Chocolate Peanut Butter Poke (Printable Version)
Moist chocolate cake with creamy peanut butter pudding and whipped cream topped with chocolate-peanut butter drizzle.
# What You Need:
→ Cake Components
01 - 1 box (15.25 oz) chocolate cake mix with required eggs, oil, and water
→ Peanut Butter Filling
02 - 1 package (3.4 oz) instant vanilla pudding mix
03 - 2 cups cold whole milk
04 - 1/2 cup creamy peanut butter
→ Whipped Cream Topping
05 - 2 cups cold heavy whipping cream
06 - 2 tbsp powdered sugar
07 - 1/2 tsp vanilla extract
→ Chocolate Drizzle
08 - 1/2 cup semi-sweet chocolate chips
09 - 1/4 cup creamy peanut butter
10 - 2 tbsp heavy cream
→ Optional Garnishes
11 - 1/4 cup chopped roasted peanuts
12 - Mini peanut butter cups, halved
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - Prepare chocolate cake mix according to package directions. Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
03 - Let cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the surface, spacing about 1 inch apart.
04 - In a medium bowl, whisk together pudding mix and cold milk for 2 minutes until slightly thickened. Stir in peanut butter until smooth and fully incorporated.
05 - Pour peanut butter pudding evenly over the warm cake, spreading gently to ensure all holes are filled. Cover and refrigerate for at least 1 hour.
06 - In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread whipped cream evenly over the chilled cake.
07 - Microwave chocolate chips, peanut butter, and heavy cream in a small bowl for 30 seconds. Stir until smooth; microwave an additional 10 seconds if needed. Drizzle over whipped cream layer.
08 - Sprinkle chopped peanuts and arrange halved peanut butter cups on top. Refrigerate for 30 minutes before serving for optimal texture and flavor.
# Expert Suggestions:
01 -
- The texture combination of creamy pudding, fluffy whipped cream, and tender cake is absolutely addictive
- It actually tastes better after sitting in the fridge, making it perfect for making ahead
02 -
- Poke the holes while the cake is still warm, but give it those 10 minutes to cool slightly so the pudding doesnt absorb too quickly
- The drizzle needs to be slightly warm but not hot, or it will melt the whipped cream layer underneath
03 -
- Room temperature peanut butter incorporates into the pudding much more smoothly than cold from the jar
- A warmed knife dipped in hot water cuts through this cake cleanly without dragging the layers