This chocolate peanut butter poke cake is a peanut butter and chocolate lover's dream. Tender, moist cake is filled with chocolate pudding, topped with peanut butter frosting, and then decorated with little peanut butter cups!
I don't know about the rest of you, but I can eat my weight in anything involving peanut butter and chocolate. I hate to say this, but I've been known to finish an entire "tear and share" pack of Mini Reese's Peanut Butter Cups on my own!
I put that love of all things chocolate and peanut butter to good use with this delicious, ultra-decadent chocolate peanut butter poke cake.
This was inspired by my easy caramel chocolate cupcakes and patriotic poke cupcakes on this site and pairs well with this Oreo Frappuccino.
Why You Will Love This Recipe
- Simple and delicious dessert.
- The ideal dessert to bring to potlucks, family gatherings, or any event that calls for a sweet treat.
- Easily customizable to create the exact dessert you're craving.
Ingredients
You only need a few simple baking ingredients to make this recipe. You probably have most of them in your kitchen right this second, but anything you don't have is one trip to the grocery store away.
Cake
- Chocolate cake mix and the ingredients listed on the box (use milk instead of water). Use chocolate or your favorite flavor.
- Chocolate pudding - Use chocolate your favorite flavor instead.
- Whole Milk - For a creamy result.
- Creamy Peanut Butter - You can use crunchy peanut butter instead, if desired.
Peanut Butter Frosting
- Unsalted Butter - For a perfectly creamy final product.
- Creamy Peanut Butter - Necessary to make smooth frosting otherwise use crunchy.
- Powdered Sugar - Necessary to make the best frosting.
- Vanilla Extract - Perfect to enhance flavor.
Garnish/Topping
- Chopped Peanut Butter Cups or Mini Peanut Butter Cups - For the top.
- Chocolate Chips - Your favorite flavored chips will work.
- Chocolate Drizzle - Caramel or peanut butter sauce will work as well.
Be sure to check the recipe card at the end of the post for exact amounts.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this chocolate peanut butter poke cake.
- Add Crunch - Add a sprinkling of your favorite crushed cookies, candies, chocolate, peanut butter or caramel chips, chopped nuts like peanuts, hazelnuts, almonds, pecans, or walnuts to give your cake crunch.
- Different Toppings - Add whipped cream or a drizzle of chocolate, caramel or peanut butter sauce over the top when serving.
- Enhance the flavor - Add some chocolate syrup to the filling layer.
- Different Fillings - Try different flavors of pudding for a nice change.
- Add a Layer - You may use premade Cool Whip as another layer.
Instructions
Every part of this recipe is incredibly easy to make. The highlights are here, but you'll find the exact instructions in the recipe card at the bottom of this post.
Cake:
1: Mix the batter according to the package directions, using milk instead of water. Then, bake the cake according to the package until a toothpick inserted into the center comes out clean.
2: Let the cake cool until just warm and poke holes all over it. Set aside.
3: Combine the milk, pudding mix, and melted peanut butter.
4: Pour the pudding over the cake and chill until set.
Frosting:
1: Cream peanut butter and butter, then add powdered sugar. Add vanilla and milk.
2: Spread the frosting over the cake.
Garnish/Topping:
Top the cake with mini peanut butter cups, then chill the cake until ready to serve. Enjoy!
Hint: Make sure your cake has completely cooled down before adding the top layers to prevent melting.
If you love recipes like this, you may also enjoy raspberry jello poke cake recipe.
Storage
Refrigerator: Store for up to 5 days in an air-tight container or in the original dish with plastic wrap over the top.
Freezer: Slice the cake and wrap each slice tightly in plastic wrap. Then, freeze for up to 3 months.
Thaw: Thaw the cake in the refrigerator overnight.
Make Ahead: This cake is actually better the next day, so feel free to make it ahead of time.
What to Serve with Chocolate Peanut Butter Poke Cake
Presentation is key. Place each slice of cake on a dessert plate. You can add a dollop of whipped cream on top for a finishing touch, as well as a drizzle of chocolate or peanut butter sauce/topping, and garnish your cake with a few Reese's Peanut Butter Cups or other chocolate peanut butter candies.
Tips
Here are some tips to help you create the perfect Chocolate Peanut Butter Poke Cake.
- Ensure that your eggs, milk, and butter are at room temperature before starting to make it easier for them to blend together and create a smoother cake batter.
