“`html
If you love the magical combination of rich chocolate and creamy peanut butter, then this Chocolate Peanut Butter Poke Cake Recipe is about to become your new favorite dessert. Imagine a moist devil’s food cake with pockets filled to the brim with a luscious peanut butter and vanilla pudding mixture, topped with a dreamy whipped cream cheese frosting, and finished off with a swirl of melted peanut butter and crunchy Reese’s candies. Every bite is a perfect balance of indulgent flavors and textures that will have you coming back for seconds and thirds without guilt. Let me walk you through how to create this irresistible treat that’s perfect for family gatherings, celebrations, or any day you just need a little extra sweetness in your life.
Ingredients You’ll Need
You don’t need a long list of fancy ingredients to make this cake shine. Each one plays a crucial role—from the deep chocolate base that gives the cake its moist crumb, to the smooth peanut butter filling that melts in your mouth, all the way to the fluffy cream cheese topping that adds just the right amount of tang and sweetness. Here’s everything you’ll want ready before you dive in:
- Devil’s Food chocolate cake mix (432 g box): The foundation of our cake providing rich, chocolaty flavor and a perfectly tender crumb.
- Eggs, oil, and water (as specified on cake mix package): Essential for the cake batter’s moisture and structure.
- Creamy peanut butter (360 ml, melted): Combines with sweetened condensed milk for a smooth, luscious filling that seeps into the cake holes.
- Sweetened condensed milk (397 g can): Adds a rich sweetness and velvety texture to the peanut butter filling.
- Instant vanilla pudding mix (96 g box): Creates a thick, creamy base that holds the peanut butter filling beautifully.
- Whole milk (415 ml, room temperature): Helps the pudding mix dissolve perfectly for a smooth consistency.
- Cream cheese (170 g, softened): The star ingredient in the whipped topping, giving a delicious tang to balance the sweetness.
- Powdered sugar (60 g, plus more to taste): Sweetens the cream cheese frosting and helps it reach the right texture.
- Heavy whipping cream (360 ml): Whipped into the frosting for that light and fluffy texture we all love.
- Vanilla extract (5 ml): Enhances all the flavors in the frosting, rounding out the taste perfectly.
- Creamy peanut butter (60 ml, melted for garnish): Drizzled atop the finished cake for an extra hit of peanut butter goodness and a pretty marbled look.
- Reese’s Cups, chopped (4–5): Adds crunchy, chocolate-peanut butter bursts in every forkful as a garnish.
- Reese’s Pieces (as desired): For colorful, bite-sized pops of peanut butter and candy crunch on top.
How to Make Chocolate Peanut Butter Poke Cake Recipe
Step 1: Bake Your Chocolate Cake
Start by preheating your oven to 175°C. Prepare the devil’s food chocolate cake batter according to the package directions, mixing eggs, oil, and water with the cake mix. Pour the batter evenly into a 23×33 cm baking dish and bake until a toothpick inserted in the center comes out clean. After baking, let the cake cool for about 10 minutes—just enough time to get ready for the fun part, poking holes for the filling.
Step 2: Poke Holes for Filling
Using the handle of a wooden spoon (or anything with a round end), gently poke holes about 2 centimeters apart all across the surface of the warm cake. These holes are what make this poke cake so special—they create pockets perfect for soaking up the creamy filling. Let the cake cool further while you move on to preparing the peanut butter mixture.
Step 3: Make the Peanut Butter Filling
Microwave the 360 ml of peanut butter in short 15-second bursts until completely melted and smooth. Stir in the sweetened condensed milk until everything is fully combined into a rich, velvety mixture. In a separate large bowl, whisk together the instant vanilla pudding mix and room temperature milk until smooth but be careful not to let it thicken too much. Quickly fold the melted peanut butter mixture into the pudding mix, creating a perfect filling that’s thick yet pourable.
