Chocolate poke cake with peanut butter is the ultimate dessert mashup for peanut butter and chocolate lovers. Imagine a rich devil’s food chocolate cake soaked with a creamy peanut butter mixture, topped with fluffy chocolate whipped cream, then finished with chopped peanut butter cups and a hot fudge drizzle. It’s indulgent, easy to make, and always a crowd-pleaser. This dessert is perfect for potlucks, birthdays, or any time you’re craving something sweet, moist, and packed with flavor. Get ready to fall in love with every delicious bite of this chocolate peanut butter creation!
Why You’ll Love This Chocolate Poke Cake with Peanut Butter
This cake hits every sweet spot. It’s intensely chocolaty, incredibly moist, and layered with rich peanut butter flavor. The whipped chocolate topping is light and airy, offering the perfect contrast to the dense, fudgy cake. It’s easy enough for beginner bakers but impressive enough to serve at a special occasion. If you love chocolate and peanut butter, this cake is your dream dessert. Plus, it makes 16 to 20 servings, so it’s perfect for sharing.
Ingredients
For the Cake:
- 1 box devil’s food cake mix (plus ingredients listed on the box)
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup creamy peanut butter
- 1/3 cup semi-sweet chocolate chips
For the Chocolate Whipped Cream:
- 2 cups heavy whipping cream
- 3/4 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
For the Topping:
- 1 1/2 cups chopped peanut butter cups
- 1/4 cup hot fudge sauce (warmed)
Step-by-Step: How to Make Chocolate Poke Cake with Peanut Butter
- Bake the Cake: Prepare the devil’s food cake mix according to the package instructions. Bake it in a 9×13-inch pan until a toothpick comes out clean.
- Make the Peanut Butter Filling: While the cake is baking, combine the sweetened condensed milk, creamy peanut butter, and chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until smooth and melted. Set aside.
- Poke the Cake: When the cake is done and still warm, use the handle of a wooden spoon to poke holes all over the top. Pour the warm peanut butter mixture evenly over the cake, letting it soak into the holes.
- Cool the Cake: Allow the cake to cool completely before topping.
- Make the Chocolate Whipped Cream: In a stand mixer (or using a hand mixer), combine the heavy cream, powdered sugar, cocoa powder, and vanilla. Beat on low to combine, then whip on high speed until stiff peaks form.
- Frost and Decorate: Spread the chocolate whipped cream over the cooled cake. Top with chopped peanut butter cups and drizzle with warmed hot fudge sauce.
- Chill and Serve: Refrigerate until ready to serve. Store leftovers covered in the refrigerator.
Helpful Tips
- Use a sturdy spoon or straw to poke large holes in the cake to allow the peanut butter mixture to seep in properly.
- Let the cake cool completely before adding the whipped topping to avoid melting.
- Use high-quality cocoa powder for a richer chocolate flavor in the whipped cream.
- Make ahead: This cake can be made a day in advance and stored in the refrigerator until serving.
Substitutions and Variations
- Cake mix: Use a chocolate fudge or brownie mix if you prefer a denser cake.
- Nut-free version: Swap out peanut butter with sunflower seed butter and skip the peanut butter cups to keep it allergy-friendly.
- Add crunch: Mix in chopped peanuts or pretzels for added texture.
- Extra chocolate: Add mini chocolate chips to the whipped cream topping for a chocolate overload.
Storage Instructions
Store this poke cake covered in the refrigerator for up to 5 days. You can also freeze the unfrosted cake layer after adding the peanut butter mixture. Wrap tightly in plastic and freeze for up to 2 months. When ready to serve, thaw in the fridge, then add whipped cream and toppings.
Nutritional Information
Approximate values per serving (based on 18 servings):
- Calories: 410
- Total Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 44g
- Sugar: 34g
- Protein: 5g
- Fiber: 2g
Serving Suggestions
- Enjoy this dessert cold from the refrigerator for a cool and satisfying bite.
- Add a scoop of vanilla ice cream for an ultra-decadent dessert.
- Garnish with extra peanut butter drizzle or crushed cookies for added flair.
- Great for birthdays, holidays, and weekend baking projects.
Frequently Asked Questions About Chocolate Poke Cake with Peanut Butter
Can I make this cake ahead of time?
Absolutely! In fact, this cake gets even better after sitting for a few hours or overnight in the fridge. The flavors meld together, and the cake becomes even more moist.
Do I have to use devil’s food cake mix?
No, you can use any chocolate cake mix you like. Devil’s food gives it that extra rich chocolate flavor, but regular chocolate or even fudge cake will work great.
Can I use store-bought whipped topping instead of making my own?
Yes, if you’re short on time, feel free to use whipped topping like Cool Whip. Just know the homemade chocolate whipped cream adds a deeper flavor.
Can I freeze this cake?
You can freeze the cake after adding the peanut butter mixture but before topping it with whipped cream and candies. Wrap it well and freeze for up to 2 months. Thaw, then add toppings before serving.
What else can I top it with?
Try crushed Oreos, chopped Snickers, or drizzle with caramel sauce for a new twist!
Final Thoughts
Thank you so much for stopping by to check out this Chocolate Poke Cake with Peanut Butter recipe! This dessert is a personal favorite indulgence—luxuriously rich, smooth, and bursting with the unbeatable combo of chocolate and peanut butter. Whether you’re serving a big group or treating yourself to something special, this cake is simple to make and unforgettable in flavor. I hope it becomes a favorite in your kitchen too. Happy baking, and thank you for being part of this food-loving community!
Print
Chocolate Poke Cake with Peanut Butter
- Total Time: 55 minutes
- Yield: 16–20 servings 1x
- Diet: Vegetarian
Description
Chocolate Poke Cake with Peanut Butter is rich, moist, and filled with peanut butter flavor, then topped with chocolate whipped cream and peanut butter cups. Perfect for parties or family gatherings. Make it today and impress your crowd!
Ingredients
For the Cake:
1 box devil’s food cake mix (plus ingredients on box)
1 (14 oz) can sweetened condensed milk
1/2 cup creamy peanut butter
1/3 cup semi-sweet chocolate chips
For the Chocolate Whipped Cream:
2 cups heavy whipping cream
3/4 cup powdered sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Toppings:
1 1/2 cups chopped peanut butter cups
1/4 cup hot fudge sauce (warmed)
Instructions
- Bake the Cake: Prepare the devil’s food cake mix according to the package instructions. Bake it in a 9×13-inch pan until a toothpick comes out clean.
- Make the Peanut Butter Filling: While the cake is baking, combine the sweetened condensed milk, creamy peanut butter, and chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until smooth and melted. Set aside.
- Poke the Cake: When the cake is done and still warm, use the handle of a wooden spoon to poke holes all over the top. Pour the warm peanut butter mixture evenly over the cake, letting it soak into the holes.
- Cool the Cake: Allow the cake to cool completely before topping.
- Make the Chocolate Whipped Cream: In a stand mixer (or using a hand mixer), combine the heavy cream, powdered sugar, cocoa powder, and vanilla. Beat on low to combine, then whip on high speed until stiff peaks form.
- Frost and Decorate: Spread the chocolate whipped cream over the cooled cake. Top with chopped peanut butter cups and drizzle with warmed hot fudge sauce.
- Chill and Serve: Refrigerate until ready to serve. Store leftovers covered in the refrigerator.
Notes
Make the day before for best flavor and texture.
For a nut-free version, use sunflower seed butter and skip the peanut butter cups.
Cake stores well in the fridge for up to 5 days.
Cool the cake fully before adding the whipped topping.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American