- When poking holes in the cake, use the end of a wooden spoon or a similar-sized tool to create even-sized holes. Space them about 2 inches apart to ensure the peanut butter filling is evenly distributed.
- Overmixing the cake batter can lead to a tough, dense cake. Gently mix the ingredients together just until combined for a light and fluffy texture.
- Oven temperatures can vary, so start checking your cake for doneness a few minutes before the recommended baking time. A toothpick inserted in the center should come out clean or with just a few crumbs attached.
- Cool the cake completely before adding the top layers to prevent melting.
- The cake may require an additional 5 minutes to bake if you're using a ceramic baking dish.
FAQ
Do you have questions about this chocolate peanut butter poke cake? Here are some of the most commonly asked questions about this cake.
Once the cake has fully cooled, use the handle of a wooden spoon or a similar-sized object to poke holes all over the cake. This technique allows the filling to seep inside and create a moist and flavorful cake.
The primary difference between poke cake brownies and a regular poke cake is the base. Poke cake brownies use a brownie mix as the base instead of a traditional cake mix, resulting in a denser, fudgier texture. Poke holes are still created in the brownie base, and it is filled with a filling of your choice before being topped with frosting or whipped cream.
As tempting as it may seem, try to avoid using too much filling as it can make the cake soggy. To avoid a soggy poke cake, ensure the filling you use isn't too thin or watery. Make sure you poke evenly spaced holes, so the filling can distribute throughout the cake without pooling in certain areas. Finally, refrigerate the cake for a few hours or overnight, which helps the cake absorb the filling without becoming too soggy.
If you poke your holes too close together or too deeply, the cake will lose its structure and fall part when you slice it. Ideally, your hole should be about an inch apart and go no deeper than halfway through the cake.
More Poke Cake Recipes
Do you like poke cakes? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Chocolate Peanut Butter Poke Cake
Equipment
- 9x13 Pan
Ingredients
Cake
- 1 box (15.25 oz) chocolate cake mix plus box ingredients, use milk instead of water
Chocolate Pudding
- 1 box (3.9 oz) chocolate pudding
- 2 ½ cups whole milk
- ½ cup creamy peanut butter
Peanut Butter Frosting
- 1 ½ cups unsalted butter room temperature
- 1 ½ cups creamy peanut butter
- 2.5 cups powdered sugar
- 1 teaspoon vanilla extract
Garnish/Topping - About ½ cup of one
- Chopped peanut butter cups
- Mini peanut butter cups
- Chocolate chips
- Chocolate drizzle
Instructions
Cake
- Grease a 9x13 pan and bake the cake according to the box directions but use milk where it calls for water. (Note: In a ceramic dish it may require an additional 5 minutes; check your cake with a toothpick to ensure it is fully cooked).
- Allow the cake to cool for at least 30 minutes, to be slightly warm at most, poke many holes throughout with the end of a wooden spoon and set aside.
Chocolate Pudding
- In a microwave-safe bowl, or a small saucepan melt peanut butter and set aside.
- In a large bowl add instant pudding mix and 2 ½ cups of whole milk. Mix well for about 2 minutes and then add in melted peanut butter and stir to combine.
- Pour over cake and refrigerate cake for at least 2 hours to allow the pudding to set and harden. Note: you can do all these steps the day before.
Frosting
- Make your frosting by creaming butter and peanut butter in a large bowl for 4 minutes.
- Slowly add in powdered sugar on low, scraping the sides as needed.
- Add in vanilla and milk and mix well for about 1 minute.
- Remove the cake from the fridge and spread frosting over the cake.
- Sprinkle chopped or mini peanut butter cups on top of frosting.
- Serve at room temperature with milk or coffee.
Notes
- Ensure that your eggs, milk, and butter are at room temperature before starting to make it easier for them to blend together and create a smoother cake batter.
- When poking holes in the cake, use the end of a wooden spoon or a similar-sized tool to create even-sized holes. Space them about 2 inches apart to ensure the peanut butter filling is evenly distributed.
- Overmixing the cake batter can lead to a tough, dense cake. Gently mix the ingredients together just until combined for a light and fluffy texture.
- Oven temperatures can vary, so start checking your cake for doneness a few minutes before the recommended baking time. A toothpick inserted in the center should come out clean or with just a few crumbs attached.
- Cool the cake completely before adding the top layers to prevent melting.
- The cake may require an additional 5 minutes to bake if you're using a ceramic baking dish.
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