Chocolate Peanut Butter Poke

The first time I made this poke cake, it was for a potluck where I nearly forgot about my contribution until an hour before leaving. This dessert has saved me more times than I care to admit, and nobody ever guesses it started with a boxed mix. That creamy peanut butter pudding sinking into warm chocolate cake creates something that tastes like it took all day to make.

My sister called me at midnight once, begging for this recipe after having it at my birthday party. She made it the next weekend and sent me a photo of the empty pan with the caption I have no self control. Thats when I knew this wasnt just a cake, it was the kind of dessert that makes people lose their minds a little bit.

Ingredients

• Chocolate cake mix: Using a quality mix saves time while still delivering incredible results, especially when enhanced with that pudding filling
• Instant vanilla pudding mix: This creates the perfect creamy texture that seeps into every poke hole and sets up beautifully in the fridge
• Cold whole milk: Whole milk makes the pudding richer and helps it achieve that silky consistency we want
• Creamy peanut butter: The star flavor that transforms ordinary vanilla pudding into something extraordinary
• Cold heavy whipping cream: Cold cream is non-negotiable for achieving those stiff peaks that hold everything together
• Powdered sugar: Just enough to sweeten the whipped cream without making it cloyingly sweet
• Vanilla extract: Pure vanilla extract adds that essential background note that rounds out all the chocolate and peanut butter
• Semi-sweet chocolate chips: These balance the sweetness of the cake and pudding while creating that perfect ganache-like drizzle
• Chopped roasted peanuts: Optional but recommended for that salty crunch that cuts through all the richness

Instructions

Get everything ready:

Preheat your oven to 350°F and grab a 9x13-inch pan, greasing it thoroughly so nothing sticks later.

Bake the chocolate cake:

Prepare the cake mix exactly as the package directs and pour it into your prepared pan, baking for 30 to 35 minutes until a toothpick comes out clean.

Make those famous holes:

Let the cake cool for just 10 minutes, then use the handle of a wooden spoon to poke holes about an inch apart all over the surface.

Whisk up the peanut butter pudding:

In a medium bowl, whisk the pudding mix with cold milk for 2 minutes until it starts to thicken, then stir in the peanut butter until completely smooth.

Fill the cake:

Pour that peanut butter pudding evenly over the warm cake, using a spatula to gently push it into all those holes you made.

Chill it out:

Cover the cake and refrigerate for at least an hour so the pudding can set up and the flavors can start mingling.

Make the whipped cream:

Beat the heavy cream with powdered sugar and vanilla until you have stiff peaks that hold their shape perfectly.

Add the fluffy layer:

Spread that whipped cream generously over the chilled cake, creating an even layer that looks as good as it tastes.

Create the magic drizzle:

Microwave the chocolate chips, peanut butter, and heavy cream for 30 seconds, then stir until smooth, microwaving for another 10 seconds if needed.

Finish it off:

Drizzle that warm chocolate mixture over the whipped cream and top with chopped peanuts and peanut butter cups if you are feeling extra.

One final chill:

Let the cake hang out in the fridge for 30 more minutes before serving so everything sets up perfectly.

Save

This cake became legendary in my friend group after my neighbor accidentally texted me at 2 AM asking if there was any left. The way the flavors develop overnight in the fridge is honestly worth the wait. I have started making it the day before gatherings just to let it reach its full potential.

Make It Your Own

Homemade chocolate cake works beautifully here if you have the time and want to elevate it even more. The texture from scratch is fantastic, though honestly nobody has ever noticed the difference when I use the mix shortcut.

Serving Suggestions

Cold milk is the absolute best pairing here, cutting through all that richness perfectly. A hot cup of coffee works surprisingly well too, especially if you are serving this for brunch or as an afternoon pick-me-up.

Storage and Make-Ahead Tips

This cake actually improves after 24 hours in the refrigerator as the flavors really meld together. Cover it tightly and it will stay fresh for up to four days, though in my house it has never lasted that long.

• Use plastic wrap touching the surface of the whipped cream to prevent it from absorbing fridge odors
• Let refrigerated cake sit at room temperature for 15 minutes before serving for the best texture
• The cake can be frozen without the whipped cream topping for up to two months

Save

Watch how quickly this disappears at your next gathering. There is something about that chocolate and peanut butter combination that makes people keep coming back for just one more square.

Recipe Questions & Answers

→ How do I create the poke effect in the cake?

After baking and cooling slightly, use the handle of a wooden spoon to poke evenly spaced holes across the cake, allowing the filling to seep in and create moist layers.

→ What does the pudding filling contribute?

The peanut butter pudding filling adds creamy richness and infuses the cake with moist, flavorful layers throughout.

→ Can I substitute the cake mix with homemade batter?

Yes, a homemade chocolate cake batter can be used to tailor flavor and texture to your preference.

→ How is the chocolate-peanut butter drizzle prepared?

Melting chocolate chips and peanut butter together with heavy cream creates a smooth, rich drizzle to finish the topping.

→ Are there allergen considerations?

The ingredients include peanuts, milk, eggs, wheat gluten, and soy (possibly from cake mix or chocolate). Check labels carefully for allergy concerns.

→ Can I make this dessert peanut-free?

Substitute peanut butter with cookie butter or sunflower seed butter in the pudding and drizzle to avoid peanuts.