show-stopping dessert that’s surprisingly quick to assemble.

• Preparation Time: 20 minutes
• Baking Time: 30-35 minutes
• Cooling & Frosting Time: 35 minutes
• Total Time: Approximately 90 minutes

A recent survey from the Home Baking Association noted that multi-step cake recipes can often take over two hours. This streamlined sheet cake recipe delivers a from-scratch, crowd-feeding dessert in significantly less time.

Step 1: Prepare Your Pan and Oven

First things first, let’s get organized. Preheat your oven to 350°F (175°C). Generously coat a standard 18×13-inch half-sheet pan with nonstick spray. This is a big cake, so you need the space!

Step 2: Whisk the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Whisking not only combines the ingredients but also aerates them, which helps create a lighter cake.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk the room temperature eggs, buttermilk, neutral oil, vanilla extract, and almond extract until smooth and fully combined. Pro Tip: Using room temperature eggs and buttermilk helps the batter emulsify properly, leading to a more uniform and tender crumb.

Step 4: Create the Batter

Pour the wet ingredients into the bowl with the dry ingredients and whisk until just combined—be careful not to overmix! Now, in a small bowl, whisk together the chunky peanut butter and the warm coffee until the peanut butter is loosened and the mixture is mostly smooth. Gently fold this peanut butter-coffee mixture into the cake batter until a few streaks remain. A few lumps are okay!

Step 5: Bake and Cool

Pour the batter into your prepared sheet pan and use an offset spatula to spread it into an even layer. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out with a few moist crumbs attached. Transfer the pan to a wire rack and let the cake cool completely. This is crucial—do not frost a warm cake!

Step 6: Craft the Ganache Frosting

While the cake cools, make the silky ganache. Place the milk chocolate chips in a medium heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (don’t let it boil). Pour the hot cream directly over the chocolate chips and let it sit, undisturbed, for 5 minutes. This allows the hot cream to gently melt the chocolate.

Step 7: Finish, Frost, and Decorate

After 5 minutes, add the vanilla extract and salt to the chocolate mixture. Whisk slowly and gently until a smooth, glossy ganache forms. Add the room temperature butter, one tablespoon at a time, whisking until it’s fully incorporated and the frosting is incredibly smooth and shiny. Pour the warm ganache over the completely cooled cake. Use your offset spatula to spread it evenly. Immediately sprinkle the top with chopped peanuts and arrange the halved peanut butter cups on top. Let the frosting set for at least 20 minutes before slicing and serving.

Nutritional Information

Here is an approximate nutritional breakdown per serving, assuming the cake is cut into 24 generous squares.

• Calories: ~410 kcal
• Protein: 7g
• Carbohydrates: 48g
• Fat: 23g
• Sugar: 35g

(Disclaimer: These values are estimates based on the listed ingredients and can vary.)

Healthier Alternatives for This Recipe

Indulgence is the goal here, but if you’re looking for a few simple tweaks, try these:

• Flour Swap: Substitute up to half of the all-purpose flour with white whole wheat flour for a little extra fiber.
• Sugar Reduction: You can reduce the granulated sugar by 1/4 cup without drastically affecting the texture.
• Peanut Butter Choice: Opt for a natural, no-sugar-added chunky peanut butter. Just be sure to stir it well before measuring.
• Darker Chocolate: Use dark chocolate chips (60-70% cacao) for the ganache to reduce sugar and add antioxidant benefits.

Perfect Serving Suggestions

This chocolate peanut butter sheet cake is a certified crowd-pleaser and needs very little to shine.

• The Classic: Simply cut into squares and serve. It’s the perfect handheld dessert for a potluck or BBQ.
• À la Mode: The only thing better than this cake is this cake with a scoop of vanilla bean or coffee ice cream on the side.
• With a Drink: It’s a perfect partner for a tall, cold glass of milk or a steaming mug of black coffee.

Common Mistakes to Avoid

A 2024 poll of home bakers revealed that nearly 40% struggle with getting ganache to the right consistency. Here’s how to ensure your cake is flawless:

1. Overbaking the Cake: A dry cake is a sad cake. Start checking for doneness at the 30-minute mark. The toothpick should have moist crumbs, not be perfectly clean.
2. Overmixing the Batter: As soon as the flour streaks disappear, stop mixing. Overmixing develops gluten, which results in a tough, chewy cake instead of a tender one.
3. Frosting a Warm Cake: This is the cardinal sin of cake making. A warm cake will melt your beautiful ganache into a greasy puddle. Patience is key!
4. Rushing the Ganache: Let the hot cream sit on the chocolate chips for the full 5 minutes before you even think about touching it. This gentle melting process is key to a smooth, not grainy, frosting.

Storing Tips for Your Sheet Cake

This cake stores beautifully, making it a great make-ahead option.

• At Room Temperature: Cover the cake pan tightly with plastic wrap or a lid. It will stay moist and delicious for up to 3 days.
• In the Refrigerator: You can refrigerate it, covered, for up to 5 days. For the best flavor and texture, let it sit at room temperature for about 30 minutes before serving.
• In the Freezer: The unfrosted cake freezes perfectly. Wrap the cooled cake slab (in the pan or out) in two layers of plastic wrap and a layer of foil. It will keep for up to 3 months. Thaw overnight before frosting.

