If you are a fan of indulgent desserts that combine the rich flavors of chocolate and peanut butter in a delightfully moist and creamy cake, you are in for a real treat with this Chocolate Peanut Butter Poke Cake Recipe. This cake is not just any ordinary dessert—it perfectly blends a luscious peanut butter filling that seeps into every bite of moist devil’s food cake, topped with a dreamy whipped cream cheese frosting and garnished with your favorite peanut butter candies. It’s the kind of recipe that feels like a warm, joyful hug on a plate, and once you try it, you’ll be hooked for life.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating a cake that bursts with flavor and velvety texture. Each component plays a crucial role, from the rich devil’s food cake mix to the creamy peanut butter that creates a luscious filling, right through to the airy whipped frosting and fun garnishes that add a delightful crunch.
- Devil’s Food chocolate cake mix (432 g box): Provides the moist, rich chocolate base for the cake.
- Eggs, oil, and water: Standard cake mix ingredients that help create the perfect texture and structure.
- Creamy peanut butter (360 ml, melted): Adds a smooth, nutty filling that complements the chocolate beautifully.
- Sweetened condensed milk (397 g can): Sweetens and enriches the peanut butter filling for a silky mouthfeel.
- Instant vanilla pudding mix (96 g box): Thickens the filling while adding a subtle vanilla flavor.
- Whole milk (415 ml, room temperature): Used to prepare the pudding base, ensuring the right consistency.
- Cream cheese (170 g, softened): Key for the smooth, tangy whipped topping.
- Powdered sugar (60 g, plus more to taste): Sweetens the cream cheese frosting perfectly.
- Heavy whipping cream (360 ml): Whips the frosting into fluffy perfection.
- Vanilla extract (5 ml): Enhances all the flavors with its warm, aromatic touch.
- Creamy peanut butter (60 ml, melted for garnish): Used to create a beautiful marbled drizzle topping.
- Chopped Reese’s Cups (4–5): Adds a fun, crunchy peanut butter-chocolate garnish.
- Reese’s Pieces (as desired): Adds colorful, crunchy bursts on top for a playful finish.
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 according to the package instructions—follow the steps as if you’re baking a classic chocolate cake. Pour the batter into a 23×33 cm baking dish and bake for the time specified on the box. Once baked, remove it from the oven and allow it to cool for about 10 minutes so it’s warm but manageable for the next step.
Step 2: Poke the Cake
Using the handle of a wooden spoon, carefully poke holes evenly about 2 cm apart across the entire warm cake surface. This classic poke cake method allows the upcoming peanut butter filling to sink in completely, infusing every bite. Let the cake cool further as you prepare the filling—this prevents the filling from melting too much when poured over the cake.
Step 3: Prepare the Peanut Butter Filling
Microwave the peanut butter in short 15-second bursts, stirring in between until it’s fully melted and smooth. Next, stir in the entire can of sweetened condensed milk until you have a homogenous, creamy mixture. This rich combination is the secret behind the filling’s decadent taste and luscious texture.
Step 4: Mix Pudding and Peanut Butter
In a separate large bowl, whisk the instant vanilla pudding mix and whole milk together until smooth but not yet thickened. Quickly whisk the melted peanut butter and condensed milk mixture into the pudding base until everything is fully combined. This silky filling gets nicely thickened while chilling, ready to soak into the holes poked in the cake.
Step 5: Fill the Cake
Transfer about half of the peanut butter filling into a piping bag or a ziplock bag with a small cut at the corner. Pipe the filling generously into each of the holes you poked earlier, ensuring the filling sinks deep inside. Then, spread the remaining filling evenly over the top of the cake. Pop the cake into the refrigerator for at least 2 hours to let the filling set beautifully inside the cake.
Step 6: Make the Whipped Cream Cheese Frosting
Beat the softened cream cheese with vanilla extract for one minute until smooth and fluffy. Gradually add the powdered sugar and one-third of the heavy whipping cream, beating on low speed until combined. Slowly add the remaining cream, then increase the speed to medium-high and whip until stiff peaks form. This will give you a silky, stable topping that pairs perfectly with the rich cake and filling.
Step 7: Frost the Cake
Spread the cream cheese whipped topping evenly across the chilled cake, smoothing the surface for a clean and beautiful finish. This topping adds a perfect creamy contrast to the dense filled cake underneath.
Step 8: Garnish and Decorate
Melt the extra peanut butter again and drizzle it artistically over the frosted cake. Use a skewer or toothpick to swirl the drizzle into a marbled effect. Finish by sprinkling chopped Reese’s Cups and Reese’s Pieces on top. These garnishes add a colorful, crunchy texture that takes this Chocolate Peanut Butter Poke Cake Recipe to the next level.
How to Serve Chocolate Peanut Butter Poke Cake Recipe
Garnishes
To serve the cake beautifully, add additional chopped Reese’s Cups or a few more Reese’s Pieces scattered on top right before serving. These decorations offer visual appeal and a delightful crunch that contrasts the soft cake perfectly. You can even add a dollop of whipped cream or a sprinkle of cocoa powder for an elegant finish.
Side Dishes
This rich poke cake shines on its own, but if you want to add some sides, consider fresh berries or a simple fruit salad. The tartness of raspberries or strawberries complements the peanut butter and chocolate beautifully. A scoop of vanilla ice cream on the side is always a winner as well.
