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This decadent chocolate peanut butter poke cake combines rich devil's food cake with creamy peanut butter filling and fluffy topping for an indulgent dessert experience that will satisfy even the most serious sweet tooth. The cake gets its name from the holes poked into the warm cake that allow the sweetened condensed milk mixture to create pockets of creamy goodness throughout.
I first made this cake for my nephew's birthday when he requested something with both chocolate and peanut butter. The look on his face when he took that first bite confirmed this recipe would become a permanent fixture in our family celebrations.
Ingredients
- Box of devil's food cake mix: Plus ingredients called for on package eggs, oil, water. The devil's food provides the perfect rich chocolate base.
- Sweetened condensed milk: Creates those amazing pockets of creamy sweetness throughout the cake.
- Creamy peanut butter: Choose a commercial brand like Jif or Skippy for best results as natural varieties can separate.
- Whipped topping: Gives the frosting its light airy texture without being overly sweet.
- Peanut butter cups: Chopped for garnish adds texture and visual appeal.
- Additional peanut butter and fudge topping for drizzling: Makes the presentation worthy of a celebration.
Step-by-Step Instructions
- Prepare the cake:
- Bake the devil's food cake mix according to package directions in a 9x13 inch baking pan. The cake should be evenly risen with a springy texture when touched.
- Create the holes:
- While the cake is still warm use the handle end of a wooden spoon to poke holes throughout the entire surface about 1 inch apart. Make sure to poke all the way to the bottom of the pan to create channels for the filling.
- Make the filling:
- Combine sweetened condensed milk with 1/2 cup peanut butter in a bowl until completely smooth. The mixture should be pourable but still have some body. Work quickly as it thickens as it cools.
- Fill the cake:
- Pour the peanut butter mixture slowly over the entire surface of the warm cake taking your time to ensure it fills the holes. Use a spatula to gently spread and encourage the mixture into the holes if needed.
- Make the topping:
- Combine the whipped topping with the remaining 1/4 cup peanut butter folding gently until no streaks remain. The mixture should be light and fluffy with a pale peanut butter color.
- Finish the cake:
- Spread the peanut butter whipped topping evenly over the cooled cake creating swoops and swirls for visual interest.
- Garnish:
- Add chopped peanut butter cups and drizzle with additional melted peanut butter and chocolate fudge sauce for a professional looking finish that hints at the flavors inside.
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The secret to this cake is the balance between the peanut butter components. My family discovered that using exactly the proportions listed creates the perfect chocolate to peanut butter ratio where neither flavor overwhelms the other. When my daughter asked for this instead of birthday cake one year I knew we had a winner.
Storage Tips
This cake actually improves with time as the flavors meld together in the refrigerator. Cover tightly with plastic wrap and store in the refrigerator for up to 5 days though it rarely lasts that long in my house. The texture of the cake becomes even more moist and pudding like the longer it sits making it an ideal make ahead dessert.
Variations To Try
For a nuttier version try using crunchy peanut butter in the filling mixture instead of creamy. You can also experiment with different cake flavors like yellow cake or white cake for a different flavor profile. Some of my family members prefer butterscotch topping instead of chocolate fudge for the garnish which creates a wonderful caramel peanut butter combination.
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Serving Suggestions
For an over the top dessert experience warm individual slices for about 10 seconds in the microwave and serve with a scoop of vanilla ice cream on the side. The contrast between the cold ice cream and slightly warm cake creates an irresistible texture. For a more elegant presentation serve small squares on dessert plates with a dollop of freshly whipped cream and a light dusting of cocoa powder.
Frequently Asked Questions
- → Can I use homemade chocolate cake instead of boxed mix?
Absolutely! Homemade chocolate cake works perfectly and enhances the dessert's flavor.
- → How do I get the peanut butter mixture to fully soak into the cake?
Poke deep, evenly spaced holes while the cake is still warm. Pour the mixture slowly for better absorption.
- → Can I substitute whipped topping with something else?
Yes, you can use stabilized whipped cream for a more natural option.
- → How should I store this cake?
Refrigerate the cake in an airtight container to keep it fresh. Consume within 3-4 days for best taste.
- → Can I customize the toppings?
Yes, feel free to add crushed cookies, caramel drizzle, or even sprinkles for a personal touch.