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, 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)

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Introduction

Chocolate Peanut Butter Poke Cake is a rich, creamy dessert that combines the best of two beloved flavors. This easy-to-make cake is moist and full of peanut butter goodness, perfect for any occasion or a sweet treat at home.

The image shows a close-up of a square slice of layered dessert on a white plate. The bottom layer is a dark brown chocolate crumb base with a rough texture. Above that is a thick, smooth caramel or peanut butter layer in light brown color. On top of this is a glossy, dark chocolate ganache layer with a shiny surface. The dessert is decorated with scattered chocolate chips and caramel drops on top. The background is a white marbled surface. 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, then stir in 1 cup of creamy peanut butter into the batter. Pour the mixture into the prepared baking dish and bake as directed, usually 30–35 minutes. Let the cake cool in the pan for about 15 minutes.
Step 3: Use the handle of a wooden spoon or a skewer to poke holes all over the cake about 1 inch apart once it has cooled slightly.
Step 4: In a medium bowl, whisk together the sweetened condensed milk and the ½ cup of melted peanut butter until smooth. Pour this filling evenly over the cake, allowing it to soak into the holes.
Step 5: Refrigerate the cake for at least 1 hour to let the filling set properly.
Step 6: Spread the thawed whipped topping evenly over the chilled cake.
Step 7: Sprinkle with mini chocolate chips and chopped Reese’s or peanut butter cups if desired.
Step 8: Slice into squares and serve chilled.

Tips & Variations

For a nut-free version, substitute peanut butter with sunflower seed butter and use allergy-friendly toppings.
Use dark chocolate shavings instead of chips for a richer chocolate flavor.
Let the cake chill overnight for even better flavor absorption.
Add a sprinkle of sea salt on top to balance the sweetness and enhance the peanut butter taste.

Storage

Store the cake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the whipped topping’s texture. To serve, you can eat it cold straight from the fridge or let it sit at room temperature for about 15 minutes for a softer texture.

How to Serve

The image shows a close-up of a square piece of layered dessert on a white plate, placed on a white marbled surface. The bottom layer is dark brown and looks like a dense chocolate cake. Above it is a thick layer of smooth, light brown peanut butter filling. The top is covered with a shiny, rich dark chocolate glaze that drips slightly on the edges. On top are scattered milk chocolate chips and caramel-colored peanut butter chips, adding texture and color contrast. 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?

Yes, you can use your favorite homemade chocolate cake recipe. Just be sure the cake is sturdy enough to hold the filling and allow poking holes.

Can I freeze the poke cake?

You can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw it overnight in the refrigerator before serving, and add fresh whipped topping on top if needed.