Description
This Chocolate Peanut Butter Poke Cake is the ultimate dessert for chocolate and peanut butter lovers! Made with a rich, moist dark chocolate cake, filled with creamy peanut butter glaze, and topped with fluffy peanut butter whipped cream, it’s finished with chopped peanut butter cups and crunchy peanuts for the perfect touch. Whether for a party, celebration, or indulgent treat, this decadent cake is easy to make and unforgettable in every bite!
Ingredients
Scale
For the Chocolate Cake:
- 2 cups (240 g) all-purpose flour
- 1¾ cups (350 g) granulated sugar
- ¾ cup (88.5 g) premium cocoa powder
- 2 teaspoons (8 g) baking soda
- ¾ teaspoon (3 g) baking powder
- 1 teaspoon (6 g) salt
- 3 large eggs (room temperature)
- 1 cup (240 g) buttermilk (room temperature)
- 1 cup (236.6 g) hot water
- ½ cup (109 g) vegetable oil
- 1 teaspoon (4.2 g) vanilla extract
For the Peanut Butter Glaze:
- 1 cup (250 g) smooth peanut butter
- 1 can (14 oz) sweetened condensed milk
- ½ cup (120 g) whole milk
For the Peanut Butter Whipped Cream:
- 2 cups (480 g) heavy whipping cream
- ½ cup (62.5 g) powdered sugar (sifted)
- 1 teaspoon (4.2 g) vanilla extract
- ¾ cup (187.5 g) smooth peanut butter
For Garnish:
- Chopped chocolate peanut butter cups
- Chopped peanuts
Instructions
- Bake the Chocolate Cake:
- Preheat oven to 325°F (163°C). Grease a 9×13-inch pan with nonstick spray, line the bottom with parchment paper, and spray the paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine eggs, buttermilk, hot water, vegetable oil, and vanilla extract. Mix well.
- Pour wet ingredients into dry ingredients and mix until combined. The batter will be thin.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely.
- Prepare the Peanut Butter Glaze:
- In a small bowl, beat peanut butter until smooth.
- In a medium bowl, mix peanut butter, sweetened condensed milk, and whole milk until fully combined and pourable.
- Poke the Cake and Add Glaze:
- Use the back of a wooden spoon or a straw to poke holes evenly across the cooled cake.
- Pour the glaze over the cake, spreading it with a spatula to ensure it fills the holes. Let it soak for 10–15 minutes.
- Prepare the Peanut Butter Whipped Cream:
- Beat heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
- Gently fold in peanut butter until smooth and fluffy.
- Assemble the Cake:
- Spread the whipped cream evenly over the glazed cake.
- Garnish with chopped peanut butter cups and peanuts.
- Serve and Enjoy:
- Chill the cake for at least 30 minutes before serving.
Notes
- For a richer glaze, add a drizzle of melted chocolate or caramel.
- To save time, use a boxed chocolate cake mix instead of baking from scratch.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 480
- Sugar: 36g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 75mg