Chocolate Peanut Butter Poke Cake

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Rich, creamy, and undeniably indulgent, Chocolate Peanut Butter Poke Cake is a decadent dessert that perfectly marries two classic flavors. With a luscious peanut butter mousse layer, moist chocolate cake base, and toppings of fudge, chocolate chips, and peanut butter morsels, this treat is a showstopper for any sweet tooth. Each bite delivers that irresistible combo of silky smooth peanut butter and rich cocoa, making it a go-to dessert for parties, potlucks, or a cozy night in.

This cake isn’t just about flavor—it’s about texture, too. The dense and moist chocolate base contrasts beautifully with the light and airy whipped peanut butter layer. Then, to take things up a notch, it’s loaded with soft chocolate ganache and crunchy peanut toppings. Whether you’re a baking enthusiast or just love an easy-to-make dessert that looks and tastes bakery-worthy, this cake deserves a place in your recipe box.

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Ingredients for this Chocolate Peanut Butter Poke Cake

• 1 box chocolate cake mix (plus ingredients listed on box)
• 1 cup peanut butter
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) package cream cheese, softened
• 1 (8 oz) tub whipped topping (Cool Whip), thawed
• ½ cup powdered sugar
• 1 cup chocolate chips
• 1 cup peanut butter chips
• Chocolate syrup or ganache for drizzling
• Chopped peanuts (optional, for topping)

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Step 1: Bake the Chocolate Cake

Start by preparing the chocolate cake according to the package instructions. Use a 9×13 inch pan and allow it to bake until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool for about 10 minutes.

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Step 2: Poke and Pour

While the cake is still slightly warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface. In a small saucepan or microwave-safe bowl, gently warm the peanut butter until pourable. Combine the warm peanut butter with sweetened condensed milk and stir until smooth. Pour this mixture evenly over the cake, making sure it seeps into the holes for a rich, gooey finish. Let the cake cool completely.

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Step 3: Make the Peanut Butter Mousse

In a mixing bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Add in the remaining peanut butter and beat again until fully incorporated. Gently fold in the whipped topping (Cool Whip) until the mixture is light and fluffy. Spread this mousse evenly over the cooled, soaked cake.

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Step 4: Add Toppings

Sprinkle chocolate chips and peanut butter chips generously across the top of the mousse layer. For extra indulgence, drizzle with chocolate syrup or ganache. If desired, add chopped peanuts for a bit of crunch.

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Step 5: Chill and Serve

Refrigerate the cake for at least 2–3 hours to set and allow all the flavors to meld. This step is key to achieving that perfect creamy texture and rich, moist base. When ready to serve, slice into squares and enjoy cold or slightly chilled for best results.

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Storage Instructions

Chocolate Peanut Butter Poke Cake stores wonderfully, making it perfect for preparing ahead of time. After assembling the cake, cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 5 days. The flavors intensify with time, so it might taste even better the next day!

If you’d like to freeze it, slice the cake into individual portions and wrap each piece in plastic wrap followed by aluminum foil. Store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before serving.

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Estimated Nutrition (per serving, based on 12 servings)

• Calories: ~460 kcal
• Fat: 27g
• Saturated Fat: 12g
• Carbohydrates: 48g
• Sugar: 34g
• Protein: 7g
• Fiber: 2g
• Sodium: 340mg

Note: These values are approximate and may vary depending on the specific brands used.

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Frequently Asked Questions

What is a poke cake?

A poke cake is a baked cake that’s poked with holes after baking, which are then filled with liquid or syrup (in this case, peanut butter and sweetened condensed milk) to add flavor and moisture.

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Can I use homemade chocolate cake instead of boxed mix?

Absolutely! A homemade chocolate cake will work just as well. Just make sure it fits the 9×13 inch pan size and isn’t overly dense.

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Can I substitute Cool Whip with homemade whipped cream?

Yes, you can use homemade whipped cream. Beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, then fold it into the peanut butter mixture.

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Is this cake overly sweet?

It is rich and sweet, as expected from a dessert with condensed milk, chocolate, and peanut butter. If you want to tone it down, reduce the chips on top or use a lightly sweetened whipped topping.

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Can I add a layer of ganache instead of syrup on top?

Definitely! A layer of ganache will give it a luxurious finish. Just let it cool slightly before spreading over the mousse layer.

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Do I have to chill the cake before serving?

Yes, chilling allows the mousse layer to firm up and the flavors to blend. It’s best served cold or slightly chilled.

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Can I make this a day ahead?

Yes, in fact, making it a day ahead improves the taste as the flavors settle and the cake becomes more moist and rich.

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Is this cake gluten-free?

Not by default, but you can use a gluten-free chocolate cake mix to make it suitable for a gluten-free diet.

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