This Chocolate Peanut Butter Poke Cake is a decadent, layered dessert that combines rich chocolate cake, a smooth peanut butter filling, and a glossy chocolate ganache. I pour the peanut butter mixture into warm cake holes, letting it soak in and infuse the entire cake with creamy goodness. Topped with silky ganache and finished with crunchy Whoppers, every bite is packed with texture and bold flavor. It’s the kind of dessert I bring to gatherings when I want something easy to make but guaranteed to impress.

Why You’ll Love This Recipe

I love how this recipe takes a simple boxed cake mix and transforms it into something show-stopping. The combination of chocolate and peanut butter never fails, but it’s the added steps—like filling the cake with a sweet, creamy peanut butter mixture and topping it with a rich ganache—that elevate it into a bakery-quality dessert. It’s perfect for make-ahead prep, and it holds up beautifully in the fridge, making it ideal for parties, holidays, or just a weekend indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Cake:

• 1 box chocolate cake mix (any brand will work)

• Eggs, oil, and water as called for on the cake mix box

• 1 cup semisweet chocolate chips (to sprinkle in the cake halfway through baking)

For The Peanut Butter Filling:

• 1 cup creamy peanut butter (use a no-stir, shelf-stable variety for best texture)

• 1 can (14 ounces) sweetened condensed milk

• 1/2 cup heavy cream (for a rich and pourable consistency)

For The Chocolate Topping:

• 1 1/2 cups semisweet or milk chocolate chips (depending on your sweetness preference)

• 1/2 cup heavy cream (to create a smooth ganache texture)

For The Garnish:

• 1 to 1 1/2 cups Whoppers (or any malted milk chocolate balls, lightly pressed into the topping)

Directions

1. Bake The Cake:
   I prepare the chocolate cake mix according to the instructions on the box and pour the batter into a 9×13-inch baking dish. I bake it at the temperature recommended on the box. About halfway through baking, I carefully open the oven and sprinkle 1 cup of semisweet chocolate chips evenly over the surface. They melt into the batter and add rich, chocolatey pockets throughout the cake.

2. Cool Slightly And Poke Holes:
   Once the cake is fully baked, I remove it from the oven and let it cool for 10 minutes. Then I use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart. These holes help the peanut butter filling soak deeply into the cake.

3. Make The Peanut Butter Filling:
   In a mixing bowl, I whisk together the creamy peanut butter, sweetened condensed milk, and heavy cream until the mixture is smooth and pourable. It should be thick but still able to seep into the holes of the cake.

4. Fill The Cake:
   While the cake is still warm, I pour the peanut butter mixture evenly over the surface. I use a spatula to gently spread it out and help it seep into the holes. Then I place the cake in the refrigerator to chill for about 30 minutes. This helps set the filling before adding the topping.

5. Make The Chocolate Topping:
   In a heatproof bowl, I pour 1 1/2 cups of chocolate chips. I heat the heavy cream on the stove or in the microwave just until it’s hot—but not boiling—then pour it over the chips. After letting it sit for 2 minutes, I stir until smooth and glossy. This makes a rich ganache that spreads beautifully.

6. Cover The Cake:
   Once the cake has chilled, I pour the ganache over the peanut butter layer and spread it out evenly with a spatula.

7. Garnish:
   While the ganache is still soft, I sprinkle Whoppers over the top. I press them gently into the surface so they stay in place as the cake chills.

8. Chill And Serve:
   I refrigerate the entire cake for at least 1 to 2 hours before slicing. This helps the layers firm up and makes cleaner slices.

Servings And Timing

This recipe yields approximately 12 to 16 servings, depending on how large I slice the pieces. It takes about 20 minutes of hands-on prep time, 30 to 35 minutes of baking, and at least 1 to 2 hours of chilling before serving.

Variations

• I sometimes use a devil’s food or dark chocolate cake mix instead of regular chocolate for a deeper flavor.

• For the topping, I’ve swapped Whoppers with chopped peanut butter cups, crushed Oreos, or even chocolate-covered pretzels for a salty crunch.

• If I want a less sweet version, I use dark chocolate chips in both the filling and topping.

• I’ve even added a swirl of marshmallow fluff into the peanut butter filling for a playful twist.

• To turn this into a peanut butter lover’s dream, I drizzle melted peanut butter on top of the ganache before adding the Whoppers.

Storage/Reheating

I store the cake covered in the refrigerator, where it keeps well for up to 4 days. The ganache firms up beautifully, and the layers stay intact. If I want a softer bite, I microwave individual slices for about 10 to 15 seconds. However, I usually prefer it cold, since the layers hold better and the flavor is more intense.

FAQs

Can I Use Natural Peanut Butter In This Recipe?

I don’t recommend using natural peanut butter because it separates and doesn’t mix as smoothly. I use a no-stir creamy peanut butter to ensure the filling is smooth and pourable.

Can I Make This Cake Ahead Of Time?

Yes, I often make this cake a day ahead. It tastes even better after chilling overnight because the flavors have time to blend together.

Can I Freeze This Poke Cake?

Yes, I freeze individual slices by wrapping them tightly in plastic wrap and aluminum foil. When I want to serve, I thaw them in the refrigerator overnight.

What If I Don’t Have Whoppers?

If I don’t have Whoppers on hand, I use chopped candy bars like Reese’s, Snickers, or even chocolate chips. Any crunchy or chocolatey topping works well.

How Can I Make This Less Sweet?

To cut down on the sweetness, I use dark chocolate chips in the ganache and filling. I also reduce the amount of sweetened condensed milk slightly in the peanut butter mixture.

Conclusion

This Chocolate Peanut Butter Poke Cake is one of the most indulgent, crowd-pleasing desserts I’ve ever made. It’s easy, full of classic flavors, and perfect for anyone who loves the chocolate and peanut butter combo. Whether I’m making it for a holiday, a birthday, or just because I’m craving something sweet, this cake always delivers.