Chocolate Peanut Butter Poke Cake Recipe [Stays Fresh 4 Days!]

Chocolate peanut butter poke cake recipe is a rich, moist dessert blending deep cocoa flavor with creamy peanut butter. I have experience making this cake, and the inspiration came from seeing it made on a cooking show.

The main specialty of this chocolate peanut butter poke cake recipe lies in the soft chocolate cake soaked with sweet peanut butter filling, topped with fluffy peanut butter whipped cream.

This creates chocolate peanut butter poke cake recipe a luscious texture and intense flavor in every slice. I decided to recreate this dessert to enjoy the decadent taste and share the process.

I will now show step-by-step how to make this chocolate peanut butter poke cake recipe.

About This Chocolate Peanut Butter Poke Cake Recipe

Chocolate peanut butter poke cake recipe has a rich, indulgent taste that balances deep, slightly bitter chocolate and creamy, sweet peanut butter.

The chocolate peanut butter poke cake recipe is moist and tender, soaking up the peanut butter condensed milk to create a luscious, melt-in-the-mouth texture.

The whipped peanut butter topping adds a light, airy contrast to the dense chocolate layers, while the sweetness of the condensed milk enhances the chocolate flavor without being cloying.

Chocolate and peanut butter flavors blend naturally, creating a decadent dessert that is smooth, creamy, and full of intense, layered sweetness.

How To Prepare Chocolate Peanut Butter Poke Cake Recipe?

To make this chocolate peanut butter poke cake recipe perfectly, we’ll go step by step! I’ve broken down each part clearly, from the moist chocolate base to the creamy peanut butter filling and whipped topping.

You don’t need fancy tools just your basics. Follow along, and even with simple equipment, you’ll create a rich, irresistible cake everyone will love!

Recipe Overview

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Course: Dessert

Cuisine: American

Yield: 12 servings

Kitchen Utensils Needed

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• 9×13-inch baking pan
• Spatula
• Wooden spoon
• Toothpick or skewer
• Saucepan (for whipped cream if warming),
• Cooling rack

Ingredients

For the Cake:

• 3/4 cup premium cocoa powder (Cacao Barry Extra Brute or similar)
• 1 3/4 cups granulated sugar
• 2 teaspoons baking soda
• 2 cups all-purpose flour
• 1 cup hot water
• 3/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 3 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1 teaspoon pure vanilla extract

For the Filling:

• 1 cup creamy peanut butter
• 1 (14 oz) can sweetened condensed milk

For the Peanut Butter Whipped Cream:

• 2 cups heavy whipping cream
• 3/4 cup smooth peanut butter (e.g., Skippy)
• 1/2 cup powdered sugar, sifted
• 1 teaspoon vanilla extract

Instructions

1. Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or oil, then sprinkle a little flour on it, or line it with parchment paper.

2. In a large mixing bowl, combine the cocoa powder, sugar, flour, baking soda, baking powder, and salt. Stir everything together until it’s evenly mixed.

3. In a separate bowl, whisk together the hot water, oil, eggs, buttermilk, and vanilla extract until smooth and uniform.

4. Gradually pour the wet ingredients into the dry mixture, stirring until just combined. The batter will be somewhat thin, which is normal.

5. Pour the batter into the prepared pan and smooth the surface. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly in the pan.

6. While the cake is cooling, make the filling. Place the peanut butter and sweetened condensed milk in a small saucepan over low heat. Stir constantly for 2–3 minutes until smooth and slightly thickened. Remove from heat and let it cool a bit.

7. When the cake is warm but not hot, poke holes all over the top using the end of a wooden spoon or a skewer. Pour the peanut butter mixture over the cake, allowing it to seep into the holes.

8. To make the peanut butter whipped cream, beat the heavy cream in a large bowl until it forms soft peaks. Add the peanut butter, powdered sugar, and vanilla extract, and continue whipping until the cream holds stiff peaks.

9. Spread the peanut butter whipped cream evenly over the cake once the filling has absorbed. Refrigerate the cake for 1–2 hours so the flavors can meld. Cut into squares and serve.

Notes: Make sure eggs and buttermilk are at room temperature for a smoother batter. For extra richness, use high-quality cocoa powder and peanut butter. You can refrigerate the cake for a few hours to help it set before serving.

