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Best Homemade Reese’s Peanut Butter Poke Cake Recipe

Reese’s Peanut Butter Poke Cake - featured image
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This incredibly moist chocolate poke cake is filled with a creamy peanut butter mixture and topped with a rich chocolate ganache and chopped Reese’s cups. It’s an easy, crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (Duncan Hines or Betty Crocker recommended)
  • 3 large eggs, room temperature
  • 1 cup whole milk (or 2%)
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract (pure)
  • 1 can (14 oz) sweetened condensed milk
  • ½ cup creamy peanut butter (Jif or Skippy recommended)
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (Guittard or Ghirardelli recommended)
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 cup chopped Reese’s peanut butter cups (about 8–10 mini or 4 regular)
  • ¼ cup chopped salted peanuts (optional)
  • Flaky sea salt (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray.
  2. In a large mixing bowl, combine chocolate cake mix, eggs, milk, vegetable oil, and 1 teaspoon vanilla extract. Whisk until smooth and well combined, about 2 minutes. Scrape down sides of bowl.
  3. Pour batter into prepared pan and spread evenly. Bake for 28-32 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. Edges should pull away from pan slightly.
  4. Let cake cool in pan on a wire rack for 10-15 minutes. It should still be warm but not hot.
  5. Using the handle of a wooden spoon or a chopstick, poke holes all over the cake, spacing them about 1 inch apart. Poke all the way to the bottom of the pan.
  6. In a medium bowl, whisk together sweetened condensed milk, creamy peanut butter, ¼ cup heavy cream, and 1 teaspoon vanilla extract until completely smooth and silky. Mixture should be pourable.
  7. Slowly pour peanut butter mixture over warm cake, making sure it fills all the holes. Use a spatula to spread evenly across surface.
  8. Allow cake to sit at room temperature for about 20 minutes so filling can soak in completely.
  9. Place chocolate chips in a heatproof bowl. Heat ½ cup heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles around edges). Pour hot cream over chocolate chips and let sit for 2-3 minutes. Whisk gently until smooth and shiny. Stir in butter until fully melted.
  10. Pour warm ganache over peanut butter layer and spread evenly with a spatula.
  11. While ganache is still wet, sprinkle chopped Reese’s cups and salted peanuts evenly over top. Add a light sprinkle of flaky sea salt.
  12. Refrigerate cake for at least 2 hours, or up to overnight, to allow filling and ganache to set. Serve cold or at room temperature.

Notes

For best results, use creamy peanut butter like Jif or Skippy; natural peanut butter can separate and make filling grainy. Let cake cool 10-15 minutes before poking holes to prevent filling from running out. Chill cake completely for clean slices. Cake can be made up to 2 days ahead and stored covered in refrigerator. Freezes well for up to 3 months (without toppings).

Nutrition

Keywords: Reese's peanut butter poke cake, chocolate peanut butter cake, poke cake, easy dessert, birthday cake, chocolate ganache cake

Find it online: https://goldensimmer.com/best-homemade-reeses-peanut-butter-poke-cake-recipe/