Creative Ways to Present
If you want to wow your guests, serve the cake in individual glasses or cups as a layered dessert after cutting into small squares. Pipe extra whipped cream on top and garnish with peanut butter drizzle and candy bits for charm. You can also slice the cake into bars and wrap them individually for gifts or parties.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Peanut Butter Poke Cake Recipe covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, allowing you to enjoy every delicious bite without loss of flavor or texture.
Freezing
This cake freezes well if you want to prepare it in advance. Wrap the entire cake or individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to maintain its creamy texture and moist cake layers.
Reheating
Since this is a cream-based poke cake, reheating is best avoided to retain freshness. Instead, bring refrigerated slices to room temperature for 20-30 minutes before serving for the best flavor and texture experience.
FAQs
Can I use homemade chocolate cake instead of a cake mix?
Absolutely! A homemade devil’s food or chocolate cake would work beautifully in this recipe. Just be sure the cake is sturdy enough to hold the filling and poke holes without crumbling.
Can I substitute crunchy peanut butter instead of creamy?
For the smooth texture of the filling and drizzle, creamy peanut butter is best. Crunchy adds extra texture but may not blend as smoothly, although you can use it if you enjoy that bit of crunch in the filling.
How long does the poke cake need to chill for best results?
Chilling for at least 2 hours is crucial so the peanut butter filling fully sets inside the cake. For even better flavor and texture, chilling overnight is ideal.
Is this cake suitable for freezing with the cream cheese frosting?
Yes, it’s freezer-friendly. Just keep the cake well wrapped to prevent freezer burn. Thaw it gently in the fridge to keep the frosting intact and creamy.
Can I make this recipe dairy-free or vegan?
This recipe relies heavily on dairy ingredients, but you could try substituting plant-based milk, dairy-free cream cheese, and vegan butter alternatives. The texture may vary, but it’s worth experimenting!
Final Thoughts
This Chocolate Peanut Butter Poke Cake Recipe is truly a showstopper that brings together everything you love about chocolate and peanut butter in one irresistible package. From the luscious filling to the fluffy frosting and fun candy toppings, it’s a perfect dessert for any occasion that’ll have everyone asking for seconds. Take the leap and make this cake—you won’t regret it!
Print
Chocolate Peanut Butter Poke Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Peanut Butter Poke cake combines a rich Devil’s Food chocolate cake with a luscious peanut butter and vanilla pudding filling, topped with a creamy whipped cream cheese frosting and festive Reese’s candy garnishes. The poke technique allows the peanut butter filling to seep deep into the cake, making each bite irresistibly moist and flavorful. Perfect for parties, celebrations, or any peanut butter and chocolate craving.
Ingredients
Chocolate Cake
- 432 g box Devil’s Food chocolate cake mix (plus eggs, oil, water as specified on package)
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 Cream Cheese Topping
- 170 g cream cheese, softened
- 60 g powdered sugar, plus more to taste
- 360 ml heavy whipping cream
- 5 ml vanilla extract
Garnishes
- 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 your oven to 175°C. Prepare the chocolate cake batter according to the package instructions, incorporating the required eggs, oil, and water. Pour the batter into a 23×33 cm baking dish and bake for the time directed on the package. Once done, remove from the oven and let cool for 10 minutes.
- Poke Holes in Cake: Using the handle of a wooden spoon, gently poke holes roughly 2 cm apart across the entire surface of the warm cake. Let the cake cool further while you prepare the filling.
- Prepare Peanut Butter Mixture: Microwave the 360 ml peanut butter in a microwave-safe bowl in 15-second intervals, stirring between each, until fully melted and smooth. Stir in the can of sweetened condensed milk until completely combined.
- Make Peanut Butter Filling: In a 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 condensed milk mixture until well blended.
- Fill Cake with Peanut Butter Mixture: Transfer half of the peanut butter filling into a piping bag or a ziplock bag with a corner snipped off. Generously pipe the filling into each hole in the cake. Spread the remaining filling evenly over the top of the cake. Refrigerate the cake for at least 2 hours until the filling sets.
- Make Whipped Cream Cheese Frosting: Beat the softened cream cheese and vanilla extract for 1 minute until smooth. Add the powdered sugar and one-third of the heavy cream; beat on low speed to combine. Gradually add the remaining cream and increase the speed to medium-high. Whip until stiff peaks form.
- Frost the Cake: Spread the whipped cream cheese topping evenly over the chilled cake, smoothing out the surface carefully.
- Garnish: Melt the remaining 60 ml peanut butter and drizzle it over the frosted cake. Use a skewer to swirl the drizzle for a marbled effect. Sprinkle the chopped Reese’s Cups and Reese’s Pieces over the top as desired.
- Store: Cover and store the cake in the refrigerator until ready to serve.
Notes
- Ensure cake is warm but not hot before poking holes to prevent cracking.
- The filling needs time to set, so don’t skip the refrigeration step for best texture.
- If you prefer a less sweet filling, reduce the sweetened condensed milk slightly.
- Use full-fat cream cheese and heavy cream for best stability in whipped topping.
- Peanut butter drizzle can be warmed gently to avoid burning or separation.
- Store leftovers refrigerated and consume within 3–4 days for optimal freshness.
