Servings: 10
Preparation Time: 20 minutes
Start to Finish Time: 2 hours 20 minutes
Peanuts & Cola Poke Cake – A Southern Classic with a Twist
Peanuts and cola might sound unusual to the uninitiated, but in the American South, it’s an iconic pairing that’s been delighting taste buds since the 1920s. Imagine that classic salty-sweet bite transformed into a moist, indulgent cake—and you’ve got this Peanuts & Cola Poke Cake.
The Magic of the Cola Syrup
The cola syrup is where the magic begins. It soaks into the tender crumb of the cake through dozens of tiny “poke” holes, infusing every slice with caramelized soda sweetness. The result is a cake so moist, it practically melts in your mouth. And yes, stick with the real thing—diet versions can leave an unpleasant metallic note.
Peanut Butter in Every Layer
From the first forkful, peanut lovers will rejoice. Peanut butter in the cake batter itself adds a nutty backbone without overpowering, ensuring the flavor is balanced and not cloying. This isn’t just cake—it’s comfort food with a nostalgic nod.
Frosting Worthy of a Celebration
The icing is pure decadence—peanut butter whipped with butter, cream cheese, and confectioner’s sugar until fluffy and rich. Spread thickly across the cake and topped with a scattering of roasted peanuts, it’s both rustic and irresistible.
Perfect for Make-Ahead Entertaining
This cake is a host’s dream. The cola syrup can be made a week ahead and refrigerated, and the cake itself stays wonderfully moist for days. Bring it to a picnic, a family reunion, or just keep it on the counter for whenever a craving hits—because trust me, it will.
Ingredients:
FOR SYRUP:
1 1-liter btl COCA-COLA (1000 ML) (see NOTE)
FOR CAKE:
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups light brown sugar, firmly packed
1/2 cup creamy peanut butter
1/2 cup vegetable oil
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups buttermilk
roasted peanuts (garnish)
FOR FROSTING:
3/4 cup unsalted butter, softened
3/4 cup cream cheese, softened
1 cup creamy peanut butter
2 teaspoons vanilla extract
2 cups confectioner’s sugar
Instructions:
SYRUP (1 hour + 15 minutes):
In a small enamel-coated cast-iron Dutch oven, bring cola to a boil over medium-high heat.
Reduce heat, and simmer, stirring occasionally, until liquid has reduced to 3/4 cup and is slightly thickened, about 45 minutes.
Pour into a small heat proof bowl, and let cool completely before using.
Cover and refrigerate for up to I week; reheat syrup until slightly warm and pourable before using.
CAKE (while syrup cools):
Preheat oven to 325°F.
Lightly spray a 12-inch cast-iron skillet with baking spray with flour.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, whisk together brown sugar, peanut butter, and oil until smooth and creamy.
Whisk in eggs and vanilla, whisking until combined.
Gradually stir flour mixture into sugar mixture alternately with buttermilk, beginning and ending with flour mixture, stirring just until combined after each addition.
Spread batter into prepared skillet.
Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes.
Let cool for 5 minutes on a wire rack.
ADD SYRUP (35 minutes):
Using a wooden pick or skewer, poke holes in warm cake at 1-inch intervals.
Slowly pour Cola Syrup all over warm cake.
Let cake stand for 30 minutes, and then refrigerate until completely cool, about hour.
MAKE FROSTING (while cake stands):
In a large bowl, beat butter and cream cheese with a mixer at low speed until smooth and creamy, stopping to scrape sides of bowl.
Add peanut butter and vanilla, beating until combined.
Gradually add confectioners’ sugar, beating until smooth, stopping to scrape sides of bowl.
Increase speed to medium, and beat until fluffy, 1 to 2 minutes.
FROST (10 minutes):
Spread Peanut Butter Cream Cheese Frosting onto cake.
Garnish with peanuts, if desired.
Cover and refrigerate for up to 2 days.
Per Serving (excluding unknown items): 845 Calories; 50g Fat (51.9% calories from fat); 15g Protein; 90g Carbohydrate; 3g Dietary Fiber; 114mg Cholesterol; 753mg Sodium; 61g Total Sugars; 1mcg Vitamin D; 218mg Calcium; 2mg Iron; 315mg Potassium; 252mg Phosphorus. Exchanges: .
NOTE: Do not use diet cola for this recipe; it can give the cake a metallic aftertaste.
MAKE AHEAD: Cola Syrup can be made up to a week in advance and refrigerated.
