Not much makes me happier than a chocolate peanut butter cake.
Is there anyone who loves chocolate and peanut butter more than I do? I seriously wonder. That pairing is my go-to flavor: the one I crave, the one I’d pick every single time.
I still remember my first real breakup when all I wanted for days was a peanut butter spoon dipped in chocolate. Yes, that was a very real comfort snack for me.
Just yesterday I was reminiscing with Lacy about peanut butter–stuffed hot fudge cupcakes I made years ago. They were my go-to treat — what I brought to every gathering and celebration. Truly top tier.
They were tops.
That chocolate-covered peanut butter spoon is my mental health snack; it’s simple, often requires ingredients I already have, and it’s the ultimate chocolate-plus-peanut-butter comfort. When I’m eating my feelings, this is the craving I reach for.
I can’t pinpoint when I first discovered how perfect this combination is. It probably started with a stray Reese’s cup on Halloween. These days I’m picky about chocolate, so store-brand candy rarely cuts it — I prefer higher-quality chocolate with good peanut butter filling.
But seriously.
I could give up most desserts if I could still enjoy chocolate-dipped peanut butter bites every now and then. That trade-off would be worth it.
Do you get it? That intense love for the best flavor combo on earth?
Eddie doesn’t get it. He likes chocolate and peanut butter separately, but not the combination, so I made this chocolate peanut butter sheet cake a few weeks before Valentine’s Day so we could each enjoy our preferred treats.
Because he doesn’t love peanut butter and chocolate together, I’ll make something else for him — perhaps chocolate-dipped strawberries, cookies, or brownies. No peanut butter involved.
Why a sheet cake? It feels easier than making cupcakes — you froth one large slab instead of frosting many small cakes. It’s less fussy, and that’s a win when you want a big, crowd-pleasing dessert.
This chocolate cake isn’t overly sweet — it’s richly cocoa-forward, which makes a wonderful contrast to the sweet, creamy peanut butter frosting. The frosting is so good you’ll be tempted to eat it with a spoon.
Wowza.
The peanut butter frosting pairs perfectly with the chocolate. I prefer peanut butter frosting to straight peanut butter — it’s lighter and fluffier, and yes, peanut butter frosting toast should absolutely be a thing.
I’m sharing this chocolate peanut butter sheet cake midweek because it’s my ideal Valentine’s dessert. It’s not a fancy heart-shaped mousse or molten center — it’s straightforward, deeply satisfying, and exactly what you want when you love simple, delicious flavors. Chocolate and peanut butter don’t need fuss to be perfect.
Watch the video of how I make Chocolate Peanut Butter Sheet Cake:
Chocolate Peanut Butter Sheet Cake
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Ingredients
Chocolate sheet cake
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dutch process cocoa powder
- 1 1/2 cups sugar
- 8 tablespoons unsalted butter, softened
- 1/3 cup vegetable oil
- 1 cup milk
- 1/2 cup freshly brewed coffee
- 2 teaspoons vanilla extract
- 4 large eggs
Peanut butter frosting
- 4 tablespoons unsalted butter, softened
- 4 tablespoons cream cheese, softened
- 2/3 cup peanut butter
- 3 to 4 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch salt
- 1 to 2 tablespoons milk, if needed
Instructions
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Preheat the oven to 350°F. Spray a 9×13-inch pan with nonstick baking spray.
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In the bowl of an electric mixer, whisk together the flour, baking powder, baking soda, salt, cocoa and sugar. Add the softened butter and oil and mix on low until the mixture resembles coarse sand.
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With the mixer on low, add the milk, coffee and vanilla. Beat in the eggs one at a time, scraping the bowl as needed, until the batter is smooth. Pour into the prepared pan.
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Bake for 30 to 35 minutes, or until a tester comes out clean. Remove and let the cake cool completely.
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If you like, invert the cake onto a platter or parchment before frosting.
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For the frosting, beat the butter, cream cheese and peanut butter until creamy. Gradually add powdered sugar, about 1 cup at a time, until fluffy. Add vanilla and a pinch of salt. If too thick, beat in 1 tablespoon of milk at a time until you reach the desired consistency.
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Spread the peanut butter frosting over the cooled cake. If desired, drizzle melted chocolate on top (about 1/2 cup chocolate chips melted works well). Slice and serve.
Notes
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Breakfast. Yep.