If you're a fan of rich, fudgy chocolate cakes layered with creamy peanut butter goodness, this chocolate peanut butter poke cake will quickly become your go-to dessert. It's irresistibly moist, indulgent, and surprisingly easy to make.
Fan of chocolate and peanut butter? Then you might also like No Bake Chocolate Peanut Butter Cake and Buckeye Brownies.
This chocolate peanut butter poke cake is perfect for birthdays, potlucks, or cozy weekends at home, this cake has the soft texture of a classic chocolate sheet cake infused with peanut butter filling and topped with a luscious chocolate ganache.
Texture: A soft, moist chocolate cake with a thick and creamy peanut butter filling and fluffy whipped cream on top.
Flavor: Rich chocolate and salty peanut butter balanced by a sweet whipped cream topping.
What Is a Poke Cake?
A poke cake is exactly what it sounds like-a baked cake that's "poked" with holes after baking, allowing a rich filling (like pudding, syrup, or condensed milk mixture) to seep inside. The result is a cake that's extra moist, flavorful, and perfectly infused with filling in every bite.
This version combines two of the most beloved flavors in dessert history: chocolate and peanut butter. Imagine soft chocolate cake soaked with peanut butter sauce, then topped with a silky chocolate-peanut butter topping and perhaps even crushed peanut butter cups for added texture.
Why This Recipe Works
- Moist and melt-in-your-mouth texture. The filling seeps through each layer, making it impossible for the cake to dry out.
- Balanced flavors. Peanut butter mellows the richness of chocolate, creating that classic sweet-salty combination.
- Make-ahead friendly. The chocolate peanut butter poke cake actually tastes better the next day once the flavors have fully set.
- Crowd-pleasing and customizable. Perfect base recipe for creative flavor spins (Oreo, salted caramel, or Nutella).
Ingredients Explained: Why You Need Each One
- Chocolate syrup I used store-brand syrup. This will add some moisture and extra chocolatey flavor to the cake.
- 1 box devil's food cake mix: I used Duncan Hines Perfectly Moist Devil's Food Cake Mix in a 15.25-ounce box. A 13.25-ounce cake mix will also work, but the cake may not be as tall.
- Cocoa powder delivers deep chocolate flavor. Natural cocoa gives a lighter chocolate taste, while Dutch-process intensifies richness.
- Instant Vanilla Pudding: Make sure you are getting instant pudding mix and not "Cook & Serve."
- Eggs bind the batter and add moisture for a soft texture. Cold or room temperature work for this recipe.
- Oil ensures the cake stays moist longer - very important for poke cakes stored in the fridge. I used canola oil.
- Milk: Used to make vanilla pudding and cake mix. 2% milk is best because whole milk will make the pudding mix thicken up too quickly, and it may get lumpy. Even though the box cake mix says to use water, I prefer milk for a cake that's moist.
- Peanut butter: Creamy peanut butter works best for this recipe.
- Whipped Topping: I used Cool Whip.
- Peanut Butter Cups: For the topping, chopped.
How to Make Chocolate Peanut Butter Poke Cake
1. Make Cake Batter
In a large mixing bowl, combine the devil's food cake mix, oil, eggs, and 1 cup of milk. Use an electric mixer to mix the batter until everything is combined.
2. Pour the Batter and Bake
Pour the batter into the greased baking dish, and bake for 25-30 minutes or until a thin knife inserted in the middle comes out clean. Let the cake cool to room temperature.
3. Make Peanut Butter Poke Filling
Pour the remaining 1 ½ cups of milk into a large mixing bowl, and whisk in the vanilla pudding mix until thick. Let the pudding rest for 2 minutes, then use an electric mixer to mix in the peanut butter until smooth.
4. Poke Holes and Drizzle Chocolate Syrup into Them
Use the end of a wooden spoon to poke holes about 1 inch apart and 2 inches deep all over the surface of the cake. Drizzle the chocolate syrup on top and make sure it goes into the holes.
