If you are on the hunt for a dessert that feels like a warm, comforting hug and delivers a perfect balance of rich chocolate with creamy peanut butter, you have to try this Chocolate Peanut Butter Poke Cake Recipe. It’s a luscious, moist cake that soaks up a dreamy ganache filling through little poked holes and finishes with a whipped peanut butter topping that’s simply irresistible. Whether you’re making it for a family gathering, birthday, or just a special treat for yourself, this cake brings together a magical blend of flavors and textures that everyone will rave about.
Ingredients You’ll Need
All the ingredients for this recipe are straightforward staples, yet each one plays a crucial role in getting that perfect texture, depth of flavor, and vibrant look. From cocoa powder that delivers deep chocolate richness to smooth peanut butter for that velvety nutty touch, every item is essential to nail this cake’s signature taste.
- Granulated sugar: Sweetens the cake while helping to create a tender crumb.
- All-purpose flour: Provides structure and ensures a soft, fluffy cake.
- Unsweetened cocoa powder: Adds intense chocolate flavor – Dutch-process or natural both work well.
- Baking soda: Leavens the cake to make it nice and airy.
- Table salt: Enhances the flavors and balances sweetness.
- Espresso powder (optional): Amplifies the chocolate notes without adding coffee taste.
- Cold water: Keeps the batter smooth and helps activate the baking soda.
- Vegetable oil: Keeps the cake moist and tender.
- Cider vinegar or white vinegar: Reacts with the baking soda to create lift and a subtle tang.
- Pure vanilla extract: Adds warmth and depth.
- Smooth peanut butter: For the decadent ganache and the fluffy whipped topping.
- Milk chocolate, finely chopped: Melts into the ganache for a silky, rich filling.
- Heavy cream: Both for the ganache and the whipped topping to bring creaminess and smooth texture.
- Confectioners’ sugar: Sweetens and stabilizes the whipped peanut butter topping.
- Roasted peanuts, roughly chopped: Provides a crunchy, salty contrast as garnish.
- Mini chocolate chips (optional): Adds little bursts of chocolate fun and texture on top.
How to Make Chocolate Peanut Butter Poke Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan lightly. Combine all the dry ingredients – sugar, flour, cocoa powder, baking soda, salt, and espresso powder if using – in a large bowl and whisk them together. Next, add cold water, vegetable oil, vinegar, and vanilla extract. Stir until the batter is smooth and perfectly combined. Pour this luscious batter into your pan and bake for about 35 to 40 minutes. When a toothpick inserted in the center comes out clean, your cake is done. Let it cool for 10 minutes before moving to the fun part.
Step 2: Poke Holes and Add the Peanut Butter Ganache
Grab the handle of a wooden spoon and gently poke holes all over the warm cake – this step is so satisfying because you can almost see the cake inviting you to soak it in with flavor. Now, make the ganache by placing the peanut butter and finely chopped milk chocolate in a heat-proof bowl. Warm the heavy cream on the stove until you see steam but no boiling, then pour it over the chocolate and peanut butter. Let it rest for a couple of minutes so everything melts smoothly together. Whisk until silky and glossy, then pour this heavenly ganache over your cake, letting it seep deep into the holes for that moist, rich bite in every slice. Allow the cake to cool completely for maximum absorption.
Step 3: Whip and Spread the Peanut Butter Topping
Time to make the topping that takes this cake over the edge. In a chilled bowl, whip the cold heavy cream with pure vanilla until you see soft peaks forming – it’s like fluffy clouds of goodness. Add the confectioners’ sugar and more smooth peanut butter, then beat again until you reach stiff peaks. This luscious, creamy peanut butter topping is a dream. Spread it evenly and generously over the cooled cake, creating a beautiful smooth finish that’ll make everyone’s mouth water.
Step 4: Garnish and Chill
For the perfect finishing touch, sprinkle chopped roasted peanuts and mini chocolate chips on top. Not only do these add an irresistible texture contrast, but they also turn your cake into a showstopper. Pop the cake in the fridge and chill for at least an hour before slicing – this resting time helps the flavors meld and the topping set for clean, perfect slices.
How to Serve Chocolate Peanut Butter Poke Cake Recipe
Garnishes
Besides the roasted peanuts and mini chips, feel free to get creative with garnishes. A drizzle of melted chocolate or a sprinkle of flaky sea salt can elevate the flavors. Fresh berries like raspberries introduce a tart freshness that pairs beautifully with the rich chocolate and peanut butter. These little extras make each serving feel festive and special.
