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This Chocolate Peanut Butter Pie Sheet Cake is an indulgent dessert made with moist chocolate cake, fluffy peanut butter pie filling and topped with fresh whipped cream. Drizzle the top with chocolate syrup and a sprinkle of peanuts. This is dessert is to actually die for. It’s basically a cross between a thin Chocolate Cake and Peanut Butter Pie.
Why You’ll Absolutely Love This Recipe
Let’s talk CAKE. Chocolate Peanut Butter Pie Sheet Cake to be exact. This is easily one of my favorite desserts and is what my dreams are made of! Any dessert with a chocolate + peanut butter combo is my favorite. This particular cake is a combination of chocolate cake and a peanut butter pie, and similar to a Peanut Butter Texas Sheet Cake. It feeds a crowd, because it’s basically the size of Texas 😉 and is easy to make! It just needs some time to let the layers set up in the fridge. Let’s get started!
Main Ingredients Needed
I merged two different recipes together to make this Chocolate Peanut Butter Pie Sheet Cake, but don’t worry you can find all of the nitty-gritty details down below in the recipe card. But for now, here are the basics for the cake layers:
- Chocolate Cake – you’re going to need a basic chocolate sheet cake recipe. I recommend using my Classic Chocolate Cake recipe but if you have a recipe that you’d like to make instead, go for it! Even a store-bought cake mix will be totally fine here, which is what I have in the recipe card below for your convenience.
- Peanut Butter Filling – the peanut butter pie filling consists of heavy whipping cream, cream cheese, peanut butter, powdered sugar, sweetened condensed milk, vanilla extract, and lemon juice.
- Toppings – I topped the whole thing with homemade fresh whipped cream, chocolate syrup, and peanuts! Feel free to add whatever toppings you like!
Are you drooling yet?
How to Make Chocolate Peanut Butter Pie Sheet Cake
For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here is step-by-step directions on how to make this Chocolatey, Peanut Buttery dream dessert:
Preheat Oven + Prep Sheet Pan
Preheat oven to 350° F. Lightly spray non-stick cooking spray on a half sheet/jelly roll pan.
Pro Tip: a half sheet pan measures 18x13x1. If you have 2 smaller quarter sheet pans (9x13x1), you can use those instead.
Make + Bake Chocolate Cake
In a large bowl or bowl of a stand mixer, make the chocolate cake batter according to directions on the box using water, oil and eggs. Spread the cake batter into prepared half sheet pan.
Bake for 12-15 minutes or until toothpick comes out with a few moist crumbs when inserted. Allow warm cake to cool to room temperature before adding the next layer.
Pro Tip: Baking time might vary depending on your oven and size of your sheet pan. Start checking your cake or cakes around 10 minutes to ensure it doesn’t burn.
Make the Peanut Butter Frosting
Whip heavy whipping cream until fluffy on low speed, working your way to medium-high speed. Set aside.
Beat the cream cheese until fluffy. Add in the peanut butter, and then slowly add in the powdered sugar until combined.
Mix in sweetened condensed milk, vanilla extract, and lemon juice. Fold in 1/3 of the whipped cream and then mix in the remaining.
Spread an even layer of the creamy peanut butter frosting over the cooled cake. Place in refrigerator while the whipped cream topping is made.
Decorate with Toppings!
To make fresh whipped cream, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread overtop peanut butter pie filling. Top with chocolate syrup drizzled over the entire cake and sprinkle with some chopped peanuts (totally optional!). Refrigerate 1-2 hours or until filling is set. Cut into squares and serve.
Storing Chocolate Peanut Butter Sheet Cake
Cover any leftover cake tightly with plastic wrap and store in the fridge for up to 5 days. This cake is definitely better eaten cold.
Make Ahead: If you want to make this cake in advance, I suggest doing so 1-2 days before you want to serve it.
Peanut Butter Pie Cake FAQs
Yes! If you want to take that shortcut, Cool Whip totally works in a pinch!
Besides peanuts, you could add chocolate chips, peanut butter chips, Reese’s Pieces, or chopped Reese’s peanut butter cups! It’s totally up to you and what you want to add.
Yes!! A ganache is easy to whip up and would be great on this cake as a topping!
More Chocolate Peanut Butter Recipes to Try!
For all you peanut butter lovers out there, you are in luck! Try these recipes next!
- Chocolate Birthday Cake
- Chocolate Peanut Butter Chip Cookies
- Oreo Chocolate Peanut Butter Cupcakes
- Peanut Butter Blossoms
- Peanut Butter Balls
If you have a birthday party or special event coming up, possibly even for Valentine’s Day, be sure to make this chocolate peanut butter sheet cake! It will blow people’s minds as well as their taste buds! Guaranteed. You’re welcome in advance. The printable recipe card is down below! Enjoy, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Chocolate Peanut Butter Pie Sheet Cake
- 1 Boxed Chocolate Cake Mix or homemade chocolate cake of your choice
For the Peanut Butter Pie Filling
- Make chocolate cake batter according to directions with water, oil and eggs. Spread into greased half sheet pan.
- Bake at 350° F for 12-15 minutes or until toothpick comes out with a few moist crumbs when inserted. Cool to room temperature.
- Whip heavy cream until fluffy. Set aside. Beat the cream cheese until fluffy. Add in the peanut butter, and then slowly add in the powdered sugar until combined.
- Mix in sweetened condensed milk, vanilla, and lemon juice. Fold in 1/3 of the whipped cream and then mix in the remaining. Spread over cooled cake. Place in refrigerator.
- Whip cream with powdered sugar and vanilla until stiff peaks form. Spread overtop peanut butter pie filling.
- Top with chocolate syrup and chopped peanuts. Refrigerate 1-2 hours or until filling is set. Cut into squares and serve.