Chocolate Peanut Butter Poke Cake Recipe
This luscious Chocolate Peanut Butter Poke Cake combines rich chocolate cake with creamy peanut butter for an indulgent dessert. The cake is baked with peanut butter mixed into the batter, then poked to allow a sweetened condensed milk and peanut butter mixture to soak in, making every bite moist and flavorful. Topped with whipped topping and optional chocolate chips or chopped peanut butter cups, this dessert is perfect for chocolate and peanut butter lovers looking for an easy, crowd-pleasing treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake 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
Filling
- 1 can (14 oz / 397 g) sweetened condensed milk
- ½ cup (125 ml) creamy peanut butter, melted
Topping
- 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
- Prepare the Cake: Preheat your oven according to the cake mix package directions. Grease and flour a 9×13-inch baking dish to prevent sticking and ensure easy removal later.
- Bake the Cake: In a large bowl, prepare the chocolate cake mix as directed on the box, but stir in 1 cup of creamy peanut butter into the batter until well combined. Pour the batter into the prepared baking dish and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes before proceeding.
- Poke the Cake: Once the cake has cooled slightly, use the handle of a wooden spoon or a skewer to poke holes evenly all over the cake, spacing them about 1 inch apart. This allows the filling to seep deeply into the cake.
- Make the Filling: In a medium bowl, whisk together the sweetened condensed milk and ½ cup of melted peanut butter until smooth and fully combined. Pour this mixture evenly over the poked cake, making sure it fills the holes and soaks into the cake layers.
- Chill the Cake: Refrigerate the cake for at least 1 hour to allow the peanut butter and condensed milk filling to set and infuse the cake with flavor.
- Top the Cake: Spread the thawed whipped topping evenly over the chilled cake, covering the entire surface smoothly.
- Add the Toppings: Sprinkle mini chocolate chips and chopped Reese’s or peanut butter cups over the whipped topping if desired, adding extra texture and flavor.
- Serve: Slice into squares and serve chilled for the best taste and texture.
Notes
- You can substitute the peanut butter cups topping with chopped peanuts or peanut butter drizzle for variation.
- Allowing the cake to chill overnight intensifies the flavors and moistness.
- Ensure the cake is sufficiently cooled before poking to avoid breaking apart.
- Use creamy peanut butter for a smooth texture; chunky peanut butter may not incorporate as well.
Keywords: chocolate peanut butter poke cake, chocolate cake, peanut butter dessert, poke cake, easy chocolate cake, creamy peanut butter cake
