This poke cake is as easy to make as it is delicious. It starts with a simple boxed cake mix, then gets “poked” and filled with a creamy peanut butter mixture that soaks into every bite. Finished with whipped topping and peanut butter cups or chocolate drizzle, it’s a decadent and fun dessert perfect for birthdays, potlucks, or weeknight treats. Plus, it can be made ahead of time and refrigerated until ready to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate cake mix (plus ingredients called for on the box: eggs, oil, water)
Sweetened condensed milk or chocolate syrup
Creamy peanut butter
Powdered sugar
Milk
Whipped topping (like Cool Whip)
Mini peanut butter cups or chocolate chips (optional, for garnish)
Chocolate syrup (optional, for drizzling)
Directions
Preheat your oven and prepare the chocolate cake mix according to the package instructions. Bake in a 9×13-inch pan.
Once baked, let the cake cool for about 10 minutes.
Use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
In a medium bowl, mix together creamy peanut butter, powdered sugar, and a few tablespoons of milk to make a pourable filling.
Pour the peanut butter mixture over the warm cake, spreading it evenly and letting it soak into the holes.
Optionally, drizzle sweetened condensed milk or chocolate syrup over the top for extra richness.
Let the cake cool completely, then spread whipped topping evenly over the surface.
Garnish with chopped peanut butter cups, chocolate chips, or a drizzle of chocolate syrup.
Chill for at least 1 hour before serving.
Servings and timing
This recipe yields 12 to 15 servings. Prep time: 15 minutes Bake time: 30 minutes Cool/chill time: 1 hour Total time: about 1 hour 45 minutes
Variations
Use homemade chocolate cake: Replace the boxed mix with your favorite homemade chocolate cake recipe.
Add crushed pretzels: For a sweet and salty twist, sprinkle crushed pretzels over the topping.
Extra peanut butter flavor: Mix peanut butter into the whipped topping or swirl into the filling.
Chocolate pudding layer: Add a layer of chocolate pudding over the cake before topping with whipped cream.
Make it gluten-free: Use a gluten-free cake mix to make this recipe celiac-friendly.
Storage/Reheating
Store the cake covered in the refrigerator for up to 5 days. Freezing is possible: wrap the cake (without the whipped topping) tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and add the topping before serving. This cake is best served cold or at room temperature. Reheating is not recommended.
FAQs
What is a poke cake?
A poke cake is a baked cake that is poked with holes, then filled with a liquid or cream mixture that soaks into the cake, making it extra moist and flavorful.
Can I use chunky peanut butter?
You can, but creamy peanut butter works best for pouring and soaking into the cake evenly.
Do I have to use sweetened condensed milk?
No, it’s optional. You can use chocolate syrup, peanut butter sauce, or skip this step entirely.
How do I make the peanut butter filling more pourable?
Add milk, a tablespoon at a time, until the peanut butter mixture is thin enough to pour but still thick and creamy.
Can I use homemade whipped cream instead of Cool Whip?
Yes, but keep in mind that homemade whipped cream may not hold up as long in the refrigerator.
Can I make this cake ahead of time?
Absolutely. This cake is ideal for making a day in advance and letting it chill overnight.
How long does this cake need to chill?
At least 1 hour, but longer is better to let the flavors meld and the filling fully soak in.
What toppings work well?
Chopped peanut butter cups, chocolate chips, chopped nuts, or a drizzle of chocolate or peanut butter sauce all work great.
Can I use a different cake flavor?
Yes, yellow or peanut butter-flavored cake mixes are fun alternatives to chocolate.
Is this cake overly sweet?
It’s rich and sweet, but the whipped topping and peanut butter help balance the chocolate and condensed milk for a well-rounded flavor.
Conclusion
Easy chocolate peanut butter poke cake is the ultimate dessert for anyone who loves the irresistible combo of chocolate and peanut butter. With layers of moist cake, creamy filling, and fluffy topping, it’s simple to make and perfect for sharing. Whether for a special occasion or just a weeknight treat, this recipe is sure to become a favorite in your dessert rotation.
Easy chocolate peanut butter poke cake is a rich and indulgent dessert made with a moist chocolate cake base, creamy peanut butter filling, and a fluffy whipped topping. Perfect for peanut butter lovers, this no-fuss dessert is ideal for potlucks, birthdays, or casual treats.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:1 hour 45 minutes
Yield:12–15 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 box chocolate cake mix (plus eggs, oil, and water as directed)
1/2 cup sweetened condensed milk or chocolate syrup (optional)
3/4 cup creamy peanut butter
1/2 cup powdered sugar
2–4 tablespoons milk (to thin the peanut butter mixture)
Mini peanut butter cups or chocolate chips (optional, for garnish)
Chocolate syrup (optional, for drizzling)
Instructions
Preheat oven and prepare chocolate cake mix according to package instructions. Bake in a 9×13-inch pan.
Cool the cake for about 10 minutes, then poke holes all over the surface using the handle of a wooden spoon.
In a bowl, mix peanut butter, powdered sugar, and 2 tablespoons of milk. Add more milk as needed until the mixture is pourable.
Pour the peanut butter mixture over the warm cake, spreading evenly and letting it soak into the holes.
Optionally, drizzle sweetened condensed milk or chocolate syrup over the top for extra richness.
Allow the cake to cool completely, then spread whipped topping evenly over the surface.
Garnish with chopped peanut butter cups, chocolate chips, or a drizzle of chocolate syrup.
Chill for at least 1 hour before serving for best flavor and texture.
Notes
For a less sweet version, skip the sweetened condensed milk or reduce the powdered sugar in the filling.Make it ahead for better flavor—the cake improves after chilling overnight.Use homemade whipped cream if preferred, but it may not hold as long.Try peanut butter-flavored or yellow cake mix for a twist.Top with crushed pretzels for a sweet and salty variation.
