Chocolate Peanut Butter Sheet Cake | The Squeaky Mixer

Chocolate Peanut Butter Sheet Cake

Chocolate and Peanut Butter is such a delicious, classic combination. The flavor is so rich and perfectly salty and sweet at the same time. This Chocolate Peanut Butter Sheet Cake is made using Reece’s Puff Cereal as well as fresh peanut butter, and Reece’s Puff Cereal Milk in the cake batter. This cake is everything you want in this timeless flavor combination and I hope you all enjoy this recipe as much as I do 🙂

Chocolate Peanut Butter Sheet Cake | The Squeaky Mixer

The best part about this chocolatey, peanut butter dessert is that you can customize the buttercream flavor and cereal additions to your favorite flavors. If you wanted to substitute the peanut butter frosting for vanilla frosting and make the cereal-infused milk with Frosted Flakes and top the whole cake off with crunchy flakes then DO IT! 🙂

Chocolate Peanut Butter Sheet Cake | The Squeaky Mixer

Can I Use Cake Mix?

Whatever the reason may be that you’d rather use boxed cake mix instead of making the cake from scratch, this method is 100% doable. I will add however that with this delicious homemade chocolate cake mix you allow the opportunity to add in that cereal-infused milk for that punch of rich flavor in every bite. I promise you too, this recipe is so easy and the entire cake mix comes together in one bowl – super easy, super delicious.

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Chocolate Peanut Butter Sheet Cake

5.0 from 1 vote
Recipe by Maddison Koutrouba – thesqueakymixer.com
Servings

12

servings
Cooking time

25

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • 1/2 cup + 1 Tbsp. unsweetened cocoa powder

  • 2 tsp. baking powder

  • 1 1/2 tsp. baking soda

  • 1 1/2 tsp. espresso powder

  • 1/2 tsp. salt

  • 1/2 cup Reece’s Puffs (soaked in whole milk)

  • 1 cup Reece’s Puff Cereal infused whole milk

  • 1/2 cup vegetable oil

  • 2 1/2 tsp. vanilla extract

  • 2 eggs, room temperature

  • 3/4 cup boiling water

  • Peanut Butter Buttercream
  • 1/2 cup unsalted butter, softened

  • 3 cups confectioner’s sugar

  • 1/4 cup creamy peanut butter (plus extra for decorating)

  • 1/4 tsp. salt

  • 2 tsp. vanilla extract

  • 1/4 cup Reece’s Puffs (mixture of crushed and whole for decorating)

Directions

  • Preheat the oven to 350 degrees F and lightly grease and line a 9″ x 13″ pan with parchment paper. Set aside.
  • In a large bowl or the bowl of a stand mixer fit with the whisk attachment, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt. Mix until everything is evenly combined.
  • Measure the whole milk into a medium-sized bowl or measuring cup and pour the Reece’s Puffs cereal in to let soak for 15 minutes to create a peanut butter chocolate flavored milk. After 15 minutes, strain the milk from the cereal into a dish to add to the cake batter.
  • Place 3/4 cups of water in a small stovetop pot and heat over medium to high heat. Turn the heat off once the water comes to a boil.
  • Create a well in the center of the bowl if you’re mixing by hand and add in the cereal milk, oil, vanilla, and eggs.
  • Slowly mix everything while adding a slow stream of boiling water to the side of the bowl. Mix until the batter is nice and smooth.
  • Pour the batter into the prepared pan then bake for 25-30 minutes.
  • Allow the cake to cool completely in the pan it was baked in then release the cake out of the pan by the parchment paper on the sides of the pan.
  • Peanut Butter Buttercream
  • In a large bowl, use an electric mixer on low speed to beat the butter, confectioner’s sugar, peanut butter, salt, and vanilla while slowly adding in the heavy cream 1 tablespoon at a time. The mixture should slowly come together and form a nice, smooth buttercream consistency.
  • Set the buttercream aside while we wait for the cake to cool completely before decorating.
  • Once the cake has cooled completely, remove it from the pan and spread the peanut butter buttercream on top, use the back of a spoon to spread it on evenly. Dollop plain peanut butter on top of the spread-out buttercream then gently spread it around the top of the cake.
  • Top the perimeter of the cake with crushed and whole Reece’s Puff Cereal pieces. Add shaved semi-sweet chocolate as well (optional).

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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3 Comments

  1. I’m sorry if this is a dumb question, but do the milk soaked puffs go into the cake batter as well, or just the milk?

    1. Hi there! There is never a dumb question!! No, the soaked puffs are strained out in step 3 🙂 We just want the delicious chocolate, peanut butter flavored milk in the cake batter 🙂