Description
This Chocolate Peanut Butter Poke Cake is a decadent dessert combining a moist, rich chocolate cake with a creamy peanut butter filling and a luscious peanut butter whipped topping. Garnished with chopped Reese’s peanut butter cups and a chocolate drizzle, this cake is perfect for chocolate and peanut butter lovers seeking an easy-to-make, crowd-pleasing treat for parties, birthdays, and holidays. The poke cake method infuses the cake with rich flavors and keeps it wonderfully moist.
Ingredients
Scale
For the Chocolate Cake:
- 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
For the Peanut Butter Filling:
- 240g (1 cup) creamy peanut butter
- 300ml (1¼ cups) sweetened condensed milk
- 120ml (½ cup) whole milk
For the Peanut Butter Whipped Topping:
- 240ml (1 cup) heavy cream
- 60g (¼ cup) powdered sugar
- 120g (½ cup) peanut butter
- 1 tsp vanilla extract
For the Garnish:
- Chopped Reese’s peanut butter cups
- Chocolate drizzle (melted chocolate or chocolate syrup)
Instructions
- Bake the Chocolate Cake: Preheat your oven to 175°C (350°F) and grease a 9×13-inch baking dish. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract, then beat until combined. Slowly stir in the boiling water until the batter is smooth. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.
- Make the Peanut Butter Filling: In a microwave-safe bowl, heat the peanut butter for 30 seconds until slightly melted. Stir in the sweetened condensed milk and whole milk until the mixture is smooth and well combined.
- Poke & Fill the Cake: Use the handle of a wooden spoon or a skewer to poke holes all over the surface of 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 allow the flavors to meld and the filling to absorb fully.
- Prepare the Peanut Butter Whipped Topping: In a large bowl, beat together the heavy cream, powdered sugar, peanut butter, and vanilla extract until soft peaks form. Spread this fluffy peanut butter whipped topping evenly over the chilled cake.
- Garnish & Serve: Sprinkle the top with chopped Reese’s peanut butter cups and drizzle melted chocolate or chocolate syrup over the cake. Slice and serve chilled for the best flavor and texture experience.
Notes
- You can substitute the homemade chocolate cake with a boxed chocolate cake mix to save time.
- Chilling the cake overnight enhances the flavor and texture as the ingredients meld together.
- For variation, try using Nutella, almond butter, or Biscoff spread instead of peanut butter in the filling and topping.
- For extra indulgence, drizzle hot fudge sauce on top along with the chocolate drizzle.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Keywords: Chocolate poke cake, peanut butter cake, poke cake recipe, easy chocolate cake, peanut butter whipped topping, Reese’s peanut butter cups dessert
