If you’re ready for the most indulgent dessert adventure, look no further than this Chocolate Peanut Butter Poke Cake. Imagine ultra-moist chocolate cake, creamy peanut butter, and fluffy whipped cream coming together in one bite—pure bliss! This incredible recipe is a showstopper for parties, potlucks, or those nights when you just want to treat yourself (no reason required). With every forkful, you’ll get a delicious mix of chocolate, peanut butter, and just the right amount of crunch and richness. Trust me, your sweet tooth is about to meet its new best friend.

Chocolate Peanut Butter Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

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

How to Make Chocolate Peanut Butter Poke Cake

Step 1: Bake the Chocolate Cake

Begin by preheating your oven as directed on your cake mix box. Prepare the chocolate cake batter following the package instructions and pour it into a greased 9×13-inch baking pan. Bake until a toothpick comes out clean, filling your kitchen with that unmistakable chocolate aroma. Let the cake cool for about 10 minutes, just enough so it’s warm but not piping hot.

Step 2: Poke and Fill

Using the handle of a wooden spoon, poke holes all over the surface of the cake, spacing them about an inch apart. This step is what makes a poke cake so fun—those holes are about to be filled with pure peanut butter bliss!

Step 3: Make the Peanut Butter Mixture

In a microwave-safe bowl, gently warm the creamy peanut butter for 20 to 30 seconds until it’s pourable. Whisk in the sweetened condensed milk until the mixture is smooth and irresistible. Pour this golden magic evenly over the cake, letting it seep deep into the holes for ultimate moisture and flavor. Let the cake cool completely before moving on.

Step 4: Whip Up the Cream

In a separate bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat the mixture until stiff peaks form; this creates a cloud-like topping that balances out the richness below. Spread the whipped cream generously over the cooled cake, making sure every corner is covered.

Step 5: Top and Chill

Drizzle warmed chocolate syrup or hot fudge over the whipped cream in gorgeous ribbons. If you want to take it over the top, sprinkle with chopped peanut butter cups and peanuts for extra crunch and wow factor. Cover and chill the Chocolate Peanut Butter Poke Cake for at least an hour—this sets the flavors and makes slicing a breeze.

How to Serve Chocolate Peanut Butter Poke Cake

Garnishes

A few simple garnishes can turn your Chocolate Peanut Butter Poke Cake into a bakery-worthy masterpiece. Try a scatter of mini chocolate chips, a dusting of cocoa powder, or even a drizzle of extra peanut butter. Don’t forget those chopped peanut butter cups and peanuts for extra flair and texture!

Side Dishes

This cake is rich enough to stand alone, but it pairs beautifully with a scoop of vanilla ice cream or a tall glass of cold milk. If you’re serving this for a special occasion, fresh berries or a light fruit salad can be a refreshing side to balance the chocolate and peanut butter flavors.

Creative Ways to Present

For a fun twist, cut your Chocolate Peanut Butter Poke Cake into individual squares and serve them in cupcake liners for a party. Or, layer cubes of cake with whipped cream and extra toppings in mason jars for a playful parfait. You can even add a sparkler or candle for birthdays!

Make Ahead and Storage

Storing Leftovers

Store leftover Chocolate Peanut Butter Poke Cake covered in the refrigerator for up to four days. The flavors actually get better as they meld, and the cake stays beautifully moist—a true bonus for make-ahead desserts!

Freezing

To freeze, wrap individual slices or the entire cake tightly in plastic wrap, then foil. Freeze for up to two months. Thaw overnight in the refrigerator before serving. Just keep in mind the whipped cream topping may lose some of its fluffiness, but the taste is still amazing.

Reheating

This cake is best enjoyed cold or at room temperature, so no reheating is necessary. If you’ve frozen it, allow it to thaw completely in the fridge before slicing and serving for the best texture and flavor.

FAQs

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

Absolutely! If you have a favorite homemade chocolate cake recipe, feel free to use it. Just make sure it fits in a 9×13-inch pan and is sturdy enough to handle the poke-and-fill process.

Can I make Chocolate Peanut Butter Poke Cake gluten-free?

Yes! Simply use a gluten-free chocolate cake mix and double-check that your other ingredients are gluten-free. The rest of the process stays exactly the same, so everyone can enjoy a slice.

What if I don’t have heavy whipping cream?

No problem! You can substitute store-bought whipped topping (like Cool Whip) for a shortcut, or even use a chocolate or peanut butter frosting for an extra-decadent finish.

How far in advance can I make this cake?

Chocolate Peanut Butter Poke Cake can be made a day ahead and stored in the fridge. In fact, letting it chill overnight helps the flavors meld and makes it even more delicious.

Do I have to use peanut butter cups and peanuts on top?

Those toppings are totally optional! Feel free to get creative with your garnishes, or leave them off for a simpler version. The cake is fantastic either way.

Final Thoughts

If you’re searching for a dessert that truly wows, you can’t go wrong with Chocolate Peanut Butter Poke Cake. Every layer is packed with flavor, and it’s so easy to make, even if you’re not a baking pro. I hope you’ll give this recipe a try—trust me, it’s destined to become a favorite at your table. Happy baking!

Chocolate Peanut Butter Poke Cake Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This decadent Chocolate Peanut Butter Poke Cake combines moist chocolate cake with a rich peanut butter and sweetened condensed milk filling, topped with fluffy whipped cream and drizzled with chocolate syrup. Perfect for parties and celebrations, it’s an easy-to-make dessert sure to satisfy chocolate and peanut butter lovers alike.

Ingredients

Scale

Cake

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

Filling

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

Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup chocolate syrup or hot fudge (warmed)
1/4 cup chopped peanut butter cups (optional)
1/4 cup chopped peanuts (optional)

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Instructions

Prepare and bake the cake: Preheat the oven according to the chocolate cake mix package instructions. Prepare the cake batter as directed and pour into a 9×13-inch baking pan. Bake as instructed and let the cake cool for about 10 minutes.
Poke holes in the cake: Using the handle of a wooden spoon, poke holes all over the warm cake about 1 inch apart to allow the filling to seep in.
Make peanut butter filling: In a microwave-safe bowl, gently warm the peanut butter for 20–30 seconds until pourable. Whisk in the sweetened condensed milk until smooth and well combined.
Pour filling over cake: Pour the peanut butter and sweetened condensed milk mixture evenly over the cake, making sure it seeps into the holes. Let the cake cool completely.
Whip the cream topping: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assemble the cake: Spread the whipped cream evenly over the cooled cake. Drizzle with warmed chocolate syrup or hot fudge.
Add optional toppings and chill: Sprinkle chopped peanut butter cups and chopped peanuts on top if desired. Chill the cake for at least 1 hour before serving to allow flavors to meld.

Notes

For a richer topping, substitute whipped cream with chocolate or peanut butter frosting.
This cake can be made a day ahead and stored covered in the refrigerator.
Great for potlucks, celebrations, and parties.

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