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Reeses Peanut Butter Poke Cake: Easy & Homemade

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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 fudgy chocolate ganache and chopped Reese’s cups. It’s surprisingly easy to make and perfect for crowds.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • 3 large eggs, room temperature
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 cup sour cream
  • 1 can (14 oz) sweetened condensed milk
  • 3/4 cup creamy peanut butter (Jif or Skippy recommended)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup chopped Reese’s peanut butter cups (about 8–10 mini cups or 4 regular-sized cups)
  • 1/4 cup chopped salted peanuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray. Optionally, line with parchment paper for easy removal.
  2. In a large bowl, combine chocolate cake mix, eggs, water, vegetable oil, and sour cream. Mix on medium speed with a hand mixer for 2 minutes, or whisk vigorously by hand for 3 minutes, until smooth.
  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, use the end of a wooden spoon or a skewer to poke holes all over the cake, spacing them about 1 inch apart and poking all the way to the bottom of the pan.
  5. In a small saucepan over medium-low heat, combine sweetened condensed milk and creamy peanut butter. Stir constantly until smooth and warm, about 3-4 minutes. Remove from heat and stir in vanilla extract.
  6. Slowly pour the warm peanut butter mixture over the entire surface of the cake, ensuring it fills the holes. Use a spatula to spread evenly if needed. Let cake cool completely at room temperature, about 1-2 hours.
  7. In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy. If needed, microwave in 15-second bursts, stirring between each.
  8. Pour ganache over cooled cake and spread evenly with a spatula. While ganache is still wet, sprinkle chopped Reese’s cups and optional salted peanuts on top.
  9. Refrigerate cake for at least 2 hours before serving. For best results, chill overnight to allow flavors to meld.

Notes

Use a processed peanut butter brand like Jif or Skippy for the smoothest filling. Natural peanut butter can separate and cause a grainy texture. Poke holes while the cake is still warm for best absorption. Chill thoroughly before slicing for clean pieces. The cake can be made a day ahead and actually tastes better the next day.

Nutrition

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

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