Chocolate Peanut Butter Sheet Cake

Chocolate Peanut Butter Sheet Cake served at the 2017 Chocolate Wine Trail.

Best paired with Adam Puchta Riefenstahler

  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup water
  • ½ cup butter, cubed
  • ½ cup creamy peanut butter
  • ¼ cup baking cocoa
  • 3 eggs
  • ½ cup sour cream
  • 2 teaspoons vanilla extract



  • 3 cups confectioners’ sugar
  • ½ cup creamy peanut butter
  • ½ cup milk
  • ½ teaspoon vanilla
  • ½ cup chopped peanuts

Preheat oven to 350°. Grease a 13×9-in. baking pan.

In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.

In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.

Prepare frosting while cake is baking. In a large bowl, beat confectioners’ sugar, peanut butter, milk and vanilla until smooth.

Remove cake from oven; place on a wire rack. Immediately spread with frosting; sprinkle with peanuts. Cool completely.