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Chocolate Peanut Butter Poke Cake


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  • Author: Lina Judi
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Description

This Chocolate Peanut Butter Poke Cake is a rich, moist chocolate cake infused with a creamy peanut butter glaze and topped with luscious peanut butter whipped cream. It’s the ultimate indulgence for peanut butter and chocolate lovers, finished with a crunchy garnish of chocolate peanut butter cups and peanuts.


Ingredients

Scale

For the Dark Chocolate Cake:

  • 2 cups (240 g) all-purpose flour

  • 1 ¾ cups (350 g) granulated sugar

  • ¾ cup (88.5 g) premium cocoa powder (e.g., Cacao Barry Extra Brute)

  • 2 teaspoons (8 g) baking soda

  • ¾ teaspoon (3 g) baking powder

  • 1 teaspoon (6 g) salt

  • 3 eggs, room temperature

  • 1 cup (240 g) buttermilk, room temperature

  • 1 cup (237 g) hot water

  • ½ cup (109 g) vegetable oil

  • 1 teaspoon (4.2 g) pure vanilla extract

For the Peanut Butter Glaze:

  • 1 cup (250 g) smooth peanut butter (e.g., Skippy)

  • 1 can (14 oz) sweetened condensed milk

  • ½ cup (120 g) whole milk

For the Peanut Butter Whipped Cream:

  • ¾ cup (187.5 g) smooth peanut butter (e.g., Skippy)

  • 2 cups (480 g) heavy whipping cream

  • ½ cup (62.5 g) powdered sugar, sifted

  • 1 teaspoon (4.2 g) vanilla extract

Garnish:

  • Chocolate peanut butter cups, chopped

  • Peanuts, chopped or whole


Instructions

  • Make the Cake:

    • Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

    • In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

    • In a separate bowl, whisk eggs, buttermilk, hot water, vegetable oil, and vanilla extract until combined.

    • Gradually add the wet ingredients to the dry, mixing until smooth and well incorporated.

    • Pour batter into the prepared pan and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.

    • Allow cake to cool completely.

  • Prepare the Peanut Butter Glaze:

    • In a saucepan, combine peanut butter, sweetened condensed milk, and whole milk.

    • Warm over low heat, stirring frequently until smooth and combined. Do not boil.

    • Remove from heat and let cool slightly.

  • Poke the Cake:

    • Using the handle of a wooden spoon or a skewer, poke holes evenly all over the cooled cake.

    • Pour the warm peanut butter glaze slowly over the cake, allowing it to seep into the holes.

  • Make the Peanut Butter Whipped Cream:

    • In a large chilled bowl, whip heavy cream and powdered sugar until soft peaks form.

    • Add peanut butter and vanilla extract, then whip again until stiff peaks form and well combined.

  • Assemble:

    • Spread the peanut butter whipped cream evenly over the glazed cake.

    • Garnish with chopped chocolate peanut butter cups and peanuts.

  • Chill:
    • Refrigerate for at least 2 hours before serving to allow flavors to meld and frosting to set.

Notes

  • Use room temperature ingredients for best cake texture.

  • Substitute dairy-free products to make it dairy-free.

  • Adjust sweetness by varying powdered sugar amount in whipped cream.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American