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Homemade Copycat Reeses Peanut Butter Sheet Cake

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This copycat Reese’s peanut butter sheet cake is incredibly moist, topped with a thick peanut butter frosting and rich chocolate ganache. It’s a crowd-pleasing dessert that’s quick and easy to make with simple ingredients.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • ¼ cup unsweetened cocoa powder
  • ½ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup unsalted butter (softened)
  • 1 cup creamy peanut butter
  • 3 cups powdered sugar
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • ¼ cup creamy peanut butter (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a half-sheet pan (18×13 inches) with parchment paper, leaving overhang on long sides. Lightly grease parchment.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
  3. In a medium saucepan over medium heat, combine butter, water, and cocoa powder. Stir frequently until butter is melted and mixture is smooth and hot (do not boil). Remove from heat.
  4. Pour hot butter mixture into dry ingredients. Stir until just combined (batter will be lumpy).
  5. In a small bowl, whisk together buttermilk, eggs, vanilla, and sour cream. Pour into batter and stir gently until no streaks of flour remain. Batter will be thin.
  6. Pour batter into prepared pan and spread evenly. Bake 18-22 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool in pan on a wire rack for 10 minutes.
  7. While cake cools, make peanut butter frosting: Beat softened butter and peanut butter together until smooth. Gradually add powdered sugar, alternating with milk. Beat in vanilla. Frosting should be thick but spreadable.
  8. Spread peanut butter frosting evenly over warm cake. Let set for 15 minutes.
  9. Make ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering. Pour hot cream over chocolate chips, let sit 3 minutes, then stir until smooth. If using, drop small spoonfuls of extra peanut butter over frosting before pouring ganache.
  10. Pour ganache over frosting and spread gently. If peanut butter dollops were added, swirl with a knife. Let set at room temperature for 30 minutes (or refrigerate 15 minutes).
  11. Lift cake out of pan using parchment overhang. Slice into squares and serve.

Notes

Don’t overbake; cake should be moist. Use creamy peanut butter (not natural) for best frosting texture. For a 9×13 pan, bake 25-30 minutes. Cake can be stored at room temperature for 2 days or refrigerated for up to 5 days. Freeze individual slices for up to 3 months.

Nutrition

Keywords: peanut butter sheet cake, copycat reese's cake, chocolate peanut butter cake, sheet cake recipe, easy dessert

Find it online: https://eliplate.com/homemade-copycat-reeses-peanut-butter-sheet-cake/