Tag: cake

CHOCOLATE CARAMEL PEANUT BUTTER POKE CAKE by Gordon Ramsay

Chocolate Caramel Peanut Butter Poke Cake made with a cake mix, chopped Reese’s peanut butter cups and a delicious homemade peanut butter caramel sauce. Decadent but easy chocolate cake recipe!

Chocolate cake is even better when paired with peanut butter and caramel. With just a few simple ingredients, you can have a Chocolate Caramel Peanut Butter Poke Cake that tastes incredible, and requires very little work!

WHAT IS CHOCOLATE CARAMEL PEANUT BUTTER POKE CAKE?

Poke cakes are cakes that are baked and then (literally) poked, usually by the end of a wooden spoon. After that, they are covered with a wet liquid (in this case a peanut butter caramel sauce) and then topped with whipped cream and placed in the fridge to chill. This recipe uses a box cake that is topped with a homemade peanut butter caramel sauce, whipped topping, and chopped Reese’s peanut butter cups to create a delicious flavor-packed cake.

Ingredients in Chocolate Caramel Peanut Butter Poke Cake

Chocolate cake mix: Find your favorite boxed chocolate cake from the store, just make sure it’s 15.25 ounces as some boxes will be closer to 18 ounces in size and that might throw off the ingredient proportions. If the cake mix is a different size, just make sure to use the egg, oil and water amounts that are listed on the back of the box.

Water: You’ll need 1 1/4 cups of water to help bring the boxed cake mix to life.

Oil: Use vegetable oil, canola oil or even coconut oil if you prefer. I’ve even used melted butter before and it works great!

Eggs: We need 3 large eggs to work as the binder for this recipe and to hold the cake together.

Whipped topping: Cool Whip works the best for the whipped topping on the cake. Make sure it is completely thawed before spreading on the top of the cake.

Reese’s Peanut Butter Cups: You’ll need about 4-6 regular sized peanut butter cups, chopped. You can always add more if you want more!

Caramel Peanut Butter Sauce:

Brown sugar: Make sure the brown sugar is fresh, not dried out. I prefer to use light brown sugar in this recipe.

Milk: I use 1% because that’s what I keep in the refrigerator, but you can use 2%, skim, whole….any variety of milk should work fine.

Corn syrup: I use light corn syrup in this recipe. This ingredient is a must to create the caramel sauce.

Butter: Salted butter works the best in the sauce.

Peanut butter: Creamy peanut butter works best. I usually use a regular peanut butter as opposed to a more natural peanut butter because it is easier to work with in recipes. If you do use a natural peanut butter, make sure the oil is well mixed in before adding to the sauce.

How to make Chocolate Caramel Peanut Butter Poke Cake

Preheat oven to 350°.

In a large bowl, mix together the cake mix, eggs, oil and water.

Bake cake in a 9X13 according to package directions. While cake is baking, make the sauce.

In a saucepan, combine the brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth. Remove from heat and stir in the peanut butter until melted and smooth. Set aside and allow the sauce to cool.

Cool the cake for approximately 30 minutes after removing from oven. Using the end of a wooden spoon, poke holes in cake about 1-2” apart. Pour peanut butter sauce evenly over the cake and cool completely.

Spread Cool Whip over the top. Refrigerate overnight. Sprinkle with chopped Reeses PB Cups right before serving.

Chocolate Caramel Peanut Butter Poke Cake

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Course: Cake

Cuisine: American

Keyword: Chocolate Caramel Peanut Butter Poke Cake

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 20

Calories: 219kcal

Ingredients

1 chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 large eggs
8 oz. Cool Whip thawed
4-6 Reese’s Peanut Butter Cups chopped

Sauce

1 1/2 cups brown sugar
1/2 cup milk
1/3 cup corn syrup
4 Tbsp butter
1/3 cup peanut butter

Instructions

Preheat oven to 350°.
In a large mixing bowl mix together the cake mix, water, oil and eggs until combined.
Bake cake in a 9X13 according to package directions. While cake is baking, make the sauce.
In a saucepan, combine the brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth. Remove from heat and stir in the peanut butter until melted and smooth. Set aside and allow the sauce to cool.
Cool the cake for approximately 30 minutes after removing from oven. Using the end of a wooden spoon, poke holes in cake about 1-2” apart. Pour peanut butter sauce evenly over the cake and cool completely.
Spread Cool Whip over the top. Refrigerate overnight. Sprinkle with chopped Reeses PB Cups right before serving.

