Chocolate Peanut Butter Poke Cake
This irresistible Chocolate Peanut Butter Poke Cake features a moist chocolate cake infused with a creamy peanut butter filling, then topped with fluffy whipped topping and optional chocolate candies. It's an easy, crowd-pleasing dessert perfect for birthdays, potlucks, and holiday gatherings.
Equipment
- 9x13-inch baking dish
- mixing bowl
- whisk
- Wooden spoon or skewer
- oven
Ingredients
- 1 box (425 g) chocolate cake mix (plus ingredients listed on the box)
- 1 cup creamy peanut butter
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup creamy peanut butter, melted
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup mini chocolate chips or chopped peanut butter cups (optional)
Instructions
- Preheat the oven according to the cake mix package directions. Grease a 9×13-inch baking dish.
- Prepare the chocolate cake mix according to the package instructions, then stir in 1 cup of creamy peanut butter until fully combined. Pour the batter into the prepared baking dish and bake as directed. Let the cake cool for about 15 minutes.
- Using the handle of a wooden spoon or a skewer, poke holes about 1 inch apart all over the cooled cake.
- Whisk together the sweetened condensed milk and melted peanut butter until smooth. Pour the mixture evenly over the cake, allowing it to soak into the holes.
- Refrigerate the cake for at least 1 hour to allow the filling to set and the flavors to develop.
- Spread the thawed whipped topping evenly over the chilled cake. Garnish with mini chocolate chips or chopped peanut butter cups if desired before serving.
Notes
For the best flavor, chill the cake for at least 1 hour before serving. Top with mini chocolate chips, chopped peanut butter cups, crushed peanuts, or a drizzle of melted peanut butter. Store covered in the refrigerator for up to 5 days.