There’s nothing quite like the indulgent combination of chocolate and peanut butter—and this Reese’s Poke Cake takes that dreamy duo to the next level. I first made this cake for my son’s birthday party, and it disappeared in record time. Every bite is moist, rich, and brimming with the unmistakable flavor of Reese’s peanut butter cups.
Perfect for birthdays, potlucks, or anytime you want to treat yourself, this poke cake is incredibly easy to prepare. With layers of chocolate cake, a creamy peanut butter filling, and a whipped topping finished with Reese’s candies, it’s a dessert that looks fancy but is beginner-friendly. Be warned—this cake is addictive!
Why You’ll Love Reese’s Poke Cake
- Ultra Moist and Rich: Sweetened condensed milk soaks into the cake, making every bite heavenly.
- No Baking from Scratch Required: Start with a chocolate cake mix for easy prep.
- Perfect Peanut Butter Flavor: Infused into the filling and whipped topping.
- Show-Stopping Presentation: Topped with mini Reese’s or chopped cups.
- Great for Make-Ahead: Best when chilled for a few hours or overnight.
- Crowd-Pleaser: Whether it’s a party, picnic, or celebration, it vanishes fast.
Ingredients You’ll Need
- 1 chocolate cake mix
Plus ingredients listed on the package (usually eggs, oil, water). - 1 can sweetened condensed milk (14 oz)
Adds sweetness and moist texture. - 1/2 cup regular milk
Thins the peanut butter filling slightly. - 1 cup creamy peanut butter
Essential for that iconic Reese’s flavor. - 1 tub chocolate frosting (16 oz)
Microwaved to pour easily over the cake. - 1 container Cool Whip (8 oz)
Softens the richness with a fluffy finish. - 1/2 cup peanut butter (additional)
Swirled into the Cool Whip layer. - Mini Reese’s or chopped full-size Reese’s cups
For topping and extra indulgence.
Step-by-Step Instructions
- Bake the Chocolate Cake
- Prepare the chocolate cake according to the box instructions.
- Bake it in a 9×13-inch pan.
- Let it cool for 15–20 minutes after baking.
- Poke Holes All Over
- Use the handle of a wooden spoon or a skewer to poke holes all over the cake.
- Space the holes about 1 inch apart. This allows the filling to soak in evenly.
- Make the Peanut Butter Filling
- In a bowl, whisk together the sweetened condensed milk, 1/2 cup regular milk, and 1 cup peanut butter.
- Mix until completely smooth and creamy.
- Pour Filling Into Holes
- Slowly pour the mixture over the entire cake, making sure it seeps into the holes.
- Use a spatula to spread and encourage even distribution.
- Add the Chocolate Frosting Layer
- Microwave the chocolate frosting for about 20 seconds to soften.
- Pour over the cake and gently spread it with a spatula.
- The warm frosting blends nicely into the peanut butter filling layer.
- Prepare the Cool Whip Topping
- In a separate bowl, mix Cool Whip with 1/2 cup peanut butter.
- Swirl the peanut butter gently into the Cool Whip rather than fully blending for a marbled look.
- Top the Cake
- Spread the peanut butter Cool Whip mixture over the cake.
- Finish by sprinkling with mini Reese’s or chopped full-size cups.
- Press a few pieces lightly into the topping to help them stick.
- Chill Before Serving
- Refrigerate the cake for at least 3 hours to allow the flavors to meld and the layers to set.
- For best results, chill overnight.
Serving and Storage Tips
- Serving Suggestions:
- Slice into squares and serve cold for best texture.
- Garnish each slice with extra Reese’s pieces for dramatic presentation.
- Serve with a cold glass of milk or hot coffee to balance the sweetness.
- Storage:
- Refrigerator: Cover and store in the fridge for up to 5 days.
- Freezer: You can freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight.
Helpful Notes
- Use Creamy Peanut Butter: Crunchy peanut butter can make the filling harder to pour and may clog the holes.
- Microwaving Frosting: Watch it carefully! You want it soft but not melted to the point of separation.
- Customize the Toppings: Add a drizzle of chocolate or caramel sauce before serving.
- Make-Ahead Friendly: Prepare it the night before and refrigerate—the texture gets even better!
- Want Extra Crunch? Sprinkle crushed pretzels or peanuts on top before serving.
Frequently Asked Questions
- Can I use homemade chocolate cake instead of a box mix?
Absolutely! A moist chocolate cake from scratch will work perfectly. - Is it necessary to poke holes in the cake?
Yes. The holes allow the peanut butter mixture to soak into the cake, adding moisture and flavor to every bite. - Can I use whipped cream instead of Cool Whip?
You can, but the texture may be softer and less stable. Chill whipped cream well before using. - Can I use chunky peanut butter?
It’s not recommended for the filling layer, but you can use it in the topping for added texture. - What kind of Reese’s candies work best on top?
Mini Reese’s, chopped full-size cups, or even Reese’s Pieces all work great for garnish.
Final Thoughts
Reese’s Poke Cake is everything a chocolate-peanut butter dessert should be: moist, sweet, rich, and totally satisfying. With its layered texture, creamy filling, and candy topping, this cake is a showstopper that’s surprisingly easy to make. Whether you’re celebrating a birthday or just want to treat yourself on a weekend, this recipe is a guaranteed hit.
Give it a try and let the peanut butter magic win over your taste buds! And don’t forget to snap a picture and tag your creations online—we’d love to see how yours turns out!
