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
Scale
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.
