Irresistible Chocolate and Peanut Butter Poke Cake Recipe for Dessert Lovers

Mastering chocolate peanut butter poke cake

The chocolate peanut butter poke cake is a decadent dessert that masterfully combines deep, rich chocolate flavors with creamy, luscious peanut butter. This simple yet impressive cake uses the classic poke cake technique, where holes are poked into a moist baked chocolate cake and filled with a silky peanut butter glaze that seeps into every bite, creating a moist and flavorful dessert. On top, a fluffy peanut butter whipped cream adds lightness, perfectly balancing the rich cake base.

This cake is ideal for dessert lovers who crave the beloved pairing of chocolate and peanut butter, offering a satisfying combination of textures—from the tender cake crumb to the smooth glaze and airy whipped topping. It is accessible even for beginners, requiring no complex baking skills, yet delivers a show-stopping result perfect for family gatherings, celebrations, or simply indulging an everyday sweet tooth.

Benefits and Advantages of chocolate peanut butter poke cake

This chocolate peanut butter poke cake recipe stands out due to its straightforward preparation and rich taste profile that appeals to a wide audience. The poke cake method ensures a consistently moist and flavorful outcome as the peanut butter glaze sinks into the cake, significantly enhancing the texture and flavor.

Made from pantry staples like cocoa powder, all-purpose flour, peanut butter, and sweetened condensed milk, this cake is quick to assemble and perfect for times when you want an indulgent dessert without complicated steps. The whipped peanut butter cream topping adds a luxurious component without the heaviness of traditional buttercream, keeping the cake light and creamy.

Another advantage is the cake’s adaptability. It can be made gluten-free by substituting the flour with an appropriate gluten-free blend, and the peanut butter provides protein, making it slightly more nourishing than typical plain cakes. The option to garnish with chopped chocolate peanut butter cups or peanuts adds texture and visual appeal, making it both family-friendly and suitable for entertaining guests.

Essential Ingredients for chocolate peanut butter poke cake

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup good quality cocoa powder
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon salt
• 3 eggs, room temperature
• 1 cup buttermilk, room temperature
• 1 cup hot water
• 1/2 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 1 cup smooth peanut butter (for glaze)
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup whole milk
• 3/4 cup smooth peanut butter (for whipped cream)
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar, sifted
• 1 teaspoon vanilla extract (for whipped cream)
• Optional garnish: chopped chocolate peanut butter cups and peanuts

The cakes’ core ingredients come together to build a rich chocolate base complemented by peanut butter’s creamy nuttiness in both the glaze and whipped topping. The use of good quality cocoa powder ensures deep chocolate flavor, while buttermilk adds moisture and tender crumb. Sweetened condensed milk in the glaze brings sweetness and a smooth texture that sinks into the baked cake holes, enhancing every bite.

Dietary Substitutions to Customize Your chocolate peanut butter poke cake

Gluten-Free Options

• Replace the all-purpose flour with a one-to-one gluten-free baking flour blend like Bob’s Red Mill Gluten-Free Flour to make the cake gluten-free.
• Verify that other ingredients, such as cocoa powder and baking powder, are gluten-free certified to avoid cross-contamination.

Dairy-Free and Vegan Alternatives

• Use a dairy-free milk alternative like almond or oat milk combined with apple cider vinegar or lemon juice to mimic buttermilk.
• Swap heavy cream and whole milk with full-fat coconut cream for the whipped cream and glaze, respectively.
• Use vegan butter or oil and substitute eggs with flaxseed or chia eggs to adapt the cake base for vegans.
• Replace smooth peanut butter with a natural, no added sugar peanut or almond butter to reduce added ingredients.

Lower-Calorie and Health-Conscious Substitutions

• Reduce sugar by substituting part of the granulated sugar with natural sweeteners like stevia blends suited for baking.
• Opt for light or reduced-fat versions of peanut butter, but be mindful that the flavor and texture of the glaze and whipped cream may be slightly less creamy.
• Use a whipped topping made with lower-fat cream or Greek yogurt as a lighter alternative to heavy cream.

These substitutions allow the chocolate peanut butter poke cake to be enjoyed by those with dietary restrictions or preferences without sacrificing the essence of the beloved dessert.

To discover more scrumptious dessert ideas, visit popular favorites like the German Chocolate Cheesecake and the luscious Maple Pecan Cheesecake.

How to Prepare the Perfect chocolate peanut butter poke cake: Step-by-Step Guide

1. Preheat the oven: Set your oven to 325°F (163°C). Prepare a 9×13 inch cake pan by spraying with non-stick spray and lining with parchment paper for easy removal.
2. Mix dry ingredients: In a large mixing bowl, sift together 2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup good quality cocoa powder, 2 teaspoons baking soda, ¾ teaspoon baking powder, and 1 teaspoon salt.
3. Combine wet ingredients: In a separate bowl, whisk 3 room temperature eggs, 1 cup buttermilk (room temperature), 1 cup hot water, ½ cup vegetable oil, and 1 teaspoon pure vanilla extract until smooth.
4. Make the batter: Gradually add the wet ingredients into the dry ingredient mixture. Mix on low speed until just combined; the batter will be thin. Scrape down the sides and mix for an additional 30 seconds to ensure all is incorporated.
5. Bake the cake: Pour the batter evenly into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool completely in the pan.
6. Prepare the peanut butter glaze: Beat 1 cup smooth peanut butter until it loosens. Stir in 1 can (14 oz) sweetened condensed milk and ½ cup whole milk until smooth and well combined.
7. Make holes in the cake: Using the back of a wooden spoon or a large straw, poke holes all over the cooled cake, spacing about one inch apart. This allows the glaze to seep deeply into the cake.
8. Apply the glaze: Slowly pour the peanut butter glaze evenly over the cake, making sure it fills the holes for maximum flavor infusion.
9. Prepare the peanut butter whipped cream: Beat ¾ cup smooth peanut butter until creamy. In a separate chilled bowl, whip 2 cups heavy whipping cream, ½ cup sifted powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form. Gently fold the peanut butter into the whipped cream until well combined.
10. Frost and garnish: Spread the peanut butter whipped cream evenly over the top of the cake. Garnish with chopped chocolate peanut butter cups and peanuts for an extra pop of flavor and texture, if desired.
11. Chill and serve: Refrigerate for at least 1 hour before serving to allow flavors to meld and the texture to set beautifully.

