Description
This Chocolate Peanut Butter Poke Cake is an indulgent dessert that combines rich, moist dark chocolate cake with a luscious peanut butter glaze and fluffy peanut butter whipped cream. Topped with chocolate peanut butter cups and crunchy peanuts, it’s a decadent treat perfect for any celebration or craving.
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 (such as 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 (236.6 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 (Skippy recommended)
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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 (Skippy recommended)
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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
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Peanuts
Instructions
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Prepare Cake:
Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. -
Mix Dry Ingredients:
In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. -
Add Wet Ingredients:
Add eggs, buttermilk, hot water, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until smooth and well combined. -
Bake:
Pour batter into the prepared pan. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let cake cool completely. -
Poke the Cake:
Once cooled, use the handle of a wooden spoon or a skewer to poke holes evenly all over the cake surface. -
Make Peanut Butter Glaze:
In a saucepan over low heat, combine peanut butter, sweetened condensed milk, and whole milk. Stir continuously until smooth and combined. Pour the warm glaze evenly over the poked cake, allowing it to soak in. -
Prepare Peanut Butter Whipped Cream:
In a large chilled bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in the peanut butter until smooth and fully combined. -
Frost Cake:
Spread the peanut butter whipped cream evenly over the glazed cake. -
Garnish:
Decorate with chopped chocolate peanut butter cups and crushed peanuts. - Chill and Serve:
Refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
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Use high-quality cocoa powder for best chocolate flavor.
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Make sure cake is completely cooled before poking and glazing to prevent glaze from sinking too much.
- This cake keeps well refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American