5. Spread Peanut Butter and Press into Holes
Spread the peanut butter mixture over the top of the cake evenly, pressing it into the holes as you go. Alternatively, you can pipe some of the peanut butter filling into the holes and spread the rest of the mixture over the top of the cake.
6. Spread Whipped Topping
Spoon the whipped topping over the peanut butter layer carefully, cover the cake with plastic wrap, and chill for at least 4 hours.
7. Add Toppings
Top with extra chocolate syrup and chopped peanut butter cups, if desired, and serve chilled.
Chocolate Peanut Butter Poke Cake
Ingredients
- 15.25 oz box devils food cake mix
- ½ cup oil
- 3 large eggs
- 2½ cups 2% milk divided
- 3.4 oz box instant vanilla pudding
- 1 cup peanut butter
- ½ cup chocolate syrup
- 8 oz whipped topping thawed
Instructions
- Preheat the oven to 350°F. Grease a 9x13 baking dish or pan with cooking spray, and set it aside.
- In a large mixing bowl, combine the devil's food cake mix, oil, eggs, and 1 cup of milk. Use an electric mixer to mix the batter until everything is combined. Pour the batter into the greased baking dish, and bake for 25-30 minutes or until a thin knife inserted in the middle comes out clean. Let the cake cool to room temperature.
- Pour the remaining 1 ½ cups of milk into a large mixing bowl, and whisk in the vanilla pudding mix until thick. Let the pudding rest for 2 minutes, then use an electric mixer to mix in the peanut butter until smooth.
- Use the end of a wooden spoon to poke holes about 1 inch apart and 2 inches deep all over the surface of the cake. Drizzle the chocolate syrup on top and make sure it goes into the holes.
- Spread the peanut butter mixture over the top of the cake evenly, pressing it into the holes as you go. Alternatively, you can pipe some of the peanut butter filling into the holes and spread the rest of the mixture over the top of the cake.
- Spoon the whipped topping over the peanut butter layer carefully, cover the cake with plastic wrap, and chill for at least 4 hours.
- Top with extra chocolate syrup and chopped peanut butter cups, if desired, and serve chilled.
Expert Tips for Perfect Results
- Don't rush the chilling process. At least a few hours (preferably overnight) deepens flavor and improves texture.
- Warm your peanut butter. Slightly heating makes it easier to mix and pour.
- Mind the hole spacing. Too few holes lead to dry spots; too many can make the cake soggy. Spacing them about 1 inch apart works best.
- Avoid overmixing the batter. It can make your cake dense instead of fluffy.
- Serve at room temperature. It brings out the full depth of chocolate and peanut butter flavors.
Do I Pour the Poke Filling on the Cake Hot or Cold?
For best absorption, pour the filling over the cake when it is warm but not piping hot. The warmth keeps the crumb open so the filling can sink into the holes instead of sitting only on top.
Does chocolate peanut butter poke cake need to be refrigerated?
Yes. Because of the peanut butter filling and creamy topping, the cake should be stored in the refrigerator. Keep it tightly covered and chill for several hours before serving to let the flavors develop and the layers set.
How long does poke cake last in the fridge?
Properly covered, chocolate peanut butter poke cake usually lasts several days in the refrigerator. The texture often improves by day two as the filling fully soaks into the cake.
Can I freeze chocolate peanut butter poke cake?
Yes. Chill the cake first so the filling and topping firm up, then slice and wrap individual pieces tightly. Freeze the wrapped slices in an airtight container and thaw in the refrigerator before serving.
Why is My Poke Cake Soggy?
This usually happens when too much filling is poured on top or the peanut butter pudding filling is very thin and runny. To fix this next time, thicken the filling slightly, make smaller holes, and pour slowly, giving the cake time to absorb instead of letting it pool on top.
If your cake is already too soft, chill it several hours or overnight before serving. The refrigerator firms the crumb and sets the filling, so the slices hold together better and feel less soggy.
Why is My Poke Cake Dry or Not Soaked Enough?
