Description
This Chocolate Peanut Butter Poke Cake is a decadent dessert combining moist, rich chocolate cake infused with a creamy peanut butter filling. Topped with a luscious peanut butter whipped cream and garnished with Reese’s peanut butter cups and chocolate drizzle, this cake is perfect for chocolate and peanut butter lovers. Its easy preparation and the ability to make it ahead make it ideal for parties, birthdays, and holidays.
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, beating until combined. Slowly add boiling water while stirring until the batter is smooth. Pour the batter into the baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let 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, mixing until smooth and well combined.
- Poke & Fill the Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the warm cake. Pour the peanut butter mixture evenly over the cake, allowing it to soak into the holes. Refrigerate 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 this fluffy whipped topping evenly over the chilled cake.
- Garnish & Serve: Sprinkle chopped Reese’s peanut butter cups over the whipped topping. Drizzle with melted chocolate or chocolate syrup for an extra touch of decadence. Slice and enjoy your rich, indulgent dessert.
Notes
- Use a boxed chocolate cake mix as a convenient alternative to homemade cake if short on time.
- Chill the cake overnight to enhance flavor melding and make it more delicious.
- Substitute the peanut butter filling with Nutella, almond butter, or Biscoff spread for variation.
- For extra indulgence, drizzle the cake with hot fudge sauce before serving.
- Store leftover cake 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 cake, poke cake, creamy peanut butter filling, peanut butter whipped topping, Reese’s peanut butter cups dessert, easy chocolate dessert
