Description

Craving a dessert that’s rich, creamy, and loaded with chocolate and peanut butter goodness? What if you could create a moist, indulgent cake that’s as easy as it is irresistible in just a few steps? Say hello to Chocolate Peanut Butter Poke Cake! This crowd-pleasing treat starts with a chocolate cake base, gets soaked with a sweet peanut butter mixture, and is topped with a fluffy peanut butter frosting and chocolatey garnishes.

Ingredients

For the Cake

Chocolate Cake Mix (1 box, typically 15.25 oz, plus ingredients listed on the box): Forms a rich, moist chocolate base that’s quick and reliable.
- Note: Box instructions usually require eggs, oil, and water (e.g., 3 eggs, ⅓ cup oil, 1 cup water).
Creamy Peanut Butter (1 cup): Adds a smooth, nutty flavor to the soak, infusing the cake with richness.
Sweetened Condensed Milk (1 can, 14 oz): Sweetens and moistens the cake, creating a creamy, sticky soak.

For the Topping

Whipped Topping (1 tub, 8 oz, thawed, like Cool Whip): Provides a light, fluffy base for the frosting.
Creamy Peanut Butter (½ cup): Intensifies the peanut butter flavor in the frosting.
Powdered Sugar (¼ cup): Sweetens and stabilizes the frosting for a smooth texture.
Milk (2–3 tbsp): Thins the frosting to a spreadable consistency.
Mini Chocolate Chips or Crushed Peanut Butter Cups (½ cup, optional): Add crunch and extra chocolatey flair.

Substitutions and Variations

Cake Mix: Use devil’s food or dark chocolate cake mix for a deeper flavor, or a gluten-free chocolate cake mix for dietary needs.
Peanut Butter: Swap with almond butter or sunflower seed butter for a nut-free version, ensuring a creamy texture.
Sweetened Condensed Milk: Use coconut sweetened condensed milk for a dairy-free option.
Whipped Topping: Substitute with homemade whipped cream (1 cup heavy cream, whipped with 2 tbsp sugar) or coconut whipped topping for a dairy-free version.
Milk: Use non-dairy milk (almond, oat, or soy) or heavy cream for a richer frosting.
Garnishes: Replace mini chocolate chips with chopped peanuts, toffee bits, or a drizzle of chocolate ganache.
Add-Ins: Swirl ¼ cup caramel sauce into the frosting or add ½ tsp espresso powder to the cake batter for a mocha twist.
Vegan Option: Use a vegan cake mix, dairy-free sweetened condensed milk, plant-based peanut butter, and vegan whipped topping.

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Instructions

Bake the Cake:
- Preheat the oven according to the chocolate cake mix package instructions (typically 350°F/175°C).
- Prepare the cake mix as directed on the box (usually mixing with eggs, oil, and water) and pour into a 9×13-inch baking pan sprayed with nonstick spray.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 10 minutes in the pan (the cake should be warm but not hot).
- Tip: Follow the box instructions precisely, and avoid overbaking to keep the cake moist.
Poke the Holes:
- While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the entire surface, about 1 inch apart. Make the holes deep enough to reach halfway through the cake.
- Tip: Poke holes uniformly for even soaking, and ensure the cake is warm to absorb the mixture better.
Prepare the Peanut Butter Soak:
- In a microwave-safe bowl, heat 1 cup creamy peanut butter for about 30 seconds until melted and smooth, stirring halfway through.
- In a medium bowl, combine the melted peanut butter with 1 can (14 oz) sweetened condensed milk, stirring until fully blended.
- Pour the mixture evenly over the warm cake, letting it seep into the holes. Use a spatula to spread it if needed.
- Let the cake cool completely, about 1 hour, at room temperature or in the fridge.
- Tip: Work quickly to pour the mixture before it thickens, and ensure it fills the holes for maximum flavor.
Make the Frosting:
- In a medium bowl, whisk together 1 tub (8 oz) thawed whipped topping, ½ cup creamy peanut butter, ¼ cup powdered sugar, and 2–3 tbsp milk until smooth and spreadable. Add milk gradually to achieve the desired consistency.
- Tip: Sift powdered sugar to avoid lumps, and whisk gently to maintain the whipped topping’s fluffiness.
Frost and Garnish:
- Spread the peanut butter frosting evenly over the cooled cake using a spatula, creating a smooth or swirled finish.
- Sprinkle ½ cup mini chocolate chips or crushed peanut butter cups (if using) evenly over the frosting.
- Tip: Chill the cake briefly (10–15 minutes) before adding garnishes to set the frosting slightly, ensuring toppings stick.
Chill and Serve:
- Refrigerate the cake for at least 1 hour to set the frosting and allow the flavors to meld.
- Slice into 12–15 squares or rectangles and serve chilled, optionally with extra peanut butter cups or a drizzle of chocolate syrup.
- Tip: Run a knife under hot water and wipe clean between cuts for neat, clean slices