Chocolate Peanut Butter Poke (Printable)

Moist chocolate cake layered with creamy peanut butter pudding, whipped cream, and chocolate drizzle.

# What You'll Need:

→ Cake Base

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

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly 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 a toothpick inserted in the center comes out clean.
03 - Let cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake surface, spacing approximately 1 inch apart.
04 - In a medium bowl, whisk together instant vanilla pudding mix and cold milk for 2 minutes until slightly thickened. Stir in creamy peanut butter until completely smooth and well combined.
05 - Pour peanut butter pudding mixture evenly over the warm cake, using a spatula to spread and ensure the pudding fills all the holes. Cover and refrigerate for at least 1 hour to set.
06 - In a large bowl, beat cold heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer or whisk until stiff peaks form.
07 - Spread whipped cream evenly over the chilled cake, creating a smooth top layer.
08 - Place chocolate chips, peanut butter, and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, then stir until smooth. If needed, microwave for an additional 10 seconds. Drizzle over the whipped cream.
09 - Sprinkle chopped peanuts and halved mini peanut butter cups on top if desired. Refrigerate for 30 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The combination of chocolate and peanut butter hits that perfect sweet spot without being overwhelmingly rich
  • It looks impressive but takes less active effort than most from-scratch cakes
  • The poke technique keeps every single forkful impossibly moist even days later
02 -
  • Waiting the full ten minutes before poking holes is crucial because poking too early creates tunnels instead of neat pockets
  • The pudding must be slightly thickened before pouring or it will settle at the bottom instead of staying distributed
  • Room temperature whipping cream refuses to whip properly, so keep yours thoroughly cold until the moment you need it
03 -
  • Warming your peanut butter for thirty seconds in the microwave makes it incorporate into the pudding much more smoothly
  • Line your pan with parchment paper overhangs for easy removal if you want to present this on a serving platter

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