Description
Indulge in this irresistibly moist and rich Chocolate Peanut Butter Poke Cake, a dream dessert for chocolate and peanut butter lovers. This homemade chocolate cake is infused with a creamy peanut butter filling, topped with airy peanut butter whipped cream, and garnished with chopped Reese’s peanut butter cups and a luscious chocolate drizzle. Easy to make and perfect for celebrations, this cake is even better when made ahead, allowing flavors to meld beautifully.
Ingredients
Scale
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
Peanut Butter Filling:
- 240g (1 cup) creamy peanut butter
- 300ml (1¼ cups) sweetened condensed milk
- 120ml (½ cup) whole milk
Peanut Butter Whipped Topping:
- 240ml (1 cup) heavy cream
- 60g (¼ cup) powdered sugar
- 120g (½ cup) peanut butter
- 1 tsp vanilla extract
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, beating until fully combined. Gradually stir in boiling water until the batter is smooth. Pour the batter into the prepared dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes before proceeding.
- Make the Peanut Butter Filling: In a microwave-safe bowl, heat the creamy 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: Using the handle of a wooden spoon or a skewer, poke holes evenly all over the warm cake. Pour the peanut butter filling evenly over the cake, allowing it to seep into the holes. Refrigerate the cake for at least 1 hour to let the flavors meld and the filling set.
- Prepare the Peanut Butter Whipped Topping: In a mixing bowl, beat the heavy cream, powdered sugar, peanut butter, and vanilla extract together until soft peaks form. Spread the 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 enjoy this decadent dessert at your next party or celebration!
Notes
- Use a boxed chocolate cake mix if short on time, substituting the homemade cake.
- For best flavor, chill the cake overnight so the tastes can meld perfectly.
- Switch up the peanut butter filling with alternatives like Nutella, almond butter, or Biscoff spread for a unique twist.
- Make it extra fudgy by drizzling with warm hot fudge sauce before serving.
- 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 Peanut Butter Poke Cake, chocolate cake, peanut butter dessert, poke cake, party cake, easy chocolate cake, whipped peanut butter topping
