If you are looking for a show-stopping dessert that combines rich chocolate and smooth peanut butter in a moist, luscious way, this Chocolate Peanut Butter Poke Cake Recipe has got you covered. It’s a delightful treat where a tender chocolate cake is full of pockets filled with decadent peanut butter ganache, then crowned with a fluffy peanut butter whipped cream topping and a crunchy nutty garnish. Every bite is a luscious mix of flavors and textures that feels like a warm hug in dessert form. Whether you’re baking for a special occasion or simply craving something indulgent, this cake is irresistibly satisfying and surprisingly easy to put together.
Ingredients You’ll Need
The magic of this Chocolate Peanut Butter Poke Cake Recipe lies in its simple, everyday ingredients that combine to create extraordinary flavor and texture. Each component plays a key role, from the cocoa that gives the cake its deep chocolate color to the peanut butter that melts beautifully into the ganache and whipped topping.
- Granulated sugar (2 cups): Adds sweetness and helps create a tender crumb.
- All-purpose flour (3 cups): Provides the structure for the cake.
- Unsweetened cocoa powder (½ cup): Delivers rich chocolate flavor; choose Dutch-process or natural based on preference.
- Baking soda (2 teaspoons): Ensures the cake rises perfectly fluffy.
- Table salt (1¼ teaspoons): Balances sweetness and enhances all other flavors.
- Espresso powder (1 teaspoon, optional): Intensifies the chocolate notes without adding a coffee taste.
- Cold water (2 cups): Keeps the batter moist and tender.
- Vegetable oil (â…” cup): Adds moisture and a soft crumb.
- Cider or white vinegar (2 tablespoons): Reacts with baking soda for lift and tender texture.
- Pure vanilla extract (2 teaspoons total): Adds warmth and depth of flavor.
- Smooth peanut butter (¾ cup and ½ cup for topping): Brings creamy, nutty richness throughout the cake.
- Milk chocolate, finely chopped (â…“ cup): Melts smoothly into the ganache for luscious pockets of flavor.
- Heavy cream (2 cups total): One portion for ganache and the other for whipped topping, adding luxurious creaminess.
- Confectioners’ sugar (½ cup): Sweetens and stabilizes the whipped cream topping.
- Roasted peanuts, roughly chopped (¼ cup): Add a delightful crunch on top.
- Mini chocolate chips (2 tablespoons, optional): For a pretty, chocolatey sprinkle finish.
How to Make Chocolate Peanut Butter Poke Cake Recipe
Step 1: Bake the Perfect Chocolate Cake
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking pan. In a large mixing bowl, whisk together your dry ingredients—sugar, flour, cocoa powder, baking soda, salt, and espresso powder if using. Then incorporate the cold water, vegetable oil, vinegar, and vanilla extract until the batter is silky smooth. Pour it all into your prepared pan and bake for 35–40 minutes. To know when it’s perfectly baked, insert a toothpick into the center — it should come out clean. Let the cake cool for about 10 minutes, then grab the handle of a wooden spoon and poke holes all over the cake. Those holes will soon become pockets of peanut butter goodness!
Step 2: Create the Decadent Peanut Butter Ganache
Place the smooth peanut butter and finely chopped milk chocolate in a heat-safe bowl. Warm the heavy cream in a saucepan over medium heat until steaming, but be careful not to let it boil. Pour this hot cream over the peanut butter and chocolate mixture and let it sit for 1–2 minutes to melt everything down. Whisk until the ganache is silky smooth and creamy. Pour this luscious ganache evenly over the warm cake, making sure it seeps deep into those poke holes you made earlier. This step infuses the cake with moist, rich peanut butter flavor in every bite. Let it cool completely to set.
Step 3: Whip Up the Peanut Butter Topping
For the crowning glory, chill a mixing bowl and whip the cold heavy cream with vanilla extract until you see soft peaks forming. Add confectioners’ sugar and the second portion of smooth peanut butter and continue to beat until stiff peaks form. This whipped topping is light, fluffy, and packed with peanut butter flavor, making it the perfect contrast to the fudgy cake beneath. Spread it evenly on top of the cooled ganache layer.
Step 4: Garnish and Chill
Finally, sprinkle the chopped roasted peanuts and optional mini chocolate chips over the whipped peanut butter topping for texture and a beautiful finish. Chill the cake for at least one hour before slicing—this chill time lets all the layers harmonize into one incredible dessert experience.
How to Serve Chocolate Peanut Butter Poke Cake Recipe
Garnishes
Sometimes simple touches make a big difference. The combination of crunchy chopped roasted peanuts with little mini chocolate chips creates a visually appealing contrast to the smooth, creamy topping, while also adding delightful textures. You could also dust a bit of cocoa powder or sprinkle sea salt for an extra pop. Fresh raspberries or sliced bananas can be lovely if you want to add a fruity twist.
