If you are a fan of the ultimate indulgence, this Chocolate Peanut Butter Poke Cake Recipe is going to be your new go-to dessert. Imagine a rich Devil’s Food chocolate cake that’s tender and moist, generously poked to soak up a luscious peanut butter and sweetened condensed milk filling, then topped with a dreamy cream cheese whipped topping and a playful peanut butter drizzle. Finished off with iconic Reese’s chocolates, this cake is a celebration of classic flavors brought together in a delightfully fun and irresistible way. Whether it’s a special occasion or just a weekend treat, this poke cake will wow everyone with its delicious layers and texture.
Ingredients You’ll Need
The magic of this Chocolate Peanut Butter Poke Cake Recipe lies in how straightforward the ingredients are, yet how perfectly they blend to create that rich, creamy, and satisfying experience. Each component plays its part, from the robust chocolate cake foundation to the silky peanut butter filling and fluffy cream topping.
- 432 g box Devil’s Food chocolate cake mix: Provides a moist, deeply chocolatey base that’s quick to prepare and foolproof.
- Eggs, oil, and water: Necessary wet ingredients for the cake mix to achieve perfect texture and structure.
- 360 ml creamy peanut butter, melted: Forms the star flavor component, lending a smooth, nutty richness.
- 1 can (397 g) sweetened condensed milk: Adds sweetness and a luscious creamy texture to the filling.
- 96 g box instant vanilla pudding mix: Gives the filling body and a light vanilla note that complements the peanut butter.
- 415 ml whole milk: Essential for making the pudding mix smooth and setting properly.
- 170 g cream cheese, softened: Adds tangy richness to the whipped topping.
- 60 g powdered sugar: Sweetens the whipped topping to balance the tanginess of the cream cheese.
- 360 ml heavy whipping cream: Whipped to stiff peaks for a light, airy frosting that contrasts the dense cake.
- 5 ml vanilla extract: Enhances the whipped topping with warm, comforting flavor.
- 60 ml creamy peanut butter, melted: For drizzling and creating that signature peanut butter swirled look on top.
- 4–5 Reese’s Cups, chopped: Adds fun texture and bursts of peanut buttery chocolate in every bite.
- Reese’s Pieces, as desired: For a colorful, crunchy garnish that amps up the nostalgia factor.
How to Make Chocolate Peanut Butter Poke Cake Recipe
Step 1: Bake the Chocolate Cake
Start by preheating your oven to 175°C and preparing the chocolate cake batter according to the box instructions. Pour the batter into a 23×33 cm baking dish and bake until perfectly done. Once baked, remove the cake from the oven and let it cool for about 10 minutes so it’s warm but not too hot to poke.
Step 2: Poke the Cake Holes
Grab the handle of a wooden spoon and carefully poke holes about 2 cm apart all over the warm cake surface. These holes are going to hold the luscious peanut butter filling later, so spacing is key. Allow the cake to cool further while you prepare the filling.
Step 3: Prepare the Peanut Butter Filling
Microwave the creamy peanut butter in short 15-second bursts, stirring in between, until smooth and fully melted. Then mix in the sweetened condensed milk until well combined. This silky concoction is what makes this poke cake truly decadent.
Step 4: Make the Vanilla Peanut Butter Mixture
In a large bowl, whisk the instant vanilla pudding mix with whole milk until it’s smooth but not thick yet. Quickly add your melted peanut butter mixture and whisk everything together so it becomes one creamy filling. This combination gives a perfect balance of vanilla and nutty flavors.
Step 5: Fill the Cake Holes and Chill
Transfer half of the filling into a piping bag or a ziplock bag with a corner snipped off. Pipe generously into each of the holes you’ve poked. Spread the remaining filling evenly over the cake’s surface for an extra layer of yum. Refrigerate this masterpiece for at least 2 hours to let the filling set and soak in.
Step 6: Whip the Cream Cheese Topping
In a mixing bowl, beat the softened cream cheese and vanilla extract together until smooth and light, about 1 minute. Add powdered sugar and one-third of the heavy cream, mixing on low speed just to combine. Then gradually add the remaining heavy cream and whip on medium-high until stiff peaks form. This topping will provide a luscious, fluffy finish to your poke cake.
Step 7: Frost the Chilled Cake
Evenly spread the cream cheese whipped topping over the chilled cake, smoothing it out carefully. The contrast of creamy frosting against the chocolate and peanut butter filling is part of what makes this cake irresistible.
Step 8: Garnish and Decorate
Melt the remaining peanut butter and use a spoon to drizzle it over the frosted cake, swirling with a skewer to create a beautiful marbled effect. Finish by sprinkling chopped Reese’s Cups and Reese’s Pieces on top for that classic peanut butter chocolate crunch and a pop of color. Store the cake covered in the refrigerator.
How to Serve Chocolate Peanut Butter Poke Cake Recipe
Garnishes
The garnishes on this cake are more than decoration—they add texture and enhance the peanut butter flavor profile. I love how the mix of chopped Reese’s Cups and Reese’s Pieces brings both crunch and sweet bursts that pair perfectly with each creamy bite.
Side Dishes
This poke cake holds its own, but if you want to elevate the dessert experience, serve it alongside simple whipped cream or a scoop of vanilla ice cream. Fresh berries also work wonderfully, cutting through the richness with a bright and juicy contrast.
Creative Ways to Present
For a party, slice the poke cake into small squares and serve them on a platter garnished with extra chopped Reese’s and a drizzle of melted peanut butter. For a fun twist, try layering pieces of cake in transparent dessert cups with whipped cream and chopped nuts for individual servings that look as delicious as they taste.
