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Ultimate Reese’s Peanut Butter Poke Cake Recipe

Reeses Peanut Butter Poke Cake - featured image
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A decadent chocolate poke cake filled with creamy peanut butter, topped with rich chocolate ganache and chopped Reese’s cups. This crowd-pleasing dessert is perfect for parties and potlucks.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee (or hot water)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate chips (or chopped chocolate bars)
  • 2 tablespoons unsalted butter, softened
  • 1 1/2 cups chopped Reese’s Peanut Butter Cups (about 12–15 mini cups or 6 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 with butter or non-stick spray and dust with cocoa powder.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  3. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth. Pour wet ingredients into dry ingredients and mix until just combined. Slowly pour in hot coffee while mixing on low speed. Batter will be thin.
  4. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. Let cool in pan for 10 minutes.
  5. While cake is still warm, poke holes all over the top with a wooden skewer or spoon handle, spacing holes about 1 inch apart.
  6. Make the peanut butter filling: In a medium bowl, whisk together sweetened condensed milk, peanut butter, and vanilla extract until smooth. Pour over warm cake, ensuring it seeps into all holes. Let cool completely at room temperature, then refrigerate for at least 1 hour.
  7. Make the chocolate ganache: Place chocolate chips in a heat-safe bowl. Heat heavy cream in a small saucepan over medium heat until it just simmers. Pour hot cream over chocolate chips and let sit for 3 minutes without stirring. Gently whisk until smooth and shiny. Stir in butter until melted.
  8. Let ganache cool for 5-10 minutes until slightly thickened but still pourable. Pour over chilled cake and spread evenly with a spatula.
  9. While ganache is still wet, sprinkle chopped Reese’s Peanut Butter Cups and optional salted peanuts over top. Gently press into ganache. Refrigerate for at least 2 hours, or until ganache is firm.
  10. Serve cold or at room temperature. Cut into squares and enjoy.

Notes

Don’t skip the coffee—it enhances chocolate flavor without tasting like coffee. Poke holes while cake is warm for best absorption. Use room temperature ingredients for best texture. Let ganache cool slightly before pouring to avoid melting the filling. Chill thoroughly for best results; overnight is even better.

Nutrition

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

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