Chocolate Peanut Butter Poke Cake That’s Moist, Rich, and Completely Addictive

When I’m craving something over-the-top indulgent, this chocolate peanut butter poke cake never lets me down. It’s rich, incredibly moist, and soaked in a creamy peanut butter filling that takes every bite to the next level. Finished with a whipped topping and a drizzle of more peanut butter and chocolate, this dessert always steals the spotlight.

Why You’ll Love This Recipe

I love how effortless and impressive this cake is. It starts with a simple chocolate base, but once I poke it full of holes and pour over that silky peanut butter filling, it transforms into something decadent and totally satisfying. It’s perfect for parties, holidays, or any time I want to treat myself—and it feeds a crowd with ease.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chocolate cake (from scratch or boxed mix, baked and cooled)

• Creamy peanut butter

• Sweetened condensed milk

• Whipped topping (store-bought or homemade)

• Chocolate chips (melted for drizzling)

• Optional: chopped peanuts or mini peanut butter cups for garnish

Directions

1. After baking the chocolate cake in a 9×13-inch pan, I let it cool slightly.

2. I use the handle of a wooden spoon to poke holes evenly across the surface of the cake.

3. In a bowl, I mix creamy peanut butter with sweetened condensed milk until smooth.

4. I pour this mixture slowly over the cake, making sure it seeps into the holes.

5. I refrigerate the cake for at least an hour to let everything soak in and set.

6. Once chilled, I spread whipped topping over the surface of the cake.

7. I melt chocolate chips and drizzle them across the top, then sprinkle on chopped peanuts or candy if I’m using them.

8. I chill it again until ready to serve.

Servings and timing

This recipe makes one 9×13-inch cake, serving about 12–16 slices depending on portion size. It takes 15 minutes to prep (not including baking the cake) and at least 1 hour to chill before serving.

Variations

• I sometimes use a chocolate fudge or devil’s food cake mix for a deeper flavor.

• For extra crunch, I mix in crushed pretzels or toffee bits with the peanut butter drizzle.

• A layer of banana slices under the whipped topping adds a fun flavor twist.

• I’ve also tried using almond butter for a nutty variation that’s just as delicious.

Storage/reheating

I store this cake covered in the refrigerator for up to 4–5 days. It tastes even better the next day as the flavors settle. Freezing is possible—I wrap individual slices tightly and thaw in the fridge before serving. I never reheat this cake; it’s best served cold or at room temperature.

FAQs

Can I use homemade chocolate cake for this?

Yes, I often bake my own chocolate cake for a richer, more personal touch. Just be sure it’s sturdy enough to hold the filling.

What’s the best way to poke holes in the cake?

I use the end of a wooden spoon or a thick straw. I space the holes evenly to ensure the filling distributes well.

Can I use natural peanut butter?

I prefer regular creamy peanut butter for a smoother texture. Natural versions can be too oily or separate easily.

How long does this cake need to chill?

At least 1 hour, but I usually let it chill for 3–4 hours or overnight for the best texture and flavor.

Is this cake overly sweet?

It’s definitely rich, but the whipped topping and chocolate balance out the sweetness of the filling. I find it just right when served cold.

Conclusion

This chocolate peanut butter poke cake is pure comfort and indulgence in every bite. With its ultra-moist texture, sweet peanut butter filling, and creamy topping, it’s the kind of dessert that disappears fast. I always make it when I want something easy, crowd-pleasing, and absolutely delicious.

Chocolate Peanut Butter Poke Cake That’s Moist, Rich, and Completely Addictive

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• Author: Linda
• Prep Time: 15 minutes (excluding cake baking)
• Total Time: About 1 hour 15 minutes or more
• Yield: Serves 12–16
• Category: Dessert, Cake
• Method: No-Bake Finish, Chilled
• Cuisine: American
• Diet: Vegetarian

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Description

Chocolate Peanut Butter Poke Cake is a rich, moist, over-the-top dessert layered with creamy peanut butter filling, fluffy whipped topping, and a decadent chocolate drizzle. Made with a simple chocolate cake base and soaked in sweetened condensed milk and peanut butter, this chilled treat is easy to make, feeds a crowd, and satisfies any sweet craving with every bite.

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Ingredients

• 1 chocolate cake (boxed mix or homemade), baked and cooled in a 9×13-inch pan
• ¾ cup creamy peanut butter
• 1 can (14 oz) sweetened condensed milk
• 1 container whipped topping (store-bought or homemade)
• ½ cup chocolate chips (melted for drizzling)
• Optional: chopped peanuts or mini peanut butter cups for garnish

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Instructions

1. After baking and slightly cooling the chocolate cake, poke holes evenly across the surface using a wooden spoon handle or thick straw.

2. In a bowl, mix peanut butter and sweetened condensed milk until smooth.

3. Pour the peanut butter mixture over the cake, letting it seep into the holes.

4. Refrigerate the cake for at least 1 hour to allow the filling to soak in.

5. Spread whipped topping evenly over the chilled cake.

6. Melt chocolate chips and drizzle over the top. Add optional toppings like peanuts or peanut butter cups.

7. Chill until ready to serve.

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Notes

• Devil’s food or fudge cake mixes intensify the chocolate flavor.
• Add crushed pretzels or toffee bits for extra texture.
• Try banana slices under the whipped topping for a fun flavor twist.
• Almond butter can be used in place of peanut butter.
• Best served chilled—no reheating necessary.