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If you love the classic combination of chocolate and peanut butter, this Chocolate Peanut Butter Poke Cake is the dessert for you! This incredibly easy poke cake starts with an easy ‘doctored-up’ chocolate cake mix, gets filled with a creamy peanut butter mixture + white chocolate pudding, and topped with fluffy peanut butter whipped cream, peanut butter cups and a chocolate drizzle.
Chocolate Peanut Butter Poke Cake Recipe (With a Boxed Cake Mix!)
This easy chocolate peanut butter poke cake is the ultimate dessert for chocolate and peanut butter lovers. It’s bursting with peanut butter goodness throughout – from the peanut butter + white chocolate poke filling, and the homemade peanut butter whipped cream that finishes everything off. It is truly peanut butter perfection and one of the best flavor combos in a dessert.
It starts with a moist chocolate cake which is just a ‘doctored-up’ cake mix recipe that makes a boxed cake mix taste like it was homemade. Once the cake bakes and it is still slightly a warm cake, use the handle of a wooden spoon to poke holes all over the cake. This is what makes this a ‘poke cake’. The holes get filled with a smooth peanut butter mixture that includes instant white chocolate pudding. The cake is topped off with a homemade peanut butter whipped cream and all sorts of peanut butter + chocolate goodies; like a chocolate drizzle and miniature Reese’s cups.
It’s an easy dessert recipe that is perfect to make the day ahead because it needs plenty of fridge time – this allows the cake to chill, the poked filling to set, and the flavors to all meld together.
Why Your Family Will Love This Reese’s Poke Cake
- 🍫 Easy To Make : This recipe starts with a boxed cake mix, making it simple enough for any baker.
- 🥜 Chocolate + Peanut Butter : The classic flavor combination makes this cake extra delicious.
- 🍫 Great For Gatherings : The cake bakes in a 9×13 cake pan, so there’s plenty share with everyone.
- 🥜 Decadent and Creamy : Every bite is filled with rich chocolate, creamy peanut butter, and fluffy topping.
Ingredients Needed
Chocolate Cake Batter Ingredients
- Chocolate Fudge Cake Mix : A 15.25 ounce box cake mix
- Whole Milk
- Vegetable Oil
- Large Eggs
- Pure Vanilla Extract
Peanut Butter Filling Ingredients
- Instant White Chocolate Pudding Mix : A small box that is 3.4 ounces
- Half and Half : I don’t recommend substituting this! You need the extra thickness and fat of half and half to help the filling set and thicken.
- Creamy Peanut Butter
Fluffy Peanut Butter Whipped Cream Ingredients
- Heavy Whipping Cream : No substitutes!
- Creamy Peanut Butter
- Powdered Sugar
- Pure Vanilla Extract
Topping & Garnish Ingredients (optional)
- Chocolate Syrup
- Mini Reese’s Peanut Butter Cups : Chopped, and you could use any variety of Reese’s peanut butter cups
- Chopped Peanuts
- Chopped Peanut Butter Cookies : Such as Nutter Butters or Peanut Butter Oreo cookies
How To Make a Peanut Butter Chocolate Poke Cake (Printable Recipe Card)
Preheat the oven to 350°F. Prepare a 9×13-inch cake pan with nonstick cooking spray.
Make The Chocolate Cake : In a large bowl, add the chocolate fudge cake mix, whole milk, vegetable oil, eggs, and vanilla extract. Use a stand mixer, or electric mixer, to beat on medium speed for 2 minutes.
Pour the chocolate cake batter into the prepared cake pan. Bake for 22-28 minutes or until a toothpick inserted into the middle of the cake comes out clean and the cake springs back when lightly touched.
Remove the cake from the oven and let it cool for 10 minutes before proceeding.
Use the end of a wooden spoon handle, or something similar in size, to poke holes all over the chocolate cake. Make sure to do an even grid patter of poked holes (even rows and columns) where the holes are about 1″-inch apart.
Make The Peanut Butter Filling : In a mixing bowl, whisk together the instant white chocolate pudding mix, half and half, and creamy peanut butter until combined well and the mixture starts to thicken; about 2 to 3 minutes of mixing.
Immediately pour/spread the pudding mixture over top of the cake, making sure to fill each hole well with the mixture, and spreading out anything thats leftover. Let the cake sit for 10 minutes to allow the filling to set slightly.
Make The Peanut Butter Whipped Cream : In a separate bowl, using a stand mixer or hand mixer, beat the heavy whipping cream until stiff peaks form; about 4 to 5 minutes.
Add in the creamy peanut butter, powdered sugar, and vanilla extract and mix until thoroughly combined. Spread the frosting over the top of the cake, smoothing it out with a rubber spatula.
Refrigerate, Garnish & Serve : Cover the cake with a lid or plastic wrap, and refrigerate for at least 4 hours, or overnight is preferred. This allows the flavors to meld and for everything to set and thicken nicely.
Add the optional garnishes and toppings on top of the cake right before serving, and serve the poke cake chilled from the fridge. Enjoy!
How To Store Leftover Poke Cake
Cover the cake pan with a lid or plastic wrap, and store the poke cake in the refrigerator, for up to 4 to 5 days. The cake gets better and better the longer it sits in the fridge because the salvors have more time to develop, and the texture gets so moist and rich.
Another option, if you don’t have that many leftover slices, is to transfer individual slices to an airtight container for storage in the fridge.
Pro Tips From The Test Kitchen
- It is so important to refrigerate the cake after frosting to ensure the flavors meld, the cake has time to chill, and so the frosting can firm and set up. I prefer refrigerating the cake overnight and then adding the toppings on right before serving.
