Description
This indulgent Chocolate Peanut Butter Poke Cake combines a moist devil’s food chocolate cake with a luscious peanut butter and sweetened condensed milk filling that seeps into the cake through evenly poked holes. Topped with a creamy, whipped cream cheese frosting and drizzled with more peanut butter, the cake is garnished with chopped Reese’s Cups and colorful Reese’s Pieces for the perfect balance of rich chocolate and salty-sweet peanut butter flavors.
Ingredients
Scale
Chocolate Cake
- 432 g box Devil’s Food chocolate cake mix, plus ingredients as listed on package (eggs, oil, water as specified)
Peanut Butter Filling
- 360 ml creamy peanut butter, melted
- 1 x 397 g can sweetened condensed milk
- 96 g box instant vanilla pudding mix
- 415 ml whole milk, room temperature
Cream Cheese Whipped Topping
- 170 g cream cheese, softened
- 60 g powdered sugar, plus more to taste
- 360 ml heavy whipping cream
- 5 ml vanilla extract
Garnishes
- 60 ml creamy peanut butter, melted (for garnish)
- 4–5 Reese’s Cups, chopped
- Reese’s Pieces, as desired
Instructions
- Preheat and Bake Cake: Preheat the oven to 175°C (350°F). Prepare the devil’s food chocolate cake batter according to package instructions, using the specified eggs, oil, and water. Pour the batter into a 23×33 cm (9×13 inch) baking dish and bake as directed on the package, usually about 30 minutes, until a toothpick inserted comes out clean. Remove cake from oven and allow to cool for 10 minutes.
- Poke Holes in Cake: Using the handle of a wooden spoon, gently poke holes approximately 2 cm (about 3/4 inch) apart evenly across the surface of the warm cake. This creates spaces for the filling to soak in. Allow the cake to cool further while preparing the filling.
- Prepare Peanut Butter Mixture: In a microwave-safe bowl, microwave 360 ml of creamy peanut butter in 15-second intervals, stirring each time, until fully melted and smooth. Stir in the entire 397 g can of sweetened condensed milk until fully combined and smooth.
- Make Pudding Mixture: In a separate large bowl, whisk the 96 g instant vanilla pudding mix with 415 ml room-temperature whole milk until the mixture is just smooth but not thickened. Quickly whisk in the melted peanut butter and condensed milk mixture until well blended to form a creamy filling.
- Fill the Cake: Transfer half of the peanut butter pudding filling into a piping bag or ziplock bag with a small corner cut off. Pipe the filling into each hole poked in the cake generously. Spread the remaining filling evenly over the top surface of the cake. Refrigerate the cake for at least 2 hours or until the filling has set.
- Make Cream Cheese Whipped Topping: Beat the softened 170 g cream cheese and 5 ml vanilla extract together for 1 minute until smooth. Add 60 g powdered sugar and one third of the 360 ml heavy whipping cream; beat on low speed to combine. Gradually add the remaining heavy cream, increase the mixer speed to medium-high, and whip until stiff peaks form.
- Frost the Cake: Spread the cream cheese whipped topping evenly over the chilled cake, smoothing the surface carefully to cover the filling completely.
- Garnish and Serve: Melt 60 ml of creamy peanut butter and drizzle it over the frosted cake. Use a skewer or toothpick to swirl the peanut butter drizzle for a marbled look. Garnish the top with chopped Reese’s Cups and a scattering of Reese’s Pieces. Cover and store the cake refrigerated until ready to serve.
Notes
- Ensure the cake is slightly warm when poking holes to prevent cracking.
- Use room temperature milk for the pudding mix to ensure proper blending without thickening.
- Melted peanut butter should be warm but not hot when mixing to avoid curdling the pudding.
- The cake needs to chill at least 2 hours to allow the filling to set fully before frosting.
- Whip the cream cheese topping until stiff peaks form for best spreadability and stability.
- Store the finished cake covered in the refrigerator for up to 4 days.
