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Buckeye Chocolate Peanut Butter Sheet Cake

A classic Texas sheet cake spread with whipped peanut butter frosting and topped with mini buckeye candies. Chocolate peanut butter sheet cake is dessert perfection!
Course Dessert
Cuisine American
Keyword texas sheet cake, chocolate cake, chocolate peanut butter cake
Prep Time 15 minutes
Cook Time 30 minutes
Cooling 30 minutes
Total Time 1 hour 15 minutes
Servings 32
Calories 350kcal



  • 2 cup all purpose flour
  • 2 cup white sugar
  • 1 teaspoon salt
  • 1 cup butter
  • 1 cup water
  • 1/3 cup baking cocoa (cocoa powder)
  • 2 eggs
  • 1/2 cup milk
  • 1 Tbsp. vinegar
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Peanut Butter Frosting

  • 1 cup butter softened
  • 3 cup powdered sugar sifted
  • 1 cup peanut butter creamy
  • 2 teaspoon vanilla
  • 2 Tbsp. milk


  • 2 cup chocolate peanut butter candies


Cake Instructions

  • Preheat oven to 350 degrees.
  • Mix flour, sugar, and salt in a large bowl. Set aside.
  • Heat butter, water, and cocoa powder in a sauce pan over medium heat. Stir as butter melts. Bring to a boil then remove from heat.
  • Slowly pour the butter/chocolate mixture over the dry ingredients. Stir.
  • Mix eggs, milk, vinegar, baking soda and vanilla together in a small bowl. Add to the large bowl and mix until combined.
  • Pour batter into a greased 12" x 17" baking sheet.
  • Bake for 25 minutes. Let cool.

Frosting Instructions

  • Cream butter and peanut butter in a large bowl. Add sugar, vanilla and milk. Beat on high until fluffy.
  • Spread over cooled cake.


Note: Mini Reese's cups, Reese's Pieces, a mixture of peanut butter chips and chocolate chips, or any other chocolate peanut butter combination would be delicious if you don't have mini Buckeye candies.


Calories: 350kcal