Chocolate Peanut Butter Poke Cake
This Chocolate Peanut Butter Poke Cake recipe creates a rich chocolate cake that's baked to perfection, then poked all over so it can soak up a smooth and creamy peanut butter filling.
Equipment
- 1 Stand Mixer or hand mixer
- 1 Food Scale optional
- 1 Bowls, measuring cups and spoons
- 1 9"x13" cake pan
Ingredients
Chocolate Cake
- ¾ cup Cocoa Powder
- 2 cups All Purpose Flour
- 2 cups Granulated Sugar
- 2 Tablespoons Corn Starch
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¾ Cup Vegetable or Canola Oil
- 4 Large Eggs Room temperature
- 1 ¼ Cup Brewed Coffee, may substitute water
Peanut Butter Sauce
- 1 Cup Creamy peanut butter (don't use natural peanut butter)
- 1 Can Sweetened condensed milk 14 ounce can
- ½ Cup Whole Milk
Peanut Butter Whipped Cream
- 1 Cup Creamy peanut butter (don't use natural peanut butter)
- ¾ Cup Powdered sugar
- 2 Cups Heavy Cream
Instructions
Chocolate Peanut Butter Poke Cake
- Preheat oven to 350℉ (180℃)
- Lightly grease a 9"x13" cake pan by spraying with baking spray or greasing with butter.
- Place eggs and vegetable oil in a bowl. Whisk until well combined. Set aside for later.¾ Cup Vegetable or Canola Oil, 4 Large Eggs
- In a large bowl combine flour, cocoa powder, sugar, cornstarch, baking powder and baking soda. You can use an electric mixer or just stir it by hand—either works!¾ cup Cocoa Powder, 2 cups All Purpose Flour, 2 Tablespoons Corn Starch, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda, 2 cups Granulated Sugar
- Add oil and eggs to the mixing bowl. Mix until well combined.
- Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.1 ¼ Cup Brewed Coffee, may substitute water
- Pour the cake batter into greased baking pan.
- Bake for 40 - 45 minutes. Cake will be well risen and a toothpick inserted in the center of the cake will come out clean.
- Place cake on a cooling rack for 10 minutes. Make peanut butter sauce during this time.
- Place peanut butter, sweetened condensed milk and whole milk in a mixing bowl. Whisk well until combined. Tip: If the peanut butter isn’t blending well, microwave the mixture for 20 seconds, then whisk again.1 Cup Creamy peanut butter, 1 Can Sweetened condensed milk, ½ Cup Whole Milk
- After the cake has cooled for 10 minutes, use the handle of a wooden spoon or a large straw to poke holes all over it. Tip: As soon as you poke the holes, start pouring the peanut butter sauce over the cake so it soaks in better.
- Slowly pour the peanut butter sauce over the warm cake, allowing it to seep into the holes. Jiggle the pan or tap lightly on a countertop to ensure sauce seeps into the holes.
- Let cake cool completely (approximately 30 minutes) then wrap in plastic and place in fridge for 1 hour.
Peanut Butter Whipped Cream
- Place peanut butter and powdered sugar in a large mixing bowl.1 Cup Creamy peanut butter, ¾ Cup Powdered sugar
- Using a whip attachment on your mixer, mix the peanut butter and powdered sugar on medium speed until smooth (approximately 2 minutes).
- Scrape down bottom and sides of mixing bowl.
- With the mixer running, slowly pour in heavy cream over a period of 2 minutes. Continue to mix until it reaches medium-stiff peaks. Take care not to overmix else the cream will look clumpy.2 Cups Heavy Cream
- Using an offset spatula, spread frosting evenly over top of cake.
- Optional - add any toppings you like. Consider chopped Reese’s cups, peanuts, chocolate ganache, torched bananas, etc...
Video
Notes
- Store the chocolate and peanut butter poke cake in an airtight container in the fridge for up to 4 days. It doesn’t freeze well, so it’s best to enjoy it fresh.
- For best results, pour the peanut butter sauce over the cake while it's still warm—this helps the sauce soak in easily.
Nutrition
Calories: 580kcalCarbohydrates: 60gProtein: 13gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 10gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 80mgSodium: 256mgPotassium: 372mgFiber: 3gSugar: 38gVitamin A: 518IUVitamin C: 1mgCalcium: 142mgIron: 2mg
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