Chocolate Peanut Butter Poke

The way my kitchen smelled when I first attempted a poke cake still lingers in my memory more vividly than the taste itself. I was hosting a last minute game night and needed something that felt impressive but wouldn't keep me trapped in the kitchen while guests arrived. This chocolate peanut butter version has since become my go to for those moments when you need dessert to do the heavy lifting at a party.

I brought this to a friends birthday potluck last summer, and honestly, the way peoples eyes lit up when they took that first bite made me feel like a kitchen magician. Someone actually asked for the recipe before they even finished their slice, which is pretty much the highest compliment a dessert can receive.

Ingredients

• Chocolate cake mix: While homemade cake has its place, starting with a reliable mix gives you a perfect foundation every single time, letting you focus your energy on the creative layers that make this dessert special
• Instant vanilla pudding mix: This creates that silky smooth filling texture that seeps into every nook and cranny of the poked cake, ensuring moisture in every bite
• Cold whole milk: The fat content in whole milk makes a noticeable difference in the richness of both the pudding filling and the whipped cream topping
• Creamy peanut butter: Choose a mainstream brand rather than natural separated peanut butter for the smoothest incorporation into both the filling and drizzle
• Cold heavy whipping cream: Keeping everything ice cold is the secret to achieving those stable stiff peaks that hold up beautifully on top of the cake
• Semi sweet chocolate chips: These provide just enough sweetness to balance the peanut butter without becoming overwhelmingly sugary
• Chopped roasted peanuts: The salt factor here is crucial and adds that satisfying crunch that contrasts perfectly with the creamy layers

Instructions

Get your oven and pan ready:

Preheat your oven to 350°F and grease a 9x13 inch baking pan thoroughly, paying special attention to the corners where sticking happens most

Bake the chocolate cake:

Prepare the cake mix exactly as the package directs, pour into your prepared pan, and bake for 30 to 35 minutes until a toothpick in the center comes out clean

Create those essential poke holes:

Let the cake cool for exactly 10 minutes, then use the handle of a wooden spoon to poke holes about one inch apart across the entire surface, going almost all the way to the bottom

Whisk up the peanut butter pudding:

In a medium bowl, whisk the pudding mix and cold milk for 2 minutes until it starts to thicken, then stir in the peanut butter until completely smooth

Fill all those glorious holes:

Pour the peanut butter pudding mixture evenly over the warm cake, using a spatula to gently spread it into and over all the holes, then cover and refrigerate for at least one hour

Prepare the cloud like topping:

Beat the heavy cream, powdered sugar, and vanilla extract until you have stiff peaks that hold their shape firmly, then spread this whipped cream over the chilled cake

Make the magic drizzle:

Microwave the chocolate chips, peanut butter, and heavy cream for 30 seconds, stir until completely smooth, adding 10 more seconds if needed, then drizzle generously over the whipped cream

Add the finishing touches:

Scatter chopped peanuts and halved mini peanut butter cups over the top, then chill the whole cake for 30 minutes before serving to let all the flavors mingle

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My sister texted me the day after I made this for her birthday, asking if there was any left and if not, when I could make it again. That text alone is worth the minimal effort this recipe actually requires.

Make It Your Own

Swap the chocolate cake mix for a devil food version if you want an even deeper cocoa flavor. You can also use chocolate pudding mix instead of vanilla for a double chocolate filling that will satisfy even the most intense chocolate cravings.

Timing Matters

The ten minute cooling window before poking is absolutely perfect. The cake is still warm enough to absorb the filling but cool enough to maintain its structure, and getting this timing right is what separates a good poke cake from a great one.

Serving Suggestions

Cut this cake into squares while it is still slightly chilled for the cleanest presentation. Let slices sit at room temperature for about five minutes before serving to let the flavors open up fully.

• Cold milk or coffee alongside helps balance the sweetness
• A dusting of sea salt on top takes it to restaurant quality level
• Portion control is nearly impossible once people start eating

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This cake has saved me more times than I care to admit when I need to show up with something impressive. The combination never fails to make people happy.

Recipe FAQs

→ How is the cake made moist and flavorful?

Holes are poked in the baked chocolate cake and filled with peanut butter pudding, allowing the filling to soak in and keep the cake moist.

→ What ingredients create the creamy filling?

The filling combines instant vanilla pudding mix, cold whole milk, and creamy peanut butter for a smooth, luscious texture.

→ How is the whipped cream topping prepared?

Heavy cream is whipped with powdered sugar and vanilla extract until stiff peaks form, providing a light and fluffy topping layer.

→ What is the drizzle composed of?

The drizzle blends semi-sweet chocolate chips, creamy peanut butter, and heavy cream, melted and stirred to create a rich topping.

→ Are there suggested substitutions for peanut butter?

For a peanut-free option, cookie butter or sunflower seed butter can be used as alternatives in the filling and drizzle.