Reese’s Peanut Butter Cup Poke Cake is a decadent dessert that combines the rich flavors of chocolate cake, creamy peanut butter, and gooey chocolate ganache. This indulgent treat is perfect for peanut butter lovers, as it brings together all the flavors of the famous Reese’s Peanut Butter Cup candy in cake form. The cake features a moist chocolate base, poked with holes and filled with a luscious peanut butter mixture that seeps into the cake, creating a combination of textures and flavors in each bite. Topped with a velvety chocolate ganache and crushed Reese’s Peanut Butter Cups, this cake is a crowd-pleasing dessert that’s perfect for birthdays, parties, or any special occasion. The combination of chocolate and peanut butter never goes out of style, making this dessert a favorite for anyone who loves these classic flavors.
The history of the Reese’s Peanut Butter Cup dates back to 1928, created by H.B. Reese, a former dairy farmer and shipping foreman for Milton Hershey, who founded the Hershey Chocolate Company. Reese began producing candy in his home and went on to create the iconic candy that is beloved worldwide. The peanut butter cup was introduced in 1928 and became an instant success due to the combination of chocolate and peanut butter. Over the years, the Reese’s brand has grown to offer a wide range of products, including miniatures, sticks, and even peanut butter cups with different flavors. The Reese’s Peanut Butter Cup Poke Cake takes inspiration from this beloved candy, bringing it to a new level by incorporating it into a moist, chocolatey cake.
Ingredients Breakdown
For the Cake:
- 1 box (15.25 oz) chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1/4 cup milk
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
For the Topping:
- 6-8 Reese’s Peanut Butter Cups, chopped
- Whipped cream or cool whip (optional)
Each ingredient in this cake plays a crucial role in creating its irresistible flavor and texture. The chocolate cake mix provides the base for the dessert, offering a rich, moist cake that serves as the foundation for the peanut butter and chocolate layers. The peanut butter filling, made from creamy peanut butter, powdered sugar, and heavy cream, adds richness and creaminess while soaking into the holes in the cake. The chocolate ganache, made from heavy cream and semi-sweet chocolate chips, gives the cake a smooth and indulgent topping that complements the peanut butter filling. The chopped Reese’s Peanut Butter Cups add crunch and bursts of peanut butter flavor, completing the cake and making each bite a perfect balance of textures and tastes.
Step-by-Step Recipe:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the chocolate cake mix according to the package instructions, using the eggs, vegetable oil, and water. Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once the cake has finished baking, remove it from the oven and allow it to cool for 10 minutes. Then, use the handle of a wooden spoon or a similar object to poke holes all over the cake, making sure to space them evenly.
- For the peanut butter filling, in a mixing bowl, combine the peanut butter, powdered sugar, heavy cream, and milk. Whisk until smooth and creamy.
- Pour the peanut butter mixture evenly over the cake, using a spatula to help fill the holes and spread the mixture across the surface of the cake. Allow it to soak into the holes for 10 minutes.
- While the cake and peanut butter mixture are soaking, prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until the chocolate is completely melted and the ganache is smooth.
- Pour the ganache evenly over the cake, spreading it out gently with a spatula to cover the entire surface.
- Refrigerate the cake for at least 1 hour to allow the ganache to set.
- Once the cake is chilled, top with the chopped Reese’s Peanut Butter Cups. Optionally, you can also add whipped cream or Cool Whip for an extra creamy topping.
- Slice and serve chilled for a delicious, peanut butter-chocolate treat!
Tips for the Perfect Reese’s Peanut Butter Cup Poke Cake
For a moist cake, be sure not to overbake it. Check the cake with a toothpick at the minimum baking time, and only bake until it comes out clean or with a few crumbs attached. When poking holes in the cake, make sure not to go too deep—just enough to allow the peanut butter filling to soak in. Allow the cake to cool slightly before adding the peanut butter mixture so it doesn’t melt and make the filling too runny. You can make the cake a day ahead of time and refrigerate it to let the flavors develop. If you’re short on time, consider using store-bought whipped cream or Cool Whip for the topping instead of making your own.
Variations and Customizations
You can customize the cake by using different cake mixes, such as a vanilla or red velvet mix, for a new flavor combination. For a more intense peanut butter flavor, you can increase the amount of peanut butter in the filling or add a layer of peanut butter between the cake and the ganache. If you’re a fan of different chocolates, try using milk or dark chocolate chips for the ganache. For extra texture, sprinkle crushed peanuts or mini Reese’s Pieces on top of the cake, or use a variety of different Reese’s products like the big cups, sticks, or minis for a more varied topping. You can also experiment with adding other toppings like chocolate syrup, caramel sauce, or a drizzle of peanut butter.
Health Considerations and Nutritional Value
While Reese’s Peanut Butter Cup Poke Cake is a rich and indulgent treat, it’s important to enjoy it in moderation. A slice of this cake contains a significant amount of calories, sugar, and fat, making it a dessert best suited for special occasions. If you are looking to make the cake a bit healthier, you could use a reduced-fat cake mix or substitute part of the sugar with a healthier sweetener. However, due to the rich nature of the cake, it will still remain a high-calorie indulgence. Additionally, it is not gluten-free, so those with gluten sensitivities or celiac disease will need to look for a gluten-free cake mix to make an appropriate substitution.
FAQ
Q: Can I make this cake ahead of time?
Yes, Reese’s Peanut Butter Cup Poke Cake can be made a day or two in advance. Simply store it in the refrigerator, and the cake will taste even better as the flavors meld together.
Q: Can I use a different type of cake mix?
Absolutely! You can use any type of cake mix you prefer, such as vanilla, yellow, or even a gluten-free version. Just be sure to follow the instructions on the cake mix box.
Q: How do I store leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze Reese’s Peanut Butter Cup Poke Cake?
Yes, you can freeze the cake. After it has cooled and been topped with ganache and peanut butter cups, wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw it overnight in the refrigerator before serving.
Q: Can I make the peanut butter filling without heavy cream?
If you don’t have heavy cream, you can substitute it with milk, though the filling might not be as rich. You could also use a combination of peanut butter and powdered sugar for a firmer filling if needed.
Reese’s Peanut Butter Cup Poke Cake
Ingredients
- 15.25 oz chocolate cake mix plus ingredients needed to prepare the cake
- 3.4 oz vanilla instant pudding mix
- 2 cups cold milk
- 1 1/2 cups creamy peanut butter divided
- 16 oz chocolate frosting
- 8 oz frozen whipped topping thawed
- 25 mini Peanut Butter Cups unwrapped and roughly chopped
Instructions
- Prepare and bake the cake according to the package instructions, using a 13 x 9-inch cake pan.
- Allow the cake to cool for 15-20 minutes, then use the round end of a wooden spoon to poke holes in the cake about 1/2 to 1 inch apart.
- Place the pudding mix in a medium bowl, then add the cold milk.
- Whisk vigorously for 2 minutes, or until the pudding mix is fully dissolved. Stir in 1/2 cup of peanut butter until the mixture is smooth and well combined.
- Pour the pudding mixture over the cake, making sure to fill the holes as much as possible.
- In a microwave-safe bowl, heat the chocolate frosting in the microwave for 15-20 seconds, or until it becomes pourable. Drizzle the frosting over the cake and spread it evenly using the back of a spoon or an offset spatula.
- Allow the cake to cool completely.
- In a large bowl, whisk together the remaining 1 cup of peanut butter and the whipped topping. Spread this mixture evenly over the cake and top with the chopped peanut butter cups.
- Refrigerate the cake for at least 4 hours before serving. Store it covered in the refrigerator.