Indulge in layers of decadent chocolate cake poked with a rich peanut butter filling, crowned with a smooth cream cheese whipped topping and festive Reese’s candy. This dessert brings together classic American flavors in a vibrant and gooey treat that’s perfect for gatherings or an indulgent family dessert.
From the moist texture of the Devil’s Food cake to the creamy swirl of peanut butter and whipped cream, every bite melds silky and crunchy notes, elevating a traditional poke cake to a luscious experience.
- The moist chocolate cake base blended with a creamy peanut butter filling offers intense flavor harmony.
- The cream cheese whipped topping adds lightness balancing the cake’s richness perfectly.
- Simple poke technique allows the peanut butter filling to soak deeply for gooey indulgence.
- Fun garnishes like chopped Reese’s Cups and Reese’s Pieces add texture and a festive look.
Ingredients
- Devil’s Food chocolate cake mix: Use a 432 g box plus required eggs, oil, and water for moist, rich chocolate flavor.
- Creamy peanut butter (360 ml): Melted smooth to blend perfectly into the sweet filling mixture.
- Sweetened condensed milk (1 can, 397 g): Adds luscious sweetness and thickens the peanut butter filling.
- Instant vanilla pudding mix (96 g): Whisked with milk for a creamy, smooth filling base without lumps.
- Whole milk (415 ml): Room temperature to help pudding mix and fillings blend evenly.
- Cream cheese (170 g): Softened for creating the silky, tangy whipped topping layer.
- Powdered sugar (60 g): Sweetens the cream cheese topping with a smooth texture.
- Heavy whipping cream (360 ml): Whipped into stiff peaks to lighten the topping and add fluffy texture.
- Vanilla extract (5 ml): Enhances flavor in the cream cheese whipped topping.
- Creamy peanut butter (60 ml): Melted for drizzling a glossy, marbled garnish atop the frosting.
- Reese’s Cups (4–5): Chopped and sprinkled on top to add chocolate and peanut crunch.
- Reese’s Pieces: Optional for colorful, crunchy garnish, enhancing visual appeal and texture contrast.
Instructions
- Prepare and bake the chocolate cake
Preheat your oven to 175°C. Mix the Devil’s Food cake batter according to package directions, incorporating eggs, oil, and water as specified. Pour into a 23×33 cm baking dish and bake fully. This forms the moist, rich base of your dessert, essential for absorbing the filling flavors.
- Poke holes in the warm cake
After baking, cool the cake slightly for 10 minutes. Using the handle of a wooden spoon, gently poke holes about 2 cm apart throughout the cake surface. This technique allows the peanut butter filling to seep deeply, ensuring every bite is gooey and flavorful.
- Make the peanut butter filling
Melt 360 ml peanut butter in the microwave in short bursts, stirring until smooth. Combine with sweetened condensed milk to create a sweet, creamy blend. Separately, whisk the instant vanilla pudding mix with whole milk until smooth but not thick. Quickly incorporate the peanut butter mixture into the pudding base for a balanced, luscious filling.
- Fill the cake holes and spread the topping
Transfer half of the peanut butter filling into a piping or ziplock bag to carefully fill each hole generously. Spread the remaining filling evenly across the cake surface. Refrigerate for 2 hours to allow the filling to set and infuse the cake layers with gooey richness.
- Prepare the cream cheese whipped topping
Beat softened cream cheese and vanilla extract for one minute until smooth. Add powdered sugar and one-third of the heavy cream; mix slowly until combined. Gradually increase speed as you add the remaining cream to whip until stiff peaks form, creating a light and fluffy topping to balance the dense cake layer.
- Frost and garnish the cake
Spread the cream cheese whipped topping evenly over the chilled cake ensuring a smooth surface. Melt 60 ml peanut butter and drizzle over the frosting, swirling with a skewer for a marbled effect. Finally, garnish with chopped Reese’s Cups and Reese’s Pieces to add texture, flavor, and colorful appeal.
- Allow the cake to cool completely before poking holes so it doesn’t crumble.
- Room temperature ingredients help fillings blend smoothly without lumps.
- Refrigerate the cake after filling to ensure the peanut butter mixture sets firmly.
- Leftover cake keeps well covered in the fridge for up to three days.