Nutrition

CAN YOU REPLACE THE COOL WHIP?

Cool Whip is the best “whipped topping” to use in this recipe. However, if you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!

See Homemade Whipped Cream recipes here.

To make stabilized whipped cream, you will need the following ingredients:

4 ounces of cream cheese (softened to room temperature)
1/3 cup powdered sugar
1 tsp vanilla
1 cup heavy whipping cream

Beat the whipping cream just until soft peaks form.
Add in the cream cheese, powdered sugar and vanilla. Whip on high until mixture is smooth.
Store in the refrigerator until ready to use, up to 3 days.

A little tip for making whipped cream faster: use a metal bowl and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!

OTHER INCREDIBLE CHOCOLATE DESSERTS YOU’RE GOING TO LOVE:

Red Velvet Bundt Cake Recipe Sooo Good! by Gordon Ramsay

Red Velvet Bundt Cake is soooo good y’all! It’s so moist and lightly dense you and your family will love it. Look how gorgeous that is. I made this delicious red velvet bundt cake with a cream cheese glaze for the holidays but it’s perfect for any celebration when you want to impress.

I hope you love it and make it soon!

Ingredients for Red Velvet Bundt Cake are:

Unsalted butter (1 stick) – softened
Granulated sugar
Eggs
Buttermilk
Red food coloring or beetroot powder
Baking soda
White vinegar
Cake flour or All Purpose flour*
Cocoa powder
Salt

*What’s the Difference Between All Purpose Flour and Cake Flour?

Cake flour has less protein (gluten) as compared to All Purpose Flour. It is more dense and milled to be ‘finer’ than normal all purpose flour. You can use either in this Red Velvet Bundt Cake recipe but if you want a lighter texture cake, meaning, less dense, then use the cake flour.

*I Want a Lesser Dense/Lighter Cake But I Only Have All Purpose Flour, What Should I Do?

You can take your All Purpose Flour and for every cup remove 2 tablespoons of the flour and add 2 tablespoons of cornstarch. This will make the cake less dense. But if you are happy with a denser bundt cake, then just substitute one to one; cake flour versus All Purpose Flour

For The Cream Cheese Icing you’ll need:

Cream cheese
Unsalted butter – softened
Powdered sugar
Vanilla extract
Milk (not pictured)

How To Make A Red Velvet Bundt Cake with Cream Cheese Frosting Step by Step Pictorial

Preheat oven to 350 degrees. In a large bowl add the butter and sugar. Using a hand or stand mixer, blend sugar and butter together

Add the red food coloring or beetroot powder to the buttermilk and stir it in.

Pour the red butter milk mixture, eggs, and vanilla into the butter/sugar mixture. Mix just until combined.

Stir in the baking soda and vinegar.

*Note* Be sure not to overmix! Over mixing the butter and sugar or any of the steps could result in a dense cake. To keep the cake light and fluffy mix each step just until combined.

In a small bowl, whisk together the flour, cocoa powder, and salt. Fold the dry mixture into the wet mixture.

Fold the dry mixture into the wet mixture.

Prepare a 10-inch bundt cake pan with a non-stick baking spray.

Pour batter into the prepared pan.

Bake for 45-50 minutes, just until a toothpick comes out clean.

Cool for 10 minutes and then invert onto a cooling rack to cool completely.

Prepare the cream cheese frosting:

In a small bowl, using a hand or stand mixer, cream together the cream cheese and butter until smooth. Add in the powdered sugar, vanilla, and milk.

Mix everything until well combined. Test the consistency with a spoon.

