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Chocolate Peanut Butter Poke Cake

This easy chocolate peanut butter poke cake pairs boxed cake mix with sweetened condensed milk, hot fudge and fluffy peanut butter frosting!
Prep Time15 minutes
Cook Time30 minutes
Chilling Time1 hour
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate peanut butter poke cake, chocolate peanut butter poke cake with sweetened condensed milk, chocolate poke cake with peanut butter frosting
Servings: 12 servings
Calories: 366kcal

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 9x13-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.

Nutrition

Calories: 366kcal | Carbohydrates: 41g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 184mg | Potassium: 203mg | Fiber: 2g | Sugar: 31g | Vitamin A: 243IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg