If you’re dreaming of a dessert that brings together everything you love about chocolate and peanut butter in one crave-worthy bite, then you have to try this Chocolate Peanut Butter Poke Cake. It’s rich, decadent, and filled with irresistible ribbons of creamy peanut butter, all crowned with a velvety whipped topping—it perfectly balances fudgy chocolate cake and that unmistakable nutty flavor. The best part? It’s easy enough for busy weeknights yet impressive enough for festive gatherings—no one will believe it all started with a simple cake mix! This is one dessert that always disappears first, so be sure to save yourself a slice.

Chocolate Peanut Butter Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of pantry-friendly ingredients is all it takes to create this show-stopping treat. Every component is essential, adding its own special touch to the texture or flavor and making the Chocolate Peanut Butter Poke Cake completely irresistible.

Chocolate cake mix: The foundation of our cake, providing that moist, rich, chocolatey base with minimal effort.
Eggs, oil, and water (for the cake mix): These simple add-ins help your boxed cake achieve the perfect lift, crumb, and flavor.
Sweetened condensed milk: This seeps down into the poked holes, transforming every forkful into a lusciously moist dessert.
Creamy peanut butter: Divided for both the soak and the frosting, it infuses every layer with that signature peanutty taste.
Whipped topping (like Cool Whip): Brings lightness and a fluffy, dreamy finish to the frosting.
Powdered sugar: Sweetens the frosting without any graininess and contributes to a silky texture.
Milk: Just a touch ensures your frosting becomes beautifully smooth and easy to spread.
Mini chocolate chips or chopped peanut butter cups (optional): Use them for an eye-catching garnish and a hint of crunch that’s pure fun on top.

How to Make Chocolate Peanut Butter Poke Cake

Step 1: Bake the Chocolate Cake

Start by preparing the chocolate cake mix according to the package directions, usually by combining it with eggs, oil, and water. Pour the batter into a greased 9×13-inch pan and bake until a toothpick comes out clean. Let it cool for just about 10 minutes—you want it warm but not hot for poking!

Step 2: Poke Holes in the Cake

Once the cake has slightly cooled, use the handle of a wooden spoon to carefully poke holes all over, spacing them every inch or so. These channels are where the magic happens, soaking up all the peanut butter and sweetened condensed milk goodness.

Step 3: Make the Peanut Butter Filling

In a microwave-safe bowl, mix together the sweetened condensed milk and half a cup of creamy peanut butter. Microwave for 30 seconds, then stir it up until you get a velvety, pourable sauce. Be sure everything is blended nicely—the smoother, the better!

Step 4: Pour and Soak

Slowly pour that luscious peanut butter mixture over the entire surface of the still-warm cake, letting it seep into all of the holes and nooks. You’ll see it settle in, making each bite of the Chocolate Peanut Butter Poke Cake extra moist and flavorful.

Step 5: Let the Cake Cool Completely

Patience is key! Allow the cake to cool fully to room temperature so the peanut butter filling can set and the whipped topping won’t melt when spread.

Step 6: Whip Up the Peanut Butter Frosting

In a large bowl, beat the remaining peanut butter, whipped topping, powdered sugar, and milk together until everything’s creamy and light. This fluffy frosting is the perfect crowning touch to your Chocolate Peanut Butter Poke Cake.

Step 7: Frost and Garnish

Spread the frosting generously over the cooled cake, swirling it right into the corners. Finish with a flurry of mini chocolate chips or chopped peanut butter cups if you like, for a little crunch and extra pop of flavor.

Step 8: Chill Before Serving

Pop the cake in the fridge for at least an hour to set up. This chilling time allows the flavors to meld and the cake to reach that perfect, sliceable consistency. After that, grab a fork and dig in!

How to Serve Chocolate Peanut Butter Poke Cake

Garnishes

Top your cake with a shower of mini chocolate chips or colorful chopped peanut butter cups for an absolutely irresistible finish. If you’re feeling fancy, try an extra drizzle of melted peanut butter or a dusting of cocoa powder to really celebrate those classic flavors.

