Irresistible Chocolate Peanut Butter Poke Cake in 15 Minutes

There’s something magical about the way chocolate and peanut butter come together—it’s like they were made for each other. And when you turn that perfect pairing into a chocolate peanut butter poke cake, magic becomes downright irresistible. I first made this cake for my nephew’s birthday years ago, and now it’s the dessert everyone begs me to bring to family gatherings. The best part? It’s so easy, you’ll wonder why you haven’t been making it every week.

This cake is everything you want in a dessert—rich chocolate, creamy peanut butter filling, and a fluffy whipped topping that melts in your mouth. It’s moist, decadent, and just sweet enough without being overwhelming. Plus, that “poke” technique ensures every single bite is infused with peanut butter goodness. Whether you’re feeding a crowd or just treating yourself (no judgment here!), this cake delivers big flavor with minimal effort. Trust me, one taste and you’ll be hooked—just like my family was that first time I brought it to Sunday dinner.

What I love most is how forgiving this recipe is. Even if you’re not a confident baker, you can’t mess this up. The boxed cake mix keeps things simple, while the peanut butter and sweetened condensed milk filling makes it taste totally homemade. And that whipped cream topping? Pure heaven. It’s the kind of dessert that looks fancy but secretly takes less effort than making cookies. Ready to fall in love with your new favorite cake? Let’s bake!

Why You’ll Love This Chocolate Peanut Butter Poke Cake

This cake isn’t just delicious—it’s downright addictive. Here’s why it’s become my go-to dessert for every occasion:

• Moist beyond belief: The poke technique lets that peanut butter filling seep into every inch of the chocolate cake, keeping it unbelievably tender for days.
• Quick & easy: With a boxed mix base and simple filling, you’re just 15 minutes of active prep away from dessert heaven.
• Crowd-pleasing magic: I’ve yet to meet someone who doesn’t go back for seconds (or thirds—I won’t tell!).
• Celebration-ready: Birthday? Potluck? Just-because-Tuesday? This cake turns any day into a special occasion.
• Make-ahead dream: It actually gets better after chilling, so no last-minute baking stress!

Seriously, this cake checks all the boxes—easy, impressive, and packed with that classic chocolate-peanut butter combo we all crave.

Ingredients for Chocolate Peanut Butter Poke Cake

Here’s what you’ll need to make this irresistible dessert—I promise, most of these are probably already in your pantry!

• 1 box (15.25 oz) chocolate cake mix – Devil’s food works best, but any chocolate variety will do
• Ingredients listed on cake mix box – Usually eggs, oil, and water (check your specific brand)
• 1 cup creamy peanut butter – Not the natural kind! You want the regular shelf-stable variety
• 1 cup sweetened condensed milk – That thick, sticky milk in a can
• 1 cup heavy whipping cream – Keep it cold until you’re ready to whip
• 1/2 cup powdered sugar – For sweetening the whipped topping
• 1 teaspoon vanilla extract – Pure vanilla makes all the difference

Ingredient Notes & Substitutions

A few insider tips I’ve learned after making this cake at least two dozen times:

Peanut butter: Stick with creamy conventional peanut butter—the natural kind separates and won’t give you that smooth, velvety filling. If you must substitute, almond butter works okay, but the flavor won’t be quite the same.

Heavy cream: In a pinch, you can use coconut cream (the thick part from a can of full-fat coconut milk) for a dairy-free version. Just chill the can overnight first.

Sweetened condensed milk: Don’t try to substitute evaporated milk—they’re totally different! If you’re in a real bind, you could make a quick substitute by simmering 1/3 cup evaporated milk with 3/4 cup sugar until thickened.

Warning: Chunky peanut butter seems like a good idea for texture, but trust me—those peanut pieces get stuck in your fork holes and make the cake harder to slice neatly!

How to Make Chocolate Peanut Butter Poke Cake

This cake comes together so easily, you’ll be amazed at how professional it looks—and tastes! Just follow these simple steps, and you’ll have a showstopper dessert that looks like you spent hours in the kitchen.

Baking the Cake

First things first—preheat your oven to 350°F. Grab that trusty 9×13-inch baking pan (I like glass, but metal works too) and give it a good greasing. I use butter or baking spray, making sure to get into all the corners.

Mix your chocolate cake batter according to the package directions—just dump the mix in a bowl, add the eggs, oil, and water it calls for, and stir until smooth. Pour it into your prepared pan, smoothing the top with a spatula. Pop it in the oven and bake for about 25 minutes (or whatever time your box specifies—always check a few minutes early!).

You’ll know it’s done when a toothpick comes out clean or with just a few moist crumbs. Let the cake cool for about 10 minutes—this is crucial! Too hot and it’ll fall apart when poking, too cool and the filling won’t soak in properly.

Preparing the Peanut Butter Filling

While the cake bakes, make your irresistible peanut butter filling. In a small saucepan over low heat, combine the peanut butter and sweetened condensed milk. Stir constantly—this stuff burns easily!—until it becomes smooth and pourable, about 3-4 minutes.

Now for the fun part: Take the handle of a wooden spoon or a chopstick and poke holes all over your warm cake, spacing them about an inch apart. Don’t be shy—you want lots of holes for that peanut butter goodness to seep into!

Slowly pour your warm peanut butter mixture over the cake, aiming for the holes. Use a spatula to gently spread it and help it soak in. Watch how the cake just drinks it up—this is where the magic happens!

