Introduction
Ever wondered what happens when you take a chocolate cake, poke it full of holes, and fill it with a dreamy peanut butter mixture? You get a Chocolate Peanut Butter Poke Cake that’s so rich, moist, and indulgent, it’ll steal the show at any gathering! This dessert is a peanut butter lover’s dream, combining a fudgy cake with a creamy topping that’s easy to make and impossible to resist. Ready to learn how to create this crowd-pleasing treat that’s perfect for parties or a cozy night in? Let’s dive in!
Overview: Why Chocolate Peanut Butter Poke Cake Is Special
This Chocolate Peanut Butter Poke Cake is a decadent twist on a classic poke cake, where a moist chocolate cake is infused with a sweet peanut butter and condensed milk mixture, then topped with a fluffy peanut butter frosting. It’s quick to prepare, uses a boxed cake mix for convenience, and delivers big flavor with minimal effort. The poke method ensures every bite is packed with gooey goodness, making it a hit for birthdays, potlucks, or any sweet craving.
- Time Requirement:
- Prep: 20 minutes
- Baking: 25–30 minutes (per cake mix instructions)
- Cooling/Chilling: 1 hour 10 minutes
- Total: About 2 hours
- Difficulty Level: Easy. Using a cake mix simplifies the process, and the steps are beginner-friendly.
- Why It’s Special: This cake is a no-fuss dessert that’s bursting with chocolate and peanut butter flavor. It serves a crowd (12–16 slices), stays moist for days, and can be customized with fun toppings like peanut butter cups!
Essential Ingredients
This poke cake comes together with simple ingredients that create a rich, irresistible dessert. Here’s what you need and why each matters:
For the Cake
- Chocolate Cake Mix (1 box, plus ingredients listed on the box): A boxed mix (typically requiring eggs, oil, and water) makes a reliable, fudgy base. Any brand works, about 15.25–18.25 oz.
- Creamy Peanut Butter (1 cup): Adds a nutty, creamy filling that soaks into the cake for maximum flavor.
- Sweetened Condensed Milk (1 can, 14 oz): Sweetens and moistens the cake, creating a gooey texture when poured into the holes.
For the Topping
- Whipped Topping (1 tub, 8 oz, thawed, like Cool Whip): Provides a light, fluffy base for the frosting.
- Creamy Peanut Butter (½ cup): Infuses the frosting with rich peanut butter flavor.
- Powdered Sugar (¼ cup): Sweetens and thickens the frosting for a smooth spread.
- Milk (2–3 tbsp): Thins the frosting to a spreadable consistency.
- Mini Chocolate Chips or Crushed Peanut Butter Cups (½ cup, optional): Add crunch and extra flavor for a decadent finish.
Substitutions and Variations
- Cake Mix: Use a devil’s food or dark chocolate cake mix for a richer flavor, or a gluten-free mix for dietary needs.
- Peanut Butter: Crunchy peanut butter adds texture, or use almond butter or sunflower seed butter for nut-free options.
- Sweetened Condensed Milk: Coconut condensed milk works for a dairy-free version.
- Whipped Topping: Make your own whipped cream by whipping 1 cup heavy cream with 2 tbsp powdered sugar, or use a dairy-free whipped topping.
- Toppings: Swap mini chocolate chips for chopped Reese’s Pieces, toffee bits, or a drizzle of chocolate syrup.
Step-by-Step Instructions
Follow these easy steps to create a Chocolate Peanut Butter Poke Cake that’s moist, flavorful, and sure to impress:
- Bake the Cake:
- Preheat the oven according to the cake mix instructions (typically 350°F/175°C). Grease a 9×13-inch baking pan.
- Prepare the chocolate cake mix as directed on the box (usually mixing with eggs, oil, and water). Pour into the prepared pan.
- Bake for 25–30 minutes (per box instructions), or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
- Poke Holes:
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top, about 1 inch apart. Make the holes deep but not all the way through.
- Make the Peanut Butter Mixture:
- In a microwave-safe bowl, heat 1 cup creamy peanut butter for 30 seconds until melted and smooth.
- Stir in 1 can (14 oz) sweetened condensed milk until fully combined.
- Pour the mixture evenly over the cake, letting it soak into the holes. Use a spatula to spread it if needed. Let the cake cool completely (about 30 minutes).