Dry poke cake is often caused by shallow holes or not enough filling. Make sure the holes go almost to the bottom of the cake and are spaced fairly evenly across the surface so the filling can reach every slice. Pour the filling while the cake is still slightly warm so it absorbs more easily.
If the cake is already baked and seems dry, you can gently spoon a little extra warm filling or simple syrup over the driest areas. Let it sit in the fridge for several hours to rehydrate the crumb before serving.
Why did my chocolate cake sink in the middle?
A sunken center usually comes from underbaking or opening the oven door too early. If the middle sinks but the cake is still safe to eat, trim the highest edges slightly and use the filling and topping to even out the surface. Once the cake is poked and soaked, the dip will be much less noticeable.
For your next bake, avoid opening the door in the first part of baking, and test for doneness in several spots so the center is fully set before removing the cake.
Why is my peanut butter filling too thick or too thin?
If the filling is too thick to pour into the holes, it needs more milk. Whisk in a small amount of milk or cream at a time until it's thick but pourable, like a smooth custard. Warm the mixture gently so it flows more easily into the holes instead of sitting on top.
If the filling is too thin and runs to the edges without soaking much, chill it slightly to thicken, then pour slowly in stages. Or add more peanut butter.
Essential Equipment
- 9x13 baking pan or dish.
- Cooking spray for greasing the pan - neutral flavor.
- Large mixing bowls: With air tight lids.
- Wooden spoon for poking holes in the cake.
- Offset spatula set: Not required, but it helps smooth out the layers.
- Reusable Piping Bags and Tips Set: A piping bag with a small, round tip helps fill the holes with peanut butter filling.
Variations and Substitutions
Whether you're craving something new or need allergy-friendly tweaks, this cake adapts easily:
- Cake mix: Any chocolate cake mix or homemade recipe will work for this recipe.
- Oil: Canola or vegetable oil will work for the cake batter.
- Pudding Mix: French vanilla or regular vanilla instant pudding will work for the peanut butter filling.
- To Make it Gluten-free: Use a 1:1 gluten-free flour blend.
- Dairy-free Version: Substitute with coconut milk and vegan chocolate chips.
- To Make Poke Cake Nut-free: Replace peanut butter with sunflower seed butter or cookie butter.
- Toppings: Swap chocolate syrup for chocolate ganache or whipped ganache, cream cheese frosting, or even a peanut butter mousse layer. Add crushed pretzels, chopped peanuts, or drizzle with salted caramel for a sweet-salty crunch.
Solving Common Problems
- Cake seems soggy. You may have added too much filling or didn't allow it to chill long enough.
- Cake too dry. Ensure your holes were deep enough and filling wasn't overly thick.
- Topping separates. Overheating ganache can cause this-cool slightly before spreading.
- Peanut butter layer clumpy. Warm it gently and whisk until smooth before pouring.
Frequently Asked Questions
- Can I bake this cake a day ahead? Yes, it's actually better the next day after flavors meld.
- Do I have to use boxed mix? Not at all-either homemade or boxed versions work beautifully.
- Can I use crunchy peanut butter? You can, though creamy creates a smoother filling.
- Can I make it vegan? Yes, with dairy-free milk, vegan butter, and plant-based whipped topping.
Serving Suggestions
This cake is rich enough to serve on its own, but you can take it over the top by adding:
- A drizzle of warm chocolate or caramel sauce before serving.
- A scoop of vanilla ice cream.
- Whipped cream and chocolate shavings.
- Mini peanut butter cups or chopped Reese's as garnish.
Storage and Leftovers
- Refrigerate: Cover the cake with plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 3 days.
- Freezer: I recommend freezing only the cake before you poke holes in it because the freezing and thawing process will change the texture of the peanut butter filling and whipped topping. The cake can be wrapped in plastic wrap and foil and stored in the freezer for up to 3 months.
- Thaw it out overnight in the fridge before adding the peanut butter layer and whipped topping.
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