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An extreme close-up shot of a gooey slice of chocolate peanut butter poke cake, highlighting the moist crumb and rich peanut butter filling.

Chocolate Peanut Butter Poke Cake (The Ultimate Recipe)

Discover the ultimate Chocolate Peanut Butter Poke Cake! This easy recipe uses a moist chocolate cake, a rich peanut butter filling, and a decadent peanut butter frosting, all topped with ganache and Reese's. The perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 15 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake
  • 1 box Chocolate Fudge Cake Mix (15.25 oz) plus ingredients listed on the box (water, oil, eggs)
For the Peanut Butter Filling
  • 1 can Sweetened Condensed Milk (14 oz)
  • 0.5 cup creamy peanut butter
For the Peanut Butter Frosting
  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2 tbsp milk or heavy cream
  • 8 oz whipped topping (Cool Whip) thawed
For the Ganache and Topping
  • 0.5 cup semi-sweet chocolate chips
  • 0.25 cup heavy cream
  • 1 cup peanut butter cups chopped

Equipment

  • 1 9x13 inch Baking Pan
  • 1 Electric Mixer
  • 3 Mixing Bowls

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. Prepare and bake the chocolate cake mix according to package directions. Let the cake cool for 15-20 minutes.
  2. Using the handle of a wooden spoon, poke holes all over the warm cake, about an inch apart, pressing down to the bottom of the pan.
  3. In a medium bowl, whisk together the sweetened condensed milk and 1/2 cup of peanut butter until smooth. Pour evenly over the cake, spreading to fill the holes.
  4. Cover the cake and refrigerate for at least 3-4 hours, or overnight, to allow the filling to set.
  5. To make the frosting, beat the softened cream cheese and 1 cup of peanut butter with an electric mixer until smooth. Gradually beat in the powdered sugar, then the milk, until fluffy. Fold in the thawed whipped topping.
  6. Spread the frosting evenly over the chilled cake.
  7. For the ganache, place chocolate chips in a bowl. Heat the heavy cream until simmering and pour over the chips. Let sit for 2-3 minutes, then whisk until smooth. Drizzle over the cake.
  8. Immediately sprinkle with chopped peanut butter cups. Chill for 30 minutes for the ganache to set before serving.

Notes

Make sure the cake is still warm when you poke the holes and pour the filling for best absorption.
Do not skip the chilling time; it's essential for the cake to set properly and become ultra-moist.
Store any leftovers tightly covered in the refrigerator for up to 5 days.