Description
This Chocolate Peanut Butter Poke Cake is a rich, creamy dessert featuring a moist chocolate cake soaked in a peanut butter filling, topped with a fluffy peanut butter mousse, caramel drizzle, and chopped mini peanut butter cups. It’s the perfect make-ahead dessert for gatherings or indulgent weeknight treats.
Ingredients
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on box)
- Non-stick spray or butter (for greasing)
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup whole milk or heavy cream
- 1 tsp vanilla extract
For the Mousse Topping:
- 1 (8 oz) block cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup creamy peanut butter
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
For the Toppings:
- 1/2 cup caramel sauce
- 1 to 1½ cups mini peanut butter cups, chopped
Instructions
- Preheat oven and prepare chocolate cake according to package directions in a 9×13-inch pan.
- Let cake cool for 15–20 minutes. Poke holes over the surface using a wooden spoon handle.
- Warm peanut butter, sweetened condensed milk, whole milk, and vanilla extract in a saucepan until smooth and pourable.
- Pour filling over poked cake, ensuring it seeps into holes. Spread evenly and chill for at least 1 hour.
- Beat cream cheese with powdered sugar until smooth. Mix in peanut butter and vanilla.
- Fold in whipped topping gently to form the mousse.
- Spread mousse evenly over the chilled cake.
- Drizzle with caramel sauce and sprinkle with chopped peanut butter cups.
- Refrigerate for 3–4 hours or overnight before serving.
- Prep Time: 30 minutes
- Chill Time: 4 hours