Peanut Butter Poke Cake
This year for our son’s third birthday, he knew exactly what he wanted. Well, he knew he wanted chocolate cake with peanut butter, it was up to me to find a suitable way to combine the two. Peanut Butter Poke Cake was what I came up with and man, was it good! A rich devil’s food cake, topped with a layer of this peanut butter sauce and topped with a huge, thick layer of peanut butter-cream cheese-buttercream frosting. Tell me, that doesn’t sound decadent?
I was worried it was going to be super sweet, but it wasn’t. It was the perfect balance, sweet, but not cloyingly sweet. There’s a lot of sugar in it and my son was full of energy for the rest of the night, but it was worth his little smile when the first piece of cake was put down in front of him. Birthday boy or girl always gets the first slice, at least that’s how it goes in our house.
It is definitely a birthday cake that stays on your mind long after you’ve put away the leftovers. Just imagine moist devil’s food cake with pockets of caramel-like peanut butter sauce. Top that with a tall layer of peanut butter frosting and sprinkle with Reese’s pieces. Now would you forget that?
How to make Peanut Butter Poke Cake
Start by making the devil’s food cake, just follow the instructions on the box. While that’s baking, make the peanut butter sauce. Here’s a quick run down for that. Mix together the peanut butter, sweetened condensed milk and melt in a saucepan. Add water to thin it out a bit and then stir in vanilla. Let this sit until the cake is finished baking.
While the cake is still warm poke holes all over it. Use the end of a wooden spoon or something that is big enough to create large holes. About 1/4 inch in diameter. A fork won’t work. You’ll want big, deep holes so the sauce, which is on the thicker side, can actually soak down into the cake.
Let that cool, while you make the peanut butter frosting. Oh, the peanut butter frosting, if there has ever been a frosting that you could eat all by itself, this would be it. Seriously, buttercream, who doesn’t love buttercream, but then add in creamy peanut butter and mellow it out with the tang of cream cheese. This stuff is what legends are made of. Spread a nice thick layer of that over the cooled cake and topped with Reese’s Pieces or peanut butter cups.
I think my son is a genius, obviously, I’m his mom. But when he tasked me with Peanut Butter Poke Cake, I don’t think either of us (ok, ok, mostly me) knew how good this was going to be. He just knew he wanted chocolate and peanut butter. But his little cake request will go down in birthday cake history! A cake I will be making again, birthday celebration or not.
If you love Peanut Butter Poke Cake, check out these other delicious desserts, I’m sure they’ll hit the spot:
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Peanut Butter Poke Cake
This Peanut Butter Poke Cake is much easier than you might think. When my son first asked for a peanut butter chocolate cake for his third birthday, I wasn't sure exactly how I'd go about it. I started playing with ideas in my head and poke cake seemed the best fit. This dessert is so easy and downright delicious!
INGREDIENTS
- 1 box Devil's Food Cake Mix, prepared as per directions
Peanut Butter Dessert Sauce
- 1 cup peanut butter
- 1 cup sweetened condensed milk
- 1/2 cup water
- 1 tsp vanilla
Peanut Butter Cream Cheese Buttercream Frosting
- 4 cups icing sugar
- 1 cup butter, cold
- 1 tsp vanilla
- 3 tbsp heavy whipping cream
- 8 oz. cream cheese, softened
- 1 cup peanut butter
INSTRUCTIONS
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Prepare and bake the Devil's Food cake as per package directions.
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While the cake is baking, make the Peanut Butter Dessert Sauce. In a heavy-bottomed saucepan, over medium heat, melt the peanut butter and the condensed milk together. Pour in the water and mix until smooth. Remove from heat and stir in vanilla. Mix until fully combined. Set aside.
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When the cake is finished baking, while still warm, poke holes about two inches apart all over the cake. Use the end of a wooden spoon, not a fork. It must be large enough to make an approximately 1/4 inch sized hole, so the peanut butter dessert sauce can easily sink into the cake. Pour the sauce over the cake and spread it over the cake so it reaches all the holes.
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While that cools off, start on the peanut butter-cream cheese-buttercream frosting. Start by making a buttercream frosting. Using a hand mixer, slowly mix together the butter and icing sugar, along with the vanilla and heavy whipping cream. Once it is fully combined and fluffy, add in the cream cheese and peanut butter and mix until completely combined.
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Once the cake has cooled, spread the frosting over top of the cake and decorate with Reese's Pieces. Keep leftovers in the fridge.
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