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Chocolate Peanut Butter Poke Cake

Indulgent Chocolate Peanut Butter Poke Cake You'll Love

This Chocolate Peanut Butter Poke Cake is a delectable dessert with rich flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 ¾ cups All-purpose flour Substitute with gluten-free flour blend for a gluten-free option.
  • 2 cups Granulated sugar Brown sugar can be used for a deeper flavor.
  • ¾ cup Premium cocoa powder Dutch-processed cocoa offers a milder taste.
  • 1 ½ teaspoons Baking powder
  • 1 ½ teaspoons Baking soda
  • 1 teaspoon Salt Use sea salt for a refined finish.
  • 2 large Eggs Consider flax eggs for a vegan option.
  • 1 cup Buttermilk Replace with yogurt or non-dairy milk plus vinegar if needed.
  • 1 cup Hot water Swap with hot coffee for extra flavor.
  • ½ cup Vegetable oil Melted butter can add a buttery flavor.
  • 2 teaspoons Pure vanilla extract Use vanilla bean paste for an intensified taste.
For the Glaze
  • 1 cup Smooth peanut butter Crunchy peanut butter provides an enjoyable texture.
  • 1 can Sweetened condensed milk Coconut cream is a great dairy-free alternative.
  • ½ cup Whole milk Almond milk or oat milk can be used as substitutes.
For the Whipped Cream Topping
  • 2 cups Heavy whipping cream Substitute with coconut cream for a dairy-free option.
  • ¾ cup Powdered sugar Use erythritol for a low-sugar alternative.
For Garnish
  • Chocolate peanut butter cups
  • Peanuts

Equipment

  • 9×13 inch baking pan
  • mixing bowls
  • Whisk
  • Spatula
  • saucepan
  • Electric mixer
  • Toothpick

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
  2. In a large mixing bowl, sift together 1 ¾ cups of all-purpose flour, 2 cups of granulated sugar, ¾ cup of premium cocoa powder, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt.
  3. In another bowl, whisk together 2 large eggs, 1 cup of room-temperature buttermilk, 1 cup of hot water, ½ cup of vegetable oil, and 2 teaspoons of pure vanilla extract.
  4. Gradually pour the wet ingredient mixture into the bowl of dry ingredients and mix until smooth.
  5. Pour the cake batter into the prepared baking pan and smooth the top.
  6. Bake for 35-40 minutes until a toothpick comes out clean. Allow to cool completely.
  7. Poke holes all over the cake surface with the handle of a wooden spoon, about 1-inch apart.
  8. In a small saucepan over low heat, cook 1 cup of smooth peanut butter, 1 can of sweetened condensed milk, and ½ cup of whole milk, stirring until smooth.
  9. Pour the warm glaze over the poked cake, letting it absorb.
  10. Beat 2 cups of heavy whipping cream until soft peaks form. Gradually add ¾ cup of powdered sugar and ½ cup of smooth peanut butter, whipping until stiff peaks form.
  11. Spread the whipped cream over the glaze-covered cake for an even layer.
  12. Garnish with crushed chocolate peanut butter cups and peanuts.
  13. Slice and enjoy the cake chilled or at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 8gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUCalcium: 100mgIron: 2mg

Notes

Allow the cake to cool completely to ensure optimal texture and flavor. Experiment with different types of peanut butter for various textures.

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