- The instant white chocolate pudding is best but another option is to use vanilla instant pudding. Or if you want a super decadent cake and rich dessert, try using instant chocolate pudding.
- Topping ideas include the chocolate drizzle, miniature peanut butter cups, Reese’s Pieces, chopped peanut butter cookie such as Nutter Butters, crushed pretzels, chopped peanuts, or try some chocolate curls using a chocolate bar + a vegetable peeler to make them.
- Serve the poke cake chilled from the fridge.
- You can make it up to 24-48 hours ahead of time, this way it has lots of fridge time, which makes the flavors even better and the texture even more moist and rich. Prepare the cake, poke the holes, add the filling, add the fluffy whipped cream and then cover the cake tightly with a lid or plastic wrap. Store in the fridge. Add the chocolate drizzle and toppings right before serving.
More Peanut Butter Desserts
- Peanut Butter Brownie Pizza
- Peanut Butter Surprise Cookies
- Easy Peanut Butter Swirl Brownies
- Nutter Butter Peanut Butter Icebox Cake
- Banana Peanut Butter Oatmeal Cookies
- Easy Peanut Butter Pie
- Peanut Butter Bars
- 4-Ingredient Peanut Butter Cookies
Chocolate Peanut Butter Poke Cake
Equipment
Ingredients
Chocolate Cake
- 1 box (15.25 oz) chocolate fudge cake mix
- 1 cup whole milk
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
Peanut Butter Pudding Filling
- 1 box (3.4 oz) instant white chocolate pudding
- 1½ cups half and half
- 1 cup creamy peanut butter
Peanut Butter Whipped Cream
- 2 cups heavy whipping cream
- ½ cup creamy peanut butter
- 1¼ cups powdered sugar
- 1 teaspoon pure vanilla extract
Topping/Garnishes (Optional)
- chocolate syrup drizzle
- miniature peanut butter cups
- chopped peanuts
Instructions
- Preheat the oven to 350°F. Prepare a 9×13-inch cake pan with nonstick cooking spray.
Chocolate Cake
- In a large bowl, add the chocolate fudge cake mix, whole milk, vegetable oil, eggs, and vanilla extract. Use a stand mixer, or electric mixer, to beat on medium speed for 2 minutes.1 box (15.25 oz) chocolate fudge cake mix, 1 cup whole milk, ½ cup vegetable oil, 3 large eggs, 2 teaspoons pure vanilla extract
- Pour the chocolate cake batter into the prepared cake pan. Bake for 25 to 30 minutes or until a toothpick inserted into the middle of the cake comes out clean and the cake springs back when lightly touched.
- Remove the cake from the oven and let it cool for 10 minutes before poking the holes in it.
- Use the end of a wooden spoon handle, or something similar in size like a straw or smoothie straw, to poke holes all over the chocolate cake. Make sure to do an even grid patter of poked holes (even rows and columns) where the holes are about 1"-inch apart.
Peanut Butter Pudding Filling
- In a mixing bowl, whisk together the instant white chocolate pudding mix, half and half, and creamy peanut butter until combined well and the mixture starts to thicken; about 2 to 3 minutes of mixing. *You can also use an electric hand mixer to beat this mixture. I find it easier than a whisk.1 box (3.4 oz) instant white chocolate pudding, 1½ cups half and half, 1 cup creamy peanut butter
- Immediately pour/spread the pudding mixture over top of the cake, making sure to fill each hole well with the mixture, and spreading out anything thats leftover. Let the cake sit for 10 minutes to allow the filling to set slightly.
Peanut Butter Whipped Cream
- In a separate bowl, using a stand mixer or hand mixer, beat the heavy whipping cream until stiff peaks form; about 4 to 5 minutes.2 cups heavy whipping cream
- Add in the creamy peanut butter, powdered sugar, and vanilla extract and beat on low speed just until thoroughly combined. Spread the frosting over the top of the cake, smoothing it out with a rubber spatula.½ cup creamy peanut butter, 1¼ cups powdered sugar, 1 teaspoon pure vanilla extract
Refrigerate, Garnish & Serve
- Cover the cake with a lid or plastic wrap, and refrigerate for at least 6 hours, or overnight is preferred. This allows the flavors to meld and for everything to set and thicken nicely.
- Add the optional garnishes and toppings on top of the cake right before serving, and serve the poke cake chilled from the fridge. Enjoy!chocolate syrup drizzle, miniature peanut butter cups, chopped peanuts
Notes
- If you’re having trouble filling the holes with the thick peanut butter pudding mixture – put the mixture inside a gallon size Ziplock bag, clip the bottom corner off, and then use that to fill each hole completely with the filling.
- It is so important to refrigerate the cake after frosting to ensure the flavors meld, the cake has time to chill, and so the frosting can firm and set up. I prefer refrigerating the cake overnight and then adding the toppings on right before serving.
- The instant white chocolate pudding is best but another option is to use vanilla instant pudding. Or if you want a super decadent cake and rich dessert, try using instant chocolate pudding.
- Topping ideas include the chocolate drizzle, miniature peanut butter cups, Reese’s Pieces, chopped peanut butter cookie such as Nutter Butters, crushed pretzels, chopped peanuts, or try some chocolate curls using a chocolate bar + a vegetable peeler to make them.
- Serve the poke cake chilled from the fridge.
- You can make it up to 24-48 hours ahead of time, this way it has lots of fridge time, which makes the flavors even better and the texture even more moist and rich. Prepare the cake, poke the holes, add the filling, add the fluffy whipped cream and then cover the cake tightly with a lid or plastic wrap. Store in the fridge. Add the chocolate drizzle and toppings right before serving.
Nutrition
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