This easy Chocolate Peanut Butter Poke Cake recipe is the ultimate dessert to enjoy for any occasion! Moist chocolate cake with a peanut butter filling, chocolate frosting, and of course, Reese’s peanut butter cups on top!
If you’ve never had a poke cake, prepare to fall in love! With so many flavor combos to choose from, it’s a dessert that just keeps giving! From Banana Pudding Poke Cake to S’mores Poke Cake, and now this Peanut Butter Chocolate Poke Cake version, you can’t go wrong!
What is Poke Cake?
Traditionally, poke cakes are made using store bought cake mixes, however, homemade cake recipes work great as well! You simply make the cake as directed, allow it to cool, and using the end of a wooden spoon, you poke holes in the top of the cake. From there, you pour a glaze, pudding, or sauce over the cake which soaks into the holes and then you can top the cake with frosting or whipped cream. When you go to serve the cake, each bite gets both cake AND the pudding mixture that soaks into the cake, resulting in a moist, flavorful dessert everyone enjoys!
Chocolate Cake– for this recipe I used Devil’s food cake mix, a 15 ounce box, plus you will need ingredients listed on box. If you want to go the homemade route, try this Chocolate Mayonnaise Cake recipe!
Vanilla Pudding– make sure you use Instant Pudding for this recipe so it sets up quickly. 3.4 ounce size box.
Milk– any type works, I use 2%. This combines with the pudding to help it set up.
Peanut Butter– I use creamy, smooth peanut butter. This ingredient combines into both the pudding and whipped topping to make the ultimate peanut butter lovers dreams come true.
Frosting– I tend to go the store bought route and use chocolate frosting, but feel free to change this up to homemade or a flavor you desire.
Whipped Topping– I buy this in the frozen section, just make sure to thaw it first as you’ll combine it with the creamy peanut butter.
Reese’s Peanut Butter Cups– you can use mini size pieces, or whole peanut butter cups chopped.
Change up the toppings: you can drizzle chocolate, caramel sauce, or peanut butter. You can also add chocolate chips, Reese’s pieces, peanut butter chips, chopped nuts, and chocolate candies.
Pudding Flavor: if you’re a chocolate lover, feel free to use chocolate pudding in place of the vanilla pudding.
Whipped Topping: you can make a classic homemade version, use cool whip, or frozen whipped topping.
Gluten Free: if you are wanting to make this gluten free, be sure to use gluten free flour in a homemade cake recipe, or find a gluten free boxed cake mix. Note, not all canned frosting is gluten free, so check your labels.
Frosting: if desired, you can use peanut butter frosting in place of chocolate frosting.
Prepare the cake mix in a large mixing bowl according to the back of the box. Pour in a 9×13 inch pan and bake according to the box. Let the cake cool completely for 15-20 minutes, using the round end of a wooden spoon poke holes all around the cake, about 1/2 inch apart from each other.
In a small bowl add the pudding mix and 2 cups of cold milk. Whisk for 2 minutes or until it is dissolved all the way. Add in 1/2 cup of peanut butter and whisk again until completely mixed together. Spread the peanut butter mixture all over top of the cake making sure it falls and gets in the holes.
In a microwave safe bowl add the chocolate frosting and microwave for 10-20 seconds or until the frosting is melted. Pour it all over top of the cake and spread it lightly around the entire cake with the back side of a spoon or spatula. Place the cake in the fridge for 30-40 minutes.
In a large bowl add the 1 cup of peanut butter and the whipped topping, stir until everything is completely mixed together. Spread over the top of the cake, don’t worry, the chocolate frosting will end up mixing with the whipped peanut butter and start to swirl as you mix it, it’ll look weird at first but it turns out pretty.
Sprinkle the chopped peanut butter cups all over the top of the cake (whole or chopped your choice) and then place in the refrigerator for 3-4 hours. Slice and enjoy!
Follow these simple tips for the best chocolate and peanut butter cake!!
When poking the holes into your cake, use the end of a wooden spoon for consistency. You can also use a smoothie straw if preferred.
Allow cake to cool completely in-between layers so the layers don’t melt or blend together.
Ensure that your cake mix ingredients are at room temperature so they combine easily. You want to make sure you don’t over-mix the cake batter as this can lead to a dense cake versus moist and fluffy.
Since each oven cooks differently, be sure to keep an eye on your cake about five minutes before the box or recipe says it should be done. You can insert a toothpick into the center of the cake and if it comes out clean, it is ready to be removed from the oven.
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