Nutrition Facts Of Chocolate Peanut Butter Poke Cake Recipe

Nutrition	Amounts
Calories	480
Fat	27g
Saturated Fat	11g
Carbohydrates	52g
Sugar	38g
Protein	9g
Fiber	3g

Why My Recipe Works

My chocolate peanut butter poke cake recipe works because the cake is baked until just tender, allowing it to absorb the peanut butter and sweetened condensed milk filling without becoming soggy.

Using room temperature eggs and buttermilk ensures the batter mixes evenly, creating a light yet rich texture. The poke method lets the filling penetrate deeply, making every slice flavorful and moist.

The whipped peanut butter topping adds a creamy finish that balances the dense chocolate layers. Attention to ingredient quality and proper mixing guarantees a dessert that holds its shape, tastes decadent, and delivers consistent results every time.

Why You’ll Love This Recipe

You will love this chocolate peanut butter poke cake recipe because it delivers a rich, indulgent flavor that combines deep chocolate and creamy peanut butter.

The cake is incredibly moist, and the peanut butter filling soaks into every bite, creating a soft, luscious texture. Topped with light, airy peanut butter whipped cream; each slice feels decadent without being heavy.

The balance of sweet and slightly bitter chocolate enhances the nutty flavor, making it irresistible. This chocolate peanut butter poke cake recipe is impressive yet approachable, leaving a lasting impression on anyone who tastes it.

Decorates And Serving Suggestions

For decorating the chocolate peanut butter poke cake recipe, lightly drizzle melted chocolate or caramel over the top for a glossy finish.

Sprinkle crushed peanuts or chocolate shavings to add texture and visual appeal. You can also pipe small dollops of peanut butter whipped cream around the edges for a polished look.

For serving, cut the chocolate peanut butter poke cake recipe into squares and serve chilled for the best texture. Add a scoop of vanilla or chocolate ice cream on the side for extra indulgence.

Fresh berries or a drizzle of chocolate sauce can enhance the presentation and flavor, making each slice look and taste irresistible.

Expert Baking Tips

1. Measure out all ingredients, grease pans, and preheat the oven before starting. Having everything ready prevents mistakes and ensures smoother baking.

2. Use eggs, butter, and milk at room temperature. This helps them blend better and creates a lighter, more even texture in your cake.

3. When combining wet and dry ingredients, stir just until incorporated. Over mixing can develop gluten in the flour, making the cake dense or tough.

4. Use an oven thermometer to make sure your oven is at the right temperature. Even small temperature differences can affect rising and texture.

5. Insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, the cake is done. Avoid relying solely on time.

6. If adding fillings or frostings, let the cake cool slightly first. A warm cake can melt frosting, but a slightly cooled cake will absorb flavors better.

7. For layered cakes, creamy fillings, or whipped toppings, chilling for at least 1–2 hours helps flavors meld, stabilizes the structure, and makes slicing cleaner.

Best Variations

◆ Salted Caramel Chocolate Poke Cake – Drizzle warm salted caramel over the poked cake before adding peanut butter whipped cream for a sweet and salty twist.

◆ Chocolate Hazelnut Poke Cake – Replace peanut butter with Nutella in the filling and whipped topping for a rich, nutty flavor.

◆ Mocha Peanut Butter Poke Cake – Add 1–2 teaspoons of instant coffee to the hot water in the batter to intensify the chocolate flavor with a subtle coffee note.

◆ Peanut Butter Banana Poke Cake – Layer sliced bananas on the cake before pouring the peanut butter condensed milk filling for a fruity, creamy variation.

◆ White Chocolate Peanut Butter Poke Cake – Melt white chocolate into the peanut butter whipped cream topping for a sweeter, lighter chocolate contrast to the dark chocolate cake.

How Do I Store This Cake?

To store the chocolate peanut butter poke cake recipe, place it in an airtight container or cover the pan tightly with plastic wrap to prevent it from drying out or absorbing other odors.

Keep it in the refrigerator, as the peanut butter filling and whipped cream topping need to stay chilled. The cake will stay fresh for 3 to 4 days.

For longer storage, you can freeze individual slices by wrapping them tightly in plastic wrap and then in foil; they can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Frequently Asked Questions (FAQs)

Conclusion

This chocolate peanut butter poke cake recipe is a dessert everyone loves. Every time I make it for serving, it becomes the highlight of the table, and I enjoy the process as much as the result.

The rich chocolate, creamy peanut butter filling, and light whipped topping create a flavor and texture combination that always impresses.

I follow my method carefully to get consistent, moist, and decadent results. I hope anyone who tries this chocolate peanut butter poke cake recipe experiences the same joy I do and shares it with family and friends.

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