If you are a devoted fan of rich, indulgent desserts that combine the perfect union of flavors, then this Chocolate Peanut Butter Poke Cake Recipe is exactly what you need to add to your baking repertoire. Imagine a moist chocolate cake laced with luscious peanut butter filling, surrounded by creamy, fluffy frosting, and topped off with gooey peanut butter swirls and crunchy Reese’s candy bits. Every forkful is a delightful adventure in texture and taste that feels like a warm hug from your favorite childhood comfort food. This recipe effortlessly balances sweet, salty, and creamy elements, making it a sensational treat for any occasion.
Ingredients You’ll Need
Keeping the ingredients simple yet thoughtful is what makes this cake stand out so beautifully. Each component plays a crucial role – from the devil’s food cake mix providing deep, chocolatey richness to the peanut butter adding velvety smoothness and a touch of saltiness. The cream cheese and whipped cream create the perfect airy frosting, and the candy toppings bring that final pop of texture and fun. Let’s dive into the essentials.
- 432 g box Devil’s Food chocolate cake mix: The foundation for a deeply chocolate-flavored, moist cake that holds the moist fillings perfectly.
- 360 ml creamy peanut butter, melted: Adds a luscious, nutty richness that blends seamlessly with the sweetened condensed milk.
- 397 g can sweetened condensed milk: Brings in natural sweetness and helps create the filling’s smooth texture.
- 96 g box instant vanilla pudding mix: Provides a lovely vanilla undertone and thickens the peanut butter mixture.
- 415 ml whole milk, room temperature: Essential for activating the pudding mix and balancing flavors.
- 170 g cream cheese, softened: Gives the whipped topping a tangy richness and silky mouthfeel.
- 60 g powdered sugar, plus more to taste: Sweetens the cream cheese frosting just right without overpowering it.
- 360 ml heavy whipping cream: Whipped to fluffy perfection for a light, airy frosting that contrasts with the dense cake.
- 5 ml vanilla extract: Infuses the frosting with warm, aromatic flavor.
- 60 ml creamy peanut butter, melted (for garnish): Drizzled on top for that irresistible peanut butter swirl.
- 4–5 Reese’s Cups, chopped (for garnish): Adds chocolate-peanut butter candy crunch and visual appeal.
- Reese’s Pieces, as desired (for garnish): Brings bite-sized colorful bursts of peanut butter flavor and texture.
How to Make Chocolate Peanut Butter Poke Cake Recipe
Step 1: Bake the Chocolate Cake
Start by preheating your oven to 175°C. Prepare the cake batter from your devil’s food chocolate cake mix following the package instructions exactly. Pour this rich batter into a 23×33 cm baking dish and bake as directed. Baking the cake perfectly is crucial since it forms the sturdy yet tender base that soaks up the peanut butter filling. Once out of the oven, allow it to cool for about 10 minutes so it sets slightly before the next step.
Step 2: Poke the Cake
Using the handle of a wooden spoon, gently poke holes across the warm cake about every 2 cm. This classic poke cake technique is what makes this recipe so special — it creates channels that allow the luscious filling to seep deep into the cake, infusing it with flavor and moisture. After poking, let the cake cool completely to room temperature while you prepare the filling.
Step 3: Prepare the Peanut Butter Filling
Microwave 360 ml of creamy peanut butter in a microwave-safe bowl in 15-second bursts, stirring between each until fully melted and silky smooth. Stir in the sweetened condensed milk until perfectly combined. This quick step is all about marrying two sweet, creamy ingredients that will add decadent flavor and irresistible gooeyness in the holes you just made.
Step 4: Mix Vanilla Pudding and Peanut Butter
In a large bowl, whisk together the instant vanilla pudding mix and whole milk until smooth but not yet thickened. Immediately whisk in the melted peanut butter-sweetened condensed milk mixture. This combination keeps the filling light, well-blended, and creamy, ensuring it will pierce through the cake’s texture beautifully when piped.
