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
Scale
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.
