Better-Than-Anything Peanut Butter Cake
This Peanut Butter Cake is a super easy poke cake recipe. It’s packed with peanut butter flavor and topped with a mix of peanut butter chips and peanut butter cups. Poke cakes don’t get tastier than this!
The BEST Peanut Butter Cake
Recently, I made a Better-Than-Anything Chocolate Cake and it was one of the best cakes I’ve ever had. I knew I wanted to recreate a peanut butter version because I love all things peanut butter.
I have a peanut butter cake in my first cookbook, Peanut Butter Comfort, circa 2012. I also have this Peanut Butter Honey Buttermilk Cake with Chocolate-Peanut Butter Streusel. It’s an awesome cake and I forgot about it for the last three years. Whoops. And there’s a Peanut Butter Loaf Cake with Nutella and a Peanut Butter Blender Cake.
But this peanut butter poke cake is really somethings special. It’s so easy and ready in about 30 minutes.
Start by making a yellow cake (I used a boxed mix but you can double use this scratch recipe if you’re so inclined) and after the cake comes out of the oven, poke holes with the blunt end of a wooden spoon over the surface.
The holes absorb a mixture of peanut butter, sweetened condensed milk, and caramel sundae topping that’s poured over the cake before finishing it with whipped topping, peanut butter chips, and mini peanut butter cups. Because the sauce seeps into the holes, this is one of the moistest cakes you’ll ever eat.
Between the peanut butter, peanut butter chips, and peanut butter cups, peanut butter lovers are going to love the bold peanut butter flavor. I love that the cake itself is super soft and tender, the whipped topping melts in your mouth, and there’s texture from the peanut butter chips and cups. Better than anything, indeed.
How to Make Peanut Butter Cake
This easy peanut butter poke cake comes together with minimal prep work on your part.
You’ll first need to make a boxed yellow cake according to package directions (you’ll likely need to add in eggs, oil, and water) and bake as directed in a 9×13-inch pan. While the cake is baking, add the peanut butter to a large bowl and heat in the microwave to soften.
Stir in the sweetened condensed milk and caramel topping, then set aside.
When the cake is out of the oven, use the blunt end of a wooden spoon to poke holes over the surface of the cake. Slowly pour the peanut butter and sweetened condensed milk mixture over the holes. Place the peanut butter cake in the fridge for about 10 minutes to cool slightly.
Remove the poke cake from the fridge and evenly spread the whipped topping over the surface, followed by the peanut butter chips and peanut butter cups. Cover the peanut butter poke cake and refrigerate for at least 2 hours before serving.
Tips for the Best Poke Cake
The main thing to remember when making this peanut butter cake is to poke holes all over the cake. You want to make sure there are no major gaps in the cake where you’ve forgotten to poke a hole. Poke the cake close to the edges too — remember, you want all the peanut butter goodness seeping down into the cake!
You also need to be careful when pouring the peanut butter mixture onto the cake. Use the back of a spoon if necessary to spread the mixture into all of the holes.
As for the poke cake topping, feel free to use a mixture of chocolate chips and peanut butter chips if you can’t find mini peanut butter cups at your grocery store.
More Poke Cake Recipes:
- Strawberries and Cream Poke Cake — This Strawberry Poke Cake uses just four ingredients and is a hit at parties and potlucks! It’s a moist, refreshing dessert you’ll definitely want seconds of!
- S’mores Poke Cake — S’mores by way of an unapologetically rich and decadent poke cake. Two of my favorite things married into one glorious and easy dessert!
- Chocolate Turtle Poke Cake — Gooey caramel contrasted with crunchy pecans and decadent chocolate is a combination I can’t resist, especially in poke cake form!
- Orange Poke Cake with Honey-Orange Glaze — BOLD orange flavor in this EASY, 100% scratch, no mixer poke cake!
- Honey Bun Poke Cake — Tastes like a Honey Bun in cake form! Sweet, rich, decadent, and reminds me of the Honey Buns I used to eat as a kid.
- one 16.50-ounce box yellow cake mix (I used Duncan Hines but you can use this scratch recipe)
- 1/2 cup creamy peanut butter, softened
- one 14-ounce can sweetened condensed milk
- 6 ounces caramel sundae topping (I just eyeball it and use half of one 12-ounce jar)
- one 8-ounce container whipped topping, thawed (I used fat-free)
- 1/2 cup peanut butter chips
- about 3/4 cup mini peanut butter cups, halved
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed.
- While the cake bakes add the peanut butter to a large, microwave-safe bowl and heat to soften, about 15 to 30 seconds.
- Add the sweetened condensed milk, caramel topping, and whisk to combine; set aside.
- Remove cake from the oven when it’s done (probably about 23 to 28 minutes) and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.
- Slowly pour the peanut butter and sweetened condensed milk mixture over the holes, taking your time to evenly distribute it so that all the holes receive some. Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
- Remove cake from the fridge, evenly spread the whipped topping over the surface, and evenly sprinkle the peanut butter chips and peanut butter cups. Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving. Cake will keep airtight in the fridge for up to 5 days.
Recipe adapted from my Better-Than-Anything Chocolate Cake
Amount Per Serving: Calories: 419 Total Fat: 17g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 14mg Sodium: 375mg Carbohydrates: 61g Fiber: 1g Sugar: 42g Protein: 8g
Even More Peanut Butter Desserts:
Chocolate Chip Peanut Butter Chip Cookies — Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!
Loaded Peanut Butter Cookie Pie — This cookie pie is slightly crisp around the edges and buttery soft and chewy in the center. There’s lots of texture from the sprinkles, the crunchy Reese’s Pieces shells, and it’s exploding with big-time peanut butter flavor!
Peanut Butter and Jelly Crumble Bars — There’s nothing like the combination of peanut butter and jelly and when you combine them in dessert form and add a crumble topping, it’s even better!