Chocolate Peanut Butter Poke Cake Recipe

Introduction

This Chocolate Peanut Butter Poke Cake is a delightful twist on a classic dessert, combining rich chocolate with creamy peanut butter in every bite. It’s moist, flavorful, and simple to make, perfect for impressing friends and family at any gathering.

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 flavor, use natural peanut butter instead of creamy. Adjust sweetness by balancing with more or less sweetened condensed milk.
• Try substituting the whipped topping with freshly whipped cream for a lighter texture.
• Add a pinch of sea salt on top after adding the peanut butter cups to enhance the flavors.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh and moist. Reheat is not recommended as this cake is best served chilled to maintain its creamy texture and distinct layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake from scratch without cake mix?

Yes, you can use your favorite homemade chocolate cake recipe. Just be sure to allow the cake to cool properly before poking holes and adding the peanut butter mixture.

What can I use instead of sweetened condensed milk?

If you prefer, you can substitute sweetened condensed milk with a mixture of evaporated milk and sugar, but the texture and sweetness might be slightly different.

Chocolate Peanut Butter Poke Cake Recipe

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★★★★★

4.9 from 149 reviews

• Author: Ella
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x

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Description

This Chocolate Peanut Butter Poke Cake is a decadent dessert combining moist chocolate cake infused with creamy peanut butter and sweetened condensed milk. It’s topped with fluffy whipped topping and garnished with chocolate chips and peanut butter cups for added texture and flavor. Perfect for celebrations or a special treat, this no-fuss poke cake is rich, creamy, and sure to satisfy any sweet tooth.

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Ingredients

Scale 1x2x3x

Cake and Peanut Butter Mixture

• 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. Preheat and Prepare Cake: 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 Cake: Prepare the cake mix as directed on the box. Stir in 1 cup of creamy peanut butter until the batter is smooth and well combined. Pour the batter evenly into the prepared dish and bake as instructed on the box, typically for 30 to 35 minutes.
3. Cool and Poke Holes: Allow the cake to cool for about 15 minutes. Using the handle of a wooden spoon or a skewer, poke holes evenly over the surface of the cake, spacing them about 1 inch apart to allow the filling to soak in.
4. Prepare Filling and Pour: In a bowl, whisk together the sweetened condensed milk and melted peanut butter until smooth and pourable. Slowly pour this mixture over the warm cake, letting it fill each of the holes so the flavors absorb deeply.
5. Chill Cake: Refrigerate the cake for at least 1 hour, allowing the filling to set and the flavors to meld perfectly.
6. Add Topping and Garnish: Spread the whipped topping evenly over the chilled cake, ensuring full coverage for a smooth, creamy layer. Sprinkle mini chocolate chips and chopped peanut butter cups on top for added texture and flavor.
7. Serve: Slice the cake into squares and serve chilled for the best taste and texture.

Notes

• For cleaner holes, let the cake cool slightly but still be warm before poking to avoid breaking the cake surface.
• You can substitute regular chocolate chips if mini chocolate chips are unavailable.
• Make sure the whipped topping is fully thawed before spreading to prevent clumps.
• Refrigerate leftovers and consume within 3-4 days for freshness.
• Optional garnishes can be adjusted or omitted based on dietary preferences.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Peanut Butter Poke Cake, chocolate cake, peanut butter dessert, poke cake, easy chocolate dessert, rich chocolate cake, creamy peanut butter cake