There is something irresistibly delightful about a dessert that combines the rich depth of chocolate with the creamy, nutty goodness of peanut butter. This Chocolate Peanut Butter Poke Cake Recipe is exactly that wonderful treat—decadently moist, layered with luscious peanut butter-infused ganache, and topped with a fluffy, sweet peanut butter cream. It’s the kind of cake that feels like a warm hug on a plate, perfect for celebrations or simply indulging your sweet tooth with a friend. Get ready to embark on a flavor journey that’s both classic and fresh, paying homage to two timeless favorites.
Ingredients You’ll Need
This recipe shines because of its straightforward, pantry-friendly ingredients that come together in perfect harmony. Each element plays a vital role in creating the balance of texture and flavor—from the cocoa powder that deepens the chocolate notes to the smooth peanut butter that enriches the creamy layers.
- Granulated sugar (2 cups): Sweetens the cake perfectly without overpowering other flavors.
- All-purpose flour (3 cups): Provides the sturdy yet tender base for the cake’s structure.
- Unsweetened cocoa powder (½ cup): Adds the rich chocolate flavor and a beautiful dark hue.
- Baking soda (2 teaspoons): Ensures the cake rises light and fluffy.
- Table salt (1¼ teaspoons): Enhances and balances the sweetness in the cake.
- Espresso powder (1 teaspoon, optional): Deepens the chocolate taste without imparting a coffee flavor.
- Cold water (2 cups): Keeps the batter moist and tender.
- Vegetable oil (â…” cup): Adds richness while keeping the cake soft and moist.
- Cider or white vinegar (2 tablespoons): Reacts with baking soda to give a lift and tender crumb.
- Pure vanilla extract (2 teaspoons): Brings warmth and subtle sweetness to the batter.
- Smooth peanut butter (¾ cup plus ½ cup for topping): This creamy element is the star of the frosting and ganache, delivering that luscious peanut flavor.
- Milk chocolate, finely chopped (â…“ cup): Melts smoothly into the ganache, blending with peanut butter for irresistible richness.
- Heavy cream (2 cups total): Used both for making the silky ganache and the fluffy peanut butter topping.
- Confectioners’ sugar (½ cup): Sweetens the whipped topping for a light, creamy finish.
- Roasted peanuts, roughly chopped (¼ cup): Adds a satisfying crunch and nutty contrast as a garnish.
- Mini chocolate chips (2 tablespoons, optional): Optional bursts of chocolate texture and charm on top.
How to Make Chocolate Peanut Butter Poke Cake Recipe
Step 1: Bake the Chocolate Cake
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch pan. In a large bowl, whisk together the dry ingredients—sugar, flour, cocoa powder, baking soda, salt, and espresso powder if you’re using it. Mixing these well ensures your cake has an even crumb and depth of chocolate flavor. Then add the cold water, vegetable oil, vinegar, and vanilla extract, stirring gently until the batter comes together smooth and uniform. Pour this luscious batter into your prepared pan and bake it for around 35 to 40 minutes. Once done, allow it to cool just enough so it’s warm but not hot. Then using the handle of a wooden spoon, poke holes all over the cake—these will soon soak up the heavenly peanut butter ganache.
Step 2: Prepare and Pour the Peanut Butter Ganache
While the cake bakes and cools slightly, it’s time to create the ganache—the part that makes this recipe truly decadent. Combine the smooth peanut butter and finely chopped milk chocolate in a heat-safe bowl. Warm the heavy cream on the stove until it’s steaming but not boiling, then pour it over the peanut butter and chocolate. Let it sit for a minute or two to soften the mix, then whisk until velvety and smooth. Pour this liquid gold generously over your warm cake, making sure it seeps deeply into each hole. The result is a moist, rich, and peanut-butter-infused chocolate cake base like no other.
Step 3: Whip Up the Creamy Peanut Butter Topping
Once the ganache sets, it’s time for the crowning glory—the whipped peanut butter topping. In a chilled bowl, whip the cold heavy cream with vanilla extract until soft peaks form, then add confectioners’ sugar and the additional smooth peanut butter. Continue whipping until the mixture holds stiff peaks and feels light yet creamy. Spread this luscious, fluffy topping evenly over the cooled cake, enveloping every inch in sweet, peanut buttery goodness.
Step 4: Garnish and Chill Before Serving
To finish, sprinkle the top with roughly chopped roasted peanuts for crunch and a pop of nutty texture. If you like a little extra chocolate flair, mini chocolate chips are a charming addition. Place the cake in the refrigerator for at least an hour before slicing, allowing the flavors to meld and the topping to firm up to perfect sliceability.
How to Serve Chocolate Peanut Butter Poke Cake Recipe
Garnishes
Simple garnishes like chopped roasted peanuts bring a satisfying crunch that balances the soft, creamy layers beneath. For a little extra shimmer, mini chocolate chips add texture and bursts of chocolate flavor that delight every bite. These toppings not only make the cake visually inviting but provide a harmonious taste contrast with the luscious peanut butter and chocolate layers.
Side Dishes
This cake pairs beautifully with light accompaniments such as fresh berries or a scoop of vanilla bean ice cream, which adds brightness and creamy coolness that complements the decadent cake. A cup of freshly brewed coffee or a bold black tea also elevates the experience, cutting through the richness and enhancing the nutty-chocolate notes.