Storage Tips
Store any leftovers covered tightly in the refrigerator to maintain freshness and prevent drying. Consume within 3 days for best flavor and texture.
Serving Suggestions
Serve chilled slices with a scoop of vanilla ice cream or a drizzle of chocolate ganache for extra indulgence. Pair with coffee or a cold milk glass to complement the rich peanut butter and chocolate tastes.
- Use a sturdy piping bag or resealable bag for precise filling of poke holes to avoid mess.
- Whip heavy cream just until stiff peaks to keep the topping light without overwhipping.
- For even texture, gently fold ingredients rather than aggressive mixing.
- You can substitute Reese’s garnishes with chopped peanuts or chocolate shavings for variation.
FAQs
- Can I make this cake gluten-free?
To make gluten-free, substitute the cake mix with a certified gluten-free chocolate mix and ensure all ingredients are gluten-free labeled.
- What is the best way to melt peanut butter without seizing?
Heat peanut butter in short microwave bursts stirring frequently to prevent overheating or adding water which can cause seizing.
- Can I prepare this cake a day ahead?
Yes, prepare and assemble the cake a day in advance for flavors to meld; keep refrigerated and covered until serving.
- How do I store this cake for longer periods?
For extended storage, freeze the cake uncovered until solid, then wrap tightly. Thaw overnight in the fridge before serving.
- Can I use natural peanut butter?
Natural peanut butters can be used but may require stirring as oil separates; the texture might be less creamy for filling.
- Is it possible to substitute cream cheese in the topping?
You may substitute with mascarpone or a mix of whipped cream and cream cheese, but taste and texture will vary.
- What can I use if I don’t have Reese’s Cups?
Any peanut butter cups or chopped peanut butter candies can be used as an alternative garnish for similar flavor.
Chocolate Peanut Butter Poke Cake
Equipment
- 1 23x33 cm baking dish for baking the cake
- 1 microwave-safe bowl for melting peanut butter
- 1 piping bag or ziplock bag for filling cake holes
- 1 wooden spoon for poking holes in cake
- 1 mixing bowls
- 1 electric mixer for whipping topping
- 1 skewer for marbling peanut butter drizzle
Ingredients
- 15.25 oz box Devil’s Food chocolate cake mix plus ingredients as listed on package (eggs, oil, water)
- 1.5 cups creamy peanut butter melted
- 1 can 14 oz sweetened condensed milk
- 3.5 oz box instant vanilla pudding mix
- 1.75 cups whole milk room temperature
- 6 oz cream cheese softened
- 1/2 cup powdered sugar plus more to taste
- 1.5 cups heavy whipping cream
- 1 tsp vanilla extract
- 1/4 cup creamy peanut butter melted (for garnish)
- 4 –5 Reese’s Cups chopped (for garnish)
- Reese’s Pieces as desired (for garnish)
Instructions
- Preheat oven to 350°F. Prepare chocolate cake batter according to package instructions. Pour into a 23x33 cm baking dish and bake as directed. Cool for 10 minutes.
- Use the handle of a wooden spoon to poke holes about 2 cm apart across the warm cake surface. Let the cake cool further while preparing the filling.
- Microwave peanut butter in 15-second intervals, stirring until melted and smooth. Stir in sweetened condensed milk until combined.
- In a large bowl, whisk vanilla pudding mix and milk until smooth but not thick. Quickly whisk in the peanut butter mixture until blended.
- Fill a piping bag or ziplock bag with half of the peanut butter filling. Pipe filling generously into each hole. Spread the remaining filling evenly over the cake surface.
- Refrigerate the cake for 2 hours until the filling is set.
- Beat cream cheese and vanilla extract until smooth. Add powdered sugar and one-third of the heavy cream; beat on low until combined.
- Gradually add remaining heavy cream, increase speed to medium-high, and whip until stiff peaks form.
- Spread the cream cheese whipped topping evenly over the chilled cake, smoothing the surface.
- Melt peanut butter and drizzle over the frosted cake. Use a skewer to create a marbled effect.
- Garnish with chopped Reese’s Cups and Reese’s Pieces. Store covered in the refrigerator.
Notes
- Ensure cake is completely cool before poking holes to prevent crumbling.
- Use room temperature ingredients for best texture and flavor.
- Store leftovers refrigerated up to three days.
