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Best Ultimate Reeses Peanut Butter Poke Cake

Reeses Peanut Butter Poke Cake - featured image
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This Ultimate Reese’s Peanut Butter Poke Cake is a rich, indulgent chocolate-peanut butter masterpiece. With a tender chocolate cake base, creamy peanut butter filling, and a glossy chocolate ganache topping, every bite is a celebration.

Ingredients

Scale
  • 1 box (15.25 oz) devil’s food cake mix
  • 3 large eggs, room temperature
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 can (14 oz) sweetened condensed milk
  • ½ cup creamy peanut butter
  • 2 tbsp unsalted butter, melted
  • ½ tsp salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 2 tbsp unsalted butter, softened
  • 1 cup chopped Reese’s Peanut Butter Cups (about 8–10 miniatures or 4 regular-sized cups)
  • ¼ cup chopped salted peanuts (optional)
  • Flaky sea salt (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray. Optionally, line with parchment paper for easy removal.
  2. In a large bowl, combine the cake mix, eggs, milk, oil, and vanilla extract. Mix on medium speed for about 2 minutes until smooth and well combined. Do not overmix.
  3. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  4. While the cake bakes, make the peanut butter filling: In a medium bowl, whisk together the sweetened condensed milk, creamy peanut butter, melted butter, and salt until completely smooth and pourable.
  5. As soon as the cake comes out of the oven, poke holes all over it using the handle of a wooden spoon or a wooden skewer. Poke holes about 1 inch apart, going all the way to the bottom of the pan. Aim for 40-50 holes.
  6. Pour the peanut butter filling evenly over the warm cake, starting from the edges and working to the center. Let it sink in for a minute, then pour any pooled filling into the holes again.
  7. Let the cake cool completely at room temperature, about 45 minutes to 1 hour.
  8. Make the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer (tiny bubbles around the edges, do not boil). Pour the hot cream over the chocolate chips in a bowl and let sit for 2 minutes without stirring. Then gently whisk until smooth and glossy. Stir in the softened butter.
  9. Pour the ganache over the cooled cake and spread evenly with a spatula.
  10. Immediately sprinkle the chopped Reese’s cups and peanuts over the ganache, pressing them in gently. Finish with a light sprinkle of flaky sea salt.
  11. Refrigerate the cake for at least 2 hours before serving. For best results, refrigerate overnight.

Notes

For best results, use full-fat ingredients. Do not overbake the cake. Let the filling soak in properly. Chill the cake completely before serving. Use a sharp knife run under hot water for clean slices. The cake gets better after a day in the fridge.

Nutrition

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

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