Name: Chocolate Peanut Butter Poke Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 3/4 cups all-purpose flour; 1 cup granulated sugar; 3/4 cup unsweetened cocoa powder; 2 tsp baking soda; 1 tsp baking powder; 1 tsp fine sea salt; 1 cup buttermilk, room temperature; 1/2 cup vegetable oil; 2 large eggs, room temperature; 2 tsp vanilla extract; 1 cup hot brewed coffee; 1 can (14 oz) sweetened condensed milk; 1/2 cup creamy peanut butter; 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream; 1/3 cup salted peanuts, roughly chopped

A moist chocolate sheet cake gets poked and soaked with a creamy peanut butter filling, then topped with glossy chocolate ganache and a sprinkle of salted peanuts. It’s the kind of crowd-pleasing dessert that disappears fast.

No fussy layers, no decorating skills required—just a few simple steps and a little patience while it chills. If you love the chocolate-peanut butter combo, this one’s going straight into your regular rotation.

Why This Poke Cake Stays in the Rotation

The cake is tender and deeply chocolatey, but the real magic happens when you pour that sweet, nutty filling into every hole. Each bite has a ribbon of peanut butter running through it. It’s one of those desserts that feels fancy even though the technique is about as simple as it gets.

The layers of soft cake, smooth filling, and a thin ganache on top give you three different textures in every forkful. And because it’s served chilled, it stays moist for days—no dry edges, no stale cake. I make this whenever I need a dessert that feeds a crowd without any last-minute stress.

Ingredients

1 3/4 cups all-purpose flour: spooned and leveled, not scooped.
1 cup granulated sugar: just enough to balance the bitterness of the cocoa.
3/4 cup unsweetened cocoa powder: use a good-quality cocoa for deeper chocolate flavor.
2 tsp baking soda: this reacts with the buttermilk for a tender crumb.
1 tsp baking powder: helps an even rise.
1 tsp fine sea salt: full teaspoon, because chocolate needs salt.
1 cup buttermilk, room temperature: makes the cake extra moist.
1/2 cup vegetable oil: keeps the cake soft even when chilled.
2 large eggs, room temperature
2 tsp vanilla extract
1 cup hot brewed coffee: the cake won’t taste like coffee—it just intensifies the chocolate.
1 can (14 oz) sweetened condensed milk: the base for the peanut butter filling.
1/2 cup creamy peanut butter: not natural; the stabilized kind blends better.
1 cup semi-sweet chocolate chips: for the ganache.
1/2 cup heavy cream
1/3 cup salted peanuts, roughly chopped: for crunch on top.

Variations / Substitutions

No buttermilk?: Stir 1 tablespoon lemon juice or white vinegar into 1 cup milk, let it sit 5 minutes. The cake stays moist.
Crunchy peanut butter: Use it for the filling and skip the chopped peanuts if you want all the crunch inside.
Peanut allergy: Swap the filling with a can of dulce de leche mixed with a pinch of sea salt. Finish with chocolate ganache and toasted coconut.
Boxed mix shortcut: Use a 15.25-ounce box of devil’s food cake mix prepared according to package directions. The poke-and-fill method works just the same.
Dairy-free option: Use canned coconut milk instead of heavy cream and a dairy-free sweetened condensed milk. The ganache will be a little softer but still good.

If you like this flavor combo, you’ll probably love our Peanut Butter Cup Brownies, too.

How to Make Chocolate Peanut Butter Poke Cake

Step 1: Bake the Chocolate Cake

Preheat your oven to 350°F and grease a 9×13-inch baking pan. In a large bowl, whisk together the 1 3/4 cups flour, 1 cup sugar, 3/4 cup cocoa powder, 2 teaspoons baking soda, the baking powder, and 1 teaspoon salt. In a separate medium bowl, whisk the 1 cup buttermilk, 1/2 cup oil, eggs, and 2 teaspoons vanilla until smooth. Pour the wet ingredients into the dry and stir just until no dry streaks remain. Slowly pour in the 1 cup hot coffee and stir until the batter is thin and glossy—it will be quite liquid, and that’s what makes the cake so tender.

Scrape the batter into the prepared pan and bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool in the pan for about 10 minutes while you make the filling.

Step 2: Poke and Fill the Cake

While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top, about every inch. Push all the way to the bottom without scraping the pan. In a small bowl, stir together the sweetened condensed milk and 1/2 cup peanut butter until completely smooth. Slowly pour this mixture over the warm cake, letting it run into the holes and spread across the surface naturally.

Let the cake cool to room temperature on the counter, then transfer it to the refrigerator for about 30 minutes so the filling can set slightly before you add the ganache. The cake will look a little messy right now—don’t worry, the ganache will cover it all.

Step 3: Top with Chocolate Ganache

Place the 1 cup chocolate chips in a heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan over medium heat or in the microwave until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes, then whisk until smooth and glossy. If a few unmelted bits remain, microwave the bowl in 10-second bursts, stirring between each, until fully melted.

Pour the warm ganache over the chilled cake and use a spatula to spread it into an even layer. Scatter the 1/3 cup chopped peanuts over the top right away, before the chocolate starts to set, so they stick. A tiny pinch of flaky sea salt on top is a nice touch if you like a salty kick.

Step 4: Slice and Serve the Cake

Refrigerate the cake for at least 2 hours, until the ganache is firm and the filling has fully soaked into the cake. When you’re ready to serve, run a knife under hot water, wipe it dry, and cut the cake into squares. That first slice shows all the ribbons of peanut butter inside—it’s the best part. Serve it chilled, straight from the fridge, with a tall glass of milk.

Tips for the Best Poke Cake

Don’t overbake the cake. Pull it when a toothpick comes out with a few moist crumbs, not completely clean. Even a slightly overbaked cake gets moisture back from the soak, but you want the tenderest crumb from the start.
Use the handle of a round wooden spoon, not the thin end, to make holes that are wide enough for the filling to flow in and not just sit on top.
If your peanut butter is cold, warm it for a few seconds in the microwave so it stirs into the condensed milk smoothly. Lumps of peanut butter won’t soak into the cake.
Let the cake chill in stages: a short 30-minute chill after filling, then the full 2 hours after ganache. Skipping the first chill can cause the warm ganache to melt the filling and make a mess.

Storing Leftovers

Refrigerate: Cover the pan tightly with plastic wrap or transfer slices to an airtight container. The cake keeps well in the fridge for up to 5 days. It actually tastes even better on day two.
Reheating: This cake is meant to be eaten cold, so don’t warm it up. The ganache and filling will melt and you’ll lose all those distinct layers.

Frequently Asked Questions

Can I use natural peanut butter?

No, its oil separates and can make the filling greasy. Stick with a stabilized creamy peanut butter.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The crumb will be a little more fragile, but the soaking helps a lot.

My ganache turned out grainy. What went wrong?

The chocolate likely got too hot or seized. Make sure the cream is just simmering, not boiling, and stir gently until smooth.

How far in advance can I make this cake?

You can assemble the whole cake up to 24 hours ahead and keep it refrigerated. It slices cleanly straight from the fridge, so there’s no last-minute work.