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Ultimate Reeses Peanut Butter Poke Cake Recipe with Easy Chocolate Ganache

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A rich and indulgent chocolate poke cake infused with creamy peanut butter and topped with a silky homemade chocolate ganache. Perfect for peanut butter and chocolate lovers looking for a quick and crowd-pleasing dessert.

Ingredients

Scale
  • 1 box chocolate cake mix (about 15.25 oz / 432 g)
  • 1 cup creamy peanut butter (250 g)
  • 3 large eggs, room temperature
  • 1 cup sour cream (240 ml)
  • ½ cup vegetable oil (120 ml)
  • ¾ cup water (180 ml)
  • 1 jar creamy peanut butter (about 16 oz / 454 g)
  • ½ cup creamy peanut butter melted (120 g)
  • 1 cup heavy cream (240 ml)
  • 8 oz semi-sweet chocolate chips or chopped chocolate (225 g)
  • 1 tbsp unsalted butter (14 g), softened
  • 1 tsp vanilla extract (5 ml)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch pan thoroughly with butter or non-stick spray, then lightly dust with cocoa powder to prevent sticking.
  2. In a large bowl, combine the chocolate cake mix, creamy peanut butter, eggs, sour cream, vegetable oil, and water. Use an electric mixer on medium speed to blend everything until smooth and fully combined, about 2–3 minutes. The batter will be thick but glossy.
  3. Pour the batter into your prepared pan and smooth the surface with a spatula. Tap the pan gently on the counter to release any air bubbles.
  4. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter. Keep an eye toward the end so you don’t overbake—it should be moist and tender.
  5. Remove from the oven and let cool for about 10 minutes. Using a wooden skewer or fork, poke holes all over the cake, roughly 1 inch apart. The holes should be deep but not go all the way through.
  6. In a small bowl, melt ½ cup of peanut butter in the microwave for 30 seconds, then stir until smooth and pourable. Drizzle this peanut butter evenly over the cake, letting it seep into the holes.
  7. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy. Stir in the butter and vanilla extract until combined.
  8. Pour the ganache over the cake evenly, using a spatula to smooth it out. The ganache will slowly set as the cake cools.
  9. Chill the cake in the refrigerator for at least 1 hour before serving to let the flavors meld and the ganache firm up perfectly.

Notes

Use room temperature peanut butter for smooth batter. Poke holes about 1 inch apart to avoid sogginess. Warm ganache gently if it hardens before spreading. Chill cake at least 1 hour for best ganache texture. Start checking cake at 35 minutes to avoid overbaking.

Nutrition

Keywords: peanut butter poke cake, chocolate ganache, Reese's cake, easy dessert, quick chocolate cake, peanut butter dessert, poke cake recipe

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