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Chocolate Peanut Butter Poke Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/chocolate-peanut-butter-poke-cake-recipe/