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Chocolate Peanut Butter Poke Cake

Chocolate Peanut Butter Poke Cake

Chocolate Peanut Butter Poke Cake is a rich, moist, and decadent dessert that combines the classic flavors of chocolate and peanut butter in an irresistibly creamy cake. Made by poking holes in a chocolate cake and soaking it with a luscious peanut butter filling, it’s topped with melty chocolate chips and airy whipped cream, creating a perfect balance of texture and flavor. Easy to make and endlessly customizable, this dessert is ideal for any occasion and sure to become a family favorite.

  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

Cake Base

  • 1 box chocolate cake mix (or homemade chocolate cake batter)

Filling

  • 1 cup creamy or crunchy peanut butter
  • 1 (14 oz) can sweetened condensed milk

Toppings

  • 1 cup chocolate chips
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Bake the Chocolate Cake: Prepare the cake batter according to the package directions or your homemade recipe. Pour it into a greased baking dish and bake as directed until a toothpick inserted in the center comes out clean. Let the cake cool for a few minutes before proceeding.
  2. Poke Holes in the Cake: While the cake is still warm, use the end of a wooden spoon or a skewer to poke holes all over the surface, spacing them about 1 inch apart. This allows the peanut butter filling to soak evenly into the cake.
  3. Prepare the Peanut Butter Filling: In a bowl, thoroughly mix together the peanut butter and sweetened condensed milk until smooth and lump-free, ensuring the filling is luscious and easy to pour.
  4. Pour the Filling over the Cake: Slowly spoon the peanut butter mixture over the poke holes, letting it seep deeply into the cake for maximum flavor and moisture infusion.
  5. Add Chocolate Chips: Sprinkle the chocolate chips evenly on top of the warm filling. Allow them to melt slightly, creating pockets of melty chocolate throughout the cake.
  6. Whip the Cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a light and fluffy topping.
  7. Spread the Whipped Cream: Once the cake has completely cooled and the chocolate chips have set, gently spread the whipped cream over the top for a beautiful finish and added creaminess.

Notes

  • Temperature matters: Poke the cake while it’s warm to help the filling soak deeper for better flavor distribution.
  • Peanut butter consistency: Creamy peanut butter is recommended for a smoother filling and easier spreading.
  • Even poking: Ensure holes are evenly spaced about an inch apart for consistent flavor throughout the cake.
  • Chill before serving: Refrigerate the cake for a few hours to allow flavors to meld and the cake to set perfectly.
  • Fresh whipped cream: Whip cream just before serving to keep it fluffy and light.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free cake mix)

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 380
  • Sugar: 32g
  • Sodium: 220mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 50mg

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