Chocolate Peanut Butter Poke Cake
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 with a creamy peanut butter mixture + white chocolate pudding, and topped with fluffy peanut butter whipped cream, peanut butter cups and a chocolate drizzle.
Servings 18
Calories 476kcal
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 9x13-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
Calories: 476kcal | Carbohydrates: 38g | Protein: 9g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 70mg | Sodium: 361mg | Potassium: 286mg | Fiber: 2g | Sugar: 26g | Vitamin A: 528IU | Vitamin C: 0.3mg | Calcium: 107mg | Iron: 2mg