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.

root beer float cake

Yep. You read that right. Root beer float…cake. Tastes just as delicious as it sounds. Who doesn’t love a root beer float?? Who doesn’t love cake?? The cake is extremely moist and with just the slightest hint of root beer flavor, I thought the root beer really came through the most in the think yummy root beer frosting. I haven’t tried it but I’m sure you could sub Coke, Cherry Coke, any kind of soda and it would be delicious! This is a great dessert for company or for a potluck. I think anything that comes from a bundt pan is just destined to be delicious and this one definitely is!


recipe adapted from: 

2 c. root beer

1 c. dark unsweetened cocoa powder

1/2 c. unsalted butter

1 1/4 c. sugar

1/2 c. brown sugar

2 c. all-purpose flour

1 1/4 tsp. baking soda

1 tsp. salt

2 eggs

Let’s Get Cookin’:

Preheat even to 350F.  Spray the inside of a 10-inch bundt pan with nonstick cooking spray.

In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until butter is melted.  Add sugars and whisk until dissolved.  Remove from heat and let cool.

In a large bowl, whisk together the flour, baking soda and salt.

In a small bowl whisk the eggs until just beaten.  Then whisk into the cocoa mixture until combined.  Gently fold the flour mixture into the cocoa mixture.  The batter will be slightly lumpy and seem very loose.

Pour the batter into prepared pan and cook for 35-45 minutes, rotating the pan halfway through baking until a sharp knife inserted in the center comes out clean.  Transfer to a wire rack to cool (10-15min.) then loosen edges with a butter knife and turn out onto a cake plate.

Top with frosting and a big scoop of vanilla ice cream!

Root Beer Frosting:

3 ounces 60% cocoa, melted

1 stick unsalted butter, softened

1/2 tsp. salt

2/3 c. dark cocoa powder

2 1/2 -3 c. powdered sugar

1/2 c. root beer

In the bowl of a stand mixer, or using an electric hand mixer, beat softened butter and cocoa powder.  Once combined add the melted chocolate, salt, powdered sugar and root beer.  Beat together until smooth.