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Peanut Butter Poke Cake Recipe

Peanut Butter Poke Cake Recipe
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★★★★★

4.7 from 24 reviews

This rich and decadent Peanut Butter Poke Cake combines a moist chocolate cake infused with creamy peanut butter, filled with a luscious sweetened condensed milk and peanut butter mixture, and topped with fluffy whipped topping and optional chocolate and peanut butter cup garnishes. Perfect for peanut butter lovers looking for an easy, show-stopping dessert.

Ingredients

Scale

Cake

  • 1 box (425 g) chocolate cake mix (plus ingredients listed on the box – typically eggs, oil, and water)
  • 1 cup (250 ml) creamy peanut butter

Filling

  • 1 can (14 oz / 397 g) sweetened condensed milk
  • ½ cup (125 ml) creamy peanut butter, melted

Topping

  • 1 container (8 oz / 225 g) whipped topping (such as Cool Whip), thawed
  • ½ cup (50 g) mini chocolate chips or chocolate shavings (optional)
  • ½ cup (75 g) chopped Reese’s or peanut butter cups (optional)

Instructions

  1. Prepare the Cake: Preheat your oven according to the package directions for the cake mix. Grease and flour a 9×13-inch baking dish to prevent sticking.
  2. Bake the Cake: Prepare the cake mix as directed by the box instructions, and carefully stir in 1 cup of creamy peanut butter into the cake batter until evenly combined. Pour the batter into the prepared baking dish and bake for the time specified on the box, usually 30 to 35 minutes. After baking, allow the cake to cool in the pan for about 15 minutes.
  3. Poke the Cake: Once the cake has cooled slightly but is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, spacing them roughly 1 inch apart. These holes will allow the filling to seep into the cake for extra moisture and flavor.
  4. Make the Filling: In a medium bowl, whisk together the sweetened condensed milk and ½ cup of melted creamy peanut butter until the mixture is smooth and uniform in texture.
  5. Fill the Cake: Pour the peanut butter sweetened condensed milk mixture evenly over the cake, letting it seep deeply into the holes you made.
  6. Chill the Cake: Refrigerate the cake for at least 2 hours or until the filling has set and the cake has absorbed the mixture fully.
  7. Add the Topping: Spread the thawed whipped topping evenly over the chilled cake.
  8. Garnish: Sprinkle the top with mini chocolate chips or chocolate shavings and chopped Reese’s or peanut butter cups if desired for added texture and flavor.
  9. Serve: Slice and serve chilled for the best taste and texture.

Notes

  • Make sure the cake is warm but not hot when poking holes to allow the filling to soak in better.
  • Using creamy peanut butter is advised for smooth texture; avoid chunky varieties unless you prefer more texture.
  • For a lighter version, substitute whipped topping with whipped cream, but stability might be slightly less.
  • Optional toppings can be adjusted or omitted based on dietary preferences.
  • Refrigerate leftovers tightly covered and consume within 3-4 days.
  • For extra flavor, add a teaspoon of vanilla extract to the peanut butter filling mix.

Nutrition

Keywords: Peanut Butter Poke Cake, peanut butter cake, chocolate peanut butter dessert, poke cake recipe, easy peanut butter cake, no bake topping cake

Find it online: https://delishfamilyrecipe.com/peanut-butter-poke-cake-recipe/