Side Dishes
This cake is pretty rich, so serving it alongside a simple fruit salad or a scoop of vanilla ice cream balances the richness wonderfully. A crisp, slightly tart fruit like sliced apples or pears also complements the nutty and chocolatey elements perfectly without overpowering the cake.
Creative Ways to Present
Want to impress guests? Try serving the cake in individual glass cups or jars, layering chunks of poke cake with whipped cream and chopped peanuts for a personalized dessert experience. Alternatively, cut the cake into bite-sized squares and place on a platter with skewers for a fun, party-friendly presentation. It’s a guaranteed crowd-pleaser no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
Once assembled, the cake should be stored in the refrigerator, tightly covered with plastic wrap or stored in an airtight container. It stays fresh and flavorful for up to 4 days, making it perfect for preparing ahead of time for events or simply enjoying over several days.
Freezing
If you want to prepare this Chocolate Peanut Butter Poke Cake Recipe in advance, you can freeze it. Wrap the entire cake (before adding the whipped peanut butter topping) tightly in plastic wrap and aluminum foil to prevent freezer burn. The ganache-soaked cake freezes well for up to 2 months. Thaw it overnight in the refrigerator before adding the whipped topping fresh and serving.
Reheating
This cake is best served chilled, but if you prefer a slightly warmed dessert, gently heat individual slices in the microwave for 10-15 seconds. Avoid overheating, or you risk melting the beautifully whipped topping. Enjoy the warm, gooey ganache with a tender cake crumb for a cozy treat.
FAQs
Can I use natural peanut butter instead of smooth?
Absolutely! The recipe calls for smooth peanut butter for its creamy texture, but natural peanut butter works as well. Just give it a good stir to combine the oils before using so the texture stays consistent in your ganache and topping.
What if I don’t have espresso powder?
Espresso powder is optional and only enhances the chocolate flavor subtly. If you don’t have it on hand, simply leave it out. The cake will still be deliciously chocolatey and peanut buttery.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that measures cup for cup. Make sure your blend contains xanthan gum or another binder to maintain the cake’s texture.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake after the baking time. If it comes out clean or with only a few moist crumbs, the cake is ready. Avoid overbaking to keep it moist for the perfect soak with the ganache.
Is it essential to chill the topping bowl before whipping?
Chilling the mixing bowl and beaters helps the cream whip more quickly and achieve better volume, resulting in a light and stable peanut butter topping. If you forget, your topping might take longer to whip but will still turn out tasty!
Final Thoughts
This Chocolate Peanut Butter Poke Cake Recipe is one of those desserts that feels like a celebration every time you bite into it. The combination of moist chocolate cake, rich peanut butter ganache, and cloud-like topping makes it a timeless crowd-pleaser you’ll want to make again and again. Don’t hesitate to try it out and watch it become an instant favorite in your baking repertoire!
Print
Chocolate Peanut Butter Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Peanut Butter Poke Cake combines rich chocolate cake with a luscious peanut butter ganache and creamy peanut butter whipped topping. The cake is baked to moist perfection, then poked with holes to soak up a smooth ganache that adds incredible flavor and texture. Topped with a fluffy peanut butter whipped cream and garnished with roasted peanuts and chocolate chips, this dessert is perfect for chocolate and peanut butter lovers looking for an indulgent treat.
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 until the batter is smooth and well combined. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool for about 10 minutes before using the handle of a wooden spoon to poke holes evenly all over the cake.
- Make the Ganache: Place the smooth peanut butter and chopped milk chocolate in a heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat until it starts steaming but does not boil. Pour the hot cream over the peanut butter and chocolate mixture, letting it sit for 1 to 2 minutes before whisking until smooth and glossy. Pour this ganache evenly over the warm cake, ensuring it seeps into all the holes. Allow the cake to cool completely so the ganache can set and infuse flavor.
- Make the Topping: In a chilled mixing bowl, whip the cold heavy cream with vanilla extract until soft peaks form. Gradually add the confectioners’ sugar and peanut butter, continuing to beat until stiff peaks develop. Spread this creamy peanut butter whipped topping evenly over the fully cooled cake.
- Garnish and Serve: Sprinkle the chopped roasted peanuts and mini chocolate chips (if using) over the whipped topping for added texture and flavor. Chill the cake in the refrigerator for at least 1 hour before slicing and serving to allow all flavors to meld beautifully.
Notes
- For a richer chocolate flavor, use Dutch-process cocoa powder.
- Espresso powder enhances the chocolate depth but is optional if you prefer to omit.
- Make sure the cake is warm when pouring the ganache so it seeps well into the holes.
- Chilling the topping bowl and beaters helps achieve fluffy whipped cream.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Roasted peanuts add crunch, but you can substitute with chopped peanuts or skip if allergic.
