Introduction

This Chocolate Peanut Butter Poke Cake is a delightful combination of rich chocolate and creamy peanut butter flavors. It’s easy to make and perfect for any occasion where you want to impress with minimal effort. Moist, decadent, and topped with cool whipped cream and chocolatey treats, it’s sure to become a family favorite.

A thick slice of dark chocolate cake sits on a white plate with a white marbled background. The cake is dense and moist with a rough texture on the sides and a smooth top. On top of the cake is a generous layer of creamy peanut butter frosting with a light tan color and a smooth, soft texture. Scattered on the frosting are broken pieces of chocolate peanut butter cups, showing swirling dark and light browns and some creamy filling inside. Next to the plate, there is a partially eaten chocolate peanut butter cup laying flat. A glass jar of chocolate sauce with a spoon inside is blurred in the background. A woman's hand holding a fork is about to cut the cake slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (425 g) chocolate cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
1 cup (250 ml) creamy peanut butter
1 can (14 oz / 397 g) sweetened condensed milk
½ cup (125 ml) creamy peanut butter, melted
1 container (8 oz / 225 g) whipped topping (like Cool Whip), thawed
½ cup (50 g) mini chocolate chips or chocolate shavings (optional)
½ cup (75 g) chopped Reese’s or peanut butter cups (optional)

Instructions

Step 1: Preheat your oven according to the package directions for the cake mix. Grease and flour a 9×13-inch baking dish.
Step 2: Prepare the cake mix following the instructions on the box. Stir in 1 cup of creamy peanut butter into the batter until well combined. Pour the batter into the prepared pan and bake as directed (usually 30–35 minutes). Let the cake cool in the pan for about 15 minutes.
Step 3: Once slightly cooled, use the handle of a wooden spoon or a skewer to poke holes all over the cake about 1 inch apart.
Step 4: In a medium bowl, whisk together the sweetened condensed milk and the melted ½ cup peanut butter until smooth. Pour this mixture evenly over the cake, allowing it to fill the holes and soak in.
Step 5: Refrigerate the cake for at least 1 hour to let the filling set.
Step 6: Spread the thawed whipped topping over the chilled cake in an even layer.
Step 7: Sprinkle with mini chocolate chips and chopped Reese’s or peanut butter cups, if using, to add extra texture and flavor.
Step 8: Slice into squares and serve chilled for best taste and texture.

Tips & Variations

For a richer peanut butter flavor, use natural peanut butter or try substituting creamy peanut butter with chunky for added texture.
If you prefer, substitute the whipped topping with homemade whipped cream for a fresher taste.
Add a pinch of sea salt on top to balance the sweetness and enhance the peanut butter notes.
Use white chocolate chips or chopped nuts as alternative toppings for variety.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keeping it chilled helps maintain the creamy filling and whipped topping. When ready to serve, slicing cold is easiest. There’s no need to reheat—serve straight from the fridge for the best texture and flavor.

How to Serve

A square brownie sits on a white plate with thin ridges, topped with a thick layer of pale peanut butter frosting that covers the whole top. Small, halved chocolate peanut butter cups are placed evenly over the frosting, adding a dark brown and creamy light brown color contrast. The brownie itself looks rich and moist with a dark brown color. A metal fork with a piece of brownie and frosting rests on the plate, and a woman's hand can be seen holding the fork. The background is a white marbled surface, with soft natural light highlighting the textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance and stored in the refrigerator. The flavors will develop nicely, and the filling will have time to set, making it even more delicious.

What can I use if I don’t have chocolate cake mix?

You can use your favorite homemade chocolate cake recipe as a substitute. Just be sure it fits a 9×13-inch pan and bake accordingly. The key is having a moist chocolate base that pairs well with the peanut butter filling.