Chocolate Peanut Butter Poke

The kitchen smelled like pure chocolate bliss when I finally pulled this poke cake out of the fridge. I had been skeptical about the whole poke cake trend until my sister brought one to our Memorial Day gathering last summer. Watching everyone go back for seconds convinced me this was worth mastering myself. Now it is my go-to when I need to feed a crowd without spending hours decorating something elaborate.

I made this for my dad's birthday dinner since chocolate peanut butter is his absolute favorite combination. He took one bite and declared it better than anything from a bakery which might have been the birthday joy talking. The poke technique keeps every slice incredibly moist even after two days in the refrigerator. My aunt asked for the recipe before she even finished her first piece.

Ingredients

• Chocolate cake mix: Using a high quality mix creates the perfect tender base that holds up beautifully to all that pudding
• Instant vanilla pudding mix: The instant variety thickens quickly without cooking which is essential for getting that filling into all the nooks
• Cold whole milk: Whole milk makes the pudding rich and creamy plus the cold temperature helps it set up faster
• Creamy peanut butter: Room temperature peanut butter incorporates into the pudding much more smoothly than cold from the jar
• Heavy whipping cream: Cold heavy cream whips up into stable peaks that will not collapse under the weight of that delicious drizzle
• Powdered sugar: This sweetens the whipped cream without making it grainy like granulated sugar would
• Vanilla extract: Pure vanilla extract enhances all the chocolate flavors without competing with them
• Semi-sweet chocolate chips: Semi-sweet balances the sweetness of the cake and pudding without becoming too intense
• Heavy cream for drizzle: A splash of cream helps the chocolate and peanut butter melt into a glossy pourable consistency
• Chopped roasted peanuts: These add a perfect salty crunch that cuts through all the rich creamy layers

Instructions

Bake the chocolate cake:

Preheat your oven to 350°F and grease a 9x13-inch baking pan thoroughly. Prepare the cake mix exactly as the package directs and bake for 30 to 35 minutes until a toothpick comes out clean.

Poke those holes:

Let the cake cool for exactly 10 minutes then use a wooden spoon handle to poke holes about one inch apart all over the surface. Work steadily while the cake is still warm so the pudding can really seep in.

Make the peanut butter filling:

Whisk the instant pudding mix and cold milk for two minutes until it starts to thicken. Stir in the peanut butter until completely smooth and no lumps remain.

Fill the cake:

Pour that peanut butter pudding all over the warm cake and use a spatula to gently push it into the holes. Refrigerate the cake for at least one hour so everything settles together.

Whip the cream:

Beat the heavy cream with powdered sugar and vanilla until you have stiff glossy peaks. Spread this generously over the chilled pudding layer.

Create the magic drizzle:

Microwave the chocolate chips peanut butter and cream for 30 seconds then stir until completely smooth. If you still see lumps microwave for just 10 more seconds.

Finish it off:

Drizzle the warm chocolate peanut butter mixture over the whipped cream in any pattern you like. Sprinkle with chopped peanuts and halved peanut butter cups if you want that extra flair.

The final chill:

Let the cake rest in the refrigerator for 30 minutes before cutting so all those layers can set up properly. This makes serving so much cleaner.

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This cake has become legendary among my friends who request it for every potluck and birthday. Something about those pudding filled holes makes people think you spent all day on dessert. My neighbor actually asked if I could teach her how to make it which is the ultimate compliment.

Make It Your Own

I have experimented with different pudding flavors over the years and butterscotch creates an amazing caramel note. Sometimes I swap the chocolate cake for a devils food mix when I want something even darker and richer. The beauty of this recipe is how customizable it is while still delivering that same crowd pleasing experience.

Storage Wisdom

This poke cake actually tastes better on day two after all the flavors have had time to mingle in the refrigerator. I keep it covered with plastic wrap making sure the wrap does not touch the whipped cream topping. It will stay fresh for up to four days though it never lasts that long at my house.

Serving Suggestions

Cutting this cake with a sharp knife dipped in hot water gives you the cleanest slices through all those creamy layers. I like to let it sit at room temperature for about 15 minutes before serving so the textures are perfect. A little espresso on the side cuts through the richness beautifully.

• Use a large spatula to transfer slices to plates so the layers do not slide
• Leftovers can be frozen though the whipped cream texture changes slightly
• Room temperature servings let all those flavors shine even brighter

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There is something joyful about a dessert that looks fancy but comes from such a simple technique. Every time I make this I am reminded that the best recipes are the ones shared around a crowded table.

Common Recipe Questions

→ How do I create the pudding layer?

Whisk instant vanilla pudding mix with cold whole milk until thick, then blend in creamy peanut butter until smooth before pouring it over the baked cake.

→ What’s the best way to poke the cake?

Use the handle of a wooden spoon to gently poke holes about an inch apart over the cooled cake to allow the pudding to seep in evenly.

→ Can I substitute the chocolate cake mix with homemade cake?

Yes, homemade chocolate cake works well as long as it’s moist and baked in a 9x13-inch pan for similar results.

→ How do I prepare the drizzle topping?

Microwave chocolate chips, peanut butter, and heavy cream briefly, stirring until smooth, then drizzle over the whipped cream layer for a rich finish.

→ What are some garnish options to enhance texture?

Chopped roasted peanuts and mini peanut butter cups add crunch and visual appeal when sprinkled on top before chilling.