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Delicious Reese’s Peanut Butter Poke Cake Recipe with Easy Chocolate Ganache

Reeses Peanut Butter Poke Cake - featured image
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A moist and rich poke cake filled with creamy peanut butter goodness and topped with a silky chocolate ganache. This easy-to-make dessert is perfect for celebrations or a cozy treat any day.

Ingredients

Scale
  • 1 box yellow cake mix (about 15.25 oz / 432 g)
  • 3 large eggs, room temperature
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 1 cup creamy peanut butter (250 g)
  • 1 (8 oz / 227 g) package cream cheese, softened
  • 1 ½ cups powdered sugar (180 g)
  • 1 teaspoon vanilla extract (5 ml)
  • ½ cup heavy whipping cream (120 ml), whipped to soft peaks
  • 1 cup semi-sweet chocolate chips (175 g)
  • ½ cup heavy cream (120 ml)
  • 1 tablespoon unsalted butter (14 g), optional

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish lightly with butter or non-stick spray.
  2. Prepare the cake batter: In a large bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Beat on medium speed for 2 minutes until smooth and well mixed.
  3. Bake the cake: Pour the batter evenly into your baking dish. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and spring back lightly when touched.
  4. Cool slightly: Let the cake cool in the pan for about 15 minutes.
  5. Poke holes: Using a fork or skewer, poke holes all over the cake, spacing about 1 inch (2.5 cm) apart. Go deep but don’t push all the way through the bottom.
  6. Make the peanut butter filling: In a mixing bowl, beat softened cream cheese and peanut butter together until creamy and smooth. Gradually add powdered sugar and vanilla, mixing well.
  7. Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until light and fluffy.
  8. Fill the holes: Spoon or pipe the peanut butter filling over the cake, letting it seep into the holes. Use the back of the spoon to gently press the filling into the holes so it sinks in nicely.
  9. Chill: Refrigerate the cake for at least 1 hour to let the filling set and flavors meld.
  10. Prepare the chocolate ganache: Heat heavy cream in a saucepan over medium heat just until it starts to simmer (do not boil). Pour the hot cream over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Stir in butter if using for a glossy finish.
  11. Pour ganache: Spread the ganache evenly over the chilled cake, smoothing the top with a spatula.
  12. Final chill: Refrigerate the cake for another 30 minutes to let ganache firm up before slicing.

Notes

Let the cake cool before poking holes to avoid crumbling. Use softened cream cheese for a smooth filling. Whip heavy cream separately and fold gently for airy texture. Heat cream just until simmering for ganache to avoid seizing chocolate. Optional: sprinkle chopped Reese’s Pieces on top before ganache sets for extra crunch.

Nutrition

Keywords: Reese's, peanut butter, poke cake, chocolate ganache, easy dessert, party cake, creamy filling

Find it online: https://evabakery.com/delicious-reeses-peanut-butter-poke-cake-recipe-with-easy-chocolate-ganache/