If I had a friend coming over and I wanted to make them something impressive and unforgettable, this is what I would make them 😉
This is a crazy delicious, super soft and moist peanut butter cake that is soaked with a luscious and creamy peanut butter ganache and topped with a whipped chocolate frosting. This is the epitome of all peanut butter chocolate cakes! ❤
Anybody who loves peanut butter and has tried making a peanut butter cake knows how tricky this can be as peanut butter tends to dry out cakes and makes them denser than your average cake. I’ve actually been lucky in this department as I’ve had some really awesome peanut butter cakes before but I wanted to take it to the next level. I wanted the ultimate peanut butter cake and it took me a little bit of testing and tweaking but I have managed to conjure up the best of the BEST! 😀
This my friends is the ultimate peanut butter cake and the only cake needed to any party 🙂 I actually increased my perfected recipe to make a large 9 x 13 inch cake here but I will be posting the complete original recipe as a layered cake soon 😉
As far as cakes and peanut butter go, they are nothing compared to this insane soaking sauce. It is just a simple mix of smooth peanut butter and whipping cream that is finger licking good on its own but when it’s drizzled and soaked into the cake, something magical happens….like something really incredible! the cake just absorbs the ganache and texture wise becomes SO creamy it literally glides off your fork! the taste is indescribable! somehow it lightens up the peanut buttery-ness but makes that whole cakey peanut buttery flavour shine…I honestly can’t describe it you guys just have to make this cake 🙂
The chocolate frosting is just a basic whipped cream chocolate frosting that marries so well with the rest of the cake without over powering it. You can top the cake with anything really but chocolate really is the best way to go!:)
I am sooo happy and proud of this cake and it brings me much joy to be sharing it with everyone because if you’re a peanut butter lover like me, you are going to fall head over heels in love for this baby ❤
Enjoy my lovelies! xx
Tag me @dutchbakerblog with all of your dutch baker bakes on Instagram, Facebook or Twitter ❤
Peanut butter poke cake
Makes a 9 x 13 inch cake.
- 2 1/4 cups (280gms) all purpose flour
- 2 tablespoons cornstarch/cornflour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup + 2 tablespoons (75gms) butter
- 1 cup (200gms) white sugar
- 1/2 cup (100gms) soft brown sugar
- 1/4 cup (60mls) + 2 tablespoons oil
- 3 large eggs
- 3/4 cup creamy peanut butter
- 1 tablespoon vanilla extract
- 1 cup (250mls) milk
- 1/2 cup (125gms) sour cream
Peanut butter ganache
- 1/2 cup peanut butter
- 1 cup (250mls) whipping cream
- 6 oz cream cheese
- 3/4 cup (155gms) icing sugar
- 1 1/2 cups (375mls) whipping cream
- 1/3 – 1/2 cup cocoa powder
- Preheat oven to 160C. Grease and flour a 9 x 13 cake tin.
- In a bowl, whisk together flour, baking powder, baking soda, cornstarch and salt until very well combined.
- In large mixing bowl, cream butter, 3 tablespoons of the oil and both sugars until pale and fluffy.
- Add in remaining oil then the eggs one at a time whisking well between each addition. Whisk in vanilla.
- Add in peanut butter and whisk well.
- Whisk in the flour mix and milk and sour cream in alternating batches starting and ending with flour. Batter will be thick.
- Spread batter between cake tin and bake for 30 – 35 minutes until cooked through. Cool on cake for about 15 minutes then poke holes all over the top with a skewer/straw/chopstick and pour the peanut butter ganache on top. Allow to cool completely before frosting.
For the ganache
- Heat together the cream and peanut butter until melted and smooth. Allow to cool for about 5 minutes then pour on top of the warm poked cake.
For the frosting
- Whip together the cream cheese and icing sugar until fluffy and creamy. Add in the cocoa powder and beat smooth.
- In a separate bowl, whisk cream until soft peaks then fold into the cocoa frosting and beat until smooth and combined.
- Frost on top of cooled cake and allow to set before serving.
Store cake in an airtight container for up to 3 days.
Inspiration and ganache by Sweetest Menu.
Recipe by the dutch baker.