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Chocolate Peanut Butter Poke Cake

A moist chocolate poke cake soaked with peanut butter sauce, topped with fluffy peanut butter frosting, chocolate drizzle, and peanut butter cups.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method

Ingredients
  

For the Cake
  • 1 box chocolate cake mix plus ingredients listed on the box
  • 1 cup creamy peanut butter
  • 14 oz sweetened condensed milk 1 can
  • 0.5 cup heavy cream
  • 1 tsp vanilla extract
For the Frosting
  • 1 cup creamy peanut butter
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 3 tbsp heavy cream plus more if needed
  • 1 tsp vanilla extract
For the Topping
  • 0.5 cup mini peanut butter cups chopped
  • 0.25 cup chocolate syrup or ganache for drizzling

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Electric mixer
  • Wooden spoon
  • Spatula

Method
 

  1. Bake chocolate cake in a 9x13-inch pan as directed on box. Cool 10 minutes.
  2. Poke holes all over cake with a wooden spoon handle.
  3. Mix peanut butter, sweetened condensed milk, heavy cream, and vanilla. Microwave until smooth and pourable.
  4. Pour sauce over warm cake, filling holes. Cool completely.
  5. Beat peanut butter and butter until creamy. Add powdered sugar, cream, and vanilla; whip until fluffy.
  6. Frost cooled cake, drizzle chocolate, and top with chopped peanut butter cups.
  7. Chill 1 hour before serving.