Name: Chocolate Peanut Butter Poke Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 200g (1½ cups) all-purpose flour; 250g (1¼ cups) granulated sugar; 60g (½ cup) cocoa powder; 1½ tsp baking powder; 1½ tsp baking soda; ½ tsp salt; 2 large eggs; 240ml (1 cup) whole milk; 120ml (½ cup) vegetable oil; 2 tsp vanilla extract; 240ml (1 cup) boiling water; 240g (1 cup) creamy peanut butter; 300ml (1¼ cups) sweetened condensed milk; 120ml (½ cup) whole milk; 240ml (1 cup) heavy cream; 60g (¼ cup) powdered sugar; 120g (½ cup) peanut butter; 1 tsp vanilla extract; Chopped Reese’s peanut butter cups; Chocolate drizzle (melted chocolate or chocolate syrup)

Introduction

If you love the classic combination of chocolate and peanut butter, this Chocolate Peanut Butter Poke Cake is sure to become a favorite. It’s a moist chocolate cake filled with a creamy peanut butter mixture, topped with fluffy peanut butter whipped cream and Reese’s candy pieces. This dessert is simple to make and perfect for any celebration or cozy night in.

This is a close-up of a three-layered dessert slice placed on a white plate over a white marbled texture. The bottom layer is dark and crumbly, resembling a dense chocolate crust. The middle layer is thick and smooth, light tan in color, looking like a peanut butter or caramel mousse. The top layer is a glossy dark chocolate ganache, spread evenly but with a slight texture. On the very top, there are five swirls of light tan frosting evenly spaced, each topped with broken pieces of dark chocolate scattered around. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g (1½ cups) all-purpose flour

250g (1¼ cups) granulated sugar

60g (½ cup) cocoa powder

1½ tsp baking powder

1½ tsp baking soda

½ tsp salt

2 large eggs

240ml (1 cup) whole milk

120ml (½ cup) vegetable oil

2 tsp vanilla extract

240ml (1 cup) boiling water

240g (1 cup) creamy peanut butter (for filling)

300ml (1¼ cups) sweetened condensed milk

120ml (½ cup) whole milk (for filling)

240ml (1 cup) heavy cream (for topping)

60g (¼ cup) powdered sugar

120g (½ cup) peanut butter (for topping)

1 tsp vanilla extract (for topping)

Chopped Reese’s peanut butter cups (for garnish)

Chocolate drizzle (melted chocolate or chocolate syrup, for garnish)

Instructions

Step 1: Preheat your oven to 175°C (350°F). Grease a 9×13-inch baking dish. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Beat until well combined. Slowly stir in the boiling water until smooth. Pour the batter into the prepared dish and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes.

Step 2: In a microwave-safe bowl, warm the peanut butter for 30 seconds until slightly melted. Stir in sweetened condensed milk and whole milk until smooth and combined.

Step 3: Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake. Pour the peanut butter filling evenly over the cake, allowing it to soak into the holes. Refrigerate the cake for at least 1 hour to let the flavors meld.

Step 4: In a mixing bowl, beat the heavy cream, powdered sugar, peanut butter, and vanilla extract until soft peaks form. Spread this peanut butter whipped topping evenly over the chilled cake.

Step 5: Garnish the cake with chopped Reese’s peanut butter cups and drizzle with melted chocolate or chocolate syrup. Slice and serve.

Tips & Variations

Use a boxed chocolate cake mix to save time without sacrificing flavor.

Chill the cake overnight for even richer flavor and better texture.

Substitute peanut butter with Nutella, almond butter, or Biscoff spread for a unique twist.

Make it extra indulgent by drizzling hot fudge sauce over the top.

Always store leftovers in an airtight container in the refrigerator for up to 3 days.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used, but it will add some texture to the filling and topping. If you prefer a smoother consistency, creamy peanut butter is best.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure other ingredients like baking powder are gluten-free as well.