Buckeye Sheet Cake
This rich peanut butter and chocolate Buckeye Sheet Cake recipe bakes for only 20 minutes with a rich fudge-like glaze that gets poured on while still warm from the oven. This is a sponsored recipe on behalf of the Ohio Poultry Association.
This cake has everything you love about classic sheet cakes with an added peanut butter twist! Because who doesn’t love a chocolate peanut butter buckeye dessert? Keep reading to find out what makes this cake extra special from its light and airy texture to the silky smooth glaze that tastes like fudge!
Buckeye Sheet Cake
The Buckeye State (Ohio!) got it right with their love of everything chocolate and peanut butter, and this sheet cake is no exception. Because a sheet cake is baked in a 12×18 jelly roll pan, the thin cake bakes up in only 20 minutes while you prepare the homemade peanut butter frosting.
Pour the frosting onto the warm cake and top that with a sweet chocolate drizzle.
Sheet Cake Ingredients
Although you might think that this is just your average sheet cake recipe, you’re going to love the additional egg that makes the chocolate cake extra rich. Also, as noted in the recipe, try using a cup of hot coffee instead of the traditional cup of boiling water. You won’t taste the coffee, but you will notice the deep chocolate flavor highlighted in every bite.
How to Make Homemade Buttermilk
This Buckeye Sheet Cake recipe uses buttermilk in the cake as well as in the frosting. If you do not have access to buttermilk, you can make your own by using whole milk and lemon juice or distilled vinegar.
For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar. Stir it up gently and let the mixture sit for 5 minutes before using the homemade buttermilk in your recipe.
Tips for Baking with Eggs
Resist the urge to taste cake batter that contains raw eggs before baking! Even though the likelihood that an egg might contain bacteria is very small, the only way to prevent a potential food-borne illness is to properly cook the egg.
To allow for easier mixing, let your eggs sit out on the countertop for 30 minutes prior to baking. Putting cold eggs, or butter, into your batter could result in hard baked goods.
Large eggs are typically the best to use for baking. If you don’t have large eggs, use this conversation chart to see how to substitute different sizes.
Buckeye Sheet Cake
- 2 cups flour
- 2 cups sugar
- 1/4 teaspoon salt
- 1 cup butter, unsalted
- 4 Tablespoons cocoa powder
- 1 cup hot coffee, or boiling water
- 1/2 cup buttermilk
- 3 eggs, whisked
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 6 Tablespoons butter
- 6 Tablespoons buttermilk
- 1/2 cup peanut butter
- 3 1/2 cups powdered sugar
- 1 Tablespoon vanilla extract
- 3 Tablespoons chocolate sauce, ice cream topping or hot fudge
- 1 jelly roll pan 12x18 rimmed pan
For the Cake
- SPRAY a rimmed jelly roll pan (12x18) with cooking spray; set aside. PREHEAT oven to 350 degrees F.
- In a large mixing bowl WHISK together the flour, sugar, and salt. Set aside.
- In a separate bowl COMBINE buttermilk, eggs, baking soda, and vanilla extract. Set aside.
- In a large saucepan over medium heat, MELT butter and ADD cocoa powder. STIR until smooth and ADD coffee (or boiling water if substituting).
- STIR the buttermilk mixture into the chocolate mixture (still on the stovetop). Slowly ADD flour mixture (dry ingredients), stirring until most of the lumps are smoothed out.
- POUR into the prepared pan and bake at 350 degrees F for 20 minutes. While the cake is baking prepare the frosting.
For the Frosting
- In a large saucepan over medium heat, ADD butter, buttermilk, and peanut butter. STIR constantly until the mixture begins to boil.
- LOWER heat and gradually ADD powdered sugar. This mixture will be lumpy. Continue STIRRING over medium-low heat until smooth. REMOVE from heat and ADD vanilla extract.
- Keep the frosting warm (stirring as necessary) until the cake is finished cooking. POUR frosting over the warm cake. Use an offset spatula to SPREAD the frosting until smooth and evenly distributed.
- DRIZZLE with chocolate sauce. Set aside at least 20 minutes until cool enough to slice and serve.
- This recipe uses unsalted butter. If you only have salted butter, you can omit the salt from the recipe.
- You can make your own buttermilk using whole milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.
- Using a different-sized sheet pan will require the cooking time to be adjusted.
- Store the sheet cake covered at room temperature for up to 5 days.