Step 4: Fill the Cake Pockets
Transfer half of the peanut butter filling into a piping bag or a ziplock bag with a cut corner to make piping easy. Generously squeeze the filling into each hole across the cake, making sure every bite will be full of creamy goodness. After filling all the holes, spread the remaining filling evenly over the top. Pop the cake into the refrigerator for at least 2 hours so the filling can set beautifully.
Step 5: Whip the Cream Cheese Topping
Beat the softened cream cheese and vanilla extract together for about one minute until smooth and light. Gradually add powdered sugar followed by one third of the heavy cream, mixing on low speed to combine. Slowly pour in the remaining cream while upping the mixer speed to medium-high, whipping until stiff peaks form—this luscious frosting is what will keep your cake feeling fresh and utterly irresistible.
Step 6: Frost and Garnish Your Cake
Once chilled, smooth the cream cheese whipped topping evenly over the surface of the cake. Then melt the remaining 60 ml of peanut butter and drizzle it generously over the frosting. Use a skewer or toothpick to gently swirl the peanut butter in a marbled pattern that looks as impressive as it tastes. Finally, sprinkle chopped Reese’s Cups and Reese’s Pieces over the top for a festive and crunchy finish that makes this poke cake truly special.
How to Serve Chocolate Peanut Butter Poke Cake Recipe
Garnishes
Freshly chopped Reese’s Cups and colorful Reese’s Pieces make the perfect garnishes for this cake, adding delightful texture and texture contrast. You can also add a sprinkle of chopped peanuts for extra crunch or a light dusting of cocoa powder around the edges to intensify the chocolate flavor.
Side Dishes
This cake is a beautifully rich treat, so keep sides simple. Serve it alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance richness. Fresh berries, like raspberries or strawberries, also add a refreshing burst that cuts through the decadence perfectly.
Creative Ways to Present
Try serving this Chocolate Peanut Butter Poke Cake Recipe in clear individual cups by layering cake chunks, filling, and frosting for a fun and casual presentation. Alternatively, cut it into bite-sized bars and decorate each with a drizzle of chocolate or a mini Reese’s cup for party-friendly finger food that will wow everyone.
Make Ahead and Storage
Storing Leftovers
Keep leftover poke cake tightly covered in the refrigerator to preserve freshness and moisture. It will stay delicious for up to 4 days, allowing the flavors to deepen and meld even further, making every bite just as good or better than the first.
Freezing
You can freeze this cake before adding the whipped topping for best results. Wrap the cooled, filled cake well with plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before frosting and garnishing.
Reheating
This poke cake is best enjoyed cold or at room temperature to preserve its creamy texture. If you prefer it slightly warmer, let it sit out for 15–20 minutes before serving—but avoid microwaving since it may affect the frosting’s delicate consistency.
FAQs
Can I use homemade chocolate cake instead of a mix?
Absolutely! While the cake mix keeps things quick and easy, a moist homemade chocolate cake will work beautifully here. Just make sure it’s packed in a similar-sized pan and cooled before poking.
Is it necessary to use instant pudding mix?
The instant pudding mix is key to creating the creamy, thick filling that fills the cake holes perfectly. Without it, the filling might not set properly or hold its texture.
Can I substitute peanut butter with a different nut butter?
Yes! Almond or cashew butter would be lovely alternatives if peanut butter isn’t your thing, but the classic peanut butter flavor really makes this poke cake special.
How long does the cake need to chill before frosting?
At least 2 hours of refrigeration is recommended so the filling can firm up and soak into the cake properly before adding the cream cheese topping.
Can I make this cake ahead of time for a party?
This recipe is fantastic for making ahead. Prepare the cake and filling a day before, chill overnight, then add the frosting and garnishes just before serving for best presentation.
