This Chocolate Peanut Butter Poke Cake boasts a scratch chocolate cake soaked in a rich chocolate infused condensed milk, decorated with fluffy peanut butter frosting, and topped candied peanuts. This scrumptious poke cake is decadently moist and a thoroughly wonderful!
Hello, and happy Monday! May I please draw your attention to this Chocolate Peanut Butter Poke Cake?
Yes, yes – I know. It’s not very pretty.
It’s not. I fully acknowledge that.
The photos are craptacular, my lighting and composition are super bad. I had an off day.
I got a little overzealous and neglected to give this cake proper time to set and cool.
This is real life. It happens. Sometimes you get super excited over a recipe and you must share that jammy immediately, despite the photos.
Such is the case.
I will re-shoot. Just not today.
Flow with me, I’m going to use my words for a minute.
People, THIS CAKE!
First, how come no one told me about Poke Cakes? Like – ‘tap, tap, tap, Mrs M.O.B. – Are you down with poke cakes?’
I thought we were cool!
OK, I’m trying to live right, so I will forgive you.
I’m going to be real with you guys. This poke cake was not going to happen. I was deep into my Sunday Walking Dead marathon and it was a fuh-fillion degrees outside. I was nice and cool, lying on my couch, in my air conditioned living room. My intent was to spend all of Sunday in one position, the only variant in this equation? My facial expressions.
However, during a commercial break I took a peek at The Pinterest and what do I see? A poke cake! I wanted to find out more about this poke cake phenomenon so I clicked on the link, but first I needed to conduct a little research on poke cakes.
And so… Google.
What is a poke cake?
As I understand it, a poke cake is cake that you poke holes into once baked. You then pour either pudding, jello, or some kind of liquid over this holy cake. The liquid then seeps into these holes creating this beautifully moist and delicious situation. Being a Tres Leches connoisseur (self-titled, of course), I was down with this method and immediately fired up my oven to a hot-as-fuck 350° Fahrenheit.
Every recipe I found consisted of a boxed cake mix. I’m not above cake mixes. I will get down with a boxed cake mix if I need to. However, I’m raising little food snobs and when I brought up cake mix, I was attacked with comments such as:
‘Eew, cake mix!’
‘But you bake! Like, why would you use a cake mix?’
‘Like, really ma – Really?’
Noted, offspring. Noted.
So I set forth to find a good scratch recipe that would be sturdy enough to withstand a liquid pour. I didn’t have to look far. Spend with Pennies has a bomb Chocolate Poke Cake recipe that’s been pinned a bajillion times.
I gathered my ingredients and made a few changes. For instance, I was down to 1 cup of all-purpose flour, so I used part AP and part cake flour. If make my recipe, do remember to sift the flour because cake flour contains cornstarch and cornstarch clumps.
I don’t keep vegetable oil in the house. Instead I used coconut oil which I keep a lot of.
I added a bit of salt, and increased the vanilla extract.
For my soaking liquid I used condensed milk with melted milk chocolate and a bit of cocoa powder.
Instead of topping the cake with more chocolate, I whipped up a fluffy peanut butter frosting. This peanut butter frosting will change your life.
And finally, I topped the cake with candied peanuts. Candying peanuts takes all of five minutes. It’s totally optional; however, the crunch is fantastic. Sooooo what I’m trying to say here is – Make the peanuts.
The cake itself isn’t beautiful. It’s a moist and messy.
Flavor? Duuuuuuuddeeeee! For serious!
This poke cake is a play in flavor and a slam-dunk in texture. The rich, moist chocolate cake, the fluffy peanut butter frosting, and finally – The candied peanut crunch. If you dig the chocolate & peanut butter combo – This poke cake is for you.
Dig into it like nobody is watching.
Make it again. Because you ate it all the first time and now you’re in a shame spiral.
Give it to your friends.
Tell your friends to tell their friends.
And pop into all the places, Chocolate Peanut Butter Poke Cake in hand.