Make Ahead and Storage
Storing Leftovers
Any leftover Chocolate Peanut Butter Poke Cake Recipe should be stored covered in the refrigerator to keep it fresh and moist. It will stay delicious for about 3 to 4 days, allowing you to enjoy every last crumb without worry.
Freezing
You can freeze this cake, but for the best texture, slice it into portions first and wrap each piece tightly in plastic wrap and foil. When well wrapped, it freezes nicely for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
This cake is best enjoyed cold or at room temperature, so reheating is generally not recommended. However, if you prefer it slightly warm, remove from the fridge and let sit for 20–30 minutes before serving to take the chill off without losing the creaminess of the topping.
FAQs
Can I use a homemade chocolate cake instead of the box mix?
Absolutely! You can substitute your favorite homemade chocolate cake recipe. Just keep in mind that the texture and moisture content might vary, which could slightly change the soaking effect of the filling. Still delicious!
What kind of peanut butter works best?
Creamy peanut butter is key for this recipe because it melts smoothly and blends easily into the filling. Chunky peanut butter could add texture but may not create the same silky consistency.
Is it possible to make this cake dairy-free?
Yes, with some swaps. Use dairy-free milk alternatives and look for dairy-free cream cheese and whipped topping substitutes. Adjust sweetness as needed. The cake itself can remain the same if your mix doesn’t contain dairy.
How long should the cake chill before serving?
A minimum of 2 hours chilling is essential to let the filling set properly and for the flavors to meld. For best results, chill overnight if possible, which also makes assembly easier and enhances taste.
Can I make this poke cake gluten-free?
Yes, just use a gluten-free chocolate cake mix. The rest of the ingredients are naturally gluten-free, but always double-check labels to be sure. The result will be just as decadent and satisfying!
Final Thoughts
I can’t recommend this Chocolate Peanut Butter Poke Cake Recipe enough if you want a show-stopping dessert that feels like a hug in cake form. It’s indulgent, nostalgic, and downright delicious — perfect for sharing or savoring all on your own. Give it a try, and watch as it quickly becomes a beloved favorite in your dessert repertoire!
Print
Chocolate Peanut Butter Poke Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 60 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Peanut Butter Poke Cake combines rich Devil’s Food chocolate cake with a luscious peanut butter and sweetened condensed milk filling that seeps into the cake holes, creating a moist, decadent dessert. Topped with a creamy vanilla pudding and cream cheese whipped topping, and garnished with peanut butter drizzle and Reese’s candies, this no-fuss dessert is perfect for peanut butter lovers looking for an indulgent treat.
Ingredients
Chocolate Cake
- 432 g box Devil’s Food chocolate cake mix, plus ingredients as listed on package (eggs, oil, water as specified)
Peanut Butter Filling
- 360 ml creamy peanut butter, melted
- 1 x 397 g can sweetened condensed milk
- 96 g box instant vanilla pudding mix
- 415 ml whole milk, room temperature
Whipped Topping
- 170 g cream cheese, softened
- 60 g powdered sugar, plus more to taste
- 360 ml heavy whipping cream
- 5 ml vanilla extract
Garnish
- 60 ml creamy peanut butter, melted (for garnish)
- 4–5 Reese’s Cups, chopped (for garnish)
- Reese’s Pieces, as desired (for garnish)
Instructions
- Prepare and Bake Cake: Preheat the oven to 175°C. Prepare the Devil’s Food chocolate cake batter according to the package instructions, including eggs, oil, and water. Pour the batter into a 23×33 cm baking dish and bake as directed on the package. Once done, remove the cake from the oven and allow it to cool for 10 minutes.
- Poke Cake Holes: Using the handle of a wooden spoon, poke holes approximately 2 cm apart evenly across the surface of the warm cake. Let the cake cool further while you prepare the filling to allow the cake to absorb the filling better.
- Make Peanut Butter Mixture: Microwave the 360 ml of creamy peanut butter in a microwave-safe bowl in 15-second intervals, stirring between each, until fully melted and smooth. Then stir in the entire can of sweetened condensed milk until completely combined.
- Prepare Vanilla Pudding Mixture: In a separate large bowl, whisk together the instant vanilla pudding mix and room temperature whole milk until just smooth but not thickened. Quickly whisk in the melted peanut butter and sweetened condensed milk mixture until fully blended.
- Fill Cake Holes and Top Cake: Transfer half of the peanut butter filling into a piping bag or a ziplock bag with one corner snipped off. Pipe the filling generously into each hole on the cake. Spread the remaining filling evenly over the top surface of the cake. Refrigerate the cake for 2 hours to set the filling.
- Make Whipped Topping: Beat softened cream cheese and vanilla extract together for 1 minute until smooth. Add powdered sugar and one third of the heavy whipping cream; beat on low speed until combined. Gradually add the remaining heavy cream while increasing the speed to medium-high and whip until stiff peaks form.
- Frost the Cake: Evenly spread the cream cheese whipped topping over the chilled cake, smoothing the surface carefully for an attractive finish.
- Garnish and Serve: Melt the 60 ml of creamy peanut butter for garnish and drizzle it over the frosted cake. Use a skewer to create a marbled swirl effect with the peanut butter drizzle. Sprinkle chopped Reese’s Cups and Reese’s Pieces on top as desired. Store the cake covered in the refrigerator until serving.
Notes
- Use a piping bag or ziplock bag to easily fill the holes with peanut butter filling.
- Allow the cake to cool slightly before poking holes to avoid breaking the cake surface.
- The refrigeration step is essential to let the filling set and flavors meld.
- For a richer chocolate flavor, use whole milk or milk specified in the pudding mix instructions.
- The whipped topping can be prepared ahead and refrigerated for convenience.
- Store leftover cake covered in the refrigerator for up to 4 days for best freshness.
