If you have a weakness for the perfect combo of chocolate and peanut butter, you absolutely need to dive into this Chocolate Peanut Butter Poke Cake Recipe. It’s a luscious, moist chocolate cake with creamy peanut butter filling that magically seeps into every bite thanks to those cleverly poked holes. The final result is a dessert that’s rich, silky, and absolutely irresistible, with a whipped cream cheese topping and fun Reese’s candy garnishes to bring that nostalgic peanut butter cup joy. Trust me, once you make this, it will quickly become your go-to showstopper for any occasion.
Ingredients You’ll Need
This recipe calls for a handful of simple ingredients, each one playing a crucial role in texture, flavor, and that classic chocolate-peanut butter harmony. Every ingredient is easy to find and essential for achieving the perfect balance that makes this poke cake so delightful.
- 432 g box Devil’s Food chocolate cake mix: The foundation of our cake, bringing deep chocolate flavor and moist texture.
- Eggs, oil, and water: Used as directed on the cake mix package for the perfect cake batter consistency.
- 360 ml creamy peanut butter, melted: Adds rich, creamy peanut butter flavor that soaks into the cake beautifully.
- 397 g can sweetened condensed milk: Balances sweetness and helps create the luscious filling that pools inside the pockets.
- 96 g box instant vanilla pudding mix: Gives the filling a silky thickness and a subtle vanilla lift.
- 415 ml whole milk, room temperature: Needed to whip up the pudding filling smoothly.
- 170 g cream cheese, softened: Creates a tangy richness in the whipped topping that pairs perfectly with peanut butter.
- 60 g powdered sugar: Sweetens the cream cheese topping while keeping it light.
- 360 ml heavy whipping cream: Whipped into stiff peaks for that fluffy, airy topping texture.
- 5 ml vanilla extract: Lends warmth and depth to the cream cheese whipped topping.
- 60 ml creamy peanut butter, melted (for garnish): Provides a gorgeous drizzle and extra peanut butter punch on top.
- 4–5 Reese’s Cups, chopped (for garnish): Adds crunch and peanut/chocolate pops that make every forkful exciting.
- Reese’s Pieces, as desired (for garnish): Sprinkles colorful texture and that familiar peanut butter candy sweetness.
How to Make Chocolate Peanut Butter Poke Cake Recipe
Step 1: Bake the Chocolate Cake
Start by preheating your oven to 175°C. Prepare the Devil’s Food chocolate cake batter exactly as instructed on the box using eggs, oil, and water. Pour the batter into a greased 23×33 cm baking dish and bake it according to package directions. Once the cake comes out, allow it to cool for about 10 minutes—it should be warm but not hot when you poke those holes.
Step 2: Poke the Cake
Grab the handle of a wooden spoon and start poking holes about 2 cm apart all over the surface of the warm cake. These holes are the secret to soaking up the peanut butter filling and making every bite burst with creamy goodness. Let the cake cool a little more while you prepare the filling.
Step 3: Make the Peanut Butter Filling
In a microwave-safe bowl, gently melt the peanut butter in 15-second bursts, stirring in between until smooth. Mix in the sweetened condensed milk until fully combined and silky. Set this aside.
Step 4: Prepare the Pudding Mixture
Whisk together the instant vanilla pudding mix and whole milk until the blend is smooth but not yet thickened—speed is key here. Quickly fold in the melted peanut butter and condensed milk mixture, integrating the flavors perfectly into a creamy, dreamy filling.
Step 5: Fill and Chill the Cake
Transfer half of the peanut butter filling into a piping bag or a ziplock bag with the corner snipped. Pipe the filling generously into each hole you made on the cake. Spread the remaining filling evenly over the cake’s surface. Cover and refrigerate the cake for at least 2 hours, allowing the filling to set.
Step 6: Whip the Cream Cheese Topping
Beat the softened cream cheese with vanilla extract for about a minute until smooth. Add powdered sugar and a third of the heavy cream, mixing on low to combine. Gradually add the rest of the heavy cream, increase the speed to medium-high, and whip until stiff peaks form—this topping should be fluffy but stable.
Step 7: Frost the Cake
Spread the cream cheese whipped topping evenly over the chilled cake, smoothing the surface with a spatula. This layer adds a tangy counterbalance to the sweetness and peanut butter, creating a gorgeous, inviting finish.
Step 8: Garnish for Extra Fun
Melt the remaining peanut butter and drizzle it over the top of the frosted cake. Use a skewer or toothpick to swirl the drizzle lightly, achieving a marbled effect. Finally, scatter chopped Reese’s Cups and colorful Reese’s Pieces across the top for that irresistible candy crunch and visual pop. Store the cake covered in the refrigerator until ready to serve.
How to Serve Chocolate Peanut Butter Poke Cake Recipe
Garnishes
Besides the chopped Reese’s Cups and Reese’s Pieces called for in the recipe, you can also add a sprinkle of chopped roasted peanuts or a few chocolate shavings. These add texture contrast and elevate the indulgent peanut butter and chocolate experience, making every bite delightful.
Side Dishes
This poke cake shines as the star dessert, but pairing it with fresh berries or a simple vanilla ice cream can offer a refreshing contrast. The lightness of the berries or ice cream balances the cake’s richness, making your dessert spread feel thoughtfully complete.