Step 5: Fill the Cake Holes and Chill
Transfer half of your peanut butter filling into a piping bag or a ziplock bag with a small corner cut off for precise application. Pipe the filling generously into each hole you poked earlier. Spread the remaining filling evenly across the surface of the cake. Now it’s time to get this masterpiece to set — refrigerate your cake for at least 2 hours so the flavors meld and the filling firms up just right.
Step 6: Whip Up the Cream Cheese Topping
With a mixer, beat the softened cream cheese and vanilla extract together for about 1 minute until smooth. Gradually add powdered sugar and a third of the heavy whipping cream and beat on low just until combined. Pour in the remaining cream slowly, then increase your mixer speed to medium-high and whip until stiff peaks form. This whipped cream cheese frosting is the perfect balance to the cake’s richness, offering freshness and lightness.
Step 7: Frost the Cake
Spread the cream cheese whipped topping evenly over the chilled cake, smoothing it out for a gorgeous finish. This coating not only complements the peanut butter filling but also creates a creamy surface to carry the decorative garnishes.
Step 8: Garnish and Decorate
Melt 60 ml of creamy peanut butter again and drizzle it artistically over the frosted cake. Use a skewer to swirl the drizzle, creating a beautiful marbled effect that makes this cake visually stunning. Sprinkle chopped Reese’s Cups and a handful of Reese’s Pieces generously on top, adding crunch and those familiar, irresistible chocolate-peanut butter candies everyone loves. Cover and store the cake in the refrigerator until ready to serve.
How to Serve Chocolate Peanut Butter Poke Cake Recipe
Garnishes
While the classic topping of melted peanut butter swirls and chopped Reese’s Cups is sensational, you can also experiment with roasted peanuts for crunch or a sprinkle of sea salt flakes to highlight the peanut butter’s salty-sweet contrast. Fresh raspberries or sliced bananas on the side add a fresh fruity kick that elevates each bite.
Side Dishes
This cake stands tall as a dessert star but pairs beautifully with a simple scoop of vanilla ice cream or a dollop of fresh whipped cream for extra indulgence. A hot cup of coffee or creamy milkshake alongside heightens the experience, making your chocolaty-peanut butter celebration even more memorable.
Creative Ways to Present
Turn this poke cake into mini servings by baking it in cupcake tins and using individual piping bags for the filling – perfect for parties. Or serve it layered in a glass trifle dish, showcasing the luscious layers and garnishes. For a fun twist, you can drizzle caramel sauce over each slice or scatter mini chocolate chips on top before serving.
Make Ahead and Storage
Storing Leftovers
This Chocolate Peanut Butter Poke Cake Recipe keeps beautifully in the refrigerator for up to 5 days when covered tightly with plastic wrap or in an airtight container. The flavors deepen over time, and the texture stays moist and delightful, so don’t hesitate to make it ahead for celebrations.
Freezing
You can freeze leftover portions wrapped well in plastic wrap and then foil for up to 3 months. Thaw in the refrigerator overnight before serving. Keep in mind the frosting might get a little softer after freezing but is still delicious and creamy.
Reheating
This cake is best enjoyed chilled, so reheating is not typically recommended. However, if you prefer it slightly warmed, remove the frosting from the piece and microwave the cake portion alone for a few seconds until just warm, then top again with frosting.
FAQs
Can I make this Chocolate Peanut Butter Poke Cake Recipe without instant pudding mix?
The instant pudding mix helps thicken and set the peanut butter filling quickly. Without it, the filling might be runnier and take longer to firm up, but you can substitute it with cornstarch or gelatin, adjusting the quantity carefully to maintain the right consistency.
Is it possible to use natural peanut butter instead of creamy peanut butter?
Natural peanut butter tends to separate and might affect the texture of the filling. If you use it, stir well before melting and consider adding a little extra sweetened condensed milk for smoothness. The flavor will be more authentic but slightly different in texture.
How can I make this cake vegan or dairy-free?
To make this cake vegan, use a dairy-free chocolate cake mix, substitute the sweetened condensed milk with a vegan alternative, and replace cream cheese and heavy cream with plant-based versions. The results might vary slightly in texture but retain wonderful flavors.
Can I use homemade chocolate cake instead of boxed mix?
