They say that everything is bigger in Texas and I guess that includes the cakes! I grew up calling this “funeral cake” or “church cake” because it is designed to serve a crowd and it does! I was slicing helping out at a luncheon once and said “I'll slice the funeral cake!” and was promptly told that the more common name for it is “Texas Sheet Cake”.
Yeah – I guess that DOES sound better than “funeral cake”!
Anyway – this chocolate cake recipe with peanut butter frosting is the perfect amount to fill up your 15″ x 10″ jelly roll pan. It is a “short cake” (the sides of a standard jelly roll pan are only 1″ tall) but it is a great way to get a lot of cake to a lot of people!
Why peanut butter frosting? Because is there any better flavor combination than peanut butter and chocolate? Like many people, I kinda have a “thing” for that combo, whether I am making m easy Buckeyes recipe or going totally indulgent and making my Oreo and peanut butter stuffed brownies!
If you don't want to make a sheet cake, this chocolate cake recipe works perfectly fine as a “regular” cake or even cupcakes! It is about the same amount of cake batter as you would get from a regular boxed cake mix (maybe a little more). You will just need to adjust the baking time!
Scroll down for the complete directions!
Chocolate Cake With Peanut Butter Frosting | Texas Sheet Cake Recipe
This chocolate cake with peanut butter frosting is the perfect combination of 2 beloved flavors. Make it as a sheet cake to serve a crowd or just in to cupcakes for your family!
Preparation Time – 15 minutes
Cooking Time – 20 minutes
For the Cake
- 2 cup Flour
- 2 cup Sugar
- 1/4 tsp Salt
- 1 cup Butter
- 4 tbsp Cocoa Powder
- 1 cup boiling Water
- 1/2 cup Buttermilk (or if you don't have buttermilk, 1/2 cup Milk + 1 tsp white Vinegar)
- 2 beaten Eggs
- 1 tsp Baking Soda
- 1 tsp Vanilla
For the Frosting
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 3 Tbsp milk
- 2 cups powdered sugar
- Preheat oven to 350.
- Spray an 15×10 sheet cake pan with nonstick spray.
- Combine flour, sugar, and salt in a large bowl.
- Melt 1 cup of the butter over low heat in a medium pan.
- Whisk cocoa powder into butter until blended.
- Add boiling water and raise heat to medium high.
- Bring to boil then turn off the heat.
- Add mixture to flour mixture, and stir lightly until well distributed.
- If you don't have buttermilk combine 1/2 cup milk with vinegar and allow to sit for 5 minutes
- Whisk together buttermilk (or the “homemade buttermilk”), eggs, baking soda, and vanilla.
- Add to chocolate mixture and stir briefly to mix.
- Pour into prepared pan.
- Bake 20 – 25 minutes or until toothpick inserted in middle comes out clean.
- Allow to cool for at least an hour
- Cream together the butter and peanut butter.
- Slowly add in the sugar, and continue beating until the frosting is light and fluffy. If the frosting is too thick, add up to 3 Tbsp of milk
- Spread frosting all over the top of the cake.