White Chocolate Peanut Butter Poke Cake

White Chocolate Peanut Butter Poke Cake

Poke cakes are one of those fantastic desserts that are deceptively easy – The filled pokes make it look fancy, but the process is totally simple! For this variation, I made a from-scratch chocolate cake, then filled it with the absolutely sinful Peanut Butter & Co. White Chocolatey Wonderful to create one seriously show-stopping treat.  

This is a really fun recipe to bake – who doesn’t love playing with their food? – and it’s easily customizable, too. Swap out the chocolate frosting for vanilla, top with crushed peanuts, drizzle with fudge, whatever! It’s playful and delicious, which is actually how all desserts should be.  

  • Yield:12-16 servings
  • Prep Time:12-16
  • Cook Time:10
  • Total Time:50 minutes


1 1/4 cups all purpose flour 

3/4 cup + 1 tbsp white sugar 

3/4 cup cocoa powder 

1 tsp baking powder 

1 tsp baking soda 

pinch of salt 

3 large eggs 

1/2 cup skim milk (or full-fat if you prefer) 

1/4 cup canola or vegetable oil 

1 tsp vanilla extract 

3/4 cup very hot water 

1/2 cup Peanut Butter & Co. White Chocolatey Wonderful + extra for drizzling 

1 tbsp salted butter 

frosting of your choosing (any brand or flavor is fine) 

sprinkles to decorate 

shortening to grease 


  1. Pre-heat oven to 350F. Amply grease 9” x 13” baking dish, then set aside. 

  2. In large mixing bowl combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt, whisking well until thoroughly mixed. In another mixing bowl combine the eggs, milk, oil, and vanilla, whisking until smooth.

  3. Slowly add the dry ingredients to the wet, stirring gently until the batter takes shape. Lastly add the hot water to the batter to thin out the mixture – Do not over stir. 

  4. Transfer cake batter to greased baking dish, then bake for 35 – 40 minutes on oven middle rack until a toothpick comes out the center clean.

  5. Meanwhile, when there are 5 minutes left for the cake to bake, in small saucepan melt the peanut butter and butter over low heat.

  6. As soon as the cake is out of the oven, poke with large holes – I used a fat straw to make mine! Pour the melted peanut butter into the holes, spreading the excess over the top of the cake. Allow cake to cool at room temperature for 1 hour, then for another 3-4 hours in the refrigerator, uncovered. 

  7. When ready, frost and decorate the cake as you see fit! I used store-bought chocolate frosting, chocolate shavings, additional melted peanut butter, and sprinkles. 

Tags: Cake Chocolate Dessert Frosting Peanut butter Peanut Butter & Co. Sweet Treats Uncategorized White Chocolate Wonderful