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Peanut Butter Cup Poke Cake

Heather, Sprinkle Bakes

Poke cakes add a bit more decandence and texture than other cakes, with the fun surprise of fillings – this time with chocolate syrup! Using real butter is a must for a beautiful crumb. Properly creaming butter and sugar together will also result in a light, airy cake with lots of volume, perfect for poking.
50 min Prep Time
40 min Cook Time
  • Prep Time: 50 min
  • Cook Time: 40 min

Ingredients

  • Chocolate Cake

  • 2/3 cup unsalted butter, softened
  • 1 2/3 cups granulated sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 2/3 cup dark unsweet cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon fine grain salt
  • 1 1/3 cups whole milk, at room temperature
  • 1 cup chocolate syrup

  • Whipped Peanut Butter Frosting

  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups creamy peanut butter
  • 2 cups confectioners’ sugar
  • Milk or cream to thin
  • 20 mini peanut butter cups, coarsely chopped
  • 1/4 cup chocolate syrup

Instructions

Chocolate Cake

Step 1

Preheat the oven to 350°F. Coat a 13x9 inch baking pan with baking spray.

Step 2

Cream the butter and sugar together in the bowl of an electric mixer fitted with the whip attachment. Alternatively, you can use a hand mixer. Beat on medium-high speed for 5 minutes until light and fluffy.

Step 3

Add the eggs one at a time to the creamed butter and sugar. Beat well after each egg.

Step 4

In a separate mixing bowl, whisk to combine the flour, cocoa, baking soda, and salt.

Step 5

Add dry ingredients to the creamed mixture alternately with the milk, beginning and ending with dry ingredients. Beat just until combined, making sure to not overmix. Using a rubber spatula, fold in any remaining streaks of dry ingredients.

Step 6

Pour the batter into the prepared pan and smooth evenly. Bake for 35-40 minutes. Remove pan from oven and cool for 10 minutes.

Step 7

Once cake is partially cooled, use the handle of a wooden spoon to poke holes in the cake about 2 inches apart. Pour the chocolate syrup over the cake and into the poked holes. Now, let the cake cool completely.

Whipped Peanut Butter Frosting

Step 8

Cream together the butter, peanut butter, and sugar in the bowl of an electric mixer fitted with the whip attachment. Alternatively, you can use a hand mixer. Beat on medium-high speed until the frosting is thick.

Step 9

Add milk or cream 1 tablespoon at a time to thin the frosting, making for spreadable consistency. Add as much or as little milk or cream as needed.

Step 10

Spread frosting evenly on the cooled cake. Top with the chopped peanut butter cups and drizzle on the chocolate syrup. Enjoy!
This cake can store covered at room temperature for up to 3 days.