Introduction

If you love the classic combination of chocolate and peanut butter, this Chocolate Peanut Butter Poke Cake is a dream come true. It features a moist chocolate cake infused with a creamy peanut butter filling, topped with whipped peanut butter frosting and Reese’s candy pieces. Easy to make and perfect for any celebration, it’s sure to impress your guests.

This is a close-up of a three-layered dessert slice placed on a white plate over a white marbled texture. The bottom layer is dark and crumbly, resembling a dense chocolate crust. The middle layer is thick and smooth, light tan in color, looking like a peanut butter or caramel mousse. The top layer is a glossy dark chocolate ganache, spread evenly but with a slight texture. On the very top, there are five swirls of light tan frosting evenly spaced, each topped with broken pieces of dark chocolate scattered around. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g (1½ cups) all-purpose flour

250g (1¼ cups) granulated sugar

60g (½ cup) cocoa powder

1½ tsp baking powder

1½ tsp baking soda

½ tsp salt

2 large eggs

240ml (1 cup) whole milk

120ml (½ cup) vegetable oil

2 tsp vanilla extract

240ml (1 cup) boiling water

240g (1 cup) creamy peanut butter (for filling)

300ml (1¼ cups) sweetened condensed milk

120ml (½ cup) whole milk (for filling)

240ml (1 cup) heavy cream (for topping)

60g (¼ cup) powdered sugar

120g (½ cup) peanut butter (for topping)

1 tsp vanilla extract (for topping)

Chopped Reese’s peanut butter cups (for garnish)

Chocolate drizzle (melted chocolate or chocolate syrup)

Instructions

Step 1: Preheat your oven to 175°C (350°F) and grease a 9×13-inch baking dish. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract; beat until combined. Slowly pour in boiling water while stirring until the batter is smooth. Pour into the prepared dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.

Step 2: In a microwave-safe bowl, heat the peanut butter for 30 seconds until slightly melted. Stir in sweetened condensed milk and whole milk until fully combined and smooth.

Step 3: Using the handle of a wooden spoon or a skewer, poke holes evenly all over the cake. Pour the peanut butter mixture evenly over the cake, allowing it to soak into the holes. Refrigerate for at least 1 hour to let the flavors meld.

Step 4: In a mixing bowl, beat the heavy cream, powdered sugar, peanut butter, and vanilla extract together until soft peaks form. Spread this whipped topping evenly over the chilled cake.

Step 5: Garnish with chopped Reese’s peanut butter cups and drizzle with melted chocolate or chocolate syrup. Slice and serve.

Tips & Variations

Use a boxed chocolate cake mix to save time without compromising taste.

Chill the cake overnight for an even richer flavor as the ingredients blend together.

Replace peanut butter with Nutella, almond butter, or Biscoff spread for a delicious twist.

Make it extra indulgent by drizzling hot fudge sauce over the top before serving.

Store leftovers in an airtight container in the fridge for up to 3 days to keep it fresh.

FAQs

Can I use natural peanut butter for this recipe?

Natural peanut butter often has a thinner consistency and may separate, which could affect the texture of the filling and topping. It’s best to use creamy peanut butter for the smoothest results.

Can I make this cake ahead of time?

Yes! This cake actually tastes better when made ahead. Prepare it a day in advance, refrigerate it overnight, and the flavors will meld beautifully, making it perfect for parties and special occasions.