Get ready to meet your new favorite dessert. This Chocolate Peanut Butter Poke Cake is the ultimate combination of rich, moist chocolate cake and creamy, dreamy peanut butter. It’s an incredibly decadent yet surprisingly easy dessert that will have everyone asking for the recipe. If you’re a fan of the classic chocolate and peanut butter pairing, this cake is an absolute must-try.
We take a simple chocolate cake, poke holes all over the top, and pour a glorious mixture of sweetened condensed milk and peanut butter right in. This process infuses every single bite with moisture and flavor, creating a dessert experience that is simply unforgettable. It’s the perfect make-ahead dessert for parties, potlucks, or any time you need a sweet treat.
Why You’ll Love This Chocolate Peanut Butter Poke Cake
- Incredibly Moist: The poke cake method ensures the cake is never dry and is packed with flavor.
- Easy to Make: It starts with a box of cake mix, making the process straightforward and accessible for any home cook.
- Crowd-Pleasing Flavor: The timeless combination of chocolate and peanut butter is a guaranteed hit with both kids and adults.
- Perfectly Decadent: It looks and tastes like a gourmet dessert but requires minimal effort to prepare.
What is a Poke Cake?
A poke cake is a brilliant invention from the 1970s. The concept is simple: you bake a standard cake, and while it’s still warm, you poke holes all over its surface using the handle of a wooden spoon or a large fork. Then, you pour a liquid filling—like Jell-O, pudding, caramel, or, in our case, a luscious peanut butter mixture—over the top. The liquid soaks into the holes, infusing the entire cake with extra flavor and moisture. It’s a simple technique that yields spectacular results!
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create a truly show-stopping dessert. Here’s what you’ll need:
For the Chocolate Cake
- 1 box (15.25 oz) chocolate cake mix (like Devil’s Food or Triple Chocolate)
- Ingredients listed on the cake mix box (typically water, vegetable oil, and eggs)
For the Peanut Butter Filling
- 1 can (14 oz) sweetened condensed milk
- 1 cup creamy peanut butter
For the Topping
- 1 tub (8 oz) frozen whipped topping, thawed
- 1/2 cup chocolate fudge sauce or syrup
- 1 cup chopped peanut butter cups
Step-by-Step Instructions
Making this cake is as easy as 1-2-3. Just follow these simple steps for a perfect result every time.
1. Bake the Chocolate Cake
First, preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Prepare the chocolate cake mix according to the package directions, using the water, oil, and eggs called for. Pour the batter into your prepared pan and spread it evenly. Bake for the time specified on the box, or until a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack for about 15 minutes.
2. Add the Peanut Butter Filling
While the cake is still warm, use the round handle of a wooden spoon to poke holes all over the top of the cake, about an inch apart. In a medium bowl, whisk together the sweetened condensed milk and the creamy peanut butter until smooth. Immediately pour this mixture evenly over the warm cake, making sure it seeps into all the holes.
3. Frost and Garnish
Allow the cake to cool completely. This is a crucial step! If the cake is warm, the whipped topping will melt. Once cool, spread the thawed whipped topping evenly over the cake. Drizzle with the chocolate fudge sauce and sprinkle the chopped peanut butter cups generously over the top. For the best flavor and texture, refrigerate the cake for at least 4 hours, or preferably overnight, before serving. This gives the filling time to set and the flavors to meld beautifully.
Tips for the Best Poke Cake
- Don’t Undersell the Chill Time: Letting the cake chill for at least 4 hours is essential. It allows the filling to firm up and makes for cleaner slices and a richer flavor.
- Poke Holes Correctly: Use the handle of a wooden spoon for larger holes that will soak up more of that delicious peanut butter filling. Don’t be shy—poke all the way to the bottom!
- Room Temperature Ingredients: For a smoother batter, make sure your eggs and other cake ingredients are at room temperature before you begin.
- Use Creamy Peanut Butter: For the smoothest filling, stick with creamy peanut butter. Natural peanut butter can separate and create an oily texture.
Variations and Topping Ideas
While this recipe is fantastic as is, feel free to get creative! Try drizzling it with caramel sauce in addition to the chocolate fudge. For extra crunch, add chopped peanuts or mini chocolate chips on top. For another delicious dessert, try these Blackberry Cheesecake Brownies.
Storing Your Poke Cake
This cake needs to be stored in the refrigerator due to the whipped topping and filling. Cover the pan tightly with plastic wrap or a lid. It will stay fresh and delicious for up to 4 days. In fact, many people think it tastes even better on the second day! Looking for another make-ahead friendly recipe? This Crack Breakfast Casserole is a huge timesaver.
Frequently Asked Questions
Yes, absolutely! This cake is perfect for making ahead. In fact, it tastes even better after chilling in the refrigerator for at least 4 hours or overnight, as this gives the flavors time to meld together.
Certainly! While a Devil’s Food or chocolate fudge cake mix is recommended for a rich flavor, you could experiment with a yellow or white cake mix for a different flavor profile. The peanut butter filling pairs well with many types of cake.
You should store the poke cake tightly covered in the refrigerator. Due to the dairy-based filling and whipped topping, it must be kept chilled. It will stay fresh for up to 4 days.
A poke cake is a cake that you poke holes into after baking and then fill by pouring a liquid topping over it. This method makes the cake incredibly moist and flavorful throughout.
A poke cake can become soggy if too much liquid is added or if the holes are too small and close together, preventing the liquid from distributing evenly. To prevent this, use the handle of a wooden spoon to make distinct, evenly spaced holes and use the exact amount of filling called for in the recipe.
More Dessert Recipes To Try
If you loved this poke cake, you’re sure to enjoy some of our other popular dessert recipes. Our Peach Raspberry Cobbler is a perfect summer treat, and this Coffee Caramel Cake is another fan favorite.
The Ultimate Chocolate Peanut Butter Poke Cake
Chocolate Peanut Butter Poke Cake (The Ultimate Recipe)
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. Prepare the chocolate cake mix according to package directions. Pour batter into the prepared pan.
- Bake as directed on the box, or until a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack for 15 minutes.
- While the cake is warm, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
- In a medium bowl, whisk together the sweetened condensed milk and creamy peanut butter until smooth.
- Pour the peanut butter mixture evenly over the warm cake, ensuring it gets into the holes.
- Allow the cake to cool completely at room temperature.
- Once cool, spread the thawed whipped topping over the cake. Drizzle with chocolate fudge sauce and sprinkle with chopped peanut butter cups.
- Refrigerate for at least 4 hours before serving to allow the filling to set.
Notes
Ensure the cake is completely cool before adding the whipped topping to prevent it from melting.
Store any leftovers tightly covered in the refrigerator for up to 4 days.
Share Your Creation!
We are so excited for you to try this Chocolate Peanut Butter Poke Cake recipe! It’s a true showstopper that we know you’ll love. If you make it, be sure to leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
