Description
This indulgent Chocolate Peanut Butter Poke Cake combines moist chocolate cake with a luscious peanut butter and sweetened condensed milk filling. Poked holes in the cake allow the creamy peanut butter mixture to soak deeply, creating a rich, flavorful dessert topped with a fluffy peanut butter frosting and crunchy peanut butter-filled cookies or cups for added texture and flavor.
Ingredients
Scale
Cake:
- 1 package chocolate cake mix (regular size)
- 2 teaspoons vanilla extract, divided
- Dash salt
Filling:
- 2/3 cup creamy peanut butter
- 2 cans (14 ounces each) sweetened condensed milk
Frosting:
- Remaining peanut butter mixture from filling
- 1 teaspoon vanilla extract (remaining from total 2 tsp)
- 1 cup confectioners’ sugar
Toppings:
- Chopped peanut butter-filled sandwich cookies, peanut butter cups, or a combination of both
Instructions
- Preheat and Prepare Cake Batter: Preheat the oven to 350°F. Prepare the boxed chocolate cake mix according to the package directions, adding 1 teaspoon of vanilla extract and a dash of salt to the batter before mixing thoroughly.
- Bake and Cool Cake: Pour the batter into a greased 13×9-inch baking pan. Bake in the preheated oven for approximately 25 minutes or as directed on the cake mix package. Remove from oven and allow the cake to cool completely in the pan.
- Mix Peanut Butter Filling and Poke Cake Holes: While the cake is cooling, whisk together 2/3 cup creamy peanut butter and both cans of sweetened condensed milk until smooth and well blended. Using the handle end of a wooden spoon, poke holes in the cooled cake about 2 inches apart, ensuring the holes go deep into the cake but do not cut the pan bottom.
- Fill Holes and Chill: Slowly pour 2 cups of the peanut butter mixture over the cake, allowing the filling to seep into each hole. Reserve the remaining peanut butter mixture for frosting. Cover the cake tightly with plastic wrap and refrigerate for 2 to 3 hours until chilled and set.
- Prepare Peanut Butter Frosting: Once chilled, use a hand or stand mixer to beat the reserved peanut butter mixture with the remaining 1 teaspoon vanilla extract. Gradually add confectioners’ sugar, beating until a thick, spreadable frosting develops that won’t melt into the cake.
- Frost and Add Toppings: Spread the peanut butter frosting evenly over the chilled cake surface. Sprinkle chopped peanut butter-filled sandwich cookies, peanut butter cups, or a combination over the top for added crunch and flavor. Serve cold.
Notes
- For best flavor, use a high-quality chocolate cake mix and creamy peanut butter.
- Make sure the cake is completely cooled before poking and adding the filling to prevent melting and loss of texture.
- Refrigeration helps the peanut butter mixture to set inside cake holes, creating the signature moist poke cake texture.
- Variations can include adding chopped peanuts for extra crunch or drizzling melted chocolate over the topping.
- This cake keeps well in the refrigerator for up to 3 days when covered tightly.
