Chocolate Peanut Butter Poke Cake is a delightful dessert that combines the rich flavors of chocolate and creamy peanut butter in a simple poke cake. This recipe is perfect for parties, family gatherings, or just a sweet treat at home. Everyone loves the moist texture and luscious toppings, making it a crowd-pleaser.
Why Make This Recipe
This recipe is easy to prepare and delivers incredible taste without requiring advanced baking skills. The combination of chocolate cake and peanut butter is a classic that many enjoy. With its creamy whipped topping and optional chopped peanuts for added crunch, it provides a satisfying experience in every bite. It’s also fun to make and can be ready to serve after a few hours in the refrigerator, perfect for a busy day.
How to Make Chocolate Peanut Butter Poke Cake
Ingredients:
- 1 box (425 g) chocolate cake mix
- 1 cup (250 ml) creamy peanut butter
- 1 container (8 oz / 225 g) whipped topping, thawed
- 1 cup (240 ml) chocolate milk or water
- 1/2 cup (120 ml) hot water
- 1/4 cup (60 ml) chocolate syrup
- Chopped peanuts for garnish (optional)
Directions:
- Preheat your oven according to the instructions on the cake mix box.
- Prepare the chocolate cake mix according to package instructions using chocolate milk or water, then bake the cake in a 9×13 inch pan.
- Once the cake is done, allow it to cool for a few minutes.
- Poke holes in the warm cake using the end of a wooden spoon or a fork.
- In a bowl, mix the creamy peanut butter with the hot water until smooth. Pour this mixture over the cake, making sure it seeps into the holes.
- Let the cake cool completely, then spread the thawed whipped topping over the top of the cake.
- Drizzle chocolate syrup over the whipped topping and sprinkle with chopped peanuts, if desired.
- Chill in the refrigerator for at least 2 hours before serving.
How to Serve Chocolate Peanut Butter Poke Cake
Serve the Chocolate Peanut Butter Poke Cake cold, straight from the refrigerator. You can cut it into squares and place each piece on a plate. If you want, you can add extra chocolate syrup or a few chopped peanuts on top for a nice touch. This cake is great as a dessert after dinner or as a sweet snack during the day.
How to Store Chocolate Peanut Butter Poke Cake
Store any leftover chocolate peanut butter poke cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Make sure to keep the cake covered to prevent it from drying out.
Tips to Make Chocolate Peanut Butter Poke Cake
- Make sure you poke enough holes in the cake so the peanut butter mixture can soak in well.
- Let the cake cool completely before adding the whipped topping to prevent it from melting.
- If you don’t have chocolate milk, regular water will work just fine.
- For a different flavor, try adding a pinch of sea salt on top of the chocolate syrup for a salted caramel effect.
Variation
You can substitute the peanut butter with other spreads such as almond butter or Nutella for a different twist on the recipe. If you’re looking for a crunchier texture, add crushed cookies or chocolate chips on top of the whipped topping.
FAQs
1. Can I make this cake ahead of time?
Yes! You can make this cake a day in advance and store it in the refrigerator. It tastes even better when chilled.
2. Can I use a different cake mix?
Yes, you can use any flavor of cake mix you like. Vanilla or even red velvet can be great alternatives.
3. How can I make this dessert more chocolatey?
You can add chocolate chips to the cake batter or mix some into the peanut butter mixture for extra chocolate flavor.
Chocolate Peanut Butter Poke Cake
Ingredients
Cake ingredients
- 1 box (425 g) chocolate cake mix
- 1 cup (250 ml) creamy peanut butter
- 1 container (8 oz / 225 g) whipped topping, thawed thawed before use
- 1 cup (240 ml) chocolate milk or water chocolate milk preferred but water is fine
- 1/2 cup (120 ml) hot water
- 1/4 cup (60 ml) chocolate syrup for drizzling on top
- to taste Chopped peanuts for garnish optional
Instructions
Preparation
- Preheat your oven according to the instructions on the cake mix box.
- Prepare the chocolate cake mix according to package instructions using chocolate milk or water, then bake the cake in a 9x13 inch pan.
- Once the cake is done, allow it to cool for a few minutes.
- Poke holes in the warm cake using the end of a wooden spoon or a fork.
- In a bowl, mix the creamy peanut butter with the hot water until smooth.
- Pour the peanut butter mixture over the cake, making sure it seeps into the holes.
- Let the cake cool completely, then spread the thawed whipped topping over the top of the cake.
- Drizzle chocolate syrup over the whipped topping and sprinkle with chopped peanuts, if desired.
- Chill in the refrigerator for at least 2 hours before serving.