Absolutely! A rich, moist homemade chocolate cake works beautifully. Just ensure it’s baked in a comparable-sized pan and cooled properly before poking and filling for best results.
What’s the best way to pipe the peanut butter filling into the cake holes?
Using a piping bag with a medium-sized round tip or a sturdy ziplock bag with a snipped corner gives you great control and precision to fill every hole generously without spilling, ensuring every bite is infused with flavor.
Final Thoughts
Embracing the harmonious marriage of chocolate and peanut butter in a playful, poke cake format, this Chocolate Peanut Butter Poke Cake Recipe is a guaranteed crowd-pleaser. With its moist chocolate base, rich peanut butter filling, and dreamy whipped topping, it’s a dessert that feels special yet simple to make. So, gather your ingredients, rally your loved ones, and enjoy the smiles that come your way when you serve this show-stopping treat. Trust me, it’s worth every spoonful!
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Chocolate Peanut Butter Poke Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours including chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Peanut Butter Poke Cake combines a rich Devil’s Food chocolate cake soaked with a creamy peanut butter and vanilla pudding filling. Topped with a smooth cream cheese whipped topping and garnished with melted peanut butter swirls and Reese’s candy for a perfect blend of chocolate and peanut butter flavors in every bite.
Ingredients
Chocolate Cake
- 432 g box Devil’s Food chocolate cake mix, plus ingredients as listed on package (eggs, oil, water as specified)
Peanut Butter Filling
- 360 ml creamy peanut butter, melted
- 1 x 397 g can sweetened condensed milk
- 96 g box instant vanilla pudding mix
- 415 ml whole milk, room temperature
Cream Cheese Whipped Topping
- 170 g cream cheese, softened
- 60 g powdered sugar, plus more to taste
- 360 ml heavy whipping cream
- 5 ml vanilla extract
Garnish
- 60 ml creamy peanut butter, melted (for garnish)
- 4–5 Reese’s Cups, chopped (for garnish)
- Reese’s Pieces, as desired (for garnish)
Instructions
- Prepare and Bake Cake: Preheat oven to 175°C. Prepare the chocolate cake batter according to the package instructions. Pour the batter into a 23×33 cm baking dish and bake as directed on the package. Remove from oven and cool for 10 minutes.
- Poke Cake Holes: Using the handle of a wooden spoon, poke holes approximately 2 cm apart across the surface of the warm cake. Allow the cake to cool further while preparing the filling.
- Make Peanut Butter Mixture: Microwave the peanut butter in a microwave-safe bowl in 15-second intervals, stirring between, until completely melted and smooth. Stir in the sweetened condensed milk until fully combined.
- Prepare Peanut Butter Pudding Filling: In a separate large bowl, whisk together the instant vanilla pudding mix and whole milk just until smooth but not thickened. Quickly whisk in the melted peanut butter and condensed milk mixture until fully blended.
- Fill the Cake: Transfer half of the peanut butter filling into a piping bag or a ziplock bag with a snipped corner. Generously pipe the filling into each hole on the cake. Spread the remaining mixture evenly over the cake surface. Refrigerate cake for 2 hours until filling is set.
- Make Cream Cheese Whipped Topping: Beat the softened cream cheese and vanilla extract for 1 minute until smooth. Add powdered sugar and one-third of the heavy whipping cream; beat on low speed until combined. Gradually add the remaining cream, increase speed to medium-high, and whip until stiff peaks form.
- Frost the Cake: Spread the cream cheese whipped topping evenly over the chilled cake, smoothing the surface carefully.
- Garnish: Melt additional peanut butter and drizzle it over the frosted cake, swirling with a skewer to create a marbled effect. Garnish with chopped Reese’s Cups and Reese’s Pieces as desired. Store covered in the refrigerator.
Notes
- Ensure cake is warm but not hot when poking holes to avoid breaking the cake surface.
- Whisk pudding mix and milk quickly to prevent it from thickening prematurely.
- Use a piping bag for precise filling of the holes to ensure even distribution.
- Refrigerate the cake adequately to allow the filling to set properly.
- For extra richness, use full-fat dairy ingredients as stated.
- Store the cake refrigerated and consume within 3-4 days for best freshness.