Test the Frosting

If the frosting needs to be thinned out a little more just add more milk 1 tablespoon at a time. Once desired consistency has been reached.

spoon frosting over bundt cake Spoon the frosting over the cake.

Optional: Top the frosting with some chocolate shavings.

Look at that beauty!

Grab yourself a slice!

Servings: 12 slices

Ingredients

1/2 cup Unsalted butter softened
1 1/2 cup Granulated sugar
2 Large eggs
1 cup Buttermilk
2 tbsp Red food coloring or approx 2 tsp Beetroot Powder
1 1/2 tsp Baking soda
1 tsp White vinegar
2 cups Cake flour or All purpose flour see notes
3 tbsp Cocoa powder
1 tsp Salt

Cream Cheese Icing

8 oz Cream cheese
4 tbsp Unsalted butter softened
1 1/2 cup Powdered sugar
1 tsp Vanilla
1/4 cup Milk

Instructions

Preheat oven to 350 degrees. Prepare 10inch bundt cake pan with a nonstick baking spray. In a large bowl, using a hand or stand mixer, cream together the butter and sugar until light and fluffy. Add the red food coloring to the buttermilk and stir it in. Pour the butter milk, eggs, and vanilla into the butter mixture and mix just until combined. Stir in the baking soda and vinegar.
*Note* Be sure not to overmix! Over mixing the butter and sugar or any of the steps could result in a dense cake. To keep the cake light and fluffy mix each step just until combined
In a small bowl whisk the flour, cocoa powder, and salt together. Fold the dry mix into the wet mix and pour the batter into the prepared bundt cake pan. Bake for 45-50 mins, just until toothpick comes out clean. Cool for 10 mins and then invert and place on wire rack to cool completely.

Cream Cheese Icing

Add the powdered sugar, vanilla, and milk. Mix it all together until well combined. Test the consistency with a spoon and if it needs to be thinned add a little more milk 1 tablespoon at a time. Once desired consistency has been reached, spoon the frosting over the cake. Optional: Top frosting with Chocolate powder or shavings

Notes

*Note* Be sure not to overmix! Over mixing the butter and sugar or any of the steps could result in a dense cake. To keep the cake light and fluffy mix each step just until combined
Don’t have cake flour? You can take your All Purpose Flour and for every cup remove 2 tablespoons of the flour and add 2 tablespoons of cornstarch. This will make the cake less dense. But if you are happy with a denser bundt cake, then just substitute one to one; cake flour versus All Purpose Flour

You may also enjoy these red velvet recipes:

Red Velvet Cupcakes and Cream Cheese Frosting

Red Velvet Hot Chocolate

Miniature Red Velvet Cakes

Easiest Red Velvet Cookies

Yum

MINT CHOCOLATE CHIP CAKE – Butter with a Side of Bread by Gordon Ramsay

Mint chocolate chip bundt cake made for mint chip lovers! Minty green cake topped with sweet chocolate glaze & chocolate chips for a festive & fun holiday cake recipe.

Mint Chocolate Chip Cake is a great dessert to bring to a party, holiday gathering, birthday, or simply “just because.” Enjoying a yummy bundt cake on a weeknight can really help to lift the mood after working a long day. There’s no wrong time for bundt cakes.

What is mint chocolate chip cake?

As it sounds, this cake is mint flavored, giving a nice and refreshing taste with every bite. Adding in some chocolate and we make a winning pair of flavors on your plate. The moist bundt cake and chocolate ganache topping make this cake look and taste like a million bucks. Even better is that it’s easy to make with just some basic ingredients!

Mint chocolate chip cake ingredients

-Chocolate chips: We need 1.5 cups of semi-sweet chocolate chips, but milk chocolate could be used too.

-Cake Flour: Cake flour is different from all-purpose flour, the protein content is lower making a finer, lighter, and fluffier cake. We need 3 cups plus another 6 tablespoons of cake flour to make this bundt.

-Baking soda: Our necessary leavening agent for making a fluffy cake that rises while it baked is 1/2 teaspoon of baking soda.

