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Best Homemade Reese’s Peanut Butter Poke Cake

Reese’s Peanut Butter Poke Cake - featured image
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This isn’t just another chocolate cake. It’s the kind of dessert that makes people hover around the kitchen island, forks in hand, waiting for you to cut the first slice. The combination of rich chocolate cake, sweetened condensed milk, creamy peanut butter, and chocolate ganache is pure magic.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • Ingredients called for on the box (typically eggs, oil, and water)
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
  • Mini Reese’s Peanut Butter Cups (for garnish)
  • Reese’s Pieces (for garnish)
  • Chocolate shavings (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan thoroughly with butter or non-stick cooking spray.
  2. In a large bowl, prepare the chocolate cake mix according to the package directions. Beat until smooth, about 2 minutes.
  3. Pour the batter into your prepared pan and spread it evenly. Bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan on a wire rack for about 10 minutes.
  4. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart and poking all the way down to the bottom of the pan.
  5. In a medium bowl, combine the sweetened condensed milk, creamy peanut butter, and vanilla extract. Stir until completely smooth and well combined.
  6. Slowly pour the peanut butter mixture over the warm cake, making sure to get it into all the holes. Use a spatula to spread it evenly over the entire surface.
  7. Let the cake cool completely on the wire rack.
  8. Once the cake is cool, place the chocolate chips in a medium heat-safe bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. Add the butter, then whisk gently until the mixture is smooth and shiny.
  9. Pour the ganache over the cooled cake and spread it into an even layer.
  10. While the ganache is still wet, sprinkle your chopped Reese’s cups and Reese’s Pieces over the top. Press them in gently so they stick. Refrigerate the cake for at least 2 hours before serving.

Notes

Don’t use natural peanut butter; it’s too runny. For a less sweet cake, use dark chocolate cake mix. Chill time is non-negotiable for clean slices.

Nutrition

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

Find it online: https://shimmersnack.com/best-homemade-reeses-peanut-butter-poke-cake/