Rich devil’s food cake soaked in warm fudge, slathered with peanut butter cream cheese topping—this peanut butter chocolate poke cake is wildly indulgent. Fudgy, creamy, peanut buttery, and just a bit ridiculous (in the best way). The smell alone might summon everyone in a three-block radius.
This one’s for when you’ve got a sweet craving that needs more than just a cookie. It’s soft and rich, hits all the sweet-salty notes, and is surprisingly low-effort for something that looks like you spent the whole weekend on it.
Whether you’re assembling a dessert table, bribing co-workers, or just need a massive chocolate peanut butter hug in the form of cake, this one’s ready to roll.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Peanut Butter Chocolate Poke Cake
Look—this is not a dainty dessert. It’s messy in all the right ways and tastes like childhood dreams with adult execution.
- Ridiculously simple to make: You just squish, smear, melt, and drizzle; no fancy equipment or cake whispering needed.
- Super creamy topping: The combo of cream cheese, peanut butter, and sweetened condensed milk is a whole situation.
- A different texture in every bite: Soft cake, gooey fudge, fluffy topping, plus any crunchy toppings you throw on.
- Customizable to the last crumb: Dress it up with peanut butter cups, drizzle on more caramel, go full candy bar mode.
- It’s make-ahead friendly: You want it chilled anyway, which means it’s perfect for prepping the night before.
Ingredient Notes
This one mostly relies on pantry and fridge staples, with a little room for freestyling. Let’s break it down.
- Devil’s food cake mix: That rich, deep cocoa vibe does half the heavy lifting. Use your trusted brand. Some have pudding in the mix—totally fine!
- Hot fudge sauce: This gets melted and smothered into the warm cake for an extra punch of chocolate. Thicker than chocolate syrup and more decadent.
- Cream cheese: Make sure it’s fully softened or you’ll be chasing cream cheese chunks like it’s a game. Gives the topping that cheesecake-like richness.
- Sweetened condensed milk: Yep, it’s sweet, sticky, and magic. Really pulls that peanut butter topping into dessert-heaven territory.
- Creamy peanut butter: Go smooth here. Crunchy might mess with the texture (but feel free to sprinkle chopped peanuts on top later).
- Vanilla extract: Just a dash, but it softens the richness and rounds things out in the background.
- Cool Whip (optional): Folded in for a lighter, mousse-like texture. Skip it if you want the topping super dense and rich.
- Toppings (totally optional): Chopped peanuts? Yes. Mini peanut butter cups? Please. Whatever gives it flair (and extra crunch).
How To Make This Peanut Butter Chocolate Poke Cake
Grab a whisk, cue up that podcast episode you’ve been meaning to finish, and let’s get into it.
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Bake the cake: Preheat your oven and prepare the boxed devil’s food cake according to whatever the back of the box says. You’re the boss here. Bake, breathe in that chocolatey aroma, and go make a coffee while it cooks.
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Poke holes (gently): Once the cake is warm (not piping hot), poke holes all over the top. Use a wooden spoon handle, skewer, or even a plastic straw. Stop before you hit the pan’s bottom—you’re channeling the fudge, not drilling for oil.
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Fudge it up: Warm the fudge sauce in short bursts in the microwave. Stir between each zap until it’s pourable and dreamy. Pour it over the cake and level it with an offset spatula or the back of a spoon.
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Whip the topping: Beat the cream cheese until smooth. Seriously, no lumps or you’ll regret it later. Scrape down the bowl, add the sweetened condensed milk, and beat again. Add peanut butter and vanilla, and beat again until everything’s one big happy mixture.
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Optional fluffiness: Want it lighter? Fold in Cool Whip with a rubber spatula; stop once it looks fully blended. Skip this if you’re more of a dense and dreamy kind of cake person.
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Top and chill: Spread the peanut butter mixture all over the cooled cake. Go edge to edge. Cover and park it in the fridge for at least 2 hours (longer’s even better—overnight is chef’s kiss).
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Add toppings and serve: Right before serving, add any bells and whistles you like. A few chopped peanut butter cups? Oh yes. Caramel drizzle? Sure. Live your dessert truth.
Storage Options
Got leftovers? Excellent news for future you.
Just cover the cake tightly with foil or plastic wrap and stash it in the fridge. It’ll keep well for about 4 to 5 days. The flavors actually deepen a little as it sits, so if it sneaks into your lunch the next day… that’s not a mistake.
If you’re wondering, “Can I freeze it?” the answer is yes, but with a little side note. Because it’s topped with a cream cheese-peanut butter mixture, wrap individual slices in plastic wrap, then foil. Freeze flat like king slices of magic. Let them thaw overnight in the fridge, and you’re back in cake-land. The texture softens a little, but it’s still dreamy.
