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Best Ultimate Reeses Poke Cake: Easy 30-Minute Recipe

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A moist chocolate poke cake soaked with a creamy peanut butter filling, topped with a silky chocolate ganache and mini Reese’s cups. This easy 30-minute recipe is perfect for game day, potlucks, or any occasion where you need a crowd-pleasing dessert.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (preferably Duncan Hines Devil’s Food or Betty Crocker Super Moist)
  • Ingredients called for on the box (eggs, oil, water)
  • 1 can (14 oz) sweetened condensed milk (full-fat)
  • 1/2 cup creamy peanut butter (e.g., Jif or Skippy)
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup heavy cream
  • 1 cup mini Reese’s cups, halved or roughly chopped
  • 2 tablespoons creamy peanut butter (for drizzling, 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. Pour batter into prepared pan and spread evenly.
  3. Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in pan for 10 minutes.
  4. Using a fork, poke holes all over the warm cake, spacing them about 1/2 inch apart and going almost to the bottom of the cake.
  5. In a medium bowl, whisk together sweetened condensed milk, 1/2 cup creamy peanut butter, and vanilla extract. Warm slightly (microwave 20-30 seconds or in a small saucepan over low heat) until thin enough to pour.
  6. Slowly pour the warm peanut butter mixture over the poked cake, spreading evenly with a spatula. Let sit 10-15 minutes to absorb.
  7. Refrigerate cake for at least 1 hour to set the filling.
  8. After chilling, make the ganache: Place semi-sweet and milk 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, let sit 2-3 minutes, then whisk until smooth.
  9. Pour ganache over chilled cake and spread evenly. While ganache is still wet, sprinkle halved mini Reese’s cups on top and press gently. If desired, warm 2 tablespoons peanut butter and drizzle over top.
  10. Return cake to refrigerator for at least 2 hours (or overnight) until ganache is firm. Let sit at room temperature 10 minutes before slicing and serving.

Notes

Don’t overbake the cake; a slightly underbaked cake absorbs the filling better. Poke holes while cake is still warm. Let the filling soak for at least 1 hour in the fridge before adding ganache. For clean slices, use a serrated knife and wipe between cuts. The cake can be stored covered in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: Reeses poke cake, chocolate peanut butter cake, easy poke cake, game day dessert, 30-minute dessert

Find it online: https://bakebeam.com/best-ultimate-reeses-poke-cake-easy-30-minute-recipe/