If you’re craving the ultimate dessert mashup, look no further than Chocolate Peanut Butter Poke Cake. This rich, moist cake is drenched in creamy peanut butter and sweetened condensed milk, then topped with clouds of whipped cream and a shower of chocolate – it’s basically all your chocolate-peanut butter dessert dreams come true. The playful poke-and-pour technique makes each bite incredibly gooey and flavorful, and the ease of using a boxed cake means it’s as friendly for beginners as it is irresistible for everyone else.

Chocolate Peanut Butter Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box)
For the Filling:
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup creamy peanut butter
For the Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup chopped peanut butter cups or peanuts for topping (optional)

How to Make Chocolate Peanut Butter Poke Cake

Step 1: Bake the Chocolate Cake

Get started by preparing your chocolate cake mix as the package directs, using a 9×13-inch pan. This keeps things simple and guarantees a tender, chocolatey base for the rest of the magic. Bake just until a toothpick comes out clean, then let the cake cool for about 10 minutes so the flavors settle but the surface remains warm and ready for poking.

Step 2: Poke the Cake

Once your cake has cooled a bit, pick up the handle of a wooden spoon and poke holes all over the warm cake, about an inch apart. Don’t be shy—a generous grid of holes means more luscious peanut butter and condensed milk in each slice. Try to poke down nearly to the bottom but not all the way through.

Step 3: Make the Peanut Butter Filling

In a microwave-safe bowl, gently heat your peanut butter for about 20 to 30 seconds until it’s warm and pourable. Whisk in the sweetened condensed milk until velvety smooth—this magic mixture is about to transform your cake into a creamy, dreamy delight.

Step 4: Pour and Soak

Slowly pour the peanut butter-condensed milk mixture all over the poked cake, letting it seep into every single hole. Go slowly so the filling has a chance to soak down into the cake, ensuring every forkful is soft and flavorful. Let the cake cool completely, then pop it in the fridge for at least an hour to fully chill and soak up all the flavors.

Step 5: Whip the Topping

While your cake chills, whip that heavy cream to dreamy, billowy peaks along with powdered sugar and vanilla for that classic homemade flavor. If you’re pressed for time, you can use Cool Whip, but trust me—nothing beats fresh whipped cream on top of Chocolate Peanut Butter Poke Cake.

Step 6: Add the Finale

Spread the whipped cream all over the chilled cake. Next, melt your chocolate chips and drizzle the glossy chocolate over the top. Finish with a sprinkle of chopped peanut butter cups or peanuts for a little crunch and flair. Chill until ready to serve—if you can wait that long!

How to Serve Chocolate Peanut Butter Poke Cake

Garnishes

This cake truly shines with a few celebratory garnishes. A handful of chopped peanut butter cups or roasted peanuts on top brings a touch of crunch, while extra drizzle of melted chocolate makes it look as decadent as it tastes. You can even dust with cocoa powder or top with chocolate curls for extra glamour—because why not?

Side Dishes

Chocolate Peanut Butter Poke Cake is a showstopper on its own, but a scoop of vanilla ice cream alongside sends it right over the top. For an adult twist, serve with a cup of coffee, a latte, or a cold glass of milk to balance out the rich sweetness. Want to keep things light? Add some fresh berries for a pop of color and tartness.

Creative Ways to Present

If you’re entertaining, cut the cake into neat squares and serve on a platter with mini forks for easy, hands-off sharing. Want to wow a crowd? Serve individual pieces in mason jars with layers of cake and cream, trifle-style. Or get playful and offer a “poke cake sundae bar” with assorted toppings: more nuts, candies, or fruit, so everyone can customize their own slice of Chocolate Peanut Butter Poke Cake.

Make Ahead and Storage

Storing Leftovers

Leftover poke cake keeps beautifully; just cover the pan tightly with plastic wrap or transfer slices to an airtight container. Store in the fridge for up to four days—if it lasts that long! The flavors meld even more as it sits, making it extra irresistible for late-night snacking or next-day treats.

Freezing

This cake is freezer-friendly, too! Wrap individual slices or the entire pan well in plastic wrap and foil. Freeze for up to one month for best flavor and texture. If topping with whipped cream and garnishes, it’s best to wait until after thawing for the freshest look and taste.

Reheating

No need to reheat, as Chocolate Peanut Butter Poke Cake is best enjoyed chilled or at cool room temperature. Simply thaw any frozen slices in the fridge overnight, garnish, and serve. If you prefer a just-baked warmth, a very quick zap in the microwave (10–15 seconds) works—but whipped topping may soften, so it’s usually best cold!

FAQs

Can I use homemade chocolate cake instead of a box mix?

Absolutely! A scratch-made chocolate cake will work beautifully and add a homemade touch. Just bake it in a 9×13-inch pan and follow the same poking and filling steps for delicious results.

Is there a nut-free version of this recipe?

Yes! For a nut-free poke cake, simply swap the peanut butter for sunflower seed butter or cookie butter, and omit the peanuts or peanut butter cups on top. Always check labels if serving anyone with allergies.

Can I use Cool Whip instead of homemade whipped cream?

Definitely! Cool Whip is a convenient, stable alternative that tastes great and saves time. Simply spread it over the chilled cake as you would with fresh whipped cream.

How far ahead can I make this cake?

You can make Chocolate Peanut Butter Poke Cake up to two days in advance. Just keep it well covered in the refrigerator and add any garnishes right before serving for the freshest look!

Do I need to poke a certain number of holes?

You don’t need to be exact, but make enough holes for the peanut butter mixture to soak in—usually about one inch apart across the whole cake. More holes mean more gooey filling in every bite!

Final Thoughts

There’s just something special about sharing a pan of Chocolate Peanut Butter Poke Cake with people you love. It’s playful, decadent, and surprisingly easy—guaranteed to earn rave reviews whether you’re baking for a party or just because. Give it a try, and get ready to watch every last crumb disappear!

Chocolate Peanut Butter Poke Cake Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 50 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the ultimate chocolate and peanut butter experience with this delectable Chocolate Peanut Butter Poke Cake. A moist chocolate cake filled with a creamy peanut butter mixture, topped with whipped cream and drizzled with chocolate, this dessert is a must-try for all chocolate and peanut butter lovers.

Ingredients

Scale

For the Cake:

1 box chocolate cake mix (plus ingredients listed on the box)

For the Filling:

1 (14 oz) can sweetened condensed milk
1/2 cup creamy peanut butter

For the Topping:

1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup chopped peanut butter cups or peanuts for topping (optional)

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Instructions

Bake the Chocolate Cake: Prepare and bake the chocolate cake mix in a 9×13-inch pan according to the package directions. Let it cool for 10 minutes.
Prepare the Filling: Microwave the peanut butter until slightly runny, then whisk in the sweetened condensed milk until smooth. Pour the mixture over the cake, ensuring it soaks into the holes.
Chill the Cake: Allow the cake to cool completely, then refrigerate for at least 1 hour.
Whip the Cream: Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble the Cake: Spread the whipped cream over the chilled cake. Melt the chocolate chips and drizzle over the top. Sprinkle with chopped peanut butter cups or peanuts if desired.
Chill and Serve: Chill the cake until ready to serve.

Notes

For extra richness, consider using a homemade chocolate cake mix or chocolate fudge cake mix.
You can substitute fresh whipped cream with Cool Whip for added convenience.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American