Chocolate Peanut Butter Poke Cake

Dessert
Written By Janie E.

A super rich, moist chocolate cake with a peanut butter filing and peanut butter frosting.

Poke cakes are one of my absolute favorite cakes out there! I think most of the recipes I’ve made have started with cake mixes which is really convenient, but my oldest requested a chocolate peanut butter cake for his birthday and we ended up finding this recipe that he thought looked good. It’s definitely one of my new favorites and I like that the cake is homemade because I do like a good homemade chocolate cake. I love using hot coffee in chocolate cake. I’m not quite sure how the heat works but it makes the cake so moist. The coffee brings out the richness of the chocolate.

What You Need:

For the Chocolate Cake:

  • 2 cups granulated sugar

  • 1 3/4 cups all purpose flour

  • 1 cup unsweetened cocoa powder

  • 1 1/2 tsp. baking powder

  • 1 1/2 tsp. baking soda

  • 1 tsp. salt

  • 2 large eggs

  • 1 cup milk

  • 1/2 cup vegetable oil

  • 1 Tbsp. vanilla extract

  • 1 cup hot coffee (or boiling water)

For the Filling:

  • 1/2 cup peanut butter

  • 1 can (14 oz) sweetened condensed milk

For the Peanut Butter Frosting:

  • 1 1/2 cups unsalted butter, softened

  • 1 1/2 cups creamy peanut butter

  • 6 cups powdered sugar

  • 1/2 cup milk

Directions:

  1. For the Chocolate Cake: In a stand mixer on low speed, combine sugar, flour, cocoa power, baking powder, baking soda, and salt.

  2. In a small bowl, whisk together eggs, milk, oil, and vanilla.

  3. Add egg mixture to a stand mixer on low, then increase to medium speed until just combined.

  4. Add hot coffee in and stir by hand carefully.

  5. Pour batter into a greased 9×13-inch baking pan.

  6. Bake in a preheated 350 degree oven for 30 to 35 minutes or until a toothpick comes out clean.

  7. For the Filling: Add peanut butter to a microwave safe bowl and heat in the microwave for 20 seconds.

  8. Add sweetened condensed milk and stir until creamy.

  9. With a fork, poke cake all over and then pour the filling over the top.

  10. Cover and refrigerate for 2 hours.

  11. For the Peanut Butter Frosting: In a clean bowl for the stand mixer, add butter and peanut butter. Beat on medium speed for 2 minutes.

  12. Lower the speed to low and add 1 cup of powdered sugar at a time alternating with 2 Tbsp. milk, starting and ending with sugar.

  13. Beat until light and fluffy, about 2 to 3 minutes.

  14. Spread over cooled cake.

Recipe from Dessert Then Dinner

Janie E.
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