Creative Ways to Present
Try serving the poke cake in individual clear glass cups to highlight those luscious layers of chocolate cake and peanut butter filling. You can also cut it into petite, bite-sized squares and serve with mini forks for a party-friendly treat. Drizzling some extra melted peanut butter or chocolate sauce over the top right before serving adds to the wow factor.
Make Ahead and Storage
Storing Leftovers
Leftover poke cake should be kept tightly covered in the refrigerator to maintain freshness and prevent the cream topping from drying out. Stored this way, it will stay moist and delicious for up to 4 days, making it perfect for prepping ahead or enjoying over a few days.
Freezing
If you want to save some for longer, wrap the cake tightly with plastic wrap and then aluminum foil before freezing. To avoid damage to the delicate cream topping, it’s best to freeze the cake un-frosted, then add the whipped topping and garnishes after thawing. Frozen poke cake can last up to 2 months.
Reheating
This cake is best enjoyed chilled, so reheating is generally not recommended. If you want to soften the cold a bit, let slices sit at room temperature for 15–20 minutes before serving; this allows the flavors and textures to shine without losing the luscious creaminess.
FAQs
Can I make this Chocolate Peanut Butter Poke Cake Recipe from scratch without a box mix?
Absolutely! While the recipe uses a box mix for convenience, you can substitute your favorite homemade chocolate cake recipe. Just make sure it’s moist and sturdy enough for the poking and soaking process.
What kind of peanut butter works best in this poke cake?
Creamy peanut butter is ideal because it melts smoothly and blends seamlessly into the filling and drizzle. Chunky peanut butter could disrupt the texture and doesn’t spread as evenly.
Can I use a different pudding flavor?
Vanilla pudding works best to complement the peanut butter and chocolate flavors. Using chocolate or another flavor might overwhelm or clash with the rich chocolate cake and peanut butter combo.
Is this cake suitable for freezing after it’s fully assembled?
It’s better to freeze the cake before adding the cream cheese topping to prevent texture changes. After thawing, add the frosting and garnishes fresh for the best results.
How long does the peanut butter filling keep in the cake?
The peanut butter filling stays fresh and delicious in the refrigerated cake for up to 4 days. Enjoy sooner for the best texture, as the cake continues to absorb moisture over time.
Final Thoughts
This Chocolate Peanut Butter Poke Cake Recipe is truly a delight to have on hand whether for a special celebration or just because you deserve a little treat. Its luscious, fudgy chocolate base soaked in creamy peanut butter and topped with fluffy whipped cream cheese frosting is pure comfort in every bite. I can’t recommend it highly enough—you’ll wonder how a poke cake could taste so decadent! Grab your ingredients and get ready to wow your friends and family with this unforgettable dessert.
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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
A luscious and decadent Chocolate Peanut Butter Poke Cake featuring a moist Devil’s Food chocolate cake filled with creamy, sweet peanut butter pudding. Topped with a smooth cream cheese whipped topping, drizzled with melted peanut butter and garnished with Reese’s Cups and Reese’s Pieces for the perfect contrast of flavors and textures.
Ingredients
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
Cream Cheese 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
- Reese’s Pieces, as desired
Instructions
- Preheat and bake cake: Preheat the oven to 175°C. Prepare the chocolate cake batter according to the package instructions, including the required eggs, oil, and water. Pour the batter into a 23×33 cm baking dish and bake as directed on the package. Remove from oven and cool for 10 minutes.
- Poke holes in cake: Using the handle of a wooden spoon, carefully poke holes about 2 cm apart all over the warm cake surface. Let the cake cool further while you prepare the filling.
- Prepare peanut butter mixture: Microwave the peanut butter in a microwave-safe bowl in 15-second intervals, stirring in between, until melted and smooth. Stir in the sweetened condensed milk until fully combined.
- Make pudding mixture: In a large bowl, whisk together the instant vanilla pudding mix and room temperature whole milk until smooth but not yet thickened. Quickly whisk in the peanut butter and sweetened condensed milk mixture until fully blended.
- Fill cake holes: Transfer half of the peanut butter filling to a piping bag or a ziplock bag with a snipped corner. Pipe the filling generously into each hole in the cake. Spread the remaining filling evenly over the entire cake surface. Refrigerate the cake for 2 hours until the filling is set.
- Prepare cream cheese whipped topping: Beat the softened cream cheese and vanilla extract together for 1 minute. Add the powdered sugar and one-third of the heavy cream; beat on low speed until combined. Gradually add the remaining heavy cream, increase speed to medium-high, and whip until stiff peaks form.
- Top the cake: Spread the cream cheese whipped topping evenly over the chilled cake, smoothing the surface for a clean finish.
- Garnish and serve: Melt the extra 60 ml of peanut butter and drizzle it over the frosted cake. Use a skewer to swirl the peanut butter for a marbled effect. Finish by garnishing with chopped Reese’s Cups and Reese’s Pieces. Store the cake covered in the refrigerator until serving.
Notes
- For best results, ensure the cake is warm when poking holes so the filling seeps in better.
- Allow the cake to chill fully before topping to prevent the cream cheese whip from melting.
- You can substitute Reese’s Cups and Pieces with other peanut butter candy for variation.
- Store covered in the refrigerator for up to 3 days to maintain freshness.
- If desired, adjust powdered sugar in the whipped topping to your preferred sweetness level.