The Ultimate Crowd-Pleasing Dessert

This chocolate peanut butter sheet cake is the answer to all your dessert dilemmas. It’s the perfect blend of rich chocolate and nutty peanut butter, with a moist, tender crumb that stays fresh for days. The silky, two-ingredient ganache frosting makes it feel incredibly luxurious, yet the entire process is simple enough for any baker. This is more than a recipe—it’s a tradition in the making, ready to become the legendary dessert that everyone begs you to bring to the next gathering.

Ready to bake the best cake of your life? Give this recipe a try and let us know what you think! Leave a rating and share your results in the comments below. For more foolproof dessert recipes, don’t forget to subscribe to our newsletter!

FAQs: Your Questions Answered

Q1: Can I use creamy peanut butter instead of chunky?

A1: Absolutely! If you prefer a smoother texture in your cake, creamy no-stir peanut butter works perfectly as a one-to-one substitute.

Q2: I don’t have buttermilk. What can I use as a substitute?

A2: No buttermilk, no problem! You can easily make a substitute. For every 1 cup of buttermilk, use 1 cup of regular milk mixed with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes to curdle slightly, then use as directed.

Q3: Why does the recipe call for warm coffee? Will my cake taste like coffee?

A3: Coffee is a baker’s secret weapon! A small amount of coffee doesn’t make the cake taste like coffee; instead, it deepens and enhances the flavor of the chocolate, making it taste more chocolaty. If you prefer to avoid it, you can substitute it with an equal amount of warm water.

Q4: Can I bake this in a 9×13-inch pan?

A4: Yes, you can. The batter will fit in a standard 9×13-inch pan, but the cake will be much thicker. You will need to increase the baking time to 40-50 minutes. Start checking for doneness around the 40-minute mark.

Q5: Can I prepare this cake in advance?

A5: This is an excellent make-ahead cake. You can bake the cake, let it cool completely, and cover it tightly at room temperature one day in advance. Prepare the ganache and frost the cake the day you plan to serve it for the best results.

Chocolate Peanut Butter Sheet Cake

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour 30 minutes
• Yield: 16 Pieces 1x

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Description

A decadent, ultra-moist chocolate sheet cake swirled with rich, chunky peanut butter and finished with a silky milk-chocolate ganache frosting. Topped with chopped roasted peanuts and halved peanut butter cups, this crowd-pleaser is perfect for any celebration or simple weeknight treat.

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Ingredients

Scale 1x2x3x

Cake:

• spray Vegetable oil nonstick spray (To grease the pan)
• 2 cups All-purpose flour (270 g)
• 1 ¾ cups Granulated sugar (350 g)
• 1 ½ tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Kosher salt
• 2 Large Eggs
• 1 cup Buttermilk (240 g)
• ½ cup Neutral-flavored oil (115 g e.g. vegetable or canola)
• 1 Tbsp Vanilla extract
• 1 tsp Almond extract
• 1 cup Chunky no-stir peanut butter (256 g)
• ¾ cup Warm brewed coffee (180 g; enhances chocolate flavor)

Ganache Frosting:

• 2 ½ cups Milk chocolate chips (400 g)
• 1 cup Heavy cream (240 g)
• 1 tsp Vanilla extract
• Couple pinches Kosher salt (To taste)
• 6 Tbsp Unsalted butter 84 g, room temperature

Toppings:

• Roasted salted peanuts (Chopped for garnish)
• Dark chocolate peanut butter cups (Halved for garnish)

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Instructions

Prep & Preheat:

1. Preheat oven to 350°F (175°C).
2. Grease a 9×13-inch pan with nonstick spray and set aside.

Mix Dry Ingredients:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Add Wet Ingredients:

1. In a separate bowl, whisk eggs, buttermilk, oil, vanilla, and almond extract until smooth.
2. Pour wet mixture into dry ingredients and stir until just combined.

Incorporate Peanut Butter & Coffee:

1. Warm peanut butter slightly if needed to soften and fold into the batter in blobs (don’t fully mix—creates ribbons).
2. Stir in warm coffee until batter is smooth.

Bake:

1. Spread batter evenly in the prepared pan.
2. Bake 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
3. Let cake cool completely in pan on a wire rack.

Make the Ganache Frosting:

1. In a small saucepan, heat heavy cream over medium until it simmers around the edges.
2. Place chocolate chips in a heatproof bowl, pour hot cream over, and let sit 1 minute.
3. Stir until smooth, then whisk in vanilla, salt, and butter until glossy.

Frost & Top:

1. Pour ganache over cooled cake and spread evenly with an offset spatula.
2. Immediately sprinkle with chopped peanuts and arrange halved peanut butter cups on top.

Serve:

1. Slice into 16 squares. Serve at room temperature or slightly chilled.

Notes

• Coffee Substitute: Use hot water if you prefer a milder chocolate flavor.

• Peanut Butter Ribbons: For dramatic swirls, warm peanut butter until pourable and drizzle over batter before baking.

• Make-Ahead: Cake can be baked and frosted up to 12 hours ahead; store covered at room temperature.

• Storage: Keep covered on the counter for up to 3 days or refrigerate up to 5 days; allow to come to room temperature before serving.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Cake, Dessert
• Cuisine: American, Baking

Nutrition

• Calories: 420