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Chocolate Peanut Butter Poke Cake

Chocolate Peanut Butter Poke Cake

This Chocolate Peanut Butter Poke Cake is a moist chocolate cake layered with a creamy peanut butter filling that seeps into the poked holes, topped with a light whipped topping and garnished with chocolate chips or nuts. It’s an easy-to-make, richly flavored dessert that perfectly balances chocolate and peanut butter, ideal for celebrations or casual treats.

  • Total Time: 2 hours 50 minutes
  • Yield: 12-16 servings 1x

Ingredients

Scale

Chocolate Cake Base

  • 1 box chocolate cake mix (or homemade chocolate cake batter for a 9×13-inch pan)
  • Ingredients required for cake mix (usually eggs, oil, and water as per package instructions)

Peanut Butter Filling

  • 1 cup creamy peanut butter (softened)
  • 1/2 cup butter (softened)
  • 1 to 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/3 to 1/2 cup evaporated milk

Topping and Garnish

  • 1 tub (8 oz) whipped topping (such as Cool Whip)
  • 1/4 cup chocolate chips or chocolate shavings (optional)
  • Chopped peanuts or crushed peanut candies (optional garnish)

Instructions

  1. Bake the Chocolate Cake: Prepare the chocolate cake mix according to package instructions or your homemade recipe. Pour the batter into a greased 9×13-inch baking pan and bake until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before proceeding.
  2. Poke Holes in the Cake: Using the handle of a wooden spoon or similar utensil, poke evenly spaced holes all over the warm cake without going all the way through to the bottom. This allows the filling to soak in perfectly.
  3. Prepare the Peanut Butter Filling: In a medium bowl, beat together the creamy peanut butter, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Gradually add evaporated milk, stirring until the mixture is pourable but still thick enough to hold in place.
  4. Pour the Filling Over the Cake: Slowly pour the peanut butter filling evenly over the cake, allowing it to seep into all the poked holes for the signature poke cake effect.
  5. Chill and Add Whipped Topping: Refrigerate the cake for at least two hours to let the filling set and flavors meld. Once chilled, spread a layer of whipped topping evenly over the surface for a light, creamy finish.
  6. Garnish and Serve: If desired, sprinkle chocolate chips, chocolate shavings, or chopped peanuts on top. Slice and serve the cake chilled or at room temperature for best flavor and texture.

Notes

  • Use room temperature butter and peanut butter for easy mixing and smooth filling.
  • Space poked holes evenly to ensure consistent flavor absorption.
  • Pour the filling slowly to prevent pooling around the edges.
  • Chill the cake a minimum of two hours; overnight chilling enhances flavor infusion.
  • Customize the topping with homemade whipped cream or frosting if preferred.
  • For a nut-free version, substitute peanut butter with sunflower seed butter.
  • Use gluten-free chocolate cake mix to make it gluten free.
  • For extra texture, top with crushed peanut candies or chopped roasted peanuts.
  • Swap powdered sugar with coconut sugar and use natural peanut butter for a healthier version.
  • Add extra cocoa powder to the cake batter for a richer chocolate flavor.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free cake mix)

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 350
  • Sugar: 28g
  • Sodium: 200mg
  • Fat: 22g
  • Saturated Fat: 7g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 40mg

Keywords: chocolate cake, peanut butter, poke cake, dessert, easy cake, party dessert, chocolate peanut butter