Peanut Butter Poke Cake Recipe:
Cake:
Ingredients:
- 1 box of chocolate cake mix (plus ingredients needed according to the box instructions)
- 1 can (14 oz) sweetened condensed milk
Instructions:
- Preheat your oven and prepare the chocolate cake batter according to the instructions on the box.
- Bake the cake in a 9×13-inch pan as directed.
- Once the cake is out of the oven, use the end of a stir spoon to poke holes all over the cake.
- Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes.
- Prepare the peanut butter syrup.
Peanut Butter Syrup:
Ingredients:
- 1/2 cup heavy whipping cream
- 2 tablespoons light corn syrup
- 1/4 cup packed light brown sugar
- 1/2 to 1 cup peanut butter (adjust to your preference)
Instructions:
- In a pot over low heat, combine the heavy whipping cream, light corn syrup, light brown sugar, and peanut butter.
- Continuously stir until the sugar is dissolved and the mixture is well combined.
- Remove from heat.
Assembly:
- Allow the cake to cool completely.
- If desired, reserve about 1/4 of the peanut butter syrup for topping. Use the remaining syrup to fill the holes in the cake.
- Once the cake has cooled, spread a layer of whipped topping or cool whip over the cake.
- Drizzle the reserved peanut butter syrup over the whipped topping.
- Optionally, garnish the cake with chopped Reese’s cups.
- Refrigerate the cake for several hours or overnight to allow the flavors to meld.
- Serve chilled and enjoy!
Feel free to adjust the peanut butter quantity and other ingredients based on your taste preferences. Enjoy your delicious Peanut Butter Poke Cake!
Most Popular Questions and Answers Related to Peanut Butter Poke Cake Recipe
Q: Can I use a different cake flavor for this poke cake? A: Absolutely! While the recipe specifies chocolate cake, you can experiment with other flavors like vanilla or even peanut butter-flavored cake mixes for a twist.
Q: Can I make the cake in advance? A: Yes, making the cake in advance is a great idea. In fact, many people find that the flavors meld and intensify when the cake sits in the fridge overnight.
Q: Can I use homemade chocolate cake instead of a box mix? A: Yes, you can use a homemade chocolate cake recipe if you prefer. Just ensure that it’s baked in a 9×13-inch pan and adjust the baking time accordingly.
Q: Is the peanut butter syrup necessary, or can I skip it? A: The peanut butter syrup adds a delicious flavor and moisture to the cake, but if you prefer a less sweet option, you can reduce the amount or omit it.
Q: Can I use crunchy peanut butter instead of creamy? A: Yes, you can use crunchy peanut butter for added texture if you enjoy the nutty bits. It’s a matter of personal preference.
Q: How long does the cake last in the refrigerator? A: The cake can last for several days in the refrigerator if stored in an airtight container. However, it’s so delicious; it might not last that long!
Q: Can I freeze Peanut Butter Poke Cake? A: While it’s possible to freeze the cake, the texture of the whipped topping may change slightly upon thawing. If freezing, consider adding the whipped topping after thawing for the best texture.
Q: Can I use a sugar substitute in the peanut butter syrup? A: Yes, you can experiment with sugar substitutes suitable for baking. Adjust quantities according to the substitute’s sweetness level and follow the substitute’s conversion guidelines.
Q: Can I use a different topping instead of whipped topping? A: Absolutely! Feel free to get creative with toppings. Cream cheese frosting, chocolate ganache, or even a dusting of powdered sugar could work well.
Q: Can I use a different brand of chocolate cake mix? A: Yes, you can use any reputable brand of chocolate cake mix available to you. Follow the instructions on the box for the best results.
Enjoy making and indulging in this delightful Peanut Butter Poke Cake!
