Chocolate Peanut Butter Poke Cake – The Ultimate Indulgent Treat
There’s nothing quite like the combination of chocolate and peanut butter — that rich, sweet, slightly salty harmony that makes every bite feel like dessert heaven. If you’re looking for a show-stopping dessert that’s surprisingly easy to make and guaranteed to impress, this Chocolate Peanut Butter Poke Cake is the one. Moist, luscious, and layered with creamy peanut butter goodness, it’s the perfect dessert for potlucks, birthdays, or any day you need a little comfort and indulgence.
Unlike your usual cake, a poke cake is baked, then “poked” all over to soak up a rich filling — in this case, a decadent blend of sweetened condensed milk and peanut butter. Once chilled, it’s topped with whipped peanut butter frosting and drizzled with silky chocolate ganache. The result? A flavor-packed dessert that’s outrageously moist, perfectly balanced, and impossible to resist.
Ingredients:
- 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 can (14 oz) sweetened condensed milk
- ¾ cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 1 cup creamy peanut butter (for frosting)
- 1 ½ cups whipped topping (like Cool Whip)
- 1 teaspoon vanilla extract
- ¼ cup chopped peanuts (for garnish)
- Mini peanut butter cups or chocolate shavings (optional, for topping)
Instructions:
- Bake the cake.
Prepare the chocolate cake mix according to package instructions in a 9×13-inch pan. Bake until a toothpick inserted in the center comes out clean. - Poke the holes.
Allow the cake to cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the surface. - Prepare the peanut butter filling.
In a microwave-safe bowl, combine the sweetened condensed milk and ¾ cup peanut butter. Heat in 20-second intervals, stirring until smooth and pourable. - Pour over the cake.
Slowly pour the warm peanut butter mixture over the cake, letting it seep into the holes. Use a spatula to spread it evenly. - Cool completely.
Let the cake rest at room temperature for 30 minutes, then cover and refrigerate for at least 2 hours to set the filling. - Make the chocolate ganache.
Heat heavy cream until steaming (not boiling). Pour over chocolate chips and let sit for 2 minutes, then whisk until smooth. Let cool slightly. - Prepare the peanut butter frosting.
In a medium bowl, mix together 1 cup peanut butter, whipped topping, and vanilla until creamy and spreadable. - Assemble the cake.
Spread the peanut butter frosting evenly over the chilled cake. Drizzle with chocolate ganache and sprinkle with chopped peanuts or peanut butter cups. - Chill and serve.
Refrigerate for another 30 minutes before slicing. Serve cold for the ultimate flavor and texture contrast.
Chocolate Peanut Butter Poke Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and bake chocolate cake in a 9×13-inch pan according to package directions.
- Let cake cool 10 minutes, then poke holes all over using the handle of a wooden spoon.
- Mix sweetened condensed milk and 3/4 cup peanut butter, microwave until smooth, then pour evenly over cake.
- Cool completely and refrigerate for 2 hours.
- Heat cream and pour over chocolate chips to make ganache; whisk smooth.
- Mix 1 cup peanut butter, whipped topping, and vanilla to make frosting.
- Spread frosting over cake, drizzle with ganache, and top with chopped peanuts.
Notes
Tips & Tricks
- Use a skewer or fork instead of a spoon handle for smaller poke holes — the more holes, the more filling soaks in!
- Warm the peanut butter slightly before mixing with condensed milk for a smoother pour.
- Want extra crunch? Add crushed pretzels on top of the frosting before chilling.
Variations
- Reese’s Lovers: Add chopped Reese’s cups between the cake and frosting layers.
- Mocha Version: Mix 1 teaspoon of instant espresso powder into the cake batter for a chocolate-coffee twist.
- Salted Caramel: Replace peanut butter filling with caramel sauce and top with salted peanuts.
Serving Suggestions
This cake is best served chilled with a glass of cold milk or a scoop of vanilla ice cream. It’s a crowd-pleaser at BBQs, holidays, and parties, and it looks extra elegant when garnished with chocolate curls or mini peanut butter cups.
Storage Information
- Refrigerator: Store covered for up to 5 days.
- Freezer: Freeze individual slices for up to 2 months. Thaw in the fridge overnight before serving.
FAQ
Q: Can I use homemade chocolate cake instead of a box mix?
A: Absolutely! Any moist chocolate cake recipe works beautifully here.
Q: Can I use chunky peanut butter?
A: Yes, but expect a slightly thicker filling texture with bits of peanuts — delicious for added crunch!
Q: How do I make this dairy-free?
A: Use coconut milk instead of condensed milk and a dairy-free whipped topping alternative.
History / Fun Facts
Poke cakes became wildly popular in the 1970s when home cooks discovered how fun it was to fill cakes with sweet sauces and puddings. The chocolate-peanut butter version is a more modern twist, combining America’s favorite flavor duo in a nostalgic dessert that’s both vintage and totally trendy.