Whipping the Topping

For the lightest, fluffiest topping, chill your mixing bowl and beaters in the freezer for 10 minutes. Pour in the cold heavy cream, powdered sugar, and vanilla. Start mixing on low, then gradually increase to high speed.

Here’s my trick: Stop when you see firm peaks forming and the cream holds its shape when you lift the beater. Don’t overdo it or you’ll end up with butter (yes, I learned this the hard way!). This should take about 2-3 minutes total.

Assembling the Cake

Spread your whipped topping evenly over the cooled cake—I like to make little peaks with the back of a spoon for a pretty finish. Now comes the hardest part: walk away! Let it chill in the fridge for at least 2 hours (overnight is even better).

When you’re ready to serve, dip your knife in hot water and wipe it clean between cuts for perfect slices. That patience will be rewarded—each piece will hold together beautifully, showing off all those delicious layers.

Tips for the Best Chocolate Peanut Butter Poke Cake

After making this cake more times than I can count, here are my foolproof secrets:

• Poke while warm: That 10-minute cooling window is perfect—warm enough to absorb filling but cool enough to handle.
• Chill out: Don’t skip the fridge time! Letting it set overnight makes slicing dream-easy.
• Cover it up: Store leftovers (ha!) with plastic wrap pressed right on the surface to prevent drying.
• Clean cuts: Run your knife under hot water between slices for picture-perfect pieces every time.

That’s it—simple tricks for a cake that always turns out amazing!

Serving & Storing Chocolate Peanut Butter Poke Cake

This cake is best served chilled—I like to pull it from the fridge about 15 minutes before serving to take the edge off the cold. For a gorgeous finishing touch, sprinkle chopped peanuts over the top right before serving. The crunch adds amazing texture against that creamy topping! Mini chocolate chips or a drizzle of melted chocolate also make it extra special when you’re feeling fancy.

Leftovers? Ha! Just kidding—but if you do somehow have some left, store it covered tightly in the fridge. Press plastic wrap directly onto the surface of the cake to prevent it from drying out. It’ll keep beautifully for about 3 days (if it lasts that long in your house!).

One important note: Don’t freeze this cake. That whipped cream topping doesn’t thaw well—it gets grainy and separates. Trust me, I learned this lesson the sad way after trying to save a half-eaten cake. Now I just make sure to share generously with neighbors if I think we won’t finish it all!

Nutritional Information

Okay, let’s be real—this is a decadent dessert, not a health food! But if you’re curious about what’s in each slice (or need to plan for that second helping), here’s the scoop. Remember: These numbers can vary based on the specific brands you use.

Per generous slice (about 1/12 of the cake):

• 350 calories – Totally worth every single one
• 18g fat – Mostly from that dreamy peanut butter and cream
• 42g carbohydrates – Hey, it’s cake—what did you expect?
• 7g protein – Peanut butter to the rescue!

A little tip from my experience: If you want to lighten it up slightly, you can use reduced-fat sweetened condensed milk and swap half the heavy cream for Greek yogurt in the topping. But honestly? Life’s too short not to enjoy the full-fat version every now and then!

FAQs About Chocolate Peanut Butter Poke Cake

Can I use homemade chocolate cake instead of a mix?
Absolutely! I’ve done this many times when I want to go all-out homemade. Use your favorite chocolate cake recipe—just bake it in that same 9×13-inch pan. You might need to adjust the baking time slightly since homemade batters often differ from box mixes. The key is ending up with a cake sturdy enough to hold all that peanut butter goodness without falling apart.

How do I prevent my cake from getting soggy?
The trick is in the poking technique—make sure your holes are evenly spaced (about 1 inch apart) and don’t go overboard. I learned this the hard way after making what I called “peanut butter soup cake” one unfortunate Thanksgiving! Also, let the cake cool for that perfect 10-minute window before adding the filling—too hot and it’ll absorb too much liquid.

Can I make this cake ahead of time?
Oh yes—in fact, I recommend it! This cake gets better after chilling overnight as all the flavors meld together. Just wait to add the whipped topping until a few hours before serving. The assembled cake keeps beautifully in the fridge for up to 3 days (though it never lasts that long in my house!).

What if I don’t have sweetened condensed milk?
While the condensed milk gives that signature creamy texture, you can make a quick substitute by simmering 1/3 cup evaporated milk with 3/4 cup sugar until thickened. It won’t be exactly the same, but it works in a pinch! Just don’t try using regular milk—it won’t have the right consistency.

Why did my whipped topping turn out grainy?
This usually happens if you overbeat the cream (been there!) or if your bowl wasn’t cold enough. Stop mixing as soon as stiff peaks form—the cream should hold its shape when you lift the beater. And always chill your bowl and beaters first—I pop mine in the freezer for 10 minutes while the cake bakes.

Try This Recipe and Share Your Results in the Comments!

Now it’s your turn to experience the magic of this chocolate peanut butter poke cake! I can’t wait to hear how it turns out in your kitchen. Did your family go crazy for it like mine does? Did you add any fun twists—maybe a sprinkle of sea salt on top or a drizzle of chocolate syrup? Whatever you do, don’t forget to snap a photo before it disappears (because trust me, it will!).

Drop a comment below to tell me about your baking adventure—I read every single one and love swapping tips with fellow dessert lovers. And if you have any questions, ask away! This cake has been my pride and joy for years, and I’m always happy to help troubleshoot or brainstorm variations. Happy baking, friends—may your cake be moist, your peanut butter plentiful, and your whipped topping perfectly fluffy!

Print