Chocolate Peanut Butter Poke Cake

This Chocolate Peanut Butter Poke Cake is a decadent and moist dessert where rich chocolate cake meets creamy peanut butter goodness. After baking, the cake is “poked” to allow a luscious peanut butter filling to soak in, creating a wonderfully gooey and flavorful treat that melts in your mouth.

Why You’ll Love This Recipe

I love this cake because it combines two classic flavors—chocolate and peanut butter—in a way that’s indulgent but easy to make. The poke method lets the peanut butter mixture seep into the cake, making every bite moist and rich without being overly dense. It’s perfect for celebrations or any time I want a special dessert that’s impressive but simple.

Ingredients

• 1 box chocolate cake mix (plus ingredients required on the box)

• 1 cup creamy peanut butter

• 1 cup powdered sugar

• 1/2 cup unsalted butter, softened

• 1 teaspoon vanilla extract

• 1 cup heavy cream

• 1/4 cup powdered sugar (for whipped cream)

• Optional: chocolate chips or chopped peanuts for topping

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare and bake the chocolate cake according to the instructions on the box in a 9×13-inch pan. Let the cake cool completely.

2. Using the handle of a wooden spoon or a skewer, poke holes all over the cake, about 1 inch apart.

3. In a bowl, mix together the peanut butter, powdered sugar, softened butter, and vanilla extract until smooth and creamy.

4. Spread the peanut butter mixture evenly over the top of the cake, pressing it gently into the holes so it seeps down.

5. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.

6. Spread the whipped cream over the peanut butter layer, smoothing it out evenly.

7. Garnish with chocolate chips or chopped peanuts if desired.

8. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the filling to set.

Servings and Timing

This recipe serves about 12 people and takes roughly 1 hour to prepare, plus chilling time.

Variations

I sometimes add a drizzle of melted chocolate or peanut butter on top for extra flair. Swapping whipped cream for cream cheese frosting offers a tangy contrast to the sweet layers. For a crunchier texture, crushed pretzels or toffee bits sprinkled on top work beautifully.

Storage/Reheating

I store leftover poke cake covered in the refrigerator for up to 4 days. Since it’s a chilled dessert, it’s best served cold and doesn’t require reheating.

FAQs

Can I make this cake from scratch instead of using a cake mix?

Yes, a homemade chocolate cake works wonderfully and adds a personal touch, but the mix keeps it quick and foolproof.

Can I use crunchy peanut butter?

I prefer creamy peanut butter for smooth filling, but crunchy peanut butter can be used for added texture.

Is this cake freezer-friendly?

Yes, I wrap the cake tightly and freeze it for up to 2 months. Thaw overnight in the fridge before serving.

Can I substitute the whipped cream with frosting?

Absolutely. Cream cheese or peanut butter frosting pairs well with this cake if you want a richer topping.

How do I prevent the cake from drying out?

Covering it tightly with plastic wrap and refrigerating helps keep it moist and flavorful.

Conclusion

Chocolate Peanut Butter Poke Cake is one of my favorite indulgent desserts that’s surprisingly easy to make. The moist chocolate cake combined with the creamy peanut butter filling and light whipped cream topping creates a perfect balance of flavors and textures. It’s a crowd-pleaser that always feels special, yet it’s simple enough for everyday baking.