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Directions
Step 1: Prepare the boxed cake mix
Preheat the oven to 350°F. Prepare the boxed cake mix according to the package directions, adding 1 teaspoon of vanilla extract and the salt before mixing the batter.
Step 2: Bake and cool the cake
Pour the batter into a greased 13×9-inch baking pan. Bake and cool the cake completely as the package directs.
Step 3: Poke holes in the cake
Whisk the peanut butter and sweetened condensed milk until they’re well blended. Using the end of a wooden spoon handle, poke holes in the cake 2 inches apart.
Step 4: Pour in the peanut butter mixture
Slowly pour 2 cups of the peanut butter mixture over the cake, filling each hole. Reserve the leftover peanut butter mixture for later.
Cover the cake tightly with storage wrap and refrigerate it and the remaining peanut butter mixture until the cake is cold, two to three hours.
Step 5: Decorate it with frosting and toppings
Use a hand mixer or stand mixer to beat together the remaining vanilla extract and the remaining peanut butter mixture. Gradually beat in enough confectioners’ sugar to reach a spreading consistency. It should be thick enough that it doesn’t melt into the cake.
Spread the frosting over the poke cake, then add the toppings as desired.
Recipe Variations
- Make it with Nutella: Try using Nutella in place of the peanut butter and add 1 tablespoon of hazelnut liquor to the milk mixture. Top the cake with chopped toasted hazelnuts.
- Use crunchy peanut butter: Prefer a bit of texture in your desserts? Swap crunchy peanut butter for the smooth peanut butter as a 1-to-1 substitute.
- Lighten up the topping: Although peanut butter and chocolate desserts are sweet-and-salty treats, they can still lean heavy. Lighten up the cake by replacing this recipe’s frosting with peanut butter whipped cream frosting.
How to Store Chocolate Peanut Butter Poke Cake
Store the chocolate peanut butter poke cake in the fridge. Cover it tightly with storage wrap so it doesn’t absorb any lingering fridge smells. I always like to press a piece of storage wrap against any cut sides so the cake doesn’t dry out.
How long does chocolate peanut butter poke cake last?
Chocolate peanut butter poke can last for up to four days in the fridge. The milk soak will degrade the cake’s integrity as the days go on, but it will still taste really good!
Can a chocolate peanut butter poke cake be made in advance?
Yes, you can make chocolate peanut butter poke cake in advance. Either cover and refrigerate the freshly soaked cake overnight in the fridge, or assemble the entire cake, cover it tightly in storage wrap and refrigerate it overnight. It can last a few days, but I wouldn’t make this cake more than a day before serving it. Fresh is best!
Chocolate Peanut Butter Poke Cake Tips