-Salt: We just need 1/2 a teaspoon of salt to help enhance the other flavors in this cake.

-Butter: We need 1 cup (2 sticks) of softened unsalted butter to get a rich-flavored cake.

-Sugar: With 2 1/4 cups of granulated sugar we can get a great sweetened cake.

-Eggs: 3 large eggs will help with the leavening in the cake and help to bind it together.

-Milk: We need 2 tablespoons of milk to help thin down the batter a small amount.

-Peppermint extract: This is where the minty flavor comes from. Because mint extract is so strong, we only need 1/2 teaspoon of extract to flavor the whole cake.

-Sour cream: With 1 cup of sour cream being added into the bundt batter, we can add a lot of fat and moisture for a fluffier and tastier cake once baked.

-Food coloring: We need green gel food coloring to color the cake without thinning down the batter like with liquid food colorings. Gel food coloring is also much more vibrant too!

-Semi-sweet bakers chocolate bar: This will become the tasty ganache topping over the cake. One 8 ounce sized bar is the perfect amount.

-Heavy cream: 1 cup of heavy cream is the 2nd ingredient to the ganache poured over the cake.

How to Make Mint Chocolate Chip Cake

Preheat your oven to 325 degrees F and spray a bundt pan with bakers spray.

Mix the Cake Batter

Place the chocolate chips into a medium-sized bowl with 2 tablespoons of flour and then toss to combine. Set aside.

In a large bowl, place the remaining flour, baking soda, and salt. Whisk to combine and then set aside.

Cream together the butter and sugar until it’s a pale yellow, light, and fluffy inside the bowl of a stand mixer.

Add in the eggs, one at a time, mixing well after each addition.

Add in the milk and peppermint extract, and stir to combine.

Add 1/3 of the flour mixture into the butter mixture and scrape down the sides.

Add in half of the sour cream and scrape down the sides again.

Stir in 1/3 of the flour mixture and scrape down the sides again.

Add in the remaining sour cream and scrape down the sides again.

Repeat with the remaining flour until it’s all been combined.

Color the Batter Green & Add Chocolate Chips

Add in the green food coloring, a little at a time, until you get the color that you want and there are no more white streaks in the batter.

Fold in the chocolate chips until evenly distributed.

Spoon the batter into the prepared bundt pan and smooth out the top if needed.

Bake & Cool Cake

Bake 60-75 minutes or until a toothpick can be inserted and come out clean.

Let the bundt cake cool in the pan for 10 minutes before flipping onto a wire cooling rack to finish cooling completely.

Make Ganache & Glaze Cake

Once cooled, make the chocolate ganache. Chop up your chocolate bar and place it in a heat proof bowl.

Heat the cream in a small saucepan, stirring occasionally until just a few bubbled pops up to the surface.

Immediately pour the hot cream over the chocolate and allow it to sit for 3 minutes.

Stir together to combine and let cool for 5 more minutes.

Pour the chocolate sauce on top of the bundt cake. Garnish with more chocolate chips if desired.

Wait until the chocolate glaze has set up before slicing and serving. Enjoy!

Mint Chocolate Chip Bundt Cake

Mint chocolate chip bundt cake made for mint chip lovers! Minty green cake topped with sweet chocolate glaze & chocolate chips for a festive & fun holiday cake recipe.

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Course: Cake, Dessert

Cuisine: American

Keyword: Mint Chocolate Chip Cake

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Servings: 16

Calories: 572kcal

Ingredients

1 1/2 cups semi-sweet chocolate chips
3 cups + 6 Tbsp cake flour
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened 2 sticks
2 1/4 cups granulated sugar
3 large eggs
2 Tbsp whole milk
1/2 tsp peppermint extract
1 cup sour cream
Green gel food coloring
8 ounces semi-sweet bakers chocolate bar
1 cup heavy cream

