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A perfect slice of chocolate peanut butter poke cake on a white plate, revealing the rich layers of cake and creamy filling.

Chocolate Peanut Butter Poke Cake (The Ultimate Recipe)

This decadent Chocolate Peanut Butter Poke Cake features a moist chocolate cake, a creamy peanut butter filling, and is topped with whipped cream, chocolate sauce, and peanut butter cups. An easy, crowd-pleasing dessert!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 15 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake
  • 1 box (15.25 oz) chocolate cake mix Devil's Food or similar
  • 1 Water, vegetable oil, and eggs as called for on the cake mix box
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
  • 0.5 cup chocolate fudge sauce
  • 1 cup chopped peanut butter cups

Equipment

  • 1 9x13 inch Baking Pan
  • 2 Mixing Bowls
  • 1 Wooden Spoon

Method
 

  1. 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.
  2. 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.
  3. While the cake is warm, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
  4. In a medium bowl, whisk together the sweetened condensed milk and creamy peanut butter until smooth.
  5. Pour the peanut butter mixture evenly over the warm cake, ensuring it gets into the holes.
  6. Allow the cake to cool completely at room temperature.
  7. Once cool, spread the thawed whipped topping over the cake. Drizzle with chocolate fudge sauce and sprinkle with chopped peanut butter cups.
  8. Refrigerate for at least 4 hours before serving to allow the filling to set.

Notes

For best results, let the cake chill overnight. This allows the flavors to fully develop.
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.