This Peanut Butter Cup Poke Cake is the ultimate dessert mashup. Rich and decadent with classic peanut butter and chocolate flavor, it’s made for sharing. Make it for your next party or potluck. Butter gives this chocolate cake rich flavor and a velvety crumb. Cream the butter and sugar together for 5 minutes with a timer set. This will give the batter volume and the baked cake will have light, airy texture.
Preheat the oven to 350°F. Coat a 13x9 inch baking pan with flour-based baking spray (or grease and flour pan).
In the bowl of an electric mixer fitted with the whip attachment, cream the butter and sugar together. Beat until light and fluffy on medium high speed (5 minutes with a timer set).
Add the eggs one at a time. Beat well after each addition.
In a separate mixing bowl, combine the flour, cocoa, baking soda, and salt. Whisk to combine. Add the dry mixture to the creamed mixture alternately with the milk. Begin and end with the flour. Beat until just combined and then fold in any remaining streaks of dry ingredients with a rubber spatula.
Pour the batter into the prepared pan and smooth evenly. Bake for 35-40 minutes, or until a toothpick tester inserted near the center comes out clean. Cool for 10 minutes.
Use the handle end of a wooden spoon to poke holes in the cake about 2 inches apart. Pour the chocolate syrup over the cake and into the holes. Let the cake cool completely.
Whipped peanut butter frosting and toppings
In the bowl of an electric mixer fitted with the whip attachment, combine the butter, peanut butter, and sugar. Cream together on medium-high speed until a thick consistent frosting is achieved. Add milk or cream 1 tablespoon at a time to thin the mixture to spreading consistency, if needed.
Spoon the frosting on top of the cooled cake and spread evenly. Top with the chopped peanut butter cups. To finish, drizzle the chocolate syrup over the peanut butter cups and frosting.
Store cake covered with plastic wrap at room temperature for up to 3 days.
Notes
If you're in a big hurry, you can substitute a box of chocolate cake mix (or even yellow cake mix) for the homemade version, but the buttery flavor of this scratch made cake is unmatched. The texture is also perfect for standing up to a cup of syrup poured over it, whereas the boxed cake mix tends to fall apart when cut.Reese's peanut butter is sold in jars in the peanut butter, jelly and jams section at the grocery store -feel free to pick up a jar for this cake if you wish! Otherwise any shelf stable creamy peanut butter will work.For a salty-sweet version of this cake, toss on 1/4 cup of chopped roasted, salted peanuts along with the chopped peanut butter cups.Use your favorite brand of chocolate syrup for this cake. Hershey's syrup is widely available and usually with the drink mixes and near the ice cream toppings at the grocery store.