Chocolate Peanut Butter Poke Cake (Easy & Irresistible!)

If you’re looking for a show-stopping dessert that’s as easy to make as it is delicious to eat, this Chocolate Peanut Butter Poke Cake is it. A rich, moist chocolate cake soaked with a creamy peanut butter filling, topped with a dreamy whipped peanut butter frosting — every bite is a symphony of sweet, salty, and chocolatey perfection.

This cake is what happens when the world’s best flavor duo — chocolate and peanut butter — join forces in the ultimate comfort dessert. Whether it’s for a birthday, holiday, or just a cozy night in, this poke cake is guaranteed to be the most talked-about dish at the table.

🍫 Why You’ll Love This Chocolate Peanut Butter Poke Cake

• Super easy: Starts with a boxed chocolate cake mix but tastes completely homemade.
• Rich and indulgent: Creamy peanut butter filling seeps into every bite.
• Make ahead: Gets even better after chilling overnight.
• Perfect for a crowd: Feeds up to 16 people and always disappears first.
• No fancy tools: All you need is a whisk, spoon, and a 9×13-inch baking dish.

This dessert checks every box: it’s quick, comforting, and absolutely drool-worthy.

🥄 What is a Poke Cake?

A poke cake is exactly what it sounds like — a baked cake that you poke holes into, allowing a filling (like pudding, syrup, or condensed milk) to soak through. The result is an ultra-moist, flavorful cake that stays tender for days.

This chocolate peanut butter version takes that idea up a notch — the filling is a decadent peanut butter mixture that seeps deep into the chocolate base, creating layers of sweet and salty heaven.

🍰 Ingredients You’ll Need

For the Cake:

• 1 box chocolate cake mix (plus ingredients listed on box — usually eggs, oil, and water)
• 1 cup whole milk (optional replacement for water for richer texture)

For the Filling:

• 1 can (14 oz) sweetened condensed milk
• ½ cup creamy peanut butter
• 1 teaspoon vanilla extract

For the Peanut Butter Frosting:

• 1 cup heavy whipping cream
• ½ cup creamy peanut butter
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Optional Toppings:

• Mini peanut butter cups, chopped
• Chocolate drizzle (melted chocolate chips or chocolate syrup)
• Crushed peanuts or Reese’s Pieces for texture

👩‍🍳 Instructions

1. Bake the Cake:
   Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to package instructions, using milk instead of water for extra richness if desired. Pour batter into a greased 9×13-inch pan and bake as directed (usually 25–30 minutes).
2. Poke the Holes:
   Once baked, let the cake cool for 10 minutes. Using the handle of a wooden spoon or a thick straw, poke holes all over the cake — about 1 inch apart.
3. Make the Peanut Butter Filling:
   In a medium bowl, whisk together sweetened condensed milk, creamy peanut butter, and vanilla extract until smooth.
4. Fill the Cake:
   Pour the peanut butter filling evenly over the cake, making sure it seeps into the holes. Let cool to room temperature, then refrigerate for at least 2 hours (or overnight).
5. Prepare the Frosting:
   In a large mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Add peanut butter and vanilla extract, then continue whipping until thick and fluffy.
6. Frost the Cake:
   Spread the peanut butter whipped cream over the chilled cake, smoothing it out evenly with a spatula.
7. Add Toppings:
   Sprinkle chopped peanut butter cups and drizzle melted chocolate over the top. Chill again for at least 30 minutes before serving.

Chocolate Peanut Butter Poke Cake

A rich, moist chocolate cake soaked with creamy peanut butter filling and topped with fluffy peanut butter whipped cream. Easy, indulgent, and perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 3 hours hrs

Servings: 16 slices

Course: Cake, Dessert

Cuisine: American, Comfort Food

Calories: 380

Ingredients

  

Cake

• 1 box chocolate cake mix
• 1 cup milk or water per box instructions

Filling

• 1 can sweetened condensed milk 14 oz
• 0.5 cup creamy peanut butter
• 1 tsp vanilla extract

Frosting

• 1 cup heavy whipping cream
• 0.5 cup creamy peanut butter
• 0.25 cup powdered sugar
• 1 tsp vanilla extract

Toppings

• mini peanut butter cups chopped
• chocolate syrup for drizzling

Equipment

• Mixing bowls
• Whisk
• 9×13-inch baking pan
• Hand mixer

Method

 

1. Preheat oven to 350°F (175°C) and bake chocolate cake according to package directions.
2. Let cool 10 minutes, then poke holes all over the cake with the handle of a spoon.
3. In a bowl, whisk together sweetened condensed milk, peanut butter, and vanilla until smooth.
4. Pour filling evenly over the cake, letting it seep into the holes. Refrigerate for at least 2 hours.
5. Whip heavy cream and powdered sugar to soft peaks. Add peanut butter and vanilla; beat until fluffy.
6. Spread frosting over the chilled cake and top with chopped peanut butter cups and chocolate drizzle.
7. Chill 30 minutes more before slicing and serving.

Notes

For cleaner slices, chill thoroughly before cutting. Store refrigerated up to 5 days.

🍯 Tips for the Best Chocolate Peanut Butter Poke Cake

• Use creamy peanut butter: Natural peanut butter can separate and alter texture; use a standard creamy version like Jif or Skippy.
• Chill before serving: The cake tastes even better after a few hours in the fridge — the flavors meld beautifully.
• Get creative with toppings: Add crushed pretzels for crunch or drizzle salted caramel for extra decadence.
• Want extra chocolate? Replace the condensed milk with chocolate pudding for a fudge-like center.

🍬 Fun Variations

• Peanut Butter Cup Explosion: Fold chopped Reese’s into the frosting for a loaded topping.
• Chocolate Ganache Layer: Pour warm ganache between the cake and frosting for added richness.
• Oreo Peanut Butter Poke Cake: Mix crushed Oreos into the whipped topping for a cookies-and-cream twist.
• Salted Caramel Peanut Butter Cake: Add a caramel drizzle for a sweet-and-salty flavor explosion.

🍽️ Serving Suggestions

This cake is a crowd favorite for:

• Birthday parties and potlucks
• Weekend baking projects
• Game day desserts
• Holiday gatherings
• Or simply a “because it’s Tuesday” treat!

Serve chilled with a tall glass of milk, a scoop of vanilla ice cream, or a dollop of extra whipped cream for pure indulgence.

🧠 Fun Fact: The Origin of Poke Cake

Poke cakes became popular in the 1970s after JELL-O introduced them as a way to keep cakes moist and flavorful. Originally made with gelatin, modern variations — like this chocolate peanut butter version — use puddings, syrups, or creamy fillings for a richer dessert experience.

This recipe honors that tradition but takes it to a new level with a peanut butter twist that’s pure dessert bliss.

🧺 Storage Tips

• Refrigerate: Store covered in the refrigerator for up to 5 days.
• Freeze: Slice into squares, wrap individually, and freeze for up to 2 months. Thaw in the fridge before serving.

The flavors actually improve over time, making it the perfect make-ahead dessert for busy hosts.

⚡ Nutrition (per serving)

• Calories: 380
• Fat: 24g
• Carbs: 38g
• Protein: 6g
• Sugar: 30g