Chocolate Peanut Butter Poke Cake with Whipped Cream and Peanut Butter Cups
By Felix Grant
Prep
20 min
Cook
35 min
Total
55 min
Servings
15
Level
Easy
Use standard creamy peanut butter with a smooth consistency in the jar for this chocolate peanut butter poke cake recipe. Sweetened condensed milk is mixed with peanut butter to make a filling that is spooned into holes in the poke cake (see photo). Chopped peanut butter cups are sprinkled over the top.
Devil's Food mix and instant chocolate pudding add chocolate flavor to the cake and reduce the number of other dry ingredients you need to measure. Bake the cake until a wooden skewer inserted into the cake comes out clean. Allow the cake to cool for 15 minutes and then prick it with holes spaced about 1 inch apart. Pudding cakes have a softer crumb. Baking a cake too long limits the amount of filling the cake can absorb.
The peanut butter mixture is spooned onto warm cake layers. The topping is spooned onto completely cooled refrigerated cake, chilled for 3 hours or more. Use a chilled bowl for the topping and spread it all the way to the edge of the cake. Chopped cups are spooned on top of the cake. Wipe the knife between cake slices for a clean cut.
Chocolate or caramel sauce can be drizzled over the cake. Other toppings include chopped peanuts, mini chocolate chips, and peanut butter sauce. I do not top the entire cake to expose the filling in the holes along the sides. Mini pockets can be seen in slices of cake.
Reasons to make this
- Devil's Food cake mix and chocolate pudding add chocolate flavor to the cake without having to mix in extra dry ingredients.
- The holes help the peanut butter spread throughout the cake more evenly, making it less like a dry sheet cake.
- Ten chopped peanut butter cups fit into a 9x13 pan. Whipped topping shows between the peanut butter cups.
- Heavy cream and powdered sugar can be combined to quickly top a cold cake in two ingredients. This mixture will form stiff peaks.
- Chocolate or caramel sauce is not necessary. You can see the peanut butter cups without it.
Ingredients
- •1 box Devil’s Food cake mix (15.25 oz size)
- •1 box instant chocolate pudding mix (3.9 oz size)
- •1 cup water
- •½ cup vegetable oil
- •3 large eggs
- •flour (for flouring the pan)
- •1 cup creamy peanut butter
- •1 can sweetened condensed milk (14 oz can)
- •1 ½ cups heavy whipping cream (cold)
- •½ cup powdered sugar
- •10 full-size peanut butter cups (chopped, for garnish)
- •chocolate sauce (optional, for drizzling)
- •caramel sauce (optional, for drizzling)
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Grease and flour a 9x13-inch baking pan.
- 3
Combine the cake mix, pudding mix, water, oil, and eggs in a large bowl.
- 4
Beat with an electric mixer on low speed for 30 seconds.
- 5
Increase to medium speed and beat for 2 minutes until well combined.
- 6
Pour the batter into the prepared pan and spread it evenly.
- 7
Bake for 28-33 minutes, until a wooden skewer inserted into the center comes out clean.
- 8
Cool the cake on a wire rack for 15 minutes.
- 9
Combine the peanut butter and sweetened condensed milk in a small saucepan.
- 10
Heat over low heat, whisking constantly, until smooth and easily pourable.
- 11
Poke holes all over the warm cake, about 1 inch apart, using the handle of a wooden spoon.
- 12
Slowly pour the warm peanut butter mixture evenly over the cake, using a spatula to guide it into the holes.
- 13
Cool the cake completely at room temperature.
- 14
Transfer the cake to the refrigerator and chill for at least 3 hours, or overnight.
- 15
Beat the cold heavy whipping cream with an electric mixer until soft peaks form.
- 16
Gradually add the powdered sugar and continue beating until stiff peaks form.
- 17
Spread the whipped topping evenly over the chilled cake.
- 18
Garnish with chopped peanut butter cups and drizzle with chocolate or caramel sauce if desired.
- 19
Keep the cake refrigerated until ready to serve. Store leftovers covered in the refrigerator for up to 4 days.
FAQ
Nutrition (per serving)
Calories
450
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