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Best Ultimate Reeses Peanut Butter Poke Cake

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A ridiculously moist chocolate cake injected with peanut butter goodness, topped with creamy peanut butter frosting and plenty of Reese’s. This easy poke cake is perfect for celebrations and always gets rave reviews.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (Duncan Hines or Betty Crocker recommended)
  • 3 large eggs (room temperature)
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1/2 cup creamy peanut butter (for batter)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup creamy peanut butter (for filling)
  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter (for frosting)
  • 2 cups powdered sugar
  • 1/4 cup milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 1 cup Reese’s peanut butter cups, chopped (about 6–8 mini cups or 3 regular)
  • 1/4 cup chocolate syrup (for drizzling)
  • 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 nonstick spray; dust with cocoa powder for best results.
  2. In a large bowl, combine chocolate cake mix, eggs, oil, and water according to box directions. Mix until smooth (about 2 minutes). Gently fold in 1/2 cup creamy peanut butter, leaving a few swirls.
  3. Pour batter into prepared pan and spread evenly. Bake for 28-33 minutes, until a toothpick inserted in center comes out with a few moist crumbs.
  4. Let cake cool in pan for 10 minutes. Using the handle of a wooden spoon or a chopstick, poke holes all over the cake, spacing them about 1 inch apart and poking all the way to the bottom.
  5. In a small bowl, whisk together sweetened condensed milk and 1/2 cup peanut butter (warm peanut butter for 15 seconds first for easier mixing) until smooth.
  6. Slowly pour the peanut butter-condensed milk mixture over the warm cake, ensuring it seeps into all holes. Let cake cool completely at room temperature (about 1 hour).
  7. In a medium bowl, beat softened butter and 1 cup peanut butter until smooth and creamy (about 2 minutes). Gradually add powdered sugar, one cup at a time, beating on low. Add milk and vanilla, then beat on medium for 2-3 minutes until light and fluffy.
  8. Spread peanut butter frosting evenly over completely cooled cake.
  9. Sprinkle chopped Reese’s peanut butter cups over frosting. Drizzle with chocolate syrup and add chopped peanuts if desired.
  10. Refrigerate cake for at least 1 hour before slicing. Use a sharp knife run under hot water for clean slices.

Notes

Don’t overbake the cake; a slightly underbaked cake is better as the filling adds moisture. Poke holes while cake is warm (about 10 minutes out of oven) but not hot. Warm peanut butter for 15 seconds in microwave for easier mixing. Use room temperature ingredients for frosting. Chill cake at least 1 hour before slicing for clean cuts. Store in refrigerator for up to 5 days; freeze unfrosted cake for up to 3 months.

Nutrition

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

Find it online: https://oracooks.com/best-ultimate-reeses-peanut-butter-poke-cake/