Reheating? Nah, skip it. This cake’s a cold dessert all the way—melting the topping turns it into a different situation, and not the good kind.
Variations and Substitutions
There’s a lot of wiggle room here, especially with the toppings and mix-ins. Make it work with what’s in the pantry!
- Chocolate cake mix: Don’t have devil’s food? Any chocolate cake mix will do. Just grab something rich and fudgy.
- Nut butter swap: Almond butter or sunflower seed butter can easily step in for peanut butter (allergy-friendly, too).
- Make it homemade: Want to skip the box? Sure, go wild—make your own chocolate cake base if you’ve got the time.
- Add chopped candy bars: Toss in chunks of Snickers or Reese’s between layers or on top. No one’s mad at that.
- Topping mix-ins: Crushed pretzels for salt, mini chocolate chips for texture, or strawberries for a fresh contrast.
What to Serve with Peanut Butter Chocolate Poke Cake
This cake’s rich and satisfying, sure—but there are a few things that pair really nicely with it.
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A cup of black coffee. The richness of the cake practically begs for something bold and bitter next to it. Bonus points for an afternoon slice and a quiet five minutes.
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A scoop of vanilla bean ice cream. The warm-cold contrast? Unreal. It melts into all those little fudgey holes and makes every bite extra creamy. Yes, we’re here for that.
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Something salty like spiced nuts. A few of these spiced mixed nuts on the snack table would balance the sweetness like a pro.
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Fresh berries or sliced bananas. Sprinkle some fruit on top for a little brightness. Makes it feel semi-healthy (that’s a lie, but a tasty one).
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If you’re going all out, make a second dessert with totally different vibes. Something light like these easy blueberry biscuits could make a fun contrast.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely, and honestly, it gets even better after chilling in the fridge for several hours. You can make it the day before, cover it tightly, and let the magic happen. The fudge settles in, and the topping firms up. Win-win.
What if I don’t want to use boxed cake mix?
You can definitely bake a devil’s food cake from scratch if you’re in the mood for a little weekend project. Just make sure it’s moist and fudge-friendly. The rest of the process stays the same.
Can I freeze leftovers?
Yes! Slice the cake first, then wrap each piece in plastic wrap and foil. Freeze flat. When you’re ready for dessert, thaw in the fridge overnight. The texture stays pretty close to perfect, especially if Cool Whip was used in the topping—it helps stabilize everything.
Does this need to be refrigerated?
Yep, because of the cream cheese and Cool Whip in the topping, this one lives in the fridge. It’s best served cold anyway, so just keep it chilled until ready to slice. And honestly, sneaking cold cake from the fridge with a fork is a pro move.
Peanut Butter Chocolate Poke Cake
Ingredients
Cake & Filling
- 1 box devil’s food cake mix plus ingredients listed on box (usually eggs, oil, water)
- 1 jar (340-400 g) hot fudge sauce about 12-14 oz, for filling cake
Peanut Butter Cream Cheese Topping
- 8 oz (227 g) cream cheese softened
- 1 can (397 g) sweetened condensed milk 14 oz
- 3/4 cup (180 g) creamy peanut butter
- 1 tsp (5 ml) vanilla extract
- 1 container (227 g) Cool Whip (optional) 8 oz, thawed, for a lighter topping
Toppings (Optional)
- chopped peanuts
- mini peanut butter cups
- caramel drizzle
- chopped candy bars, crushed pretzels, fresh berries (for serving, optional)
Equipment
- 9x13-inch Baking Pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Wooden spoon handle or skewer
Instructions
- Bake the cake: Preheat oven and prepare the devil’s food cake mix according to package instructions. Pour into a greased 9x13 inch pan and bake until done. Let cool for about 10 minutes, until cake is warm but not hot.
- Poke holes: Using the handle of a wooden spoon (or a skewer/straw), gently poke holes all over the cake, stopping before you hit the bottom.
- Add the fudge: Warm the hot fudge sauce in the microwave until pourable. Pour evenly over the cake, letting it seep into the holes. Spread gently to cover.
- Make the topping: In a large bowl, beat softened cream cheese until completely smooth. Add the sweetened condensed milk and mix until fully combined. Add peanut butter and vanilla, and beat until smooth. For a lighter topping, gently fold in Cool Whip until blended.
- Top & chill: Spread the topping evenly over the cooled and fudge-soaked cake. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Add toppings & serve: Shortly before serving, add your choice of toppings: chopped peanuts, mini peanut butter cups, caramel drizzle, or anything else you like. Slice and enjoy cold.
