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Peanut Butter Chocolate Poke Cake
Gerry Biordi

Peanut Butter Chocolate Poke Cake

Peanut Butter Chocolate Poke Cake is a rich, moist dessert that combines decadent chocolate cake with creamy peanut butter filling and a fluffy topping. Every bite delivers the classic chocolate and peanut butter combination, making this easy poke cake perfect for parties, potlucks, birthdays, and family gatherings.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 3 hours 25 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Method Video Notes

Ingredients
  

For the Chocolate Cake
  • 1 box chocolate cake mix
  • Ingredients required on the cake mix package
  • 1 teaspoon vanilla extract
For the Chocolate Filling
  • 1 cup chocolate fudge sauce
  • 1/2 cup sweetened condensed milk
For the Peanut Butter Topping
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cold heavy whipping cream
For the Chocolate-Peanut Butter Drizzle
  • 1/2 cup chocolate chips
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon heavy cream

Method
 

  1. Preheat the oven according to the cake mix package directions. Grease a 9 x 13-inch baking pan.
  2. Prepare the chocolate cake batter according to the package instructions. Stir in the vanilla extract, then pour the batter into the prepared pan.
  3. Bake until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs. Avoid overbaking.
  4. Place the cake on a cooling rack and let it cool for about 15 to 20 minutes.
  5. Use the rounded end of a wooden spoon to poke evenly spaced holes across the cake. Make the holes deep enough to hold the filling without reaching the bottom of the pan.
  6. Stir together the chocolate fudge sauce and sweetened condensed milk until smooth.
  7. Spoon the chocolate mixture over the cake, concentrating on the holes. Gently spread the remaining filling across the surface.
  8. Allow the cake to cool completely. Refrigerate it briefly if needed to speed up the cooling process.
  9. Beat the peanut butter, powdered sugar, and vanilla until smooth. In a separate chilled bowl, whip the cold heavy cream until soft to medium peaks form.
  10. Gently fold the whipped cream into the peanut butter mixture until the topping is light and creamy.
  11. Spread the peanut butter topping evenly over the cooled cake.
  12. Combine the chocolate chips, peanut butter, and heavy cream in a microwave-safe bowl. Heat in short intervals, stirring between each one, until smooth.
  13. Allow the chocolate mixture to cool slightly, then drizzle it over the peanut butter topping.
  14. Add chopped peanuts, mini chocolate chips, chocolate shavings, or chopped peanut butter cups if desired.
  15. Cover the cake and refrigerate for at least 2 hours before serving.
  16. Slice the chilled cake into squares and serve.

Video

Notes

  • Use creamy conventional peanut butter for the smoothest topping.
  • Do not pour hot chocolate drizzle over the peanut butter layer because it can soften or melt the topping.
  • Do not skip the chilling time. It helps the filling settle and makes the cake easier to slice.
  • The cake can be prepared several hours ahead or the day before serving.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • For a peanut-free version, use a suitable sunflower seed butter or other nut-free alternative.
  • For a gluten-free version, use certified gluten-free packaged ingredients and check all labels carefully.