Final Thoughts
This Chocolate Peanut Butter Poke Cake Recipe is a celebration of two classic flavors that come together in a show-stopping dessert you’ll want to make again and again. From the rich chocolate cake layers to the velvety peanut butter filling and fluffy cream cheese topping, every mouthful delivers pure joy. So grab your ingredients, gather your loved ones, and enjoy making this delicious cake that’s sure to become a treasured favorite in your recipe collection!
“`
Print
Chocolate Peanut Butter Poke Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this irresistible Chocolate Peanut Butter Poke Cake, combining rich Devil’s Food chocolate cake with a luscious peanut butter filling, creamy whipped topping, and decadent Reese’s candy garnish. Perfect for peanut butter and chocolate lovers, this easy-to-make dessert features tender cake with pockets of creamy peanut butter pudding, topped with fluffy cream cheese whipped cream and a marbled peanut butter drizzle.
Ingredients
Chocolate Cake
- 432 g box Devil’s Food chocolate cake mix, plus ingredients as listed on package (eggs, oil, water as specified)
Peanut Butter Filling
- 360 ml creamy peanut butter, melted
- 1 x 397 g can sweetened condensed milk
- 96 g box instant vanilla pudding mix
- 415 ml whole milk, room temperature
Whipped Cream Cheese Topping
- 170 g cream cheese, softened
- 60 g powdered sugar, plus more to taste
- 360 ml heavy whipping cream
- 5 ml vanilla extract
Garnish
- 60 ml creamy peanut butter, melted (for garnish)
- 4–5 Reese’s Cups, chopped
- Reese’s Pieces, as desired
Instructions
- Prepare the Cake: Preheat oven to 175°C (350°F). Prepare the chocolate cake batter according to the package instructions using the specified ingredients. Pour the batter into a 23×33 cm (9×13 inch) baking dish and bake as directed on the package. Once baked, remove from oven and let cool for 10 minutes.
- Poke the Cake: Using the handle of a wooden spoon, poke holes about 2 cm (¾ inch) apart all over the warm cake’s surface. Let the cake cool further while making the filling.
- Make Peanut Butter Mixture: Microwave 360 ml of creamy peanut butter in a microwave-safe bowl in 15-second intervals, stirring in between, until completely melted and smooth. Stir in the entire 397 g can of sweetened condensed milk until fully combined.
- Prepare Peanut Butter Filling: In a separate large bowl, whisk together the 96 g instant vanilla pudding mix and 415 ml room temperature whole milk until just smooth but not thickened. Quickly whisk in the melted peanut butter and sweetened condensed milk mixture until fully blended.
- Fill the Cake: Transfer half of the peanut butter filling into a piping bag or ziplock bag with a small cut corner. Generously pipe filling into each hole of the cake. Spread the remaining peanut butter filling evenly over the cake surface. Refrigerate for 2 hours until the filling is set.
- Make Whipped Cream Cheese Topping: Beat the softened 170 g cream cheese with 5 ml vanilla extract for 1 minute until smooth. Add 60 g powdered sugar and one-third of the 360 ml heavy whipping cream; beat on low speed until combined. Gradually add the remaining cream and increase speed to medium-high. Whip until stiff peaks form.
- Frost the Cake: Spread the cream cheese whipped topping evenly over the chilled cake, smoothing the surface carefully.
- Garnish the Cake: Melt 60 ml of creamy peanut butter and drizzle it over the frosted cake, swirling with a skewer to create a marbled effect. Sprinkle chopped Reese’s Cups and Reese’s Pieces over the top as desired.
- Store: Cover and refrigerate the cake until ready to serve, keeping it chilled to maintain freshness and consistency.
Notes
- Use whole milk at room temperature for best pudding texture.
- Allow the cake to cool before poking holes to avoid breaking.
- Melt peanut butter carefully in short intervals to prevent burning.
- You can substitute Reese’s Cups and Pieces with other peanut butter candies if desired.
- Keep the cake refrigerated as it contains perishable dairy ingredients.
- For an even stronger peanut butter flavor, chill the peanut butter filling overnight before spreading.
