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Homemade Chocolate Peanut Butter Poke Cake photo

Chocolate Peanut Butter Poke Cake

This Chocolate Peanut Butter Poke Cake is a creamy, decadent dessert that combines rich chocolate and peanut butter flavors, perfect for any celebration!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 box yellow cake mix
  • 1 cup water (as directed on the cake mix box)
  • 1/3 cup vegetable oil (as directed on the cake mix box)
  • 3 large eggs (as directed on the cake mix box)
For the Filling:
  • 2/3 cup peanut butter
  • 1-1/2 cups chocolate syrup (Hershey's)
  • 1 can sweetened condensed milk
  • 8 regular Reese's peanut butter cups (divided)
For Topping:
  • 1 (8-oz) Cool Whip (thawed)
  • 1 (16-oz) chocolate frosting

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Toothpick or Skewer

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Use an electric mixer to beat the ingredients together until well combined and smooth. Pour the batter into the prepared 9x13 inch baking pan and spread it evenly.
  2. Bake the cake according to the package instructions, usually about 25-30 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
  3. Using a toothpick or skewer, poke holes all over the top of the warm cake. Make sure to poke deep enough to allow the toppings to seep in, but not so deep that the cake falls apart.
  4. In a medium bowl, whisk together the sweetened condensed milk and chocolate syrup until smooth. Pour this mixture evenly over the poked cake, ensuring it fills the holes. Allow the cake to cool completely.
  5. In a small bowl, mix the peanut butter until creamy. Spread the peanut butter over the top of the cooled cake. Chop 4 of the Reese's peanut butter cups and sprinkle them over the peanut butter layer.
  6. Spread the thawed Cool Whip over the peanut butter layer. Use a spatula to smooth it out evenly over the top of the cake.
  7. Finally, spread the chocolate frosting evenly over the Cool Whip layer. For a decorative touch, you can use a spatula to create swirls or peaks.
  8. Chop the remaining 4 Reese's peanut butter cups and sprinkle them on top of the frosting for an extra layer of peanut butter goodness.
  9. Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld beautifully. When ready to serve, slice into squares and enjoy this decadent dessert!

Notes

  • Store leftovers covered in the fridge for up to 5 days for optimal flavor.
  • Freeze the cake for up to 3 months, wrapped tightly to prevent freezer burn.
  • Reheat individual slices in the microwave for 15-20 seconds for a warm treat.