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Best Reeses Peanut Butter Chocolate Poke Cake Recipe

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This Ultimate Reese’s Peanut Butter Chocolate Poke Cake is incredibly moist, fudgy, and packed with layers of rich chocolate, creamy peanut butter, and sweetened condensed milk. It’s an easy, crowd-pleasing dessert that looks impressive but comes together in a snap.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (preferably Duncan Hines or Betty Crocker)
  • Ingredients called for on the cake mix box (typically eggs, oil, and water)
  • 1 can (14 oz) sweetened condensed milk
  • 3/4 cup creamy peanut butter (like Jif or Skippy)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips (like Ghirardelli or Guittard)
  • 1 cup heavy cream
  • 1 cup chopped Reese’s Peanut Butter Cups (about 10–12 miniatures or 4–5 regular cups)
  • 1/4 cup chocolate shavings or sprinkles (optional, for garnish)
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously with butter or non-stick cooking spray.
  2. Prepare the chocolate cake mix according to the package directions (usually combining mix with eggs, oil, and water). Pour the batter into the prepared pan and spread evenly.
  3. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not overbake.
  4. While the cake is baking, make the peanut butter filling: In a medium bowl, combine the sweetened condensed milk, creamy peanut butter, and vanilla extract. Whisk until completely smooth and well-combined. Set aside.
  5. When the cake comes out of the oven, let it cool for about 5 minutes. Using the handle of a wooden spoon (or a straw), poke holes all over the cake, spacing them about 1 inch apart and poking all the way to the bottom of the pan.
  6. Immediately pour the peanut butter filling over the warm cake, making sure to get it into all the holes. Use a spatula to gently spread it around, but don’t press it down.
  7. Let the cake cool completely on a wire rack (about 1-2 hours).
  8. Once the cake is completely cool, make the chocolate ganache: Place the semi-sweet chocolate chips in a heat-safe bowl. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer (small bubbles around the edges). Do not let it boil.
  9. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. Then, whisk gently until the chocolate is completely melted and the mixture is smooth and shiny.
  10. Let the ganache cool for about 5 minutes to thicken slightly. Then, pour it over the cooled cake and spread it evenly with a spatula.
  11. While the ganache is still wet, sprinkle the chopped Reese’s Peanut Butter Cups evenly over the top. Add chocolate shavings or flaky sea salt if desired.
  12. Place the cake in the refrigerator for at least 2-3 hours, or until the ganache is firm. Serve cold or at room temperature.

Notes

For the cleanest slices, use a sharp knife and wipe it clean between each cut. This cake is actually better the next day! The flavors have time to meld, and the texture becomes even more incredible. It’s the perfect make-ahead dessert for a party. If you don’t have heavy cream for the ganache, you can use full-fat coconut milk for a dairy-free version.

Nutrition

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

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