Creative Ways to Present
For a party, consider serving individual portions in clear dessert cups layered with crumbled peanuts and a drizzle of melted chocolate on top. You could also add a dollop of whipped cream and a sprinkle of cocoa powder for an elegant touch. Another fun idea is to use cupcake molds and turn this poke cake into portable cupcakes with a similar layered effect by poking holes and filling with peanut butter ganache.
Make Ahead and Storage
Storing Leftovers
This Chocolate Peanut Butter Poke Cake Recipe keeps beautifully in the fridge, stored tightly in an airtight container for up to 4 days. The cake actually benefits from resting a bit because the flavors blend and intensify, making each bite even better the next day. Just be sure to keep it chilled to maintain the integrity of the whipped peanut butter topping.
Freezing
If you want to save portions for later, freezing is a great option. Wrap individual slices tightly with plastic wrap and place them in a freezer-safe container. They can be frozen up to a month, then thaw in the refrigerator overnight before serving. The texture remains wonderfully moist and creamy, almost as good as fresh.
Reheating
Reheating isn’t typically necessary for this cake since it’s best enjoyed chilled, but if you prefer a softer texture, let slices sit at room temperature for 15 to 20 minutes before serving. This brings the cake closer to room temp, softens the ganache a bit, and enhances the melting peanut butter lusciousness without making the topping melt.
FAQs
Can I use natural peanut butter instead of smooth peanut butter?
Yes, natural peanut butter works fine, but keep in mind it tends to be a bit oilier and less sweet, which might slightly change the texture and flavor of the ganache and topping. Using smooth peanut butter is preferred for the creamiest, most consistent results.
Is it necessary to use espresso powder in the recipe?
Espresso powder is optional and mainly used to boost the chocolate flavor without adding a coffee taste. If you don’t have it, you can simply leave it out—the cake will still be deliciously chocolatey.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that can be used cup-for-cup. Just ensure the blend contains xanthan gum or similar binding agents for proper texture.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; when it comes out clean or with just a few moist crumbs, the cake is done. Be careful not to overbake to keep it moist for the poke technique.
Can I prepare this cake a day in advance?
Yes! In fact, this cake tastes even better if made a day ahead because the flavors meld beautifully overnight. Just cover it tightly and keep refrigerated until ready to serve.
Final Thoughts
If you’re looking to impress with a dessert that feels both indulgent and comforting, this Chocolate Peanut Butter Poke Cake Recipe is a must-try. It manages to be both simple and spectacular, combining familiar flavors in a way that feels fresh and exciting. Whether it’s for a family gathering, a special occasion, or just a treat-yourself moment, this cake promises smiles, satisfied cravings, and a few happy dance moves from anyone lucky enough to have a slice.
Print
Chocolate Peanut Butter Poke Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Chocolate Peanut Butter Poke Cake features a moist chocolate cake with holes poked throughout, filled with a rich peanut butter and chocolate ganache. Topped with a creamy peanut butter whipped topping and garnished with roasted peanuts and mini chocolate chips, this cake is a luscious combination of chocolate and peanut butter flavors perfect for dessert lovers.
Ingredients
Cake
- 2 cups (396g) granulated sugar
- 3 cups (360g) all-purpose flour
- ½ cup (42g) unsweetened cocoa powder (Dutch-process or natural)
- 2 teaspoons baking soda
- 1¼ teaspoons table salt
- 1 teaspoon espresso powder (optional)
- 2 cups (454g) cold water
- â…” cup (132g) vegetable oil
- 2 tablespoons (28g) cider vinegar or white vinegar
- 2 teaspoons pure vanilla extract
Ganache
- ¾ cup (203g) smooth peanut butter
- â…“ cup (57g) milk chocolate, finely chopped
- 1 cup (227g) heavy cream
Topping
- 1 cup (227g) cold heavy cream
- 1 teaspoon pure vanilla extract
- ½ cup (56g) confectioners’ sugar
- ½ cup (135g) smooth peanut butter
Garnish
- ¼ cup (36g) roasted peanuts, roughly chopped
- 2 tablespoons (22g) mini chocolate chips (optional)
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, salt, and espresso powder. Add cold water, vegetable oil, vinegar, and vanilla extract, stirring until the batter is smooth and well combined. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes, then poke holes all over the cake using the handle of a wooden spoon.
- Make the Ganache: Place the smooth peanut butter and finely chopped milk chocolate in a heat-safe bowl. Heat 1 cup of heavy cream in a small saucepan over medium heat until it is steaming but not boiling. Pour the hot cream over the peanut butter and chocolate, letting it sit for 1 to 2 minutes. Whisk the mixture until smooth, then pour the ganache evenly over the warm cake, allowing it to seep into the holes. Let the cake cool completely.
- Make the Topping: In a chilled mixing bowl, whip the cold heavy cream with vanilla extract until soft peaks form. Add confectioners’ sugar and smooth peanut butter, continuing to beat until stiff peaks are achieved. Spread this peanut butter whipped topping evenly over the cooled cake.
- Garnish and Serve: Sprinkle the top of the cake with roughly chopped roasted peanuts and mini chocolate chips if desired. Chill the cake in the refrigerator for at least 1 hour before slicing and serving for the best texture and flavor.
Notes
- If you don’t have espresso powder, you can omit it, but it adds depth to the chocolate flavor.
- Make sure the heavy cream for whipping is very cold to achieve stiff peaks more easily.
- Use a wooden spoon handle or similar utensil to poke holes; this creates pockets for the ganache to soak in.
- Chilling the cake before serving helps set the ganache and topping for cleaner slices.
- For a more intense peanut flavor, use natural or crunchy peanut butter but note texture changes in the ganache and topping.
