I have a deep, lifelong love affair with the chocolate-peanut butter combo, and this cake is its ultimate celebration. I was looking for a show-stopping dessert that was secretly easy, and the poke cake method caught my eye. The first time I made it, my kitchen filled with the warm, comforting smell of baking chocolate cake. Then, I poured that creamy peanut butter mixture over the warm cake, watching it disappear into the holes. When I spread the whipped topping and added the final drizzle, I knew it was something special. That first moist, rich, peanut-buttery slice was pure bliss—decadent yet so simple, a true crowd-pleaser from the very first bite.
Why You’ll Love This Recipe
You are going to adore this recipe because it’s the perfect marriage of convenience and decadence. It starts with a simple box mix but transforms into something spectacularly moist and flavorful. The magic happens when you poke holes and pour a luscious peanut butter filling into the warm cake, letting it seep into every crumb. Topped with fluffy whipped topping and more peanut butter, it’s incredibly impressive but requires minimal effort. It’s the ultimate dessert for potlucks, birthdays, or when you just need a guaranteed hit of chocolate and peanut butter joy. Every forkful is moist, rich, and utterly irresistible.
Ingredients
- 1 box (425 g) chocolate cake mix, plus ingredients to prepare it (typically eggs, oil, and water)
- 1 can (14 oz) sweetened condensed milk
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 container (8 oz) whipped topping, thawed
- ½ cup chocolate syrup or hot fudge sauce
- ¼ cup chopped peanuts or Reese’s Pieces for garnish (optional)
Let’s talk about these ingredients because a few choices make a huge difference. For the cake mix, I always use a devil’s food or dark chocolate mix for the richest flavor. The sweetened condensed milk is the secret to the moist, creamy filling—don’t substitute evaporated milk; it’s not the same. For the peanut butter, use a standard creamy, shelf-stable brand like Jif or Skippy. Natural peanut butter (the kind that separates) can make the filling oily and thin. The whipped topping gives a light, cool contrast, but you can use homemade whipped cream if you prefer. That final drizzle of chocolate syrup ties it all together beautifully.
Equipment Needed
- 9×13 inch baking pan
- Large mixing bowl
- Electric hand mixer or whisk
- Wooden spoon handle or the handle of a sturdy silicone spatula for poking
- Medium mixing bowl
- Measuring cups and spoons
- Spatula for spreading
Step-by-Step Instructions
First, I preheat my oven according to the cake mix package directions (usually 350°F/175°C) and grease my 9×13 inch baking pan. In my large bowl, I prepare the chocolate cake batter exactly as the box directs, using the eggs, oil, and water. I like to mix it until it’s just smooth, being careful not to overmix. I pour the batter into the prepared pan and smooth the top. The rich, chocolaty smell as it bakes for the recommended time (usually 25-30 minutes) is absolutely heavenly. I bake it until a toothpick inserted in the center comes out clean.
While the cake is baking, I make the simple yet magical peanut butter filling. In a medium bowl, I combine the sweetened condensed milk, creamy peanut butter, and vanilla extract. I stir vigorously with a whisk or a fork until the mixture is completely smooth, thick, and creamy. It will be a beautiful, velvety tan color and taste like pure peanut butter fudge. I set this aside, ready for its big moment.(See the next page below to continue…)