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Ultimate Chocolate Graduation Sheet Cake Recipe with Easy Peanut Butter Filling

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A rich, fudgy chocolate sheet cake layered with a creamy peanut butter filling and topped with chocolate frosting, perfect for celebrations and gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs (room temperature)
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) hot water
  • 1 cup (240g) creamy peanut butter (natural or classic)
  • 1 ½ cups (180g) powdered sugar
  • 4 tbsp (60g) unsalted butter (softened)
  • 2–3 tbsp (30-45ml) heavy cream or milk
  • 1 tsp vanilla extract (for filling)
  • ½ cup (115g) unsalted butter (softened, for frosting)
  • 2 ½ cups (300g) powdered sugar (for frosting)
  • ⅓ cup (30g) unsweetened cocoa powder (for frosting)
  • 3–4 tbsp (45-60ml) milk (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract until smooth and slightly frothy.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Slowly add hot water while stirring to create a smooth, thin batter.
  5. Pour batter into prepared pan and tap gently to release air bubbles. Bake for 30-35 minutes or until a toothpick inserted comes out with a few moist crumbs.
  6. Cool cake in pan on a wire rack for 20 minutes. Use parchment overhang to lift cake out and cool completely on rack.
  7. Prepare peanut butter filling by beating peanut butter and softened butter until smooth. Gradually add powdered sugar, beating between additions. Add heavy cream or milk and vanilla extract to reach spreadable consistency.
  8. Slice cooled cake horizontally into two even layers using a serrated knife. Chill for 15 minutes if needed for easier slicing.
  9. Spread peanut butter filling evenly over bottom layer, then place second layer on top.
  10. Make chocolate frosting by beating softened butter until creamy. Alternately add powdered sugar and cocoa powder with milk, beating well after each addition. Stir in vanilla extract and salt, then beat until fluffy.
  11. Spread frosting evenly over top and sides of cake. Optionally, sprinkle chopped peanuts or chocolate shavings on top.
  12. Refrigerate cake for at least 30 minutes to set filling and frosting before slicing and serving.

Notes

Do not overmix the batter to keep the cake tender. Use hot water to bloom cocoa powder for richer chocolate flavor. Cool cake completely before slicing and filling to prevent filling from sliding off. Frosting consistency can be adjusted with milk or powdered sugar. Cake tastes better the next day as flavors meld. For gluten-free option, substitute flour with 1:1 gluten-free baking flour blend. Crunchy peanut butter or chopped peanuts can be added for texture.

Nutrition

Keywords: chocolate cake, peanut butter filling, sheet cake, graduation cake, easy dessert, party cake, chocolate frosting

Find it online: https://emmayum.com/ultimate-chocolate-graduation-sheet-cake-recipe-with-easy-peanut-butter-filling/