Instructions

Preheat the oven to 325°F. Grease a standard bundt pan well with baking spray.
Place the chocolate chips in a medium-sized bowl, add 1 tablespoon of the flour and toss to combine, set aside.
In a large bowl add the remaining flour, baking soda, and salt, whisk to combine, set aside.
In the body of a stand mixer, cream together the butter and sugar until a pale yellow color, light and fluffy. Add in the eggs one at a time until combined. Add in the milk and peppermint extract, stir in to combine.
Add ⅓ of the flour mixture and stir it in, scrape down the sides. Add ½ of the sour cream, scrape down the sides. Repeat with the remaining flour and sour cream. The last addition will be the last of the flour.
Add in green food coloring a little at a time until you get the desired color you want. Take a spatula and scrape down the sides and the bottom to make sure everything is colored and there are no white streaks of batter. Fold in the chocolate chips.
Spoon the batter into the bundt pan evenly and smooth out the top if needed. Bake for 60-75 minutes until a toothpick inserted into the center comes out clean. Let the bundt cool in the pan for 10 minutes, invert it onto your serving platter, and let it cool completely.
Once cooled, make the ganache drizzle. Chop up the chocolate bars as finely as you can and add to a heatproof bowl. Place the cream into a small saucepot over medium-low heat. Stirring occasionally, heat the cream just until a few bubbles pop up to the surface. Immediately pour the cream on top of the chocolate, let sit for 3 minutes.
Stir together to combine fully. Let cool for 5 minutes. Pour the chocolate sauce on top of the bundt cake. Garnish with more chocolate chips if desired.
Wait until the chocolate glaze has set up, this can take up to an hour. Slice and serve!

Notes

This recipe makes a lot of ganache drizzle for the outside. You can cut back the recipe in half for the glaze if you do not want the cake completely covered as shown in the photos.
You can also slice and serve the cake then drizzle the still warm ganache over the serving plates.

Nutrition

How long is bundt cake good for?

This bundt cake is good for up to 5 days if stored in an airtight container. You can store it at room temperature or in the fridge, but the length of time that it remains good won’t change.

Can you freeze the bundt cake?

You can! I recommend freezing the cake before adding the chocolate glaze on top and then adding it later. Simply allow the cake to cool completely before wrapping well and placing it in an airtight container in the freezer for up to 2 months. Chocolate ganache will sweat as it thaws, which is why it’s best to simply add it on later for a fresher look.

More Chocolate and Mint Recipes:

With a bright green cake speckled with chocolate chips and topped off with an easy chocolate ganache, this mint chocolate chip bundt cake is perfect for holidays, birthdays, and more!

Mint chocolate chip bundt cake made for mint chip lovers! Minty green cake topped with sweet chocolate glaze & chocolate chips for a festive & fun holiday cake recipe.

WHAT IS CHOCOLATE CARAMEL PEANUT BUTTER POKE CAKE?

Ingredients in Chocolate Caramel Peanut Butter Poke Cake

How to make Chocolate Caramel Peanut Butter Poke Cake

Chocolate Caramel Peanut Butter Poke Cake

Ingredients

Sauce

Instructions

Nutrition

CAN YOU REPLACE THE COOL WHIP?

OTHER INCREDIBLE CHOCOLATE DESSERTS YOU’RE GOING TO LOVE:

Related

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Ingredients for Red Velvet Bundt Cake are:

*What’s the Difference Between All Purpose Flour and Cake Flour?

*I Want a Lesser Dense/Lighter Cake But I Only Have All Purpose Flour, What Should I Do?

For The Cream Cheese Icing you’ll need:

How To Make A Red Velvet Bundt Cake with Cream Cheese Frosting Step by Step Pictorial

Prepare the cream cheese frosting:

Test the Frosting

Grab yourself a slice!

Ingredients

Cream Cheese Icing

Instructions

Cream Cheese Icing

Notes

You may also enjoy these red velvet recipes:

What is mint chocolate chip cake?

Mix the Cake Batter

Bake & Cool Cake

Mint Chocolate Chip Bundt Cake

Ingredients

Instructions

Notes

Nutrition

How long is bundt cake good for?

Can you freeze the bundt cake?

Related

We send FREE RECIPE cards every month! Want ’em?

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