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
For the Dark Chocolate Cake:
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2 cups (240 g) all-purpose flour
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1 ¾ cups (350 g) granulated sugar
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¾ cup (88.5 g) premium cocoa powder (e.g., Cacao Barry Extra Brute)
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2 teaspoons (8 g) baking soda
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¾ teaspoon (3 g) baking powder
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1 teaspoon (6 g) salt
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3 eggs, room temperature
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1 cup (240 g) buttermilk, room temperature
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1 cup (237 g) hot water
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½ cup (109 g) vegetable oil
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1 teaspoon (4.2 g) pure vanilla extract
For the Peanut Butter Glaze:
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1 cup (250 g) smooth peanut butter (e.g., Skippy)
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1 can (14 oz) sweetened condensed milk
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½ cup (120 g) whole milk
For the Peanut Butter Whipped Cream:
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¾ cup (187.5 g) smooth peanut butter (e.g., Skippy)
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2 cups (480 g) heavy whipping cream
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½ cup (62.5 g) powdered sugar, sifted
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1 teaspoon (4.2 g) vanilla extract
Garnish:
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Chocolate peanut butter cups, chopped
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Peanuts, chopped or whole
Instructions
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Make the Cake:
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
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In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
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In a separate bowl, whisk eggs, buttermilk, hot water, vegetable oil, and vanilla extract until combined.
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Gradually add the wet ingredients to the dry, mixing until smooth and well incorporated.
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Pour batter into the prepared pan and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
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Allow cake to cool completely.
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Prepare the Peanut Butter Glaze:
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In a saucepan, combine peanut butter, sweetened condensed milk, and whole milk.
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Warm over low heat, stirring frequently until smooth and combined. Do not boil.
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Remove from heat and let cool slightly.
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Poke the Cake:
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Using the handle of a wooden spoon or a skewer, poke holes evenly all over the cooled cake.
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Pour the warm peanut butter glaze slowly over the cake, allowing it to seep into the holes.
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Make the Peanut Butter Whipped Cream:
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In a large chilled bowl, whip heavy cream and powdered sugar until soft peaks form.
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Add peanut butter and vanilla extract, then whip again until stiff peaks form and well combined.
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Assemble:
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Spread the peanut butter whipped cream evenly over the glazed cake.
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Garnish with chopped chocolate peanut butter cups and peanuts.
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- Chill:
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Refrigerate for at least 2 hours before serving to allow flavors to meld and frosting to set.
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Notes
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Use room temperature ingredients for best cake texture.
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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