Name: Chocolate Peanut Butter Poke Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 box (425 g) chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water); 1 cup (250 ml) creamy peanut butter; 1 can (14 oz / 397 g) sweetened condensed milk; 0.5 cup (125 ml) creamy peanut butter, melted; 1 container (8 oz / 225 g) whipped topping, thawed; 0.5 cup (50 g) mini chocolate chips or chocolate shavings (optional); 0.5 cup (75 g) chopped Reese’s or peanut butter cups (optional)

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Introduction

This Chocolate Peanut Butter Poke Cake is a delightful dessert combining rich chocolate and creamy peanut butter flavors. It’s moist, easy to make, and perfect for any occasion where you want a sweet treat that impresses.

A close-up view of a square dessert piece on a white plate, showing three distinct layers: a bottom dark chocolate crumbly base, a middle creamy light brown peanut butter layer with bits of chocolate chips inside, and a top glossy dark chocolate ganache layer. The top is decorated with scattered yellowish peanut butter chips and dark chocolate chips. The dessert is set on a white marbled texture surface, with soft natural light highlighting the smooth and rich textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven according to the directions on the cake mix box. Grease and lightly flour a 9×13-inch baking dish. Prepare the cake mix as directed, then stir in 1 cup of creamy peanut butter. Mix until smooth and pour into the prepared dish. Bake as instructed, typically 30–35 minutes.
Step 2: Allow the cake to cool for about 15 minutes. Using the handle of a wooden spoon or skewer, poke holes evenly over the surface—about 1 inch apart.
Step 3: In a bowl, whisk together sweetened condensed milk and melted peanut butter until smooth and pourable. Slowly pour the mixture over the cake, letting it fill all the holes. Let the cake absorb the filling completely.
Step 4: Refrigerate for at least 1 hour to let the flavors blend and the filling firm up slightly.
Step 5: Spread the whipped topping evenly over the chilled cake using a spatula. Make sure it covers the surface completely for a smooth layer.
Step 6: Sprinkle the top with mini chocolate chips and chopped peanut butter cups for extra flavor and crunch, if desired. Slice into squares and serve chilled.

Tips & Variations

For a nuttier flavor, substitute creamy peanut butter with crunchy peanut butter or almond butter.
Add a tablespoon of instant coffee powder to the cake mix to enhance the chocolate taste.
Use homemade whipped cream instead of store-bought whipped topping for a fresher finish.
If you prefer a dairy-free version, opt for dairy-free condensed milk and whipped topping alternatives.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture. When ready to serve, you can enjoy it cold or let it sit at room temperature for 10–15 minutes for a softer feel. Avoid freezing, as it may alter the texture of the whipped topping.

How to Serve

A close-up image of a square, three-layer dessert resting on a white plate against a white marbled texture. The bottom layer is a dense, dark chocolate cake with a crumbly texture. The middle layer is thick and creamy with a light caramel or peanut butter color and small specks mixed inside. The top layer is a rich, glossy dark chocolate ganache spread smoothly, slightly dripping off the edge. On top, scattered irregularly, are peanut butter-colored dollops and dark chocolate chips. A few peanut butter-colored dollops are also on the plate near the dessert. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake instead of a mix?

Absolutely! Homemade chocolate cake works well too. Just ensure it’s sturdy enough to hold the poke and filling without falling apart.

What can I substitute for the sweetened condensed milk?

You can make a homemade version by simmering evaporated milk with sugar until thickened, or use a dairy-free condensed milk alternative for a vegan option.