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Chocolate Sheet Cake with Creamy Peanut Butter Frosting

Sally's Baking Addiction
  • 170 minutes
  • Serves 25 to 30

INGREDIENTS

1 cup

unsalted butter

1 cup

water

1/2 cup

unsweetened natural cocoa powder (not dutch-process)

2 cups

all-purpose flour (spoon & leveled)

1 tsp

baking soda

1/4 tsp

salt

2

large Eggland's Best eggs, at room temperature

1 cup

granulated sugar

1/2 cup

packed light brown sugar

2 tsp

vanilla extract

1/2 cup

buttermilk, at room temperature1

1

and 1/2 cups (405g) creamy peanut butter (do not use natural style)

1/2 cup

unsalted butter, softened to room temperature

3 cups

confectioners' sugar

1/2 cup

heavy cream, half-and-half, or whole milk2

1 tsp

vanilla extract

salt

toppings: ½ cup (135g) melted creamy peanut butter for drizzling, 1 cup chopped peanut butter cups, handful of mini chocolate chips or peanut butter chips, and/or chocolate sprinkles3

12

x17 half sheet pan (I own and love this one)