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chocolate peanut butter poke cake - featured image

Chocolate Peanut Butter Poke Cake: Easy 5-Ingredient Recipe

  • Author: Thea
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

A moist, rich chocolate poke cake filled with a creamy salty-sweet peanut butter mixture and topped with whipped cream and chocolate chips. This crowd-pleasing dessert is simple to make using a box mix and comes together in under an hour.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (Devil’s Food or Dark Chocolate)
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 box (3.4 oz) chocolate pudding mix
  • 1 cup creamy peanut butter
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 oz whipped topping (thawed)
  • ½ cup mini chocolate chips
  • 4–6 peanut butter cups, chopped (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. In a large bowl, combine cake mix, water, oil, and eggs. Mix on medium speed for 2 minutes until smooth.
  3. Pour batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let the cake cool in the dish for 10 minutes until warm but not hot.
  5. Using a fork, poke holes all over the cake surface, about 1 inch apart, ensuring not to go all the way through to the bottom.
  6. In a medium bowl, whisk together peanut butter, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
  7. Pour the peanut butter mixture over the warm cake, allowing it to sink into the holes. Gently spread to cover the surface.
  8. Refrigerate the cake for at least 30 minutes, or until the peanut butter filling is set.
  9. Spread the whipped topping evenly over the chilled cake using an offset spatula.
  10. Sprinkle mini chocolate chips and chopped peanut butter cups on top.
  11. Slice and serve cold.

Notes

Do not skip the cooling step; poke holes when the cake is warm but not hot. Use creamy peanut butter to prevent clogging holes. Chill the cake thoroughly before adding whipped topping to prevent sliding. Store in the refrigerator for up to 5 days. Do not freeze as the texture of the whipped topping will suffer.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 35
  • Sodium: 350
  • Fat: 20
  • Saturated Fat: 10
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 6

Keywords: chocolate peanut butter poke cake, easy dessert, box mix cake, peanut butter filling, crowd-pleaser dessert, quick baking

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Find it online: https://rootrecipes.online/chocolate-peanut-butter-poke-cake-easy-5-ingredient-recipe/