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
Scale
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.
