Print

Best Reese’s Peanut Butter Poke Cake Recipe

Reeses Peanut Butter Poke Cake - featured image
Print Recipe

This Ultimate Reese’s Peanut Butter Poke Cake is a moist chocolate cake soaked with sweetened condensed milk and peanut butter, topped with a creamy peanut butter layer, rich chocolate ganache, and mini Reese’s cups. It’s the perfect nostalgic dessert for any occasion.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (preferably Duncan Hines Devil’s Food)
  • 3 large eggs (room temperature)
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 cup sour cream
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup creamy peanut butter (for poke filling)
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter (for peanut butter layer)
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 cup mini Reese’s peanut butter cups, roughly chopped
  • 1/4 cup chopped salted peanuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly.
  2. In a large bowl, combine chocolate cake mix, eggs, vegetable oil, water, and sour cream. Beat on medium speed for about 2 minutes until smooth and well combined.
  3. Pour batter into prepared pan and spread evenly. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in pan on a wire rack for 10 minutes.
  4. While cake is still warm, poke holes all over the cake using the handle of a wooden spoon, spacing them about 1 inch apart and poking all the way to the bottom.
  5. In a small bowl, whisk together sweetened condensed milk, 1/2 cup creamy peanut butter, and vanilla extract until smooth. Pour evenly over the warm cake, ensuring it fills the holes. Let sit for 10 minutes.
  6. In a medium bowl, beat together 1/2 cup peanut butter and softened butter until smooth. Gradually add powdered sugar, beating on low then medium speed. Add milk one tablespoon at a time until spreadable consistency is reached.
  7. Carefully spread the peanut butter mixture over the cooled cake, going gently to avoid tearing.
  8. Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just simmers. Pour hot cream over chocolate chips, let sit 2-3 minutes, then whisk until smooth and glossy. Let cool for 5 minutes.
  9. Pour ganache over the peanut butter layer and spread evenly. Immediately sprinkle chopped mini Reese’s cups and chopped peanuts (if using) on top. Refrigerate for at least 2 hours before serving.

Notes

Use processed peanut butter like Jif or Skippy for best results. Do not overbake the cake. Refrigeration is essential for proper setting. The cake tastes even better the next day.

Nutrition

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

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