by Courtney Rich
Published on
Dive into a little slice of heaven with my new Chocolate Peanut Butter Poke Cake, made with the best chocolate cake, a silky smooth peanut butter glaze, and a peanut butter whipped cream topping.
After publishing my Pumpkin Poke Cake with Caramel Whipped Cream, I knew we had to do some more poke cakes because it was such a huge hit.
What is a Poke Cake?
If you haven’t had a poke cake before, you’re in for a treat. It’s a simple cake to make, but one that’s packed with moisture and flavor. Traditionally, poke cakes are made with box cake mixes, which you can totally do… BUT, I highly recommend making a homemade cake for added flavor and richness.
After the cake is baked and cooled, you take the back of a wooden spoon (that’s what my mom always used), and poke holes all over the cake. A poke cake then has some kind of glaze or soak (caramel, chocolate, fruit soak, etc.) poured on top and is finished with a whipped cream topping.
Sounds amazing, right? It is!
Chocolate Peanut Butter Poke Cake Ingredients
For a homemade chocolate peanut butter poke cake, you’ll need the following ingredients:
- Good quality cocoa powder
- Granulated sugar
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Eggs
- Vegetable oil
- Buttermilk
- Vanilla extract
- Peanut butter
- Sweetened condensed milk
- Whole milk
- Heavy whipping cream
- Chocolate peanut butter cups (optional)
- Peanuts (optional)
How to Make Chocolate Peanut Butter Poke Cake
- Bake the cake:this chocolate cake is truly the best chocolate cake recipe for so many reasons. First and foremost, it’s DELICIOUS. Second, it’s super easy to make. Once you’ve baked the cake in a 9-inch x 13-inch pan, let it cool a bit. You can then poke holes all over the cake using the back of a wooden spoon. We want the holes to be big enough to allow the glaze to soak in.
- Make the peanut butter glaze:Prepare the peanut butter glaze according to the instructions below and then pour it on top of the chocolate cake. Use the back of a spoon or an offset icing spatula to spread the glaze around to ensure it soaks into the back.
- Make the peanut butter whipped cream:Make the peanut butter whipped cream and then spread it over the peanut butter glaze. Top with chopped chocolate peanut butter cups and peanuts, if desired.
Gluten Free Chocolate Peanut Butter Poke Cake
Gluten free? I’ve got you! You can make this chocolate peanut butter poke cake gluten free with just one swap! Instead of using all-purpose flour, you’ll want to use a “one for one” gluten free flour. I highly recommend Bob’s Red Mill or Cup4Cup.
My gluten free readers may be asking how they can enjoy this ultimate decadence. The only thing you have to swap is the cake, as you can find gluten free versions of all of the other ingredients. Do take care that not all canned frosting is gluten free, so be sure to read labels. And buy a bag of Reese’s that state they are gluten free.
How do you store leftover poke cake?
For a poke cake, you’ll want to store the cake in the refrigerator since it has a whipped cream topping. But don’t worry, with the soak, the cake won’t dry out. Just be sure to leave the garnish off and cover it with a lid or plastic wrap.
More cakes You’ll Love
Pumpkin Poke Cake with Caramel Whipped Cream
The Best Chocolate Sheet Cake with Vanilla Buttercream
Classic Yellow Cake with Chocolate Buttercream
Biscoff Mocha Sheet Cake with a Caramel Soak and Mocha Buttercream
Chocolate Peanut Butter Poke Cake
Delicious and moist chocolate cake with a peanut butter glaze and peanut butter whipped cream.
4.97 from 27 votes
Print Recipe Pin Recipe
Course Dessert
Cuisine Cake
Ingredients
FOR DARK CHOCOLATE CAKE
- 2 cups (240 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (88.5 g) Cacao Barry Extra Brute Cocoa Powder or similar premium brand
- 2 teaspoons (8 g) baking soda
- 3/4 teaspoon (3 g) baking powder
- 1 teaspoon (6 g) salt
- 3 eggs, room temperature
- 1 cup (240 g) buttermilk, room temperature
- 1 cup (236.6 g) hot water
- 1/2 cup (109 g) vegetable oil
- 1 teaspoon (4.2 g) pure vanilla extract
For the Peanut Butter Glaze
- 1 cup (250 g) smooth peanut butter, I use Skippy
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup (120 g) whole milk
For the Peanut Butter Whipped Cream
- 3/4 cup (187.5 g) smooth peanut butter, I use Skippy
- 2 cups (480 g) heavy whipping cream
- 1/2 cup (62.5 g) powdered sugar, measured then sifted
- 1 teaspoon (4.2 g) vanilla extract
Garnish
- Chocolate peanut butter cups
- Peanuts
Instructions
FOR THE CHOCOLATE CAKE
Preheat the oven to 325 degrees F. Prepare 9-inch by 13-inch rectangular cake pans by spraying the bottom and sides with nonstick spray, lining the bottom with parchment paper, and spray the parchment paper. Set aside.
In a bowl of electric mixer, combine all the dry ingredients.
Combine eggs, buttermilk, water, oil and vanilla in a measuring cup and lightly beat with a fork.
Add wet ingredients to the dry ingredients, and mix on low speed until combined. Batter will be thin. Scrape sides and mix for another 30 seconds. Pour the batter into the cake pan.
Bake for about 30 to 35 minutes, or until toothpick comes out with just a few moist crumbs on it. Cool completely before assembly.
FOR THE Peanut Butter Glaze
In a small mixing bowl, beat the peanut butter on its own to break it up and create a looser, smoother texture.
In a medium size mixing bowl, combine all of the ingredients. Stir until smooth.
FOR THE Peanut Butter Whipped Cream
Again, in a small mixing bowl, beat the peanut butter on its own to break it up and create a looser, smoother. Set aside.
In a medium size stainless steel bowl, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
Fold in the peanut butter.
Assembly
Once the cake is cooled completely, use the back of a wooden spoon or a large straw and poke holes all over the cake.
Pour the peanut butter glaze over the cake. Using a spoon or offset icing spatula, spend a minute or two spreading the glaze over the cake to ensure it soaks into the holes.
Spread the peanut butter whipped cream over the top.
Sprinkle with the chopped peanut butter cups and peanuts.
Notes
NOTE: You can make this cake ahead of time. To do so, leave the garnish off and cover the cake with plastic wrap. Because of the peanut butter glaze, you can store this cake in the refrigerator overnight and it won’t dry out.
Keyword chocolate, Chocolate Peanut Butter Poke Cake, Peanut Butter, Poke Cake
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