Moist Chocolate Peanut Butter Poke Cake

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I first made this Moist Chocolate Peanut Butter Poke Cake on a rainy Saturday when the kids asked for something “extra special” after school. I can still smell the warm chocolate rising from the oven, the sticky, sweet condensed milk slipping into the little holes I poked, and the rich peanut butter pudding setting into a silky layer beneath the whipped cream.

That moment of sinking a spoon through the clouds of cream into the gooey, peanut-buttery middle is why I keep making this cake for birthdays and cozy family nights. If you love the comfort of chocolate and the nostalgia of peanut butter, this cake feels like a hug on a plate. For another sheet-cake favorite I sometimes pair flavors with, check my take on a banana sheet cake with chocolate ganache.

What Makes This Recipe Special

This poke cake is a showstopper that is also incredibly easy. The secret is layering textures: a tender chocolate base, a sweetened milk soak that keeps every bite moist, a peanut butter pudding layer for richness, and a light whipped cream topping to balance everything. It is family-approved, quick to assemble, and perfect for making ahead because the flavors deepen as it chills.
Moist Chocolate Peanut Butter Poke Cake Ingredients You’ll Need and keywords: chocolate peanut butter poke cake ingredients

For the Cake

1 box (15.25 oz) chocolate cake mix (or your favorite homemade chocolate cake recipe)
3 large eggs
1/2 cup vegetable oil
1 cup water
1/2 cup sour cream (adds extra moisture; optional)

For the Soak Layer

1 can (14 oz) sweetened condensed milk, room temperature
2 tablespoons warm water to thin if needed

For the Peanut Butter Pudding Filling

1 package (3.4 oz) instant peanut butter pudding mix
2 cups cold milk
1/2 cup creamy peanut butter, gently warmed until pourable

For the Topping and Garnish

1 pint (2 cups) heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped roasted peanuts or peanut butter chips
1/2 cup semisweet chocolate chips and 2 tablespoons heavy cream for a drizzle, optional

Notes on ingredients and substitutions

Use high-quality creamy peanut butter for the best flavor. Natural peanut butter can be used but may need extra stirring.
Gluten-free chocolate cake mix works fine if you need a gluten-free cake.
For a quicker topping, use 8 ounces of thawed whipped topping, but fresh whipped cream gives a lighter finish.

How to make Moist Chocolate Peanut Butter Poke Cake

Step 1: Prepare and bake the cake

Preheat the oven to 350 F. Grease a 9×13-inch baking pan.
In a large bowl combine the cake mix, eggs, oil, water, and sour cream if using. Beat until smooth, about 2 minutes.
Pour batter into the prepared pan and smooth the top.
Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The cake will spring back lightly when done.

Step 2: Poke and soak

While the cake is still warm, use the handle of a wooden spoon or a large skewer to poke holes about 1 inch apart across the surface.
Pour the sweetened condensed milk evenly over the warm cake, letting it sink into the holes. If the condensed milk seems too thick, stir in 2 tablespoons warm water to thin it before pouring.

Step 3: Make the peanut butter pudding layer

In a bowl whisk the instant peanut butter pudding mix with 2 cups cold milk until starting to thicken, about 2 minutes.
Stir in the warmed peanut butter until the mixture is smooth and pourable.
Spread the peanut butter pudding gently over the soaked cake, filling holes and creating an even layer. The pudding should be thick but spreadable.

Step 4: Chill and top

Refrigerate the cake uncovered for at least 2 hours, preferably 4 hours, until the pudding is set and flavors meld.
Before serving, whip the heavy cream with powdered sugar and vanilla to soft peaks, about 3 to 4 minutes with an electric mixer. Spread the whipped cream over the chilled pudding layer.
For a finishing touch, melt chocolate chips with 2 tablespoons heavy cream in 20-second intervals, stirring until smooth, and drizzle over the whipped cream. Sprinkle chopped peanuts or peanut butter chips on top.

Step 5: Serve

Let the cake sit 10 minutes at room temperature before slicing, or serve cold for cleaner slices. Use a sharp knife wiped between cuts to keep slices neat.

Tips & Recipe Variations :

Use a toothpick or skewer to make even holes so the soak layer distributes uniformly.
For extra richness, swap half the water in the cake batter for brewed strong coffee; it enhances the chocolate flavor without tasting like coffee.
To make it gluten-free, use a certified gluten-free chocolate cake mix.
To make it lower sugar, use sugar-free instant pudding and sugar-free whipped topping; note texture will vary.
For a peanut butter swirl, fold 1/4 cup melted peanut butter into the whipped cream before spreading.
Storage: Cover tightly and refrigerate up to 4 days. This cake improves overnight as flavors develop.
Freezing: Freeze uncut slices wrapped tightly for up to 2 months. Thaw in the refrigerator overnight.

How to Serve :

Serve chilled with a scoop of vanilla ice cream or a small dollop of extra whipped cream.
Pair with a hot cup of coffee or a cold glass of milk to balance the sweetness.
For presentation, garnish each slice with a few whole roasted peanuts and a light chocolate drizzle.
Approximate serving size: 12 generous squares. Calorie estimate per serving will vary by ingredients but plan for an indulgent dessert.

Common Questions :

Q: Can I make this recipe ahead of time?
A: Yes, it actually tastes better after a few hours or overnight as the layers set and meld. Make it the day before for best results.

Q: Can I freeze leftovers?
A: Yes, wrap slices tightly and freeze up to 2 months. Thaw in the refrigerator overnight for best texture.

Q: What can I use instead of instant peanut butter pudding?
A: You can make a thick peanut butter pastry cream or stir extra creamy peanut butter into a vanilla pudding base, but instant peanut butter pudding keeps it simple and stable.

Q: How do I prevent the cake from becoming soggy?
A: Don’t over-thin the sweetened condensed milk, and chill the cake uncovered initially so the pudding sets. Proper chilling helps maintain structure.

Q: Can I make this dairy-free or nut-free?
A: For dairy-free, use coconut condensed milk alternatives, dairy-free milk with dairy-free pudding, and coconut whipped topping. For nut-free, substitute sunflower seed butter and sunflower butter pudding alternatives.

Moist Chocolate Peanut Butter Poke Cake Review

“This cake disappeared in one night at our house. The chocolate base was tender and the peanut butter layer was lush without being too heavy. It felt homemade yet special enough for a celebration. Will make again.” – A delighted family friend

Conclusion :

I hope this recipe becomes one of your go-to desserts for celebrations and comfort-food nights. It is the kind of cake that invites conversations, second helpings, and sleepy smiles after the last bite. If you want another version to compare techniques or flavors, you might enjoy exploring the original inspiration and variations on the original Chocolate Peanut Butter Poke Cake recipe. Please try it, share how it went, and tell me any tweaks your family loved.

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Riley Summers

Moist Chocolate Peanut Butter Poke Cake