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Chocolate-Peanut Butter Sheet Cake
Credit:
Con Poulos
Recipe Summary
prep: 20 mins
total: 2 hrs 10 mins
Yield: Serves 10 to 12
Ingredients
Cake
1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 1/3 cups unbleached all- purpose flour
1/2 cup Dutch-process cocoa powder, sifted
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
2 teaspoons pure vanilla paste or extract
1 cup sour cream, room temperature
Frosting
1 stick unsalted butter, softened
1 cup smooth peanut butter (not natural), such as Jif
1 1/2 cups confectioners’ sugar
1/4 cup sour cream, room temperature
1/3 cup chopped salted roasted peanuts
Gallery
Chocolate-Peanut Butter Sheet Cake
Credit:
Con Poulos
Recipe Summary
prep: 20 mins
total: 2 hrs 10 mins
Yield: Serves 10 to 12
Gallery
Chocolate-Peanut Butter Sheet Cake
Credit:
Con Poulos
Chocolate-Peanut Butter Sheet Cake
Credit:
Con Poulos
Chocolate-Peanut Butter Sheet Cake
Recipe Summary
prep: 20 mins
total: 2 hrs 10 mins
Yield: Serves 10 to 12
Recipe Summary
prep: 20 mins
total: 2 hrs 10 mins
Yield: Serves 10 to 12
prep: 20 mins
total: 2 hrs 10 mins
prep:
20 mins
total:
2 hrs 10 mins
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 1/3 cups unbleached all- purpose flour
1/2 cup Dutch-process cocoa powder, sifted
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
2 teaspoons pure vanilla paste or extract
1 cup sour cream, room temperature
1 stick unsalted butter, softened
1 cup smooth peanut butter (not natural), such as Jif
1 1/2 cups confectioners’ sugar
1/4 cup sour cream, room temperature
1/3 cup chopped salted roasted peanuts
Directions
Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
Frosting: Beat butter and peanut butter on medium-high speed until light and fluffy, about 2 minutes. Beat in confectioners’ sugar until thick and fluffy. Remove from mixer; stir in sour cream by hand until frosting is silky and dense. Spread over cake; sprinkle top with peanuts. Frosted cake is best the day it’s assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chocolate-Peanut Butter Sheet Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Chocolate-Peanut Butter Sheet Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
