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Best Ultimate Reese’s Peanut Butter Poke Cake Recipe

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This Ultimate Reese’s Peanut Butter Poke Cake is a rich, indulgent dessert featuring moist chocolate cake soaked with a creamy peanut butter filling and topped with silky chocolate ganache and chopped Reese’s cups. It’s the kind of dessert that silences a room and has people texting you the next morning for the recipe.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (Duncan Hines Devil’s Food or Betty Crocker Super Moist)
  • 3 large eggs, room temperature
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 can (14 oz) sweetened condensed milk
  • ¾ cup creamy peanut butter (Jif or Skippy recommended)
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 1 cup semi-sweet chocolate chips (Ghirardelli or Guittard)
  • ½ cup heavy cream
  • 6–8 full-size Reese’s Peanut Butter Cups, chopped
  • Optional: melted peanut butter and flaky sea salt for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray; optionally line with parchment paper.
  2. In a large bowl, combine chocolate cake mix, eggs, milk, oil, and vanilla extract. Whisk until smooth, about 2 minutes. Do not overmix.
  3. Pour batter into prepared pan and spread evenly. Bake for 28-32 minutes, until a toothpick inserted in the center comes out with moist crumbs. Cool in pan on a wire rack for 10 minutes.
  4. While cake is still warm, use the handle of a wooden spoon or a wooden skewer to poke holes all over the cake, spacing them about 1 inch apart and poking all the way to the bottom.
  5. In a medium bowl, whisk together sweetened condensed milk, creamy peanut butter, vanilla extract, and a pinch of salt. Microwave for 20-30 seconds if too thick to pour. Pour mixture evenly over warm cake, ensuring it fills all holes.
  6. Let cake sit at room temperature for 20-30 minutes, then refrigerate for at least 2 hours or overnight.
  7. When cake is fully chilled, make ganache: Place chocolate chips in a small 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 minutes, then whisk until smooth and glossy.
  8. Pour ganache over chilled cake and spread evenly. While ganache is still wet, sprinkle chopped Reese’s cups on top. Optionally drizzle melted peanut butter and add flaky sea salt.
  9. Refrigerate for another 30 minutes to let ganache set. Slice and serve cold or at room temperature.

Notes

For best results, use standard processed peanut butter (like Jif or Skippy) for the filling, as natural peanut butter can separate and become grainy. The cake tastes even better the next day after the flavors meld overnight. For clean slices, use a sharp knife wiped clean between cuts, and ensure the cake is fully chilled.

Nutrition

Keywords: Reese's peanut butter poke cake, chocolate peanut butter cake, poke cake recipe, easy dessert, chocolate cake with peanut butter filling

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