Peanut Butter Sheet Cake with Chocolate Icing

I had to quickly make a batch of dessert bars one night after work for a get together that was going to be held at our house. I needed something quick with ingredients I had on hand that would make up a big batch. This super moist peanut butter sheet cake was just the answer. If you still need to whip up something for Thanksgiving, this is easy and quick!


Also, if you happen to still have any leftover Halloween candy, I think almost any chocolate candy would be excellent on these. Reese’s peanut butter cups would be perfect!


I had white and milk chocolate Kit Kats than had to be used up. They are just too easy to pop into your mouth when they are laying around.


Mr. Winston was waiting (as always) for a piece to fall to the floor. This dog is ALWAYS in the kitchen when I am. Since I have a small kitchen this isn’t ideal!


Before and after. This frosting is sweet and goes great with the cake.

Peanut Butter Sheet Cake with Chocolate Icing, sheet cake recipe I have made before here, frosting recipe is new from here.


  • 2 cups Sugar
  • 2 cups All-purpose Flour
  • 2 whole Large Eggs
  • 1 teaspoon Baking Soda
  • 1 cup Sour Cream
  • 1 teaspoon Vanilla
  • ⅔ cup Creamy Peanut Butter
  • 1 cup Butter
  • 1 cup Water


  • 1-¾ stick Butter
  • 4 Tablespoons (heaping) Cocoa Powder
  • 6 Tablespoons Milk
  • 2 1/2 cups powdered sugar
  • 1 teaspoon Vanilla


Preparation Instructions

Preheat oven to 400ºF.

For the cake: In a bowl combine the sugar and flour. In a separate bowl (I used my mixer bowl) mix eggs, baking soda, vanilla and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into a greased 15×10 inch sheet/jellyroll type pan, lined with parchment if you prefer. Bake 20 minutes or until done. Cake is done when a toothpick inserted in the center of the cake comes out clean.

While the cake is baking, make the icing: Melt 1 3/4 sticks butter. Stir in the cocoa powder, then the milk. Remove from heat and add vanilla and powdered sugar and stir until smooth. Add more powdered sugar if you want it a little thicker.

Pour the icing over the warm cake right out of the oven and smooth the surface. Allow to sit for 10 minutes before cutting into squares and serving warm or at room temp. For a little extra, I topped with some leftover chopped Halloween Kit Kats. Any chocolate candy would be great on these.


You can see some of the candy melted a bit into the frosting since I put them on right after the frosting but this wasn’t necessarily a bad thing.

P.S. Forgive the dark phone photos, like I said, it was late and I was rushed. Still a great recipe!


About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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