If you have a serious sweet tooth and love the dynamic duo of peanut butter and chocolate, then this Chocolate Peanut Butter Poke Cake Recipe is about to become your new obsession. This luscious cake combines rich, moist chocolate layers with pockets of gooey peanut butter ganache that soak into every bite, topped with a fluffy peanut butter-infused whipped cream and a crunchy peanut garnish. It’s one of those desserts that feels indulgent yet so comforting, perfect for sharing with friends or keeping all to yourself after a long day. Trust me, once you try this, you’ll be hooked on its decadently smooth and deeply satisfying flavor fusion.
Ingredients You’ll Need
Every great dish starts with simple ingredients that work harmoniously together. This recipe uses everyday pantry staples that bring amazing taste, rich texture, and a perfect balance of flavors in every slice of your Chocolate Peanut Butter Poke Cake Recipe.
- Granulated sugar: Sweetens the cake and helps create that tender crumb we all love.
- All-purpose flour: The base of our cake’s structure, giving it body and that satisfying chew.
- Unsweetened cocoa powder: Deepens the chocolate flavor with a pleasant hint of bitterness.
- Baking soda: Leavens the cake, helping it rise beautifully and stay light.
- Salt: Enhances all the sweet and chocolatey notes to perfection.
- Espresso powder (optional): Boosts the chocolate taste without adding coffee flavor.
- Cold water: Keeps the batter smooth and moist, ensuring an even crumb.
- Vegetable oil: Adds moisture without overpowering the flavor.
- Vinegar: Reacts with baking soda to give the cake its tender texture and slight tang.
- Pure vanilla extract: Rounds out the cake’s flavor for a truly homey feel.
- Smooth peanut butter: Central to the recipe’s rich peanut flavor and creamy ganache.
- Milk chocolate: Melts into the ganache for sweetness and silkiness.
- Heavy cream: Essential for the ganache and whipped topping, lending richness and a luscious mouthfeel.
- Confectioners’ sugar: Sweetens the whipped topping without graininess.
- Roasted peanuts (for garnish): Adds a wonderful crunch and accentuates the peanut flavor.
- Mini chocolate chips (optional garnish): Adds an extra chocolate pop and prettiness.
How to Make Chocolate Peanut Butter Poke Cake Recipe
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F (175°C) and greasing a 9×13 inch pan to prevent sticking. In a large bowl, whisk together your dry ingredients—sugar, flour, cocoa powder, baking soda, salt, and espresso powder if you’re using it. Then add the cold water, vegetable oil, vinegar, and vanilla extract, mixing until the batter is perfectly smooth. 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 it cool for about 10 minutes before poking holes all over the cake with the handle of a wooden spoon to get ready for the luscious ganache to sink in.
Step 2: Whip Up the Peanut Butter Ganache
This step is where the magic happens. Place smooth peanut butter and finely chopped milk chocolate in a heatproof bowl. Heat the heavy cream gently on the stove until it’s steaming but not boiling, then pour it over the peanut butter and chocolate. Let it sit for a couple of minutes so everything softens, then whisk until you have a silky, uniform ganache. Pour this warm, dreamy ganache over your cake, making sure it seeps into all the holes you poked earlier. This is the secret to that amazing moist texture and rich peanut butter flavor permeating every bite. Let the cake cool completely before moving on.
Step 3: Make the Peanut Butter Whipped Cream Topping
Using cold heavy cream, beat it with vanilla extract until soft peaks form. Then add confectioners’ sugar and more smooth peanut butter, and continue to whip until you see stiff, creamy peaks. This luscious, fluffy topping will elevate your poke cake to pure dessert heaven. Spread it evenly over the cooled cake for a gorgeous finish that tastes like peanut butter clouds.
Step 4: Garnish and Chill
To complete your masterpiece, sprinkle the top with roughly chopped roasted peanuts and (if you like) mini chocolate chips for a little extra fun and texture. Pop the cake in the fridge for at least one hour so everything firms up and flavors meld beautifully. Then slice, serve, and prepare to be wowed!
How to Serve Chocolate Peanut Butter Poke Cake Recipe
Garnishes
The finishing touches count, so don’t skip the chopped roasted peanuts—they add a satisfying crunch and highlight the peanut flavor brilliantly. Mini chocolate chips scattered on top give a little playful crunch and extra chocolate bursts. If you want, a drizzle of melted peanut butter or chocolate sauce can also add a shiny, indulgent look that tempts from across the table.
Side Dishes
This cake is rich and decadent, so pairing it with lighter sides like fresh berries or a simple vanilla ice cream lets the cake shine without overwhelming your palate. A cup of strong coffee or cold milk is also a classic and refreshing way to cut through the richness.