Side Dishes
A rich and moist cake like this shines best when paired with light, fresh accompaniments. Try serving it alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for extra indulgence. A tangy berry compote or fresh fruit salad can also provide brightness to balance the intense chocolate and peanut butter flavors.
Creative Ways to Present
Turn this poke cake into a delightful centerpiece by serving it in pretty glass trifle bowls where the layers and fillings can shine through. You can also cut it into cute mini squares and serve on decorative platters for parties. Another fun idea is to add swirls of melted peanut butter or chocolate on top before chilling for an elegant marbled look. No matter how you present it, this Chocolate Peanut Butter Poke Cake Recipe will steal the show.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the fridge for up to 4 days. Cover it tightly with plastic wrap or store in an airtight container to prevent it from absorbing any other fridge odors. The flavors actually deepen after resting overnight, making your leftovers even better!
Freezing
If you want to freeze leftovers, cut the cake into individual slices and wrap each piece securely in plastic wrap followed by foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture and freshness.
Reheating
Because this cake is best served chilled, reheating is not recommended. But if you want a softer texture, let the slices sit out at room temperature for 20–30 minutes. This will take the chill off and soften the whipped topping slightly without losing the overall deliciousness.
FAQs
Can I use natural peanut butter instead of smooth peanut butter in this recipe?
Yes, you can, but keep in mind that natural peanut butter is often thinner and less sweet, which might slightly change the texture and flavor of both the ganache and the whipped topping. If you prefer natural peanut butter, consider adding a bit more confectioners’ sugar to the topping for sweetness and thicker consistency.
Is espresso powder necessary in this Chocolate Peanut Butter Poke Cake Recipe?
Espresso powder is optional but highly recommended. It doesn’t make the cake taste like coffee; instead, it intensifies the chocolate flavor and adds depth. If you don’t have it on hand, you can skip it without drastically affecting the overall taste.
Can I substitute the vegetable oil with butter?
Vegetable oil is preferred for a super moist and tender crumb, but you can substitute melted butter if you like. Just know that the texture might be a little denser, and the cake will have a richer buttery flavor, which can also be delicious.
What can I use instead of heavy cream for the ganache and topping?
For the best silky texture, heavy cream is ideal. If you need a substitute, full-fat coconut milk is a decent alternative that will impart a subtle coconut flavor. Avoid using low-fat or evaporated milk as these won’t provide the richness needed for smooth ganache or a stable whipped topping.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that mimics the protein content of wheat flour. Make sure your blend includes xanthan gum or another binder to help the cake hold together well. The rest of the recipe remains the same, and you’ll still get that wonderful poke cake magic.
Final Thoughts
If you want a dessert that feels both homey and indulgent, moist and rich but balanced by fluffy topping and crunchy nuts, this Chocolate Peanut Butter Poke Cake Recipe is a must-try. It’s a fantastic way to combine two beloved flavors into one showstopper cake that’s easy enough for any baker to enjoy making. Trust me, you’ll find yourself coming back to this recipe again and again to satisfy chocolate and peanut butter cravings in the best possible way.
Print
Chocolate Peanut Butter Poke Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Peanut Butter Poke Cake combines rich, moist chocolate cake with a luscious peanut butter and chocolate ganache that soaks into the cake’s holes, topped with a fluffy peanut butter whipped cream and crunchy peanuts. Perfect for peanut butter and chocolate lovers looking for an impressively indulgent dessert that’s easy to prepare.
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 bowl, whisk together the sugar, flour, cocoa powder, baking soda, salt, and espresso powder if using. Add the cold water, vegetable oil, vinegar, and vanilla extract, stirring the mixture until 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. Allow the cake to cool for 10 minutes, then use the handle of a wooden spoon to poke holes evenly all over the cake.
- Make the Ganache: In a heat-safe bowl, combine the smooth peanut butter and finely chopped milk chocolate. Heat the 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 mixture, let it sit for 1–2 minutes, then whisk until smooth and glossy. Pour the ganache evenly over the warm cake, allowing it to seep deeply into the holes. Let the cake cool completely to set the ganache.
- Make the Topping: Chill a mixing bowl and then whip the cold heavy cream with vanilla extract until soft peaks form. Gradually add the confectioners’ sugar and peanut butter, continuing to whip until stiff peaks form. Spread this peanut butter whipped cream evenly over the cooled cake surface.
- Garnish and Serve: Sprinkle the top with roughly chopped roasted peanuts and mini chocolate chips if desired. For best results, chill the cake for at least 1 hour before slicing and serving to allow flavors to meld and the topping to firm up.
Notes
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Use cold water in the cake batter to help activate the baking soda and create a moist texture.
- Ensure the heavy cream used for the topping is very cold for optimal whipping.
- For a dairy-free variation, substitute heavy cream with coconut cream and use dairy-free chocolate.
- Chilling the cake after assembling improves the texture and flavor integration.