Mastering chocolate peanut butter poke cake: Advanced Tips and Variations

Tips for Success

• Use high-quality cocoa powder for a deep, rich chocolate flavor that stands out.
• Ensure eggs, buttermilk, and other wet ingredients are at room temperature for a smoother batter and better rise.
• When poking holes, be consistent in size and spacing to let the glaze distribute evenly.
• For a firmer glaze texture, refrigerate the peanut butter glaze briefly before pouring.
• Hold off on adding garnish until just before serving to keep the whipped cream fresh and prevent sogginess.

Creative Variations

• Nutella substitution: Replace peanut butter with Nutella in both glaze and whipped cream for a hazelnut chocolate twist.
• Gluten-free version: Swap all-purpose flour with a 1:1 gluten-free baking flour and verify other ingredients are gluten-free to cater to dietary needs.
• Layered Poke Cake: Though traditionally a single-layer cake, consider creating two thin layers with glaze between them for a special presentation.
• Additional toppings: Add crushed pretzels or toffee bits on top for added crunch and contrast against the creamy texture.
• Flavor infusion: Add a teaspoon of espresso powder to the batter to intensify the chocolate taste.

How to Store chocolate peanut butter poke cake: Best Practices

Store the chocolate peanut butter poke cake covered with plastic wrap or in an airtight container in the refrigerator. This helps keep the peanut butter whipped cream fresh and the cake moist. It is best consumed within 3-4 days.

For longer storage, you can freeze the cake without garnish. Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. Before serving, thaw overnight in the refrigerator and then add fresh garnish.

To maintain the best texture, avoid freezing once the whipped cream topping has been applied as it can lose its lightness upon thawing.

Nutritional Value of chocolate peanut butter poke cake

This dessert is rich and indulgent, combining sugars and fats from chocolate and peanut butter. It’s a decadent treat best enjoyed in moderation, especially if you are mindful of calorie intake.

FAQs: Frequently Asked Questions About chocolate peanut butter poke cake

Irresistible Chocolate and Peanut Butter Poke Cake Recipe for Dessert Lovers

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• Total Time: 1.5 to 2 hours
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

🍫 Indulge in this Irresistible Chocolate and Peanut Butter Poke Cake, perfect for those craving a decadent dessert experience.
🧁 With creamy peanut butter and rich chocolate flavors, this cake is a surefire hit for any gathering or special occasion.

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Ingredients

Scale 1x2x3x

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup good quality cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
3 eggs, room temperature
1 cup buttermilk, room temperature
1 cup hot water
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup smooth peanut butter
1 can (14 oz) sweetened condensed milk
1/2 cup whole milk
3/4 cup smooth peanut butter
2 cups heavy whipping cream
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
Chopped chocolate peanut butter cups (optional)
Peanuts (optional)

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Instructions

1. Preheat your oven to 325°F (163°C). Prepare a 9×13 inch cake pan with non-stick spray and line with parchment paper.
2. In a mixing bowl, combine the dry ingredients. In another container, whisk together the eggs, buttermilk, hot water, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix on low until combined. The batter will be thin. Scrape the sides and mix for an additional 30 seconds.
3. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out with a few moist crumbs. Let the cake cool completely.
4. For the Peanut Butter Glaze: Beat the peanut butter until smooth and looser. Combine it with sweetened condensed milk and whole milk, stirring until smooth.
5. For the Peanut Butter Whipped Cream: Beat the peanut butter until smooth. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the beaten peanut butter.
6. Once the cake has cooled, use the back of a wooden spoon or a large straw to poke holes all over it. Pour the peanut butter glaze over the cake, ensuring the glaze seeps into the holes.
7. Spread the peanut butter whipped cream evenly over the top. Garnish with chopped peanut butter cups and peanuts if desired.

Notes

🍴 Use high-quality cocoa powder for the best chocolate flavor.
🎂 The cake can be made gluten-free by substituting all-purpose flour with a one-to-one gluten-free flour.
🗓 Poke cakes are best prepared ahead of time, allowing flavors to meld together while refrigerated.

• Prep Time: 15-20 minutes
• Cooling Time: 1 hour
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: Not provided
• Sugar: High due to ingredients
• Sodium: Medium due to peanut butter and baking agents
• Fat: High due to cream and peanut butter
• Saturated Fat: High
• Unsaturated Fat: Varies
• Trans Fat: 0 grams
• Carbohydrates: High due to sugar and flour
• Fiber: Moderate from cocoa powder
• Protein: Moderate to high from eggs and peanut butter
• Cholesterol: Moderate to high from eggs and cream