This easy peanut butter chocolate cake with condensed milk glaze (with even more peanut butter) will sweeten every chocolate peanut butter lover’s life! Best of all, this peanut butter chocolate condensed milk cake recipe uses a box cake mix base and a poke cake technique!
My extremely popular butter pecan poke cake has been the brainchild of several poke cake spin offs.
So I introduce to you the butter pecan praline poke cake’s cousin – peanut butter chocolate poke cake with sweetened condensed milk!
Making Batter for Peanut Butter Chocolate Condensed Milk Cake Using a Box Mix Base
Like most of my other poke cake recipes, this recipe comes together using a store bought cake mix. I prefer Devil’s Food cake mixes for chocolate cakes. You could use a regular chocolate cake mix, as well.
This batter will produce primarily a chocolatey flavor with an understated peanut butter flavor blend.
And, yes, you do add the container of chocolate frosting to the cake batter mix. Typically, I use the Betty Crocker whipped chocolate frosting though I have used regular milk chocolate frosting before.
Poking Holes in Your Chocolate Peanut Butter Cake
In the past, I have used the end of a wooden spoon. I find the holes grotesquely large. Granted, the glaze will cover the unsightly holes so that part is not that big of a deal. But sometimes when pouring your warm glaze, too much will go into the hole if the hole is too large. You want to ensure the holes are small so that a bit of glaze seeps down, but you still have plenty to work with to cover the top of the cake.
With some poke cake recipes, there is a separate frosting to spread on top. With this recipe, that is not the case. The same condensed milk glaze that you pour in the cake is the one you will spread on top.
Making Condensed Milk Glaze with Peanut Butter
As I mentioned, I modeled this cake after my butter pecan poke cake with condensed milk glaze. The glaze is thicker for this recipe since it uses peanut butter rather than butter like the other recipe. You will likely have to add a few splashes of milk to thin the glaze up enough to make it pourable.
I use just one can of condensed milk and 1/2 cup peanut butter for my peanut butter glaze with condensed milk. This makes just enough glaze to cover the top – soaking down into the holes and slightly running down the edges of the cake. Some people may prefer to double the glaze recipe for an extra thick glaze. For my family, the single batch (as posted in my recipe card below) is enough.
In my photos on this post, I crushed salted peanuts and shaved chocolate on top of the glaze. You can substitute with crushed Reese’s Peanut Butter Cups instead, or you can leave the glaze plain with no garnish.
Peanut Butter Chocolate Cake with Condensed Milk Glaze
Ingredients
Cake Batter
- 15 oz Cake Mix We use Betty Crocker "Devil's Food."
- 12 oz Chocolate Frosting We use Betty Crocker's "Whipped Chocolate" Frosting.
- ½ cup Peanut Butter Creamy
- 4 Eggs
- 3/4 cup Vegetable oil
- 1 cup Water
- 1/2 cup Peanuts chopped; optional
Butter Pecan Sauce
- 1 can Sweetened condensed milk
- ½ cup Peanut Butter Creamy
- ⅛ cup Milk added in splashes (if needed)
Garnish
- 1/2 cup Peanuts chopped; or 1/2 cup roughly chopped Reese's Peanut Butter Cups
- 2 tbsp Chocolate sprinkles
Instructions
Make Butter Pecan Cake
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine cake mix and the tub of chocolate frosting, 1/2 cup peanut butter, eggs, oil, and water.
- Mix batter until well blended before adding 1/2 cup chopped peanuts (if using).
- Pour the batter into a greased 9 x 11 inch baking pan.
- Bake for 40-50 minutes until the center no longer jiggles and the edges have pulled slightly from the pan. (Temperature can vary widely depending on oven thermostats. Keep an eye on the cake after 40 minutes. It takes my oven around 50 minutes for the cake center to completely bake in this cake.)
- Check to make sure cake is firm in center with NO jiggle and edges have slightly drawn in from pan.
- Set cake aside while you work on the next step.
Make Peanut Butter Glaze
- In a medium saucepan, combine 1/2 cup peanut butter before adding the can of condensed milk.
- Stir well until heated.
- Add 2-3 splashes of milk to help mixture thin a bit and become more pourable.
- Moving quickly, poke holes in the hot cake.
- Then, pour the peanut butter sauce slowly over the cake until it slowly runs down the sides of the cake and covers the top.
- Allow chocolate peanut butter cake to cool.
- Garnish before serving.
- Keep cake refrigerated but bring to room temperature before serving or heat individual pieces slightly in microwave (10-12 seconds) before serving for best taste.
Notes
- This peanut butter chocolate cake can be made ahead of time and stored in the refrigerator for several days, and it still tastes fantastic! Because of the sauce, it doesn’t get dry after a few days – as long as it is refrigerated.
- For best taste, serve at room temperature or heat individual servings in microwave at 10-15 seconds.
- Some people might prefer to double the peanut butter sauce for extra thick coverage.
- Rather than crushed peanuts, you can add crushed Reese’s Peanut Butter Cups for garnish.
Nutrition
More Delicious Desserts from Planted in Arkansas
Easy Chocolate Cake with Homemade Chocolate Buttercream
Butter Pecan Praline Poke Cake (Number ONE recipe on the website!)
White Chocolate and Raspberry Cake
Copycat Cracker Barrel Coca Cola Cake
According to reports, the American people have spoken and they have a major peanut butter chocolate obsession! Hopefully, at least some of them will enjoy this peanut butter chocolate cake with condensed milk glaze!
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