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I first discovered poke cakes at a family reunion years ago, and I was instantly hooked on the concept. But when I combined my two favorite flavors – chocolate and peanut butter – into one poke cake, magic happened. The first time I made this, I couldn't believe how the peanut butter mixture seeped into those little holes, creating pockets of creamy goodness throughout the cake. Every bite was like finding buried treasure. The chocolate ganache on top was my own addition because, let's be honest, more chocolate is always the answer. Now this recipe has become my signature dessert, the one everyone asks me to bring to gatherings.
Why I love this recipe
Where do I even begin? This cake hits every single craving I have – it's chocolatey, it's peanut buttery, it's creamy, and it's got that satisfying crunch from the peanut butter cups. What I love most is how easy it is to make something that looks and tastes like it came from a professional bakery. The texture contrast between the soft cake, smooth filling, and crunchy toppings is absolutely perfect. Plus, it feeds a crowd, so it's my go-to for parties. Every time I make it, someone asks for the recipe, and that feeling never gets old.
What You Need From Your Kitchen
- Chocolate Cake Mix: Prepare according to package directions as the base layer
- Creamy Peanut Butter: Beat with cream cheese for the rich filling layer
- Cream Cheese: Soften completely and whip until smooth for the filling
- Heavy Cream: Heat and pour over chocolate chips to create the ganache
- Semi-Sweet Chocolate Chips: Melt into the cream for glossy ganache topping
- Peanut Butter Cups: Chop roughly and sprinkle over the wet ganache
- Powdered Sugar: Sift and beat into the peanut butter mixture for sweetness
Let's Make These Together
- Bake your chocolate cake base
- Start by preheating your oven to 350°F. Mix your chocolate cake according to package directions – eggs, oil, and water whisked together until smooth. Pour into your greased 9x13 pan and bake until a toothpick comes out clean, about 30-35 minutes. The aroma will be incredible!
- Create those signature poke holes
- Here's where the magic happens! While your cake is still warm from the oven, grab the handle of a wooden spoon and poke holes all over the surface. Space them about an inch apart and go about three-quarters deep. These little wells will catch all that delicious peanut butter filling.
- Whip up the peanut butter layer
- Beat your softened cream cheese until fluffy, then add the peanut butter and mix until combined. Gradually add the powdered sugar until you have this incredibly smooth, creamy mixture. Spread it over the warm cake, pressing gently so it fills all those holes you made.
- Make the chocolate ganache
- Heat your heavy cream and butter together until hot and steamy. Pour this over your chocolate chips and wait two minutes – patience is key! Then stir until you have the most gorgeous, glossy chocolate ganache you've ever seen.
- Finish and chill to perfection
- Pour that beautiful ganache over your peanut butter layer and spread it evenly. While it's still wet, scatter those chopped peanut butter cups all over the top. Pop it in the fridge for at least two hours. The wait is the hardest part, but it's so worth it!
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Switch Things Up
I remember making this cake for my best friend's birthday last summer, and honestly, I almost didn't share it because I kept sneaking bites while it chilled in the fridge! The peanut butter layer was so creamy and perfectly sweet. I've since experimented with adding a layer of caramel between the peanut butter and ganache – game changer! Sometimes I use crunchy peanut butter instead for extra texture, and it's just as amazing. My nephew now requests this cake every single birthday without fail.
Perfect Pairings
This indulgent cake pairs beautifully with a tall glass of ice-cold milk to balance the richness. For coffee lovers, a bold espresso or creamy latte cuts through the sweetness perfectly. If you're serving this at a party, vanilla bean ice cream on the side takes it over the top. For a sophisticated touch, try it with a glass of tawny port wine – the nutty notes complement the peanut butter wonderfully.
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Frequently Asked Questions
- → Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds wonderful texture to the filling. The little peanut pieces create a nice contrast with the smooth cake and ganache layers.
- → How long does this cake last in the refrigerator?
When stored properly in an airtight container or covered with plastic wrap, this cake stays fresh and delicious for up to 5 days in the refrigerator. The flavors actually develop more over time!
- → Can I make this cake ahead of time?
Yes! This is a perfect make-ahead dessert. You can prepare it up to 2 days in advance. In fact, making it the day before allows the flavors to meld together beautifully.
- → Can I freeze this poke cake?
You can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving for best results.
- → What can I substitute for cream cheese?
You can use mascarpone cheese for a slightly richer flavor, or Greek yogurt cream cheese for a lighter option. The texture may vary slightly but will still be delicious.
- → Why is my ganache not shiny?
Make sure your cream is hot enough when you pour it over the chocolate chips. Let it sit for the full 2 minutes before stirring, and stir gently in one direction to create that glossy finish.
Conclusion
This Chocolate Peanut Butter Poke Cake is everything you've been dreaming of – rich, creamy, and absolutely show-stopping. The combination of moist chocolate cake, silky peanut butter filling, and decadent ganache creates a dessert that's impossible to resist. Whether you're making it for a birthday, holiday gathering, or just because, this cake never fails to impress. One slice is never enough!