Chocolate Peanut Butter Poke Cake
- For the cake
- All-purpose flour, spooned then leveled - 1 cup
- Cake flour, spooned then leveled - 3/4 cup
- Unsweetened cocoa powder - ¾ cup
- Baking soda - 2 teaspoons
- Baking powder - 1 teaspoon
- Salt - 1/4 teaspoon
- Granulated sugar - 1¾ cups
- Coconut oil - ½ cup
- Vanilla extract - 2 teaspoons
- Eggs - 2 large
- Brewed coffee, cooled to room temperature - 1 cup
- Buttermilk - 1 cup
- For the candied peanuts
- Unsalted peanuts - 1 heaping cup
- Granulated sugar - 1/4 cup
- Unsalted butter - 1 tablespoon
- Splash of vanilla extract
- For the soaking liquid
- Sweetened condensed milk - 1 (14 ounce) can
- Milk chocolate - 1/2 cup , melted
- Cocoa powder - 1 tablespoon
- For the Peanut Butter frosting
- Creamy peanut butter - 1 1/2 cup
- Unsalted butter, softened - 1 cup (2 sticks)
- Pinch of salt
- Confectioners' (powdered) sugar - 2 1/4 cups
- Vanilla extract - 1 1/4 tablespoons
- heavy cream - 3/4 cup
Bake the cake:
Preheat the oven to 350° Fahrenheit. Butter and flour a 9x13 pyrex or glass dish and set aside.
Sift the all-purpose flour, cake flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl.
In a bowl of an electric mixer fitted with a paddle attachment over medium speed, mix the butter and coconut oil until combined. Add the eggs one at a time, beating well after each addition, followed by the vanilla extract. Reduce the speed to low. Add the flour/cocoa powder mixture in three parts, alternating with the buttermilk and the brewed coffee. Mix until mostly smooth and combined.
pour the cake batter into your prepared pyrex dish. Place in the oven and bake for 30-35 minutes, or until a cake tester or skewer inserted in the middle of the cake comes out clean or with a few moist crumbs.
Remove cake from the oven and allow to cool completely before adding the soaking liquid. While the cake bakes, make the candied peanuts and soaking liquid.
Make the candied peanuts:
Place a sheet of parchment paper on a cookie sheet and lightly spray with cooking spray. Set aside.
In a medium non-stick skillet over low heat, melt the butter. Add the granulated sugar followed by the peanuts and splash of vanilla extract. Stir to coat the peanuts. Increase the heat to medium and cook for about 5 minutes stirring THE ENTIRE TIME until all the sugar is melted, caramelized, and the peanuts are well coated with sugar.
Transfer the candied peanuts immediately to the sheet of parchment paper. With a spatula and moving quickly (quickly is key, otherwise the peanuts will cool into a big clump) separate the peanuts as best you can. Allow them to cool completely, and then chop them coarsely. Set aside in a bowl until ready to use.
Whip up the soaking liquid:
Combine the condensed milk, melted milk chocolate, and cocoa powder. Whisk until smooth. Set aside until ready to use. Make the peanut butter filling.
Make the peanut butter filling:
In a mixing bowl fitted with a whisk attachment, combine the peanut butter and butter. Beat on high until creamy and smooth, about 2 minutes. Reduce the speed to low and add the powdered sugar and salt and beat until mostly combined.
Add the vanilla extract and increase the speed to high and beat until light and fluffy, about 2-3 minutes. Add the heavy cream in three parts, allowing the heavy cream to thicken slightly before adding more to the mixture. Mix until light and fluffy, about 30 more seconds.
Spoon the filling into a piping bag fitted with a round or star tip and place in the refrigerator until ready to use. Alternatively, you can spoon the filling into a Ziploc bag and cut a hole in the corner of the bag when ready to use.
Poke as many holes on the surface of the chocolate cake as you can. Pour the soaking liquid over the holes and allow the mixture to seep completely into the cake. Pipe the peanut butter frosting and top with candied peanuts.
Chocolate cake adapted from: Spend with Pennies