Chocolate Peanut Butter Poke Cake Recipe

Introduction

This Chocolate Peanut Butter Poke Cake is a rich, creamy dessert that combines the classic flavors of chocolate and peanut butter in a moist, tender cake. Perfectly sweet and irresistibly smooth, it’s a crowd-pleaser for any occasion.

Ingredients

• 1 box (425 g) chocolate cake mix (plus eggs, oil, and water as per box instructions)
• 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 until smooth. Pour the batter into the prepared dish and 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 a skewer, poke holes evenly across the cake surface about 1 inch apart.
3. Step 3: In a bowl, whisk together the sweetened condensed milk and melted peanut butter until smooth and pourable. Slowly pour this mixture over the cake, making sure it seeps into all the holes. Let the cake absorb the filling completely.
4. Step 4: Refrigerate the cake 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 with a spatula, covering the surface completely for a smooth layer.
6. Step 6: Sprinkle mini chocolate chips and chopped peanut butter cups over the top for added flavor and crunch. Slice into squares and serve chilled.

Tips & Variations

• For a richer flavor, use natural peanut butter instead of creamy, but ensure it’s well blended into the batter.
• Try adding a drizzle of chocolate sauce or caramel over the whipped topping before serving for an extra indulgence.
• Substitute peanut butter cups with your favorite nuts or toffee bits for a different texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled, so reheat is not recommended. Cover with plastic wrap or aluminum foil to keep the whipped topping fresh and prevent the cake from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake instead of a mix?

Absolutely! Any moist chocolate cake recipe works well. Just be sure it’s fully cooled before poking holes and adding the filling.

What can I substitute for whipped topping?

You can use homemade whipped cream or cream cheese frosting as an alternative, depending on your preference for sweetness and texture.

Chocolate Peanut Butter Poke Cake Recipe

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★★★★★

4.6 from 106 reviews

• Author: Andria
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x

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Description

Delight in this luscious Chocolate Peanut Butter Poke Cake, combining rich chocolate cake with creamy peanut butter filling and a fluffy whipped topping. This easy-to-make dessert features a moist chocolate base infused with peanut butter, punctured to soak up a smooth peanut butter condensed milk mixture, all topped with light whipped cream and optional chocolate chips and peanut butter cup pieces for added texture and flavor.

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Ingredients

Scale 1x2x3x

Cake

• 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)

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Instructions

1. Prepare and bake the cake: Preheat your oven according to the directions on the cake mix box. Grease and lightly flour a 9×13-inch baking dish. Prepare the chocolate cake mix as directed on the box, then stir in 1 cup of creamy peanut butter until smooth. Pour the batter into the prepared dish and bake typically for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
2. Cool and poke holes: Allow the cake to cool for about 15 minutes. Using the handle of a wooden spoon or skewer, poke holes evenly spaced about 1 inch apart all over the surface of the cake to allow the filling to seep in.
3. Mix filling: In a bowl, whisk together the sweetened condensed milk and the melted peanut butter until fully combined and smooth, creating a pourable filling.
4. Pour filling over cake: Slowly pour the peanut butter and condensed milk mixture over the cake, making sure it fills all the holes. This step helps the cake absorb the rich filling thoroughly.
5. Chill the cake: Refrigerate the cake for at least 1 hour to let the flavors meld together and the filling to firm up slightly.
6. Add whipped topping and garnish: After chilling, spread the whipped topping evenly over the surface with a spatula, covering the entire cake. Sprinkle with mini chocolate chips and chopped peanut butter cups for added texture and flavor. Slice into squares and serve chilled.

Notes

• Ensure the cake is warm but not hot when poking holes to prevent breaking the surface too much.
• Using creamy peanut butter helps achieve a smoother texture in the batter and filling.
• For a richer chocolate flavor, use chocolate shavings instead of mini chocolate chips as a topping.
• The cake should be served chilled to best enjoy the creamy texture and flavor combination.
• You can substitute Reese’s with any other peanut butter cup candy or omit if you prefer a simpler topping.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate poke cake, peanut butter dessert, easy chocolate cake, creamy peanut butter filling, chocolate peanut butter dessert