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Chocolate Peanut Butter Poke Cake Recipe

★★★★★

4.9 from 51 reviews
  • Author: Victor
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x

Description

This rich and indulgent Chocolate Peanut Butter Poke Cake combines moist chocolate cake infused with creamy peanut butter, filled with a luscious sweetened condensed milk and peanut butter mixture, and topped with fluffy whipped topping and optional chocolate and peanut butter candy pieces. A perfect dessert for peanut butter and chocolate lovers, it’s simple to prepare, baked in one pan, and served chilled for a satisfying treat.

Ingredients

Scale

Cake

  • 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 per the box instructions, stirring in 1 cup of creamy peanut butter into the batter to enhance the flavor. Pour the batter into the prepared dish and bake for 30–35 minutes or until a toothpick inserted comes out clean. Let the cake cool in the pan for about 15 minutes.
  3. Poke the Cake: Use the handle of a wooden spoon or a skewer to poke holes evenly all over the surface of the slightly cooled cake, spacing them about 1 inch apart. These holes allow the filling to seep in deeply.
  4. Make the Filling: In a medium bowl, whisk together the sweetened condensed milk and ½ cup melted peanut butter until smooth and combined. Pour this mixture evenly over the cake, ensuring the filling seeps into the holes for moistness and flavor.
  5. Chill the Cake: Refrigerate the cake for at least 1 hour to allow the filling to set and the flavors to meld.
  6. Top the Cake: Spread the thawed whipped topping evenly over the chilled cake, creating a light and creamy layer.
  7. Add the Toppings: Sprinkle mini chocolate chips and chopped Reese’s or peanut butter cups over the whipped topping if using, to add texture and extra peanut butter flavor.
  8. Serve: Slice the cake into squares and serve chilled for the best taste and texture.

Notes

  • You can substitute regular peanut butter with natural peanut butter for a less sweet option, but be aware it may affect texture.
  • For a dairy-free or vegan alternative, use a vegan cake mix, nondairy peanut butter, sweetened coconut condensed milk, and whipped topping substitutes.
  • The cake can be stored covered in the refrigerator for up to 3 days for optimal freshness.
  • Make sure the cake is cooled enough before poking to prevent breaking the cake.
  • Adding the peanut butter directly into the cake batter adds extra moistness and peanut butter flavor throughout.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate peanut butter poke cake, peanut butter dessert, chocolate poke cake, easy chocolate cake, peanut butter poke cake, no bake filling cake, whipped topping cake

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Find it online: https://tastywithvictor.com/chocolate-peanut-butter-poke-cake-recipe-4/