- Make the Frosting:
- In a medium bowl, whisk together 1 tub (8 oz) thawed whipped topping, ½ cup creamy peanut butter, ¼ cup powdered sugar, and 2–3 tbsp milk until smooth and spreadable. Add more milk if needed for consistency.
- Assemble and Chill:
- Spread the frosting evenly over the cooled cake.
- Sprinkle ½ cup mini chocolate chips or crushed peanut butter cups on top, if using.
- Refrigerate for at least 1 hour to set the frosting and let the flavors meld.
- Serve:
- Cut into squares and serve chilled or at room temperature.
Cooking Tips
- Warm Cake for Poking: Poke holes while the cake is warm so the peanut butter mixture soaks in better, but don’t let it sit too long before pouring.
- Smooth Peanut Butter Mixture: Stir the condensed milk and peanut butter well to avoid clumps, and pour slowly to fill the holes evenly.
- Chill for Best Texture: Refrigerating helps the cake set and makes slicing easier.
- Clean Slices: Dip a knife in hot water and wipe clean between cuts for neat squares.
Assembly: Building the Perfect Poke Cake
This poke cake is all about layering flavors to create a moist, decadent dessert. Here’s how to make it look as good as it tastes:
- Cake Base: Bake the cake evenly in a 9×13-inch pan. A level surface helps the filling soak in uniformly.
- Poke Holes: Space holes evenly (about 1 inch apart) and make them deep enough to hold the filling without breaking the cake.
- Filling: Pour the peanut butter-condensed milk mixture slowly, ensuring it fills the holes and covers the top lightly.
- Frosting:
- Spread the frosting smoothly with a spatula for a clean look.
- Sprinkle toppings evenly for a polished finish, or create patterns for a fun design.
- Presentation Tips:
- Serve on a large platter to show off the creamy frosting and toppings.
- Add a drizzle of melted chocolate or peanut butter for extra flair.
- Pair with a scoop of vanilla ice cream or a glass of milk for a classic combo.
Storage and Make-Ahead Tips
This poke cake is perfect for preparing ahead, and it stays moist and delicious:
- Refrigerator: Store covered in the fridge for up to 5 days. The cake gets even moister as it sits.
- Freezer: Wrap tightly in plastic wrap and foil (or store in an airtight container) and freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Make-Ahead: Prepare the cake up to 2 days in advance, including the frosting and toppings, and store in the fridge. Add fresh toppings just before serving for the best look.
- Serving Tip: Let the cake sit at room temperature for 10 minutes before serving for a softer texture.
Recipe Variations
Get creative with these fun twists to make the poke cake your own:
- Reese’s Poke Cake: Add ½ cup chopped Reese’s Peanut Butter Cups to the filling and top with more for a candy bar vibe.
- Mocha Poke Cake: Use a mocha cake mix and add 1 tsp instant coffee to the peanut butter mixture for a coffee-chocolate twist.
- Banana Peanut Butter Poke Cake: Layer sliced bananas over the cake before adding the filling for a peanut butter-banana combo.
- Nut-Free Version: Swap peanut butter for sunflower seed butter and top with chocolate chips or sprinkles.
- Salted Caramel Poke Cake: Drizzle caramel sauce over the frosting and sprinkle with sea salt for a sweet-salty treat.
Conclusion
Chocolate Peanut Butter Poke Cake is the ultimate dessert for anyone who loves the classic combo of chocolate and peanut butter. It’s easy to make, packed with flavor, and perfect for feeding a crowd or satisfying a sweet tooth. With its moist cake, gooey filling, and creamy frosting, every bite is pure bliss. So grab your cake mix, poke some holes, and get ready to enjoy a dessert that’s as fun to make as it is to eat. You’ve got this!
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Chocolate Peanut Butter Poke Cake
Description
Ever wondered what happens when you take a chocolate cake, poke it full of holes, and fill it with a dreamy peanut butter mixture? You get a Chocolate Peanut Butter Poke Cake that’s so rich, moist, and indulgent, it’ll steal the show at any gathering! This dessert is a peanut butter lover’s dream, combining a fudgy cake with a creamy topping that’s easy to make and impossible to resist.
Ingredients
For the Cake
-
Chocolate Cake Mix (1 box, plus ingredients listed on the box): A boxed mix (typically requiring eggs, oil, and water) makes a reliable, fudgy base. Any brand works, about 15.25–18.25 oz.
-
Creamy Peanut Butter (1 cup): Adds a nutty, creamy filling that soaks into the cake for maximum flavor.
