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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!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours
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
  • 9x13-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.