Chocolate Peanut Butter Poke (Print Version)

Moist chocolate cake with creamy peanut butter filling and whipped cream topping, finished with a chocolate-peanut butter drizzle.

# What You'll Need:

→ Cake Components

01 - 1 box (15.25 oz) chocolate cake mix with required eggs, oil, and water

→ Peanut Butter Filling

02 - 1 package (3.4 oz) instant vanilla pudding mix
03 - 2 cups cold whole milk
04 - 1/2 cup creamy peanut butter

→ Whipped Cream Topping

05 - 2 cups cold heavy whipping cream
06 - 2 tbsp powdered sugar
07 - 1/2 tsp vanilla extract

→ Chocolate Peanut Butter Drizzle

08 - 1/2 cup semi-sweet chocolate chips
09 - 1/4 cup creamy peanut butter
10 - 2 tbsp heavy cream

→ Optional Garnishes

11 - 1/4 cup chopped roasted peanuts
12 - Mini peanut butter cups, halved

# Steps:

01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking pan with cooking spray or butter.
02 - Prepare chocolate cake mix according to package directions. Pour batter into prepared pan and bake for 30-35 minutes until toothpick inserted in center comes out clean.
03 - Let cake cool for 10 minutes. Using handle of wooden spoon, poke holes across entire cake surface, spacing approximately 1 inch apart.
04 - Whisk instant vanilla pudding mix with cold milk in medium bowl for 2 minutes until slightly thickened. Stir in peanut butter until completely smooth and incorporated.
05 - Pour peanut butter pudding mixture evenly over warm cake, using spatula to spread filling into all holes. Cover and refrigerate minimum 1 hour to set.
06 - Beat heavy cream, powdered sugar, and vanilla extract in large bowl until stiff peaks form. Spread whipped cream generously over chilled cake.
07 - Microwave chocolate chips, peanut butter, and heavy cream in small microwave-safe bowl for 30 seconds. Stir until smooth; microwave additional 10 seconds if needed. Drizzle over whipped cream.
08 - Sprinkle chopped peanuts and halved peanut butter cups over top if desired. Refrigerate 30 minutes before serving to allow flavors to meld.

# Expert Tips:

01 -
  • The pudding filling makes the cake impossibly moist without any fussing over traditional soaking methods
  • You get that bakery cake look with zero fancy decorating skills required
  • The chocolate peanut butter combination hits that perfect sweet and salty balance everyone goes crazy for
02 -
  • The holes need to be deep enough to reach the bottom of the pan without poking through completely
  • Warm cake absorbs pudding much better than completely cooled cake, so timing matters here
  • The whipped cream layer will hold its shape much better if both the cream and your bowl are chilled before whipping
03 -
  • Rotate your pan halfway through baking if your oven has hot spots for even rising
  • The wooden spoon handle trick works beautifully, but a chopstick gives you slightly smaller, more delicate holes

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