Chocolate Sheet Cake with Peanut Butter Icing


This cake was good. Really good. Like needs to be out of the house very soon so I don’t eat the ENTIRE pan. I seriously love the combination of chocolate and peanut butter. This cake combines them perfectly.

It’s also extremely easy to whip up. A couple minutes on the stove, a few stirs and bake! The icing is even easier! This would be a great cake for a church potluck, picnic, work party, or pretty much any place where people enjoy chocolate and peanut butter. 🙂


recipe slightly adapted from

1 cup butter

1 cup water

1/4 cup cocoa powder (I did a mix of half regular cocoa powder, half special dark in the 1/4 cup)

2 cups all-purpose flour

2 cups sugar

1 tsp. baking soda

1/2 tsp. salt

1/2 cup light sour cream + 2 tablespoons


Preheat oven to 350.

Combine butter, water, and cocoa powder in saucepan then bring to a boil. Set aside to cool while whisking all dry ingredients together in a separate bowl. Create a well in center of dry ingredients, pour in wet ingredients and whisk until smooth. Whisk in sour cream until smooth

Pour cake batter into lightly greased jelly roll pan, the spread evenly with an offest spatula. Bake for 15-18 minutes, or until set in the middle.

While cake is baking mix peanut butter icing.

Peanut Butter Icing Ingredients:

3 cups powdered sugar

1/3 cup + 2 tablespoons milk

6 tablespoons butter, melted

3/4 cup peanut butter


Whisk together powdered sugar, milk, melted butter, and vanilla in a large bowl until smooth. Whisk in peanut butter to combine. Microwave for 15-30 seconds (you want icing to be pourable) then stir if too thick.  Pour over warm cake then spread evenly. Allow to cool then slice and serve.