Chocolate Peanut Butter Poke Cake Recipe

Introduction

This Chocolate Peanut Butter Poke Cake is a delightful treat that combines rich chocolate with creamy peanut butter in every bite. Moist, flavorful, and topped with whipped cream and chocolate, it’s perfect for any celebration or a simple indulgence at home.

Ingredients

• 1 box (425 g) chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
• 1 cup (250 ml) creamy peanut butter
• 1 can (14 oz / 397 g) sweetened condensed milk
• 0.5 cup (125 ml) creamy peanut butter, melted
• 1 container (8 oz / 225 g) whipped topping, thawed
• 0.5 cup (50 g) mini chocolate chips or chocolate shavings (optional)
• 0.5 cup (75 g) chopped Reese’s or peanut butter cups (optional)

Instructions

1. Step 1: Preheat your oven according to the directions on the cake mix box. Grease and lightly flour a 9×13-inch baking dish. Prepare the cake mix as directed, then stir in 1 cup of creamy peanut butter. Mix until smooth and pour into the prepared dish. Bake as instructed, typically 30–35 minutes.
2. Step 2: Allow the cake to cool for about 15 minutes. Using the handle of a wooden spoon or skewer, poke holes evenly over the surface — about 1 inch apart.
3. Step 3: In a bowl, whisk together sweetened condensed milk and melted peanut butter until smooth and pourable. Slowly pour the mixture over the cake, letting it fill all the holes. Let the cake absorb the filling completely.
4. Step 4: Refrigerate for at least 1 hour to let the flavors blend and the filling firm up slightly.
5. Step 5: Spread the whipped topping evenly over the chilled cake using a spatula. Make sure it covers the surface completely for a smooth layer.
6. Step 6: Sprinkle the top with mini chocolate chips and chopped peanut butter cups for extra flavor and crunch. Slice into squares and serve chilled.

Tips & Variations

• For a richer peanut butter flavor, use natural peanut butter and adjust sweetness by adding a little powdered sugar if desired.
• Try substituting the whipped topping with homemade whipped cream for a fresher taste.
• To make it nut-free, replace peanut butter with sunflower seed butter and omit peanut butter cups.
• Adding a pinch of salt to the condensed milk mix can enhance the chocolate-peanut butter contrast.

Storage

Store the cake covered in the refrigerator for up to 4 days. This keeps it moist and the filling firm. When ready to serve again, allow it to sit at room temperature for about 15 minutes for the best texture. Avoid freezing, as the whipped topping may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake instead of a mix?

Yes, you can use any chocolate cake recipe that fits a 9×13-inch pan. Just make sure it’s moist and sturdy enough to hold the poke filling without crumbling.

Is there a substitute for sweetened condensed milk?

Sweetened condensed milk adds sweetness and richness, but you can try evaporated milk with added sugar or a similar mixture of milk and sugar, though the texture and taste may vary slightly.

Chocolate Peanut Butter Poke Cake Recipe

Print Recipe

★★★★★

4.7 from 101 reviews

This Chocolate Peanut Butter Poke Cake is a deliciously moist and rich dessert that combines the flavors of chocolate and creamy peanut butter. The cake is baked with peanut butter mixed in, then poked with holes to soak up a smooth peanut butter and condensed milk filling. Topped with whipped cream and optional chocolate chips and chopped peanut butter cups, it delivers a creamy, sweet, and indulgent treat perfect for parties or any special occasion.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 box (425 g) chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
• 1 cup (250 ml) creamy peanut butter

Filling

• 1 can (14 oz / 397 g) sweetened condensed milk
• 0.5 cup (125 ml) creamy peanut butter, melted

Topping

• 1 container (8 oz / 225 g) whipped topping, thawed
• 0.5 cup (50 g) mini chocolate chips or chocolate shavings (optional)
• 0.5 cup (75 g) chopped Reese’s or peanut butter cups (optional)

Instructions

1. Preheat and Prepare: Preheat your oven according to the directions on the cake mix box. Grease and lightly flour a 9×13-inch baking dish to prevent sticking.
2. Mix and Bake the Cake: Prepare the chocolate cake mix as directed on the box, then stir in 1 cup of creamy peanut butter until the batter is smooth and well combined. Pour the batter into the prepared baking dish and bake for the time specified on the box, typically about 30–35 minutes, until a toothpick comes out clean.
3. Cool and Poke Holes: Allow the baked cake to cool for about 15 minutes. Use the handle of a wooden spoon or a skewer to poke holes evenly over the entire surface, spacing them about 1 inch apart. These holes will allow the filling to soak in evenly.
4. Prepare and Pour Filling: In a bowl, whisk together the sweetened condensed milk and melted peanut butter until smooth and pourable. Slowly pour this mixture over the cake, ensuring the liquid seeps into all the holes for maximum flavor and moisture absorption.
5. Chill the Cake: Place the cake in the refrigerator and chill for at least 1 hour. This resting time allows the flavors to meld and the filling to firm up slightly within the cake.
6. Add Whipped Topping: After chilling, spread the thawed whipped topping evenly over the surface of the cake with a spatula, creating a smooth, creamy layer that covers the entire top.
7. Garnish and Serve: Sprinkle mini chocolate chips and chopped peanut butter cups over the whipped topping for added texture and indulgence. Slice the cake into squares and serve chilled for the best flavor and consistency.

Notes

• You can use homemade whipped cream instead of store-bought whipped topping for a fresher taste.
• For a crunchier texture, toast the chopped peanut butter cups slightly before sprinkling on top.
• To make the cake even more decadent, drizzle some melted chocolate over the top after adding the whipped topping.
• If you prefer a stronger peanut butter flavor, increase the amount of peanut butter by 0.25 cup in the batter or filling.
• Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

Keywords: chocolate peanut butter poke cake, peanut butter dessert, poke cake recipe, chocolate cake, easy dessert, party cake, creamy peanut butter cake