Chocolate Peanut Butter Layers

The smell of chocolate cake cooling on the counter takes me back to my apartment's tiny kitchen, where I discovered that poke cakes are essentially cheating in the most delicious way possible. I was skeptical about the whole concept at first, but watching that peanut butter pudding disappear into all those little holes changed everything. Now it's the dessert I bring to every gathering, because somehow it tastes even better the next day.

I made this for my sister's birthday last year and watched my usually health-conscious dad go back for thirds. There's something about the way the whipped cream sinks slightly into those pudding-filled pockets that makes people temporarily abandon their portion control. My nephew now asks for the poke cake by name every time he visits.

Ingredients

• Chocolate cake mix: The box shortcut works beautifully here, but homemade chocolate cake is always an option if you have the time
• Instant vanilla pudding mix: This creates the perfect base for the peanut butter filling to sink into those holes
• Cold whole milk: Essential for thickening the pudding properly, lowfat makes it too thin
• Creamy peanut butter: Use a mainstream brand rather than natural for the smoothest texture in the filling
• Cold heavy whipping cream: The heavy kind is necessary for those stiff peaks that hold everything together
• Powdered sugar: Sweetens the whipped cream without making it grainy like regular sugar would
• Vanilla extract: Even a small amount makes the whipped cream taste homemade and special
• Semi-sweet chocolate chips: These melt beautifully for the drizzle without being too bitter or too sweet
• Heavy cream for drizzle: Just enough to make the chocolate and peanut butter pourable and glossy

Instructions

Bake your chocolate cake:

Preheat oven to 350°F (175°C) and grease a 9x13-inch pan. Prepare the cake mix according to package directions, pour into the pan, and bake for 30 to 35 minutes until a toothpick comes out clean.

Create those crucial holes:

Let the cake cool for just 10 minutes, then use the handle of a wooden spoon to poke holes about 1 inch apart all across the surface. The cake should still be slightly warm so the pudding sinks in.

Whisk up the peanut butter filling:

In a medium bowl, whisk the pudding mix and cold milk for 2 minutes until slightly thickened. Stir in the peanut butter until completely smooth and combined.

Fill and chill:

Pour the peanut butter pudding evenly over the warm cake, gently spreading it to fill all those holes you just made. Cover and refrigerate for at least 1 hour so everything settles.

Make the whipped cream:

Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This layer needs to be stable enough to hold that chocolate drizzle coming later.

Spread the topping:

Carefully spread the whipped cream over the chilled cake. Take your time with this step so you dont pull up any of the pudding layer underneath.

Prepare the chocolate peanut butter drizzle:

Microwave the chocolate chips, peanut butter, and heavy cream for 30 seconds. Stir until smooth and glossy, microwaving for another 10 seconds only if needed.

Finish and serve:

Drizzle the chocolate mixture over the whipped cream in any pattern you like. Add chopped peanuts or halved peanut butter cups if you want to go all out. Chill for 30 minutes before cutting.

Save

This cake has become my go-to for potlucks because it travels so well and somehow tastes better after sitting in the fridge overnight. I once brought it to a work gathering and had three people ask for the recipe before they even finished their first slices.

Make It Your Own

Swapping the vanilla pudding for chocolate pudding creates an even more intense chocolate experience. Sometimes I use chocolate whipped cream instead of vanilla if Im serving serious chocolate fanatics. The beauty of this recipe is how forgiving it is with substitutions.

Getting Ahead

You can absolutely make the entire cake the day before serving. In fact, the flavors meld beautifully overnight, making it taste even more cohesive. I often assemble everything except the drizzle, keep it in the fridge, and add that final touch right before serving.

Serving Suggestions

This cake is rich enough to stand on its own, but a cold glass of milk cuts through the sweetness perfectly. I've also served it with coffee after dinner, and that pairing has received rave reviews from guests who needed something to balance all that chocolate.

• Cut squares with a sharp knife dipped in hot water for clean slices
• Keep the cake refrigerated until the moment youre ready to serve
• Store leftovers covered in the fridge for up to three days

Save

Every time I make this cake, I'm reminded that the best desserts are the ones that bring people back for seconds and thirds. There's something about that chocolate peanut butter combination that feels like comfort and celebration all at once.

Recipe FAQs

→ How do I make the cake moist with pudding filling?

After baking, poke holes in the cake and pour the creamy peanut butter pudding over it, allowing the flavors to soak in and keep the cake moist.

→ Can I substitute peanut butter in this dessert?

Yes, cookie butter or sunflower seed butter can be used as a peanut-free alternative with similar texture and richness.

→ What is the best way to achieve stiff peaks for the whipped topping?

Chill the mixing bowl and beat the heavy cream with powdered sugar and vanilla extract until it holds firm peaks for a light, fluffy finish.

→ How should I store the dessert after assembling?

Cover and refrigerate the cake to allow the pudding to set and keep whipped cream fresh, serving chilled for optimal taste.

→ Can I use homemade chocolate cake instead of cake mix?

Yes, a homemade chocolate cake works well and can enhance flavor and texture if preferred over cake mix.