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.
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
Instructions
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After baking and slightly cooling the chocolate cake, poke holes evenly across the surface using a wooden spoon handle or thick straw.
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In a bowl, mix peanut butter and sweetened condensed milk until smooth.
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Pour the peanut butter mixture over the cake, letting it seep into the holes.
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Refrigerate the cake for at least 1 hour to allow the filling to soak in.
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Spread whipped topping evenly over the chilled cake.
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Melt chocolate chips and drizzle over the top. Add optional toppings like peanuts or peanut butter cups.
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Chill until ready to serve.
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.
