Chocolate Peanut Butter Poke

The first time I made this poke cake was actually by accident when I forgot to add frosting to a regular chocolate cake and ended up improvising with whatever was in my pantry. My roommate walked in mid-experiment, took one look at the holes I was poking into the cake, and asked if I was angry at it. That cake disappeared faster than any properly frosted cake I have ever made.

I brought this to a Fourth of July party last summer and watched three generations fight over the last corner piece where the chocolate drizzle had pooled thickest. My friend Sarah texted me the next morning asking for the recipe because her husband kept talking about it in his sleep.

Ingredients

• Chocolate cake mix: The boxed version works perfectly here because it bakes up sturdy enough to hold all that pudding without collapsing
• Instant vanilla pudding mix: Do not use cook-and-serve pudding here or it will not set properly in those holes
• Cold whole milk: The fat content matters for the creamiest pudding texture
• Creamy peanut butter: Room temperature peanut butter incorporates much more smoothly into the pudding
• Cold heavy whipping cream: Keep it ice-cold for the best volume when whipping
• Powdered sugar: This stabilizes the whipped cream without making it too sweet
• Vanilla extract: Pure vanilla makes a noticeable difference in the whipped cream layer
• Semi-sweet chocolate chips: Milk chocolate makes the drizzle too sweet while dark chocolate can overpower the peanut butter
• Heavy cream: A tablespoon of cream in the drizzle makes it glossy and pourable
• Chopped roasted peanuts: Salted peanuts add a nice crunch that cuts through all the sweetness

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9x13-inch pan thoroughly because this sticky cake loves to cling to the corners.

Bake the chocolate cake:

Prepare the cake mix according to the package directions, pour into your prepared pan, and bake for 30 to 35 minutes until a toothpick comes out clean.

Make 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.

Prepare the peanut butter filling:

Whisk the instant pudding mix and cold milk for 2 minutes until it starts to thicken, then stir in the peanut butter until completely smooth.

Fill the cake:

Pour the peanut butter pudding evenly over the warm cake, gently spreading it to ensure every hole gets filled.

Let it chill:

Cover and refrigerate for at least one hour so the pudding can set up properly in all those little pockets.

Make the whipped topping:

Beat the cold heavy cream with powdered sugar and vanilla until stiff peaks form, then spread this cloud over the chilled cake.

Prepare the chocolate drizzle:

Microwave the chocolate chips, peanut butter, and heavy cream for 30 seconds, stir until smooth, and microwave another 10 seconds if needed.

Finish and serve:

Drizzle the chocolate mixture over the whipped cream, add any garnishes you like, then chill for 30 minutes before slicing.

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This recipe became my go-to birthday cake the year I realized most people actually prefer casual desserts over fussy layered ones. Watching friends scrape their plates clean was way more satisfying than any compliments on my old professional-looking cakes.

Making It Ahead

You can assemble the entire cake up to the whipped cream topping and refrigerate it overnight. Add the whipped cream and drizzle a few hours before serving for the freshest texture and presentation.

Getting Those Holes Right

I have learned that going all the way through the cake to the bottom of the pan creates the best distribution of filling. Just do not wiggle the spoon too much or you will end up with torn edges instead of clean holes.

Perfecting The Drizzle

The drizzle consistency is everything here. If it is too thick it will not pour beautifully and if it is too thin it will slide right off the whipped cream.

• Let the drizzle cool for about 2 minutes after microwaving so it is not hot enough to melt the whipped cream
• Use a spoon to drizzle back and forth rather than pouring from a bowl for more control
• If the drizzle starts setting up too fast, microwave for 5-second intervals until pourable again

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There is something wonderfully messy and joyful about this cake that makes people relax and reach for seconds. It is the kind of dessert that turns ordinary Tuesdays into tiny celebrations.

Recipe FAQs

→ What type of cake mix is used?

A boxed chocolate cake mix forms the base, but homemade chocolate cake can be used as a substitute.

→ How is the peanut butter incorporated?

Peanut butter is blended into instant vanilla pudding to create a creamy filling that seeps into the cake holes.

→ What toppings are included?

Whipped cream with powdered sugar and vanilla tops the cake, finished with a warm chocolate-peanut butter drizzle and optional nut garnishes.

→ Can this be adjusted for peanut allergies?

Yes, cookie butter or sunflower seed butter can replace peanut butter for a nut-free alternative.

→ How long should this dessert chill before serving?

Refrigerate for at least one hour after filling, then chill another 30 minutes post-topping for optimal results.