Chocolate Peanut Butter Poke Cake

Chocolate and peanut butter is a classic flavor combination that never goes out of style, and this Chocolate Peanut Butter Poke Cake takes it to the next level. It starts with a rich, moist chocolate cake—made from a box mix or homemade—and gets drenched in a luscious mix of sweetened condensed milk and melted peanut butter. Once chilled, it’s topped with a light, fluffy peanut butter whipped topping and garnished with peanut butter cups and chocolate fudge drizzle for a dessert that’s as decadent as it is simple.

This is a no-fuss recipe that’s perfect for parties, potlucks, holidays, or just a weekend treat. The “poke” technique allows the filling to seep into every bite, infusing the cake with extra moisture and flavor. Best of all, the cake gets even better as it sits, making it a great make-ahead dessert. Whether you’re baking for die-hard peanut butter lovers or chocolate fanatics, this cake delivers both in one irresistible slice.

Easy, indulgent, and utterly satisfying—this cake is the kind of dessert you’ll find yourself making again and again.

Why You’ll Love This Recipe

1. Incredibly Moist and Rich: The poke method infuses the cake with sweetened condensed milk and peanut butter.
2. Easy to Make: Use a box mix or homemade base—both work beautifully.
3. Perfect Make-Ahead Dessert: Tastes even better after chilling overnight.
4. Peanut Butter Heaven: Creamy, nutty, and perfectly paired with chocolate.
5. Crowd-Pleaser: Great for birthdays, holidays, and potlucks.

Ingredients

• Devil’s food cake mix (plus ingredients on the package) or homemade chocolate cake
• Sweetened condensed milk
• Creamy peanut butter
• Whipped topping (e.g., Cool Whip)
• Peanut butter cups
• Additional peanut butter and chocolate fudge sauce (for garnish)

Variations

• From-Scratch Cake: Replace the box mix with your favorite homemade chocolate cake recipe.
• Crunchy Peanut Butter: Adds a bit of texture to the filling layer.
• Chocolate Ganache Topping: Swap the fudge sauce for a homemade ganache.
• Nut-Free Option: Use sunflower seed butter or cookie butter instead of peanut butter.
• Add Oreo Crust: Press crushed Oreos into the bottom before adding cake batter for an extra layer of texture.

How to Make the Recipe

Step 1: Bake the Cake

Prepare the chocolate cake in a 9×13-inch pan according to package instructions or your homemade recipe. Let it cool for about 10–15 minutes.

Step 2: Poke Holes

Using the end of a wooden spoon or a thick straw, poke holes evenly all over the cake while it’s still warm.

Step 3: Make the Peanut Butter Filling

In a microwave-safe bowl, combine sweetened condensed milk with ½ cup of creamy peanut butter. Microwave in 15–30 second intervals until smooth and pourable. Stir to fully combine.

Step 4: Pour Over Cake

Slowly pour the warm peanut butter mixture over the poked cake, allowing it to seep into the holes. Spread evenly with a spatula. Let the cake cool completely, then refrigerate for at least 2 hours.

Step 5: Prepare the Topping

In a medium bowl, fold the remaining ¼ cup of peanut butter into the whipped topping until smooth and creamy.

Step 6: Frost and Garnish

Spread the peanut butter whipped topping over the chilled cake. Top with chopped peanut butter cups, extra drizzled peanut butter, and chocolate fudge sauce.

Tips for Making the Recipe

• Poke deep holes to ensure the filling reaches every bite.
• Let the cake cool slightly before poking to avoid it falling apart.
• Chill the cake before frosting to prevent melting the whipped topping.
• Use an offset spatula for smooth topping application.
• Add garnishes just before serving for the best texture and presentation.

How to Serve

Serve chilled in generous squares. This cake is rich, so a little goes a long way. It pairs perfectly with a glass of milk or a scoop of vanilla ice cream for the ultimate indulgent treat.

Make Ahead and Storage

Storing Leftovers

Store the cake covered in the refrigerator for up to 5 days. It actually tastes better after a day or two as the flavors meld together.

Freezing

Freeze the cake (without whipped topping) for up to 2 months. Thaw in the fridge, then frost before serving.

Reheating

This cake is meant to be served chilled, so reheating isn’t necessary or recommended.

FAQs

1. Can I use a homemade cake instead of a box mix?

Absolutely! Any rich chocolate cake recipe will work as the base.

2. Is there a substitute for sweetened condensed milk?

Evaporated milk won’t work. Stick to sweetened condensed for the right sweetness and texture.

3. Can I make this with crunchy peanut butter?

Yes! It will add some texture and nutty crunch to the filling.

4. Do I need to refrigerate the cake?

Yes, refrigeration helps the filling set and enhances flavor.

5. Can I use real whipped cream instead of whipped topping?

You can, but make sure it’s stabilized with gelatin or powdered sugar to hold up in the fridge.

6. Can I use another type of cake mix?

Yes, try chocolate fudge or dark chocolate for deeper flavor.

7. What’s the best way to poke the holes?

Use the end of a wooden spoon or something similar in width—poke evenly across the surface.

8. Can I add nuts or other mix-ins?

Definitely! Crushed pretzels or chopped peanuts add great texture.

9. Can I make this in advance for a party?

Yes, it’s ideal for making 1–2 days ahead. Just garnish right before serving.

10. Can I skip the peanut butter cups on top?

Sure! They’re optional, but add great flavor and presentation.

Conclusion

Chocolate Peanut Butter Poke Cake is the ultimate indulgence for dessert lovers. With its gooey peanut butter filling, fluffy topping, and irresistible chocolate base, it delivers flavor and texture in every bite. Easy to make and even easier to love, this recipe is a guaranteed hit for any occasion—from casual family dinners to festive gatherings. Once you make it, don’t be surprised if it’s requested again and again.

Print