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This Chocolate Peanut Butter Poke Cake is as close as you can get to a Reese’s peanut butter cup in cake form! Poke holes in a moist chocolate cake (shh, it’s made with boxed mix!), fill them with sticky sweetened condensed milk, then top with a layer of fudge and fluffy peanut butter frosting. Needless to say, this easy dessert recipe is a total crowd-pleaser!
Poke cakes are favorites around here! Readers also love my Strawberry Jello Poke Cake and this cozy Pumpkin Caramel Poke Cake.
Why you’ll love this peanut butter cup poke cake recipe!
Just between us, do you ever rifle through your kids’ trick-or-treating bag and sneak some peanut butter cups?
If you’ve clicked to read more about this Chocolate Peanut Butter Poke Cake recipe, I bet you have! (It’s okay—I call it the Mom Tax. They owe us, right?!)
So this cake is for us: the chocolate and peanut butter lovers. The ones who choose Reese’s cups over any candy bar in the grocery store check-out aisle. Here’s why you’re going to flip for this recipe:
- EASY to make: You’ll get your chocolate + PB fix quick and easy with this cake since it starts with boxed cake mix.
- Rich and fudgy: The combination of chocolate cake, sweetened condensed milk, and hot fudge sauce results in an ultra-decadent, most, fudgy cake layer.
- Frosting you’ll want to eat with a spoon: Whipped peanut butter buttercream is every bit as delicious as it sounds.
- Perfect for a party: This makes enough servings for a crowd so it’s perfect for potlucks and big family dinners.
Need more chocolate peanut butter recipes? You don’t even need the oven for this No-Bake Chocolate Peanut Butter Pie! But these Peanut Butter Cup Brownies are definitely worth turning on the oven for.
Table of contents
Recipe Ingredients
See recipe card below this post for ingredient quantities and full instructions.
For the Cake:
- Chocolate cake mix – The perfect way to save time! You’ll also need the ingredients listed on the box for making the cake, which is usually eggs, water, and oil. (Here are some more poke cakes made with boxed cake mix.)
- Sweetened condensed milk – This is the magic ingredient that seeps into the holes and infuses the cake with extra sweetness and richness.
- Hot fudge sauce – When chilled, this takes on an almost chewy texture. It is so fantastic in this chocolate peanut butter poke cake! Don’t use chocolate syrup; it’s not the same.
For the Peanut Butter Frosting:
- Creamy peanut butter – Don’t use natural peanut butter! You want the shelf stable kind here, which works more predictably in recipes like this.
- Unsalted butter – Soften this so it’s easy to whip into the frosting.
- Powdered sugar – Also known as confectioners’ sugar.
- Milk – You can use any kind you have in the fridge, whether it’s whole milk or even a plant-based milk.
- Mini chocolate chips or chopped peanut butter cups – Fun, but optional, toppings. Sprinkles, Reese’s Pieces, chopped up Butterfinger bars, or anything else that strikes your fancy (and works with the flavors of the cake) will be just fine too!
Variations
- Try another filling: Gooey Caramel Sauce or peanut butter ice cream topping (the kind that comes in a squeezable bottle) would also work.
- Use another frosting: If you use the peanut butter ice cream topping for the filling, try Homemade Chocolate Frosting or Cream Cheese Frosting on top.
- Make it nut-free: Use sunflower seed butter instead of peanut butter and top with mini chocolate chips.
- Add pudding: You can swap the fudge for chocolate pudding if you want a lighter texture.
- Make it extra chocolatey: Stir mini chips into the cake batter before baking.
- Whip up a fluffier frosting: Fold in 1 cup of whipped topping after mixing the frosting.
How To Make Chocolate Poke Cake With Peanut Butter Frosting
- Bake the Cake: Follow the instructions on the package. Cool for 10 to 15 minutes, then poke holes in it with the handle of a wooden spoon.
- Add the Filling: Pour the sweetened condensed milk over the top of the cake and spread it so it seeps into the holes.
- Add the Fudge: Warm the fudge until it’s pourable and drizzle it all over the top. Chill for 1 to 2 hours.
- Make the Frosting: Beat the peanut butter and butter, then mix in the powdered sugar and vanilla. Add milk as needed for spreadable consistency.
- Frost the Cake: Spread it evenly over the top.
- Garnish: Add peanut butter cups and chocolate chips, if desired.
Storage
- Refrigerate: Cover the cake in the pan or transfer leftovers to an airtight container and refrigerate for up to 5 days. I recommend letting this chocolate peanut butter poke cake come to room temperature before serving.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw the cake overnight in the fridge.
Frequently Asked Questions
Absolutely! Substitute a Homemade Chocolate Cake in place of the box mix. Just be sure you bake it in a 9×13-inch pan and allow for the same poking and fill steps.
No. Evaporated milk is unsweetened, so it wouldn’t work well in a poke cake recipe.
Chill for at least 1-2 hours so the filling and frosting set nicely. You can also make it the day before; overnight chilling helps the flavors meld and the cake slices will be cleaner.
Yes, use a gluten-free chocolate cake mix and ensure any other ingredients are also gluten-free. (They should be naturally gluten-free, but it’s always a good idea to check the labels just in case!)
More Reader Favorite Poke Cake Recipes
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Chocolate Peanut Butter Poke Cake
Ingredients
For the Cake:
- 1 15.25-ounce box chocolate cake mix
- Ingredients listed on box usually eggs, oil, and water
- 1 14-ounce can sweetened condensed milk
- 1 cup hot fudge sauce store-bought or homemade
For the Peanut Butter Frosting:
- 1 cup creamy peanut butter
- ½ cup unsalted butter (1 stick), softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk as needed for consistency
- Optional: mini chocolate chips or chopped peanut butter cups for topping
Instructions
Bake the Cake:
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Prepare and bake the chocolate cake according to the package directions.
- Once baked, let it cool for about 10–15 minutes.
Poke and Fill:
- Use the handle of a wooden spoon or straw to poke holes all over the cake.
- Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
- Warm the hot fudge slightly and drizzle it evenly over the cake.
- Cover and refrigerate for at least 1–2 hours.
Make the Peanut Butter Frosting:
- In a large bowl, beat the peanut butter and butter until smooth and creamy.
- Add powdered sugar and vanilla, and beat until combined.
- Add milk 1 tablespoon at a time until the frosting is light and spreadable.
- Spread the frosting over the chilled cake.
Finish and Serve:
- Garnish with mini chocolate chips or chopped peanut butter cups, if using.
- Slice and serve chilled or at room temp.
Serving & Storage Tips:
- Store covered in the refrigerator for up to 5 days.
- This cake is even better the next day once the flavors have soaked in.
- Try it with a drizzle of melted peanut butter or chocolate syrup on top!
Notes
- Nutrition note: The exact nutritional information will depend on the brand of boxed cake mix you use and the ingredients you need to make it.
- Don’t skip the chilling: If you add the frosting over the hot fudge while it’s warm, the frosting will deflate.
- Get nice, clean cuts: For cleaner slicing, chill the fully assembled cake for at least 2 hours; use a warm knife to slice for best cuts.
