Chocolate Peanut Butter Texas Sheet Cake is made for memories, especially when it’s topped with any form of Reese’s! However, layers of chocolate and peanut butter transform this into a different level of pleasure. Its moist texture and a perfect blend of flavors transforms you back into childhood. It definitely satisfies your chocolate peanut butter fixation! This can be made as a cake or as cupcakes with Reese’s Pieces on top!
This cake was a favorite of my son Nick who tragically passed away in a motorcycle accident just before his 19th birthday. We celebrate his life each year on his birthday with this cake… and pepperoni pizza! At this point in the calendar year, I can sigh a little relief. I’ve survived another Mother’s day without one of my children, his accident anniversary followed by his birthday. Forever young ! What a firecracker of a young man who lived a life full of friends and laughter. He’s always on my mind!
After preparing batter as stated below, spread it into a parchment-lined pan. Bake according to the pan’s dimensions. (If you are preparing cupcakes, pour 1/3 c, batter per cupcake liners..) When you remove pan from the oven , it should appear moist.
The icing must be prepared specifically as it is stated in the recipe. Once done, spread on warm cake gently with a rubber spatula from corner to corner. Place your Reese’s candy of choice on top immediately after icing. We use Reese’s Pieces because those were Nick’s favorite when he was young. When opting for the jellyroll pan, you can cut the pieces small(in picture at top of post) and it will serve more than the 18 cupcakes; those are only meant to serve those obsessing about not enough peanut butter and chocolate in their lives !
Is your mouth watering yet? Look at how moist this is! Take a bite!
Prep time:
Cook time:
Total time:
- Cake:
- 2 c. flour
- 2 c. sugar
- 1 t. baking soda
- ½ t. baking powder
- 1 c. butter
- ¼ c. cocoa
- 1 c. water
- ½ c. buttermilk
- 2 eggs
- 1 t. vanilla
- Icing:
- ⅔ c. creamy peanut butter( I used Jif. )
- ½ c. butter
- ¼ c. cocoa
- ⅔ c. buttermilk, divided
- 1-16 oz. pkg. confectioners sugar
- 1 t. vanilla
- Preheat oven to 350 degrees.
- Combine the dry ingredients.
- Melt the butter( 2 sticks) over medium-low heat.
- Whisk in the cocoa, water and buttermilk.
- Beat the 2 eggs in a glass measuring cup.
- As it simmers, pour about ¼ of a cup of the warming mixture into the eggs. (Temper.)
- Whisk it to the simmering mixture and bring to a boil over medium heat, stirring constantly.
- Remove pan from heat and stir in the vanilla and flour mixture; whisk until smooth.
- Pour into a prepared 13 x 9 x 2 pan, a jellyroll pan, or cupcake pan ( ⅓ c, batter per cupcake liner).
- Bake jelly roll pan for about 20 minutes.
- Bake cake pan for about 25 minutes.
- Bake cupcakes for about 15-18 minutes.
- For the icing, place butter, cocoa, peanut butter and ⅓ cup of the buttermilk in a medium saucepan.
- Whisk to blend all ingredients as the butter melts. When smooth in appearance, remove from heat.
- Slowly add confectioners sugar into mixture until no sight of sugar remains.
- Stir in vanilla and additional ⅓ cup of buttermilk; stir until smooth.
- Spread over cake(s) . For cupcakes, you will need about a tablespoon of icing for each cupcake.
