Description

A decadent Chocolate Peanut Butter Poke Cake with rich dark chocolate cake, creamy peanut butter glaze, and fluffy whipped cream topping. Perfect for any occasion!

Ingredients

Scale

FOR DARK CHOCOLATE CAKE

2 cups (240 g) all-purpose flour
1 3/4 cups (350 g) granulated sugar
3/4 cup (88.5 g) Cacao Barry Extra Brute Cocoa Powder or similar premium brand
2 teaspoons (8 g) baking soda
3/4 teaspoon (3 g) baking powder
1 teaspoon (6 g) salt
3 eggs, room temperature
1 cup (240 g) buttermilk, room temperature
1 cup (236.6 g) hot water
1/2 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 (I use Skippy)
1 can (14 oz) sweetened condensed milk
1/2 cup (120 g) whole milk

FOR THE PEANUT BUTTER WHIPPED CREAM

3/4 cup (187.5 g) smooth peanut butter (I use Skippy)
2 cups (480 g) heavy whipping cream
1/2 cup (62.5 g) powdered sugar, measured then sifted
1 teaspoon (4.2 g) vanilla extract

GARNISH

Chocolate peanut butter cups
Peanuts

Instructions

Step 1: Prepare the Dark Chocolate Cake

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Add the eggs, buttermilk, hot water, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed with a hand mixer or stand mixer until the batter is smooth and fully combined, about 2-3 minutes.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.

Step 2: Make the Peanut Butter Glaze

In a medium saucepan, combine the peanut butter, sweetened condensed milk, and whole milk.
Heat the mixture over medium heat, stirring constantly, until it becomes smooth and pourable, about 3-5 minutes. Remove from heat.

Step 3: Assemble the Poke Cake

Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cooled cake, spacing them about 1 inch apart.
Slowly pour the warm peanut butter glaze over the cake, ensuring it seeps into the holes. Use a spatula to spread the glaze evenly across the surface.
Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour to set the glaze.

Step 4: Prepare the Peanut Butter Whipped Cream

In a large mixing bowl, combine the peanut butter, heavy whipping cream, powdered sugar, and vanilla extract.
Using a hand mixer or stand mixer, whip the mixture on high speed until stiff peaks form, about 3-4 minutes.

Step 5: Frost and Garnish the Cake

Spread the peanut butter whipped cream evenly over the chilled cake.
Chop the chocolate peanut butter cups and peanuts into small pieces. Sprinkle them generously over the whipped cream layer.
Slice and serve immediately, or refrigerate until ready to serve.

Notes

Ensure all ingredients are at room temperature for the best results.

Use a high-quality cocoa powder for a richer chocolate flavor.

If the peanut butter glaze thickens too much, gently reheat it before pouring over the cake.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate peanut butter cake, poke cake recipe, easy dessert, chocolate cake, peanut butter glaze