Side Dishes

Since Chocolate Peanut Butter Poke Cake is indulgent and rich, a scoop of vanilla ice cream or a dollop of unsweetened whipped cream makes a lovely, cooling contrast. Fresh berries on the side can also add a bright burst of flavor and color to your dessert plate.

Creative Ways to Present

For a playful twist, cut your poke cake into individual squares and place each on a cupcake liner or mini dessert plate. Layer leftover cake cubes with extra whipped cream in parfait glasses for a showstopping trifle. Or, serve it family-style straight from the pan—trust me, nobody will mind!

Make Ahead and Storage

Storing Leftovers

Keep leftover Chocolate Peanut Butter Poke Cake covered tightly in the refrigerator. It stays perfectly fresh and moist for up to four days, making it a wonderful make-ahead treat when you’re entertaining or simply craving a slice all week long.

Freezing

You can absolutely freeze this cake! Cut slices and wrap each one individually in plastic wrap, then place them in a freezer-safe container. Defrost slices overnight in the fridge before enjoying. The texture holds up surprisingly well, especially if you add garnishes fresh after thawing.

Reheating

Though best enjoyed chilled or at room temperature, if you like your cake a little warm, you can microwave a slice for 10–15 seconds. It gently softens the frosting and makes the peanut butter even more aromatic—just avoid overheating so you don’t lose the poke cake’s signature texture.

FAQs

Can I use a homemade chocolate cake instead of a boxed mix?

Absolutely! If you have a favorite chocolate cake recipe, feel free to bake it in a 9×13-inch pan and follow the same poke-and-soak steps. Just be sure the cake isn’t too delicate so it holds up to all the filling goodness.

What’s the easiest way to poke holes in the cake?

The handle of a wooden spoon works perfectly, but you can also use a thick straw or even a chopstick—just make holes that are big enough for the filling to seep in but not so large that the cake loses structure.

Can I make Chocolate Peanut Butter Poke Cake gluten-free?

Yes, just substitute your favorite gluten-free chocolate cake mix and be sure all other ingredients are certified gluten-free. The rest of the process remains exactly the same, and the results are just as delicious.

How far ahead can I make this cake?

This dessert is a star make-ahead option. You can fully assemble the Chocolate Peanut Butter Poke Cake and let it chill, covered, in the fridge for up to 24 hours before serving. In fact, it often tastes even better the next day!

Do I have to chill the cake before serving?

Chilling is a must, not only for food safety with the whipped topping but also to allow the filling to soak in and the frosting to set just right. One hour in the fridge will do, but longer is even better for flavor and texture!

Final Thoughts

If you’re looking for a dessert that guarantees smiles, Chocolate Peanut Butter Poke Cake is as fun to make as it is to eat. Every layer is packed with flavor and nostalgia, making it a winning choice for parties, potlucks, or a simple weeknight treat. Try it once, and there’s no doubt it’ll become a new favorite in your recipe rotation!

Chocolate Peanut Butter Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 7 reviews

Author: Emma
Total Time: 1 hour 45 minutes (includes chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the perfect blend of chocolate and peanut butter with this irresistible Chocolate Peanut Butter Poke Cake. Moist chocolate cake soaked in a creamy peanut butter filling and topped with a fluffy peanut butter frosting.

Ingredients

Scale

For the cake:

1 box chocolate cake mix (plus ingredients called for on the box, usually eggs, oil, and water)

For the filling:

1 (14-ounce) can sweetened condensed milk
1 cup creamy peanut butter (divided)

For the frosting:

1 (8-ounce) container whipped topping (like Cool Whip)
½ cup powdered sugar
¼ cup milk

Optional garnish:

½ cup mini chocolate chips or chopped peanut butter cups

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Instructions

Prepare the cake: Mix and bake the chocolate cake according to package instructions in a 9×13-inch pan. Let it cool for 10 minutes.
Make the filling: Combine condensed milk and ½ cup of peanut butter. Microwave, then pour over the cake, letting it soak in.
Prepare the frosting: Beat remaining peanut butter with whipped topping, powdered sugar, and milk until fluffy.
Assemble: Spread the frosting over the cake. Garnish with chocolate chips or peanut butter cups.
Chill: Refrigerate for at least 1 hour before serving.