If you love the timeless combo of chocolate and peanut butter, this Chocolate Peanut Butter Poke Cake is about to become your new favorite dessert! It’s everything you crave — a rich, moist chocolate cake soaked with a creamy peanut butter filling and topped with fluffy peanut butter whipped cream. Each bite is indulgent, smooth, and perfectly sweet, making it a showstopper for birthdays, potlucks, or any time your sweet tooth strikes.
🍫 Why You’ll Love This Recipe
- Super moist and rich chocolate cake
- Classic peanut butter and chocolate flavor in every layer
- Easy to make with simple pantry ingredients
- Ideal for parties, celebrations, or make-ahead desserts
- Customizable with fun toppings and flavor twists
🧈 Ingredients
For the Cake
- 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
- 1 teaspoon vanilla extract (optional, for extra flavor)
For the Peanut Butter Filling
- 1 cup creamy or crunchy peanut butter
- 1 cup sweetened condensed milk
- ½ cup whole milk
For the Peanut Butter Whipped Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ cup peanut butter
For the Toppings
- ½ cup mini Reese’s or chopped peanut butter cups
- ¼ cup crushed peanuts (optional)
- Melted chocolate and peanut butter for drizzling
🧁 Instructions
1. Bake the Cake
- Preheat your oven to 350°F (175°C).
- Prepare the chocolate cake batter according to package instructions, adding vanilla extract for enhanced flavor.
- Pour into a greased 9×13-inch baking dish and bake as directed (usually 25–30 minutes).
- Let the cake cool for about 10 minutes after baking.
2. Make the Peanut Butter Filling
- In a medium bowl, whisk together peanut butter, sweetened condensed milk, and whole milk until smooth.
- Using the handle of a wooden spoon, poke holes evenly across the warm cake.
- Pour the filling over the cake, allowing it to seep into the holes.
3. Prepare the Peanut Butter Whipped Topping
- In a chilled mixing bowl, beat heavy whipping cream and powdered sugar until soft peaks form.
- Add peanut butter and continue beating until smooth and fluffy.
4. Assemble the Cake
- Once the cake has cooled completely, spread the peanut butter whipped topping evenly over the surface.
- Sprinkle with chopped Reese’s and crushed peanuts.
- Finish with a drizzle of melted chocolate and peanut butter for a bakery-style look.
5. Chill & Serve
- Refrigerate for at least 1 hour before serving to let the flavors meld.
- Slice and enjoy your creamy, dreamy masterpiece!
💡 Variations
- Reese’s Lovers: Double up the peanut butter cups for extra decadence.
- Salted Caramel Twist: Add a drizzle of salted caramel before serving.
- Nut-Free Version: Use sunflower seed butter instead of peanut butter.
- Extra Chocolatey: Mix chocolate pudding into the filling for an even richer dessert.
🧊 Storage
- Room Temperature: Safe for up to 2 hours before refrigeration.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices individually and freeze for up to 3 months.
- Reheating: Best served chilled, but a quick microwave warm-up works for a gooey treat.
❓ FAQs
Can I use homemade chocolate cake?
Absolutely! A scratch-made chocolate cake works beautifully in this recipe.
What kind of peanut butter is best?
Creamy peanut butter gives the smoothest texture, but crunchy adds a fun bite.
Can I make this ahead of time?
Yes — it tastes even better after chilling overnight!
What other frostings work well?
Try cream cheese frosting or chocolate ganache for a different twist.
How do I prevent sogginess?
Pour the filling evenly and let it absorb fully before adding the whipped topping.
Can this be gluten-free?
Yes! Use a gluten-free chocolate cake mix for an easy swap.
❤️ Final Thoughts
This Chocolate Peanut Butter Poke Cake is pure comfort in dessert form — rich, creamy, and loaded with flavor. Whether you’re celebrating a special occasion or just need something sweet after dinner, it’s guaranteed to impress. Each slice delivers that irresistible chocolate-peanut butter harmony we all love!