Rich, creamy, and irresistibly indulgent — this Chocolate Peanut Butter Poke Cake combines everything you love about the classic flavor duo into one easy, crowd-pleasing dessert!
If you’re a fan of chocolate and peanut butter (and who isn’t?), this dessert is your new favorite. It starts with a super-moist chocolate cake, soaked in a creamy peanut butter filling, and topped with a fluffy peanut butter whipped cream. Each bite is pure decadence — sweet, salty, and completely satisfying.
❤️ Why You’ll Love This Recipe
- Ultra-moist and rich — thanks to the poke-and-fill method.
- Easy to make — starts with a simple cake mix base!
- Classic flavor combo — chocolate + peanut butter never fails.
- Perfect for parties — serves a crowd and looks amazing.
- Make ahead-friendly — tastes even better chilled the next day.
🧁 Ingredients
For the Cake
- 1 box chocolate cake mix (plus ingredients on the box: eggs, oil, water)
- 1 tsp vanilla extract (optional, for extra flavor)
For the Peanut Butter Filling
- 1 cup creamy 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 creamy peanut butter
For Garnish
- ½ cup chopped Reese’s or mini peanut butter cups
- ¼ cup crushed peanuts (optional)
- Melted chocolate + melted peanut butter for drizzle
👩🍳 How to Make Chocolate Peanut Butter Poke Cake
Step 1: Bake the Cake
Preheat oven to 350°F (175°C).
Prepare the chocolate cake batter according to package directions, adding vanilla extract if desired.
Pour into a greased 9×13-inch baking dish and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool for 10 minutes.
Step 2: Make the Peanut Butter Filling
In a bowl, whisk together peanut butter, sweetened condensed milk, and whole milk until smooth.
Using the handle of a wooden spoon, poke holes evenly over the warm cake.
Slowly pour the peanut butter filling over the cake, allowing it to soak into the holes.
Step 3: Prepare the Peanut Butter Whipped Topping
In a chilled mixing bowl, beat heavy cream and powdered sugar until soft peaks form.
Add the peanut butter and continue beating until smooth and fluffy.
Step 4: Assemble the Cake
Once the cake is completely cool, spread the peanut butter whipped topping evenly over the top.
Sprinkle with chopped Reese’s cups and crushed peanuts.
Finish with a drizzle of melted chocolate and peanut butter for extra indulgence.
Step 5: Chill & Serve
Refrigerate for at least 1 hour before serving to allow the flavors to meld and the filling to set.
Slice and enjoy!
✨ Variations
- Reese’s Lovers: Add extra chopped Reese’s between the layers for even more peanut butter goodness.
- Salted Caramel Twist: Drizzle salted caramel before serving for a sweet-salty combo.
- Nut-Free Version: Swap peanut butter for sunflower seed butter.
- Extra Chocolatey: Add chocolate pudding mix to the filling for richer flavor.
🧊 Storage & Make-Ahead Tips
- Room Temperature: Leave out up to 2 hours before refrigerating.
- Refrigerator: Store covered for up to 5 days.
- Freezer: Wrap individual slices tightly and freeze up to 3 months.
- To Serve: Best enjoyed chilled — or warm a slice slightly for a gooey treat.
❓ FAQs
Can I use a homemade cake instead of a box mix?
Absolutely! Any chocolate cake recipe works beautifully here.
Which peanut butter is best?
Creamy gives a smooth texture, but crunchy adds a fun crunch.
Can I make it ahead?
Yes! Make a day ahead and refrigerate — the flavors intensify overnight.
Can I use another frosting?
Sure! Cream cheese frosting or chocolate ganache pair wonderfully.
How do I prevent sogginess?
Pour the filling evenly and let it fully absorb before adding the topping.
Gluten-free?
Yes! Just use a gluten-free chocolate cake mix.
🍰 Final Thoughts
This Chocolate Peanut Butter Poke Cake is pure dessert bliss — moist, creamy, and packed with the perfect balance of chocolate and peanut butter. It’s an effortless showstopper for birthdays, holidays, or anytime you want to treat yourself (and everyone else!) to something truly special.