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Chocolate Peanut Butter Poke Cake Recipe

★★★★★

4.7 from 74 reviews
  • Author: Victor
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x

Description

This Chocolate Peanut Butter Poke Cake combines rich chocolate cake with creamy peanut butter in a delightfully moist dessert. The poke cake method allows a luscious peanut butter and sweetened condensed milk filling to soak into the cake, topped with fluffy whipped topping and optional chocolate and peanut butter candy pieces for added texture and flavor. Perfect for chocolate and peanut butter lovers seeking an easy-to-make indulgent treat.

Ingredients

Scale

Cake Batter

  • 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

  1. Prepare the Cake: Preheat your oven according to the package directions for the cake mix. Grease and flour a 9×13-inch baking dish to prevent sticking.
  2. Bake the Cake: Prepare the cake mix as instructed on the box, but stir in 1 cup of creamy peanut butter into the batter to infuse rich flavor. Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean. Let the cake cool in the pan for about 15 minutes.
  3. Poke the Cake: Using the handle of a wooden spoon or a skewer, poke holes evenly all over the cake about 1 inch apart. This allows the filling to soak in deeply.
  4. Make the Filling: In a medium bowl, whisk together the sweetened condensed milk and ½ cup melted peanut butter until smooth. Pour the mixture over the cake, ensuring the holes get filled and the filling seeps into the cake layers.
  5. Chill the Cake: Refrigerate the cake for at least 1 hour to let the filling set and intensify the flavor.
  6. Top the Cake: Spread the thawed whipped topping evenly over the chilled cake for a light and creamy finish.
  7. Add the Toppings: Sprinkle mini chocolate chips and chopped Reese’s or peanut butter cups on top for crunch and added peanut butter goodness, if desired.
  8. Serve: Slice into squares and serve chilled, perfect for a refreshing dessert.

Notes

  • For a gluten-free option, use a gluten-free chocolate cake mix.
  • Ensure peanut butter is fully creamy and smooth for best texture.
  • If you prefer a stronger peanut butter taste, add an extra ¼ cup to the filling mixture.
  • Refrigerating the cake overnight enhances the flavors and texture.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • You can substitute the whipped topping with homemade whipped cream for a fresher taste.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Peanut Butter Poke Cake, Chocolate Cake, Peanut Butter Dessert, Poke Cake, Easy Cake Recipe, No Frosting Cake

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Find it online: https://tastywithvictor.com/chocolate-peanut-butter-poke-cake-recipe-3/