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The Best Ultimate Reese’s Peanut Butter Poke Cake

Reese’s peanut butter poke cake - featured image
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This ultimate Reese’s peanut butter poke cake is incredibly moist, decadent, and layered with chocolate, peanut butter, and sweetened condensed milk. It’s the perfect crowd-pleasing dessert for any celebration.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (preferably Duncan Hines Devil’s Food)
  • Ingredients listed on the cake mix box (eggs, oil, water)
  • 1/2 cup creamy peanut butter (melted, for the cake batter)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup creamy peanut butter (warmed, for the poke filling)
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter (melted, for the peanut butter layer)
  • 1/4 cup powdered sugar
  • 2–3 tablespoons milk (for the peanut butter layer)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon butter (optional, for ganache)
  • 1 cup chopped Reese’s peanut butter cups (about 8 mini or 4 regular)
  • 2 tablespoons melted peanut butter (for drizzling)
  • Flaky sea salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. Prepare the chocolate cake mix according to package directions. Add 1/2 cup melted peanut butter and mix until just combined. Pour into prepared pan and bake for 28-32 minutes, 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.
  3. While the cake is still warm, poke holes all over the cake using the handle of a wooden spoon or a chopstick, spacing them about 1 inch apart and poking all the way to the bottom.
  4. In a medium bowl, whisk together the sweetened condensed milk, 1/2 cup warmed peanut butter, and vanilla extract until smooth. Pour evenly over the warm cake, filling the holes. Let sit for 10 minutes.
  5. In a small bowl, combine 1/2 cup melted peanut butter, powdered sugar, and 2 tablespoons milk. Stir until smooth, adding the extra tablespoon of milk if needed for spreadable consistency. Gently spread over the cake. Let cool completely at room temperature, about 1 hour.
  6. Place chocolate chips in a heat-safe bowl. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour over chocolate chips, let sit 2 minutes, then stir until smooth. Stir in butter if using. Let cool 5-10 minutes until slightly thickened but still pourable.
  7. Pour ganache over the cooled cake and spread evenly. While ganache is still wet, sprinkle chopped Reese’s cups on top. Drizzle with melted peanut butter and sprinkle with flaky sea salt if desired. Refrigerate for at least 2 hours before serving.

Notes

For best results, use creamy peanut butter like Jif or Skippy (not natural). Poke holes while cake is warm. Let cake chill completely before slicing for clean cuts. Use a serrated knife for slicing. Cake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: Reese's, peanut butter, poke cake, chocolate, dessert, easy, crowd-pleaser

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