-
Sweetened Condensed Milk (1 can, 14 oz): Sweetens and moistens the cake, creating a gooey texture when poured into the holes.
For the Topping
-
Whipped Topping (1 tub, 8 oz, thawed, like Cool Whip): Provides a light, fluffy base for the frosting.
-
Creamy Peanut Butter (½ cup): Infuses the frosting with rich peanut butter flavor.
-
Powdered Sugar (¼ cup): Sweetens and thickens the frosting for a smooth spread.
-
Milk (2–3 tbsp): Thins the frosting to a spreadable consistency.
-
Mini Chocolate Chips or Crushed Peanut Butter Cups (½ cup, optional): Add crunch and extra flavor for a decadent finish.
Substitutions and Variations
-
Cake Mix: Use a devil’s food or dark chocolate cake mix for a richer flavor, or a gluten-free mix for dietary needs.
-
Peanut Butter: Crunchy peanut butter adds texture, or use almond butter or sunflower seed butter for nut-free options.
-
Sweetened Condensed Milk: Coconut condensed milk works for a dairy-free version.
-
Whipped Topping: Make your own whipped cream by whipping 1 cup heavy cream with 2 tbsp powdered sugar, or use a dairy-free whipped topping.
-
Toppings: Swap mini chocolate chips for chopped Reese’s Pieces, toffee bits, or a drizzle of chocolate syrup
Instructions
-
Bake the Cake:
-
Preheat the oven according to the cake mix instructions (typically 350°F/175°C). Grease a 9×13-inch baking pan.
-
Prepare the chocolate cake mix as directed on the box (usually mixing with eggs, oil, and water). Pour into the prepared pan.
-
Bake for 25–30 minutes (per box instructions), or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
-
-
Poke Holes:
-
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top, about 1 inch apart. Make the holes deep but not all the way through.
-
-
Make the Peanut Butter Mixture:
-
In a microwave-safe bowl, heat 1 cup creamy peanut butter for 30 seconds until melted and smooth.
-
Stir in 1 can (14 oz) sweetened condensed milk until fully combined.
-
Pour the mixture evenly over the cake, letting it soak into the holes. Use a spatula to spread it if needed. Let the cake cool completely (about 30 minutes).
-
-
Make the Frosting:
-
In a medium bowl, whisk together 1 tub (8 oz) thawed whipped topping, ½ cup creamy peanut butter, ¼ cup powdered sugar, and 2–3 tbsp milk until smooth and spreadable. Add more milk if needed for consistency.
-
-
Assemble and Chill:
-
Spread the frosting evenly over the cooled cake.
-
Sprinkle ½ cup mini chocolate chips or crushed peanut butter cups on top, if using.
-
Refrigerate for at least 1 hour to set the frosting and let the flavors meld.
-
-
Serve:
-
Cut into squares and serve chilled or at room temperature.
-
Cooking Tips
-
Warm Cake for Poking: Poke holes while the cake is warm so the peanut butter mixture soaks in better, but don’t let it sit too long before pouring.
-
Smooth Peanut Butter Mixture: Stir the condensed milk and peanut butter well to avoid clumps, and pour slowly to fill the holes evenly.
-
Chill for Best Texture: Refrigerating helps the cake set and makes slicing easier.
-
Clean Slices: Dip a knife in hot water and wipe clean between cuts for neat squares.
FAQs
Q: Can I make this cake from scratch instead of using a mix?
A: Yes! Use your favorite chocolate cake recipe for a 9×13-inch pan, then follow the poking and filling steps. Ensure the cake is sturdy enough to hold the filling.
Q: Is this cake healthy?
A: It’s a rich dessert, but you can lighten it up with reduced-fat peanut butter, sugar-free condensed milk, or a lighter whipped topping. Enjoy in moderation!
Q: Why didn’t the filling soak into the cake?
A: Ensure the cake is still warm when poking holes, and pour the filling slowly to let it seep in. Make holes deep enough but not through the bottom.
Q: Can I use crunchy peanut butter?
A: Yes! Crunchy peanut butter adds texture to the filling and frosting, making the cake even more fun to eat.
Q: How do I store leftovers?
A: Store covered in the fridge for up to 5 days or freeze for up to 2 months. See storage tips above for details.
Q: Can I skip the toppings?
A: Absolutely! The cake is delicious with just the frosting, or you can add sprinkles, chocolate shavings, or nothing at all for a simpler look.