Chocolate Peanut Butter Poke Cake: The Ultimate Indulgent Dessert
When you combine chocolate, peanut butter, and the magic of a poke cake, something incredible happens. This Chocolate Peanut Butter Poke Cake is the dessert equivalent of comfort food — fudgy, creamy, and unapologetically rich.
If you’re a chocolate lover and a peanut butter fanatic, prepare for dessert nirvana. A moist chocolate cake forms the base, soaked in a luscious peanut butter sauce that seeps into every bite. On top, a fluffy peanut butter frosting and drizzle of chocolate ganache make it almost too beautiful to eat… almost.
This cake is simple enough for weeknights but decadent enough for parties, birthdays, or potlucks. Once you make it, you’ll see why it’s become a viral favorite among dessert lovers everywhere.
What Is a Poke Cake?
A poke cake gets its name from the holes you poke all over the baked cake. These little tunnels soak up whatever filling you pour in — from pudding to caramel to, in this case, peanut butter goodness.
The result is a cake that’s extra moist, flavorful, and perfectly infused from top to bottom.
Why You’ll Love This Cake
- Ultra Moist: The peanut butter sauce seeps into the cake for melt-in-your-mouth texture.
- Layered Flavor: Chocolate and peanut butter in every single bite.
- Crowd-Pleaser: Perfect for birthdays, potlucks, and holiday gatherings.
- Easy to Make: Uses a cake mix base but tastes completely homemade.
- Visually Stunning: That drizzle and peanut butter cup topping make it irresistible.
Ingredients
For the Cake
- 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 cup creamy peanut butter
- 1 can (14 oz) sweetened condensed milk
- ½ cup heavy cream
- 1 tsp vanilla extract
For the Frosting
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 3 tbsp heavy cream (plus more as needed)
- 1 tsp vanilla extract
For the Topping
- ½ cup mini peanut butter cups, chopped
- ¼ cup chocolate syrup or ganache drizzle
- Optional: crushed peanuts or shaved chocolate for garnish
Instructions
1. Bake the Cake
Preheat oven according to the cake mix instructions. Prepare the chocolate cake batter as directed and bake in a 9×13-inch pan.
Once baked, let the cake cool for 10 minutes — it should still be warm but not hot.
2. Poke the Holes
Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart. Don’t go all the way to the bottom — just deep enough for the sauce to soak through.
3. Make the Peanut Butter Sauce
In a microwave-safe bowl, combine peanut butter, sweetened condensed milk, heavy cream, and vanilla. Microwave for 30–60 seconds until smooth and pourable.
Pour this warm mixture evenly over the cake, making sure it fills every hole. Use a spatula to spread it evenly.
Let the cake cool completely — about 1 hour at room temperature or 30 minutes in the fridge.
4. Prepare the Frosting
In a large bowl, beat peanut butter and butter together until creamy (about 2 minutes). Add powdered sugar gradually, mixing until smooth. Add heavy cream and vanilla, beating until fluffy.
Spread frosting evenly over the cooled cake.
5. Add the Toppings
Drizzle with chocolate syrup or ganache. Sprinkle chopped mini peanut butter cups over the top.
Chill the cake for at least 1 hour before slicing — this helps it set and enhances the flavor.
Chocolate Peanut Butter Poke Cake
Ingredients
Equipment
Method
- Bake chocolate cake in a 9×13-inch pan as directed on box. Cool 10 minutes.
- Poke holes all over cake with a wooden spoon handle.
- Mix peanut butter, sweetened condensed milk, heavy cream, and vanilla. Microwave until smooth and pourable.
- Pour sauce over warm cake, filling holes. Cool completely.
- Beat peanut butter and butter until creamy. Add powdered sugar, cream, and vanilla; whip until fluffy.
- Frost cooled cake, drizzle chocolate, and top with chopped peanut butter cups.
- Chill 1 hour before serving.
Tips for Perfect Poke Cake
- Use Warm Sauce: Pour it over the cake while it’s still slightly warm so it absorbs easily.
- Don’t Skip the Chill: Cooling allows the flavors to meld and the texture to set.
- Customize the Drizzle: Try melted Nutella, caramel sauce, or chocolate ganache.
- Storage Tip: Store covered in the fridge for up to 5 days. It gets even better as it chills!
- Make It a Layer Cake: Bake two 8-inch rounds and layer with frosting and sauce between for a bakery-style version.
The Flavor Explosion
Every bite is a celebration of chocolate and peanut butter harmony:
- The base layer is rich and moist, thanks to the peanut butter filling.
- The frosting is creamy, light, and deeply nutty.
- The topping adds texture and extra indulgence.
It’s sweet, salty, and silky — like your favorite candy bar in cake form.
Variations
- Peanut Butter & Jelly: Drizzle raspberry jam over the frosting for a playful twist.
- Oreo Peanut Butter Poke Cake: Add crushed Oreos to the topping.
- Salted Caramel Crunch: Replace the drizzle with caramel and top with crushed pretzels.
- Mocha Madness: Add a teaspoon of espresso powder to the cake mix for a coffee-chocolate flavor.
Make-Ahead & Storage
Make Ahead: You can make this cake up to 2 days in advance. Keep it covered in the fridge until serving.
Storage: Store in the refrigerator for up to 5 days. The flavors intensify as it chills.
Freezer Friendly: Freeze slices individually, wrapped tightly, for up to 2 months. Thaw overnight before serving.
Nutrition (Per Serving, Approximate)
- Calories: 520
- Fat: 30g
- Carbohydrates: 52g
- Protein: 8g
- Sugar: 39g
- Sodium: 410mg
Why This Cake Steals the Show
The Chocolate Peanut Butter Poke Cake is a statement dessert — rich, gooey, and utterly satisfying. It’s a guaranteed hit at any event because it checks all the boxes: chocolatey, creamy, sweet, salty, and visually stunning.
It also strikes the perfect balance between easy and impressive. You’ll spend minimal time in the kitchen but end up with a cake that looks and tastes bakery-quality.
This isn’t just dessert. It’s comfort, nostalgia, and indulgence in one bite.
