Description
A moist peanut butter poke cake infused with sweet strawberry jelly and topped with a creamy peanut butter whipped topping, inspired by the classic PB&J flavor combination.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup milk
- 3 large eggs
- 2 teaspoons vanilla extract
- For the filling:
- 1 1/2 cups strawberry jelly or jam
- 1/2 cup warm water
- For the topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup creamy peanut butter
Instructions
- Preheat oven to 180°C (350°F) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add butter, peanut butter, milk, eggs, and vanilla extract, then mix until smooth.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly, then poke holes all over using the handle of a wooden spoon.
- Mix strawberry jelly with warm water until pourable.
- Pour the mixture evenly over the cake, allowing it to soak into the holes.
- Refrigerate for at least 1 hour.
- Whip heavy cream with powdered sugar until soft peaks form, then fold in peanut butter.
- Spread the topping evenly over the chilled cake.
- Slice and serve chilled or slightly cool.
Notes
- Chilling helps the cake absorb the filling and improves texture.
- Use smooth peanut butter for best consistency.
- Can be made a day ahead for better flavor.
- Add crushed peanuts for extra crunch.
- Store refrigerated due to the whipped topping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 75 mg
