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
Scale
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.
