Can I make this cake ahead of time?

Absolutely! This cake tastes even better after sitting in the fridge overnight, allowing the flavors to meld beautifully.

Can I use homemade chocolate cake instead of a box mix?

Yes, you can substitute the cake mix with your favorite homemade chocolate cake recipe.

How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to three days.

Can I freeze this cake?

Freezing is possible, but the whipped topping might lose its texture. It’s best enjoyed fresh!

What can I use instead of sweetened condensed milk?

You can try using evaporated milk mixed with sugar, but the taste and texture may vary

Chocolate Peanut Butter Poke Cake

Name: Chocolate Peanut Butter Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1 box chocolate cake mix (plus ingredients listed on the package); 1 cup creamy peanut butter, melted; 1 can (14 oz) sweetened condensed milk; 1 container (8 oz) whipped topping (such as Cool Whip), thawed; ½ cup peanut butter, melted; ¼ cup powdered sugar; ½ cup mini chocolate chips or chocolate shavings (optional for garnish)

Ingredients

Scale

For the Cake:

1 box chocolate cake mix (plus ingredients listed on the package)
1 cup creamy peanut butter, melted
1 can (14 oz) sweetened condensed milk

For the Topping:

1 container (8 oz) whipped topping (such as Cool Whip), thawed
½ cup peanut butter, melted
¼ cup powdered sugar
½ cup mini chocolate chips or chocolate shavings (optional for garnish)

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Instructions

Bake the Chocolate Cake: Start by preparing the chocolate cake mix as instructed on the package. Pour the batter into a greased baking dish and bake until perfectly cooked. Once it’s out of the oven, let it cool slightly.
Poke the Cake: Using the handle of a wooden spoon, poke evenly spaced holes all over the cake. This step ensures the delicious peanut butter mixture seeps into every bite.
Add Peanut Butter and Condensed Milk: Melt the peanut butter and mix it with sweetened condensed milk. Slowly pour this dreamy mixture over the cake, allowing it to soak into the holes. Let the cake cool completely.
Prepare the Topping: In a mixing bowl, fold melted peanut butter into thawed whipped topping. Stir in powdered sugar until the mixture is smooth and creamy.
Assemble the Cake: Spread the peanut butter whipped topping evenly over the cooled cake. For an extra touch, sprinkle mini chocolate chips or chocolate shavings on top.
Chill and Serve: Refrigerate the cake for at least two hours to let the flavors meld together beautifully. Slice, serve, and enjoy every decadent bite!

Notes

For a richer texture, use full-fat whipped topping.
Allow the cake to cool completely before adding the topping to prevent it from melting.
If you want extra crunch, add chopped peanuts or toffee bits on top.
Store leftovers in the refrigerator for up to three days.
Serve chilled for the best taste and texture.

Author: Elina
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 30g
Sodium: 250mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 7g
Cholesterol: 30mg