Creative Ways to Present
For a special occasion, you can serve the Chocolate Peanut Butter Poke Cake Recipe in individual glass jars layered with whipped cream and crushed peanuts for a fun twist. Or top each slice with a scoop of vanilla or chocolate ice cream and a drizzle of caramel sauce. For a festive vibe, sprinkle edible gold flakes or add a pinch of sea salt to the topping to amplify the flavors in a gourmet way.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully covered in the refrigerator for up to 4 days. Make sure it’s tightly wrapped or stored in an airtight container to maintain its moist texture and prevent it from absorbing other fridge smells. The flavors often get even better after a day or two, making it a perfect make-ahead dessert.
Freezing
If you want to keep it longer, you can freeze the cake (without the whipped topping) for up to 2 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw it overnight in the fridge, then add fresh whipped topping before serving. This way, you always have a delicious dessert ready for last-minute celebrations.
Reheating
While this cake is best enjoyed chilled, if you prefer a slightly warm slice, pop individual servings in the microwave for 10-15 seconds. The ganache will soften beautifully, making every bite melt-in-your-mouth delicious. Just avoid heating the whipped topping to keep its fluffy texture intact.
FAQs
Can I use crunchy peanut butter instead of smooth?
Absolutely! Crunchy peanut butter adds extra texture to your ganache and whipped topping, but smooth peanut butter creates a silkier, more uniform finish. It depends on your preference—both are delicious.
Is espresso powder really necessary?
Espresso powder is optional but highly recommended because it intensifies the chocolate flavor without making the cake taste like coffee. If you don’t have any, just skip it and enjoy the cake as is.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend suited for baking. Make sure your baking soda and other ingredients are gluten-free as well. The cake might have a slightly different texture, but the flavors will still shine.
How do I poke the holes evenly in the cake?
The easiest way is to use the rounded end of a wooden spoon or a similar tool. Gently press down all over the cake in a grid pattern, spacing the holes about 1 inch apart. This ensures the ganache seeps all over the cake for that signature moistness.
Can I make the ganache ahead of time?
You can prepare the ganache up to a day in advance and gently rewarm it to pour over the cake. Just make sure it’s smooth and pourable before spreading it. This can help save time on busy days.
Final Thoughts
This Chocolate Peanut Butter Poke Cake Recipe is a radiant crowd-pleaser that melds two beloved flavors into a dessert you’ll want to make again and again. It’s approachable enough for bakers of all levels but special enough to impress anyone you share it with. Whether for family gatherings, celebrations, or simply a treat-yourself moment, dive in and let the rich peanut butter and chocolate layers deliver pure joy with every slice.
Print
Chocolate Peanut Butter Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A decadent and moist Chocolate Peanut Butter Poke Cake featuring a rich chocolate base infused with espresso, filled with a smooth peanut butter and chocolate ganache that seeps into holes poked throughout the cake. Topped with a fluffy peanut butter whipped cream and garnished with crunchy roasted peanuts and mini chocolate chips, this dessert offers layers of creamy, crunchy, and indulgent flavors perfect for any special occasion or 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 to prevent sticking. In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking soda, salt, and espresso powder until evenly combined. Add in the cold water, vegetable oil, vinegar, and vanilla extract, then stir the batter until it is smooth and well incorporated. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow the cake to cool for 10 minutes, then gently poke holes all over the surface of the warm cake using the handle of a wooden spoon to prepare it for the ganache infusion.
- Make the Ganache: Place the smooth peanut butter and finely chopped milk chocolate into a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat, bringing it until it is steaming but not boiling. Pour the hot cream over the peanut butter and chocolate mixture. Let it sit for one to two minutes to soften, then whisk thoroughly until the ganache is smooth and glossy. Pour this ganache evenly over the warm cake, allowing the ganache to seep deep into the holes, enhancing the cake’s moistness and flavor. Set aside to cool completely.
- Make the Topping: Chill a mixing bowl before whipping. In the chilled bowl, whip the cold heavy cream with the pure vanilla extract until soft peaks form. Add the confectioners’ sugar and smooth peanut butter, then continue beating the mixture until stiff peaks form, creating a light and fluffy peanut butter whipped cream. Spread this topping evenly over the cooled ganache-covered cake.
- Garnish and Serve: Sprinkle the top of the cake with roasted chopped peanuts and, if desired, mini chocolate chips for an added crunch and chocolate burst. Chill the cake in the refrigerator for at least one hour before slicing and serving to allow the flavors to meld and the topping to set perfectly.
Notes
- Espresso powder is optional but enhances the chocolate flavor beautifully.
- Make sure to use cold water for the cake batter to activate the baking soda properly.
- For a smoother ganache, chop the chocolate finely.
- The cake should be chilled to allow the topping to firm up and flavors to meld.
- Store leftovers covered in the refrigerator for up to 3 days.
