texas sheet cake


This absolutely delicious chocolate sheet cake is made even more perfect with peanut butter frosting!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24
Calories 117kcal


For the cake:

  • 2 cups flour
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 6 Tablespoons cocoa
  • 1 cup melted butter
  • 1 cup boiling coffee*
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 bag peanut butter chips


  • 1 cup butter
  • 1 cup peanut butter
  • 4 cups powdered sugar
  • 8 tablespoons half and half regular milk is fine
  • chopped chocolate peanut butter cups for garnish I used 14 snack size cups


  • In a large bowl, whisk together flour, sugar and salt. Set aside.
  • In a separate measuring cup, measure out buttermilk and whisk in two eggs, vanilla and baking soda.
  • In a microwave safe bowl or sauce pan, melt butter and whisk in cocoa powder until smooth.
  • Slowly pour in boiling coffee into the butter and chocolate.
  • Add the buttermilk to the chocolate mixture and stir until smooth.
  • Whisk into flour, sugar and salt. Stir until combined, making sure to break up large clumps of flour. Then stir in peanut butter chips.
  • Pour into a greased 13×18 baking sheet.
  • Bake at 350 for 20 minutes.
  • Remove from oven and let cool slightly.
  • While the cake is cooling, make the frosting. Combine the butter, peanut butter and powdered sugar in a bowl. Slowly add the half and half until the frosting becomes smooth and creamy.
  • Poke holes all over the warm cake with a form and then gently frost the cake. Garnish with chopped chocolate peanut butter cups. Serve warm.



For the coffee, brew 8 ounces of Nabob coffee and microwave it until boiling.


Calories: 117kcal