This Peanut Butter Cup Poke Cake is the last word dessert mashup. Wealthy and decadent with traditional peanut butter and chocolate taste, it’s made for sharing. Make it to your subsequent get together or potluck.
This Peanut Butter Cup Poke Cake is straightforward sufficient for a newbie baker, however spectacular sufficient for firm. And what’s higher? It bakes up in a 13×9 dish so it would serve a dozen or extra hungry company. Should you’re making it for a smaller group, corresponding to your rapid family, then leftovers hold effectively. In truth, this cake improves upon standing 24 hours.
What’s previous is new once more!
There’s nothing higher than a creamed butter cake, in case you ask me. In my seek for a butter-based 13×9 chocolate cake, I discovered they have been few and much between. Practically each cookbook scoured and web site visited used the identical oil-based method. Whereas I do know that may make a young cake, it doesn’t have the flavour or texture that butter cake has. My search ended with a household recipe from 1946. This quaint chocolate cake has the right texture that stands as much as a heavy dose of chocolate syrup. It’s moist and a beautiful base for almost any frosting or topping.
Set a timer for five minutes, then cream the butter and sugar collectively till fluffy. That is essential, and can give the cake velvety texture.
Any unsweet cocoa will do.
Stir the dry components collectively. I exploit and advocate unsweet darkish cocoa powder for this recipe. Nevertheless, you should utilize no matter unsweet cocoa powder you may have readily available. The unique recipe calls for traditional unsweet cocoa, however the darkish chocolate cocoa provides the cake a chocolaty enhance!
Alternate the dry components with complete milk (at room temperature). Finish with the flour combination and beat collectively till simply mixed. Scrape down the bowl and fold collectively any pockets of flour that is perhaps hiding out.
Who doesn’t love the ease of a 13×9 casserole-style cake? Pour the billowy batter evenly right into a greased 13×9 dish. Bake till puffed and effectively set. A toothpick tester inserted close to the middle of the cake ought to come out clear when carried out.
True to its identify.
Use the deal with finish of a picket spoon to poke holes within the cake, effectively spaced. I can’t brag sufficient about this cake’s texture for this particular approach. It holds up so effectively and soaks in all of the syrup with out turning into soggy.
Use about 1 cup of chocolate syrup to pour over this cake and into the holes. This makes for a really moist, wealthy, flavorful cake. I believe I’m its largest fan!
Fluffy peanut butter buttercream.
The frosting is little greater than butter, creamy peanut butter, and confectioners’ sugar whipped to oblivion. Coarsely chop up some mini Reese’s cups and toss them on. Or you should utilize giant Reese’s cups and chop them a little bit finer.
Drizzle a little bit extra chocolate syrup over the frosting and Reese’s cups, and also you’re good to go! After I say it is a crowd-pleaser, I completely imply it. Grown-ups and youngsters alike will love this!
Associated recipe: Peanut Butter Cup Brownie Torte
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Peanut Butter Cup Poke Cake
13×9 baking dish
- 2/3 cup unsalted butter softened
- 1 2/3 cups granulated sugar
- 3 giant eggs
- 2 cups all-purpose flour
- 2/3 cup unsweet darkish cocoa powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon nice grain salt
- 1 1/3 cups complete milk at room temperature
- 1 cup chocolate syrup
Whipped peanut butter frosting and toppings
- 1/2 cup unsalted butter softened
- 1 1/4 cups creamy peanut butter
- 2 cups confectioners’ sugar
- Milk or cream to skinny
- 20 complete mini peanut butter cups coarsely chopped
- 1/4 cup chocolate syrup
Preheat the oven to 350°F. Coat a 13×9 inch baking pan with flour-based baking spray (or grease and flour pan).
Within the bowl of an electrical mixer fitted with the whip attachment, cream the butter and sugar collectively. Beat till mild and fluffy on medium excessive pace (5 minutes with a timer set).
Add the eggs one by one. Beat effectively after every addition.
In a separate mixing bowl, mix the flour, cocoa, baking soda, and salt. Whisk to mix. Add the dry combination to the creamed combination alternately with the milk. Start and finish with the flour. Beat till simply mixed after which fold in any remaining streaks of dry components with a rubber spatula.
Pour the batter into the ready pan and easy evenly. Bake for 35-40 minutes, or till a toothpick tester inserted close to the middle comes out clear. Cool for 10 minutes.
Use the deal with finish of a picket spoon to poke holes within the cake about 2 inches aside. Pour the chocolate syrup over the cake and into the holes. Let the cake cool utterly.
Whipped peanut butter frosting and toppings
Within the bowl of an electrical mixer fitted with the whip attachment, mix the butter, peanut butter, and sugar. Cream collectively on medium-high pace till a thick constant frosting is achieved. Add milk or cream 1 tablespoon at a time to skinny the combination to spreading consistency, if wanted.
Spoon the frosting on high of the cooled cake and unfold evenly. High with the chopped peanut butter cups. To complete, drizzle the chocolate syrup over the peanut butter cups and frosting.
Retailer cake lined with plastic wrap at room temperature for as much as 3 days.
Reese’s peanut butter is bought in jars within the peanut butter, jelly and jams part on the grocery retailer -feel free to select up a jar for this cake if you want! In any other case any shelf secure creamy peanut butter will work.
For a salty-sweet model of this cake, toss on 1/4 cup of chopped roasted, salted peanuts together with the chopped peanut butter cups.
Use your favourite model of chocolate syrup for this cake. Hershey’s syrup is broadly accessible and often with the drink mixes and close to the ice cream toppings on the grocery retailer.