I have to admit, I have a serious weakness for peanut butter and chocolate – and when you combine those two flavors in a decadent, gooey dessert, you’ve got my full attention. This Reese’s Peanut Butter Cup Earthquake Cake is exactly that kind of dessert: bold, indulgent, and completely irresistible. I created this recipe after a craving for something rich and satisfying took hold, and I wanted to incorporate candy into a bake that felt like a celebration in every bite.
The first time I made it, the aroma that filled the kitchen was enough to make everyone come running. When I cut into the cake and the layers of melted peanut butter, cream cheese, and chocolate chips oozed out, I knew this one was going to be a keeper. It’s not just a cake—it’s a full experience. The “earthquake” effect, with the cracked top and gooey center, is what gives it character and a rustic, indulgent charm.
Why You Will Love This Recipe
This cake is all about flavor and texture. You get a moist, chocolatey base layered with sweetened cream cheese, gooey peanut butter, and chopped Reese’s Peanut Butter Cups. Every bite is soft, melty, and packed with richness. It’s the kind of dessert that looks impressive but is actually incredibly easy to make.
Versatile
Although it’s called a “cake,” you can serve it like a brownie, cut it into bars, or top it with a scoop of vanilla ice cream for an extra treat. You can also switch out the candy for your favorite chocolate-peanut butter combo or try it with other mix-ins like butterscotch chips or chopped nuts.
Affordable
This dessert uses simple pantry staples, and the main stars—Reese’s Cups—are affordable and easy to find. You don’t need anything fancy, and yet the result feels like something special from a bakery.
Ingredients for the Recipe
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1 box chocolate fudge cake mix
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1/2 cup creamy peanut butter
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1/2 cup vegetable oil
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1 cup water
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3 large eggs
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8 oz cream cheese, softened
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1/2 cup unsalted butter, melted
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3 1/2 cups powdered sugar
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1 tsp vanilla extract
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1 1/2 cups chopped Reese’s Peanut Butter Cups
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1/2 cup semi-sweet chocolate chips
How to Prepare Reese’s Peanut Butter Cup Earthquake Cake
Making this Reese’s Peanut Butter Cup Earthquake Cake is surprisingly easy, and the results are always spectacular. It’s a no-fail dessert that requires minimal effort but delivers big on flavor. Whether you’re baking for a party, potluck, or just to satisfy a sweet tooth, this cake is a guaranteed hit.
Step-by-Step Instructions for Preparation
Step 1: Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or line it with parchment paper for easy removal later. Set the pan aside.
Step 2: Mix the Cake Layer
In a large mixing bowl, combine the chocolate fudge cake mix with 1/2 cup of vegetable oil, 1 cup of water, and 3 large eggs. Stir or use a hand mixer on low speed until the mixture is fully combined and smooth. This will be the base layer of your cake.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Step 3: Add Peanut Butter and Reese’s Cups
Warm 1/2 cup of creamy peanut butter in the microwave for 15–20 seconds until it’s slightly softened but still thick. Drop spoonfuls of the peanut butter across the top of the cake batter. Use a knife to gently swirl it into the chocolate base—don’t overmix.
Sprinkle 1 1/2 cups of chopped Reese’s Peanut Butter Cups evenly over the swirled batter. These will melt and settle as the cake bakes, creating delicious pockets of peanut butter and chocolate.
Step 4: Make the Cream Cheese Filling
In a separate bowl, combine 8 oz of softened cream cheese and 1/2 cup of melted unsalted butter. Mix until smooth and creamy. Add 3 1/2 cups of powdered sugar and 1 teaspoon of vanilla extract. Mix again until fully blended and thick but pourable.
Spoon this cream cheese mixture over the top of the cake in large dollops. Don’t worry about making it perfect—imperfection is what gives the cake its signature “earthquake” look.
Step 5: Add Chocolate Chips
Sprinkle 1/2 cup of semi-sweet chocolate chips over the top of everything. They’ll melt slightly into the cream cheese and cake, adding extra richness.
Step 6: Bake the Cake
Place the pan into the preheated oven and bake for 40 to 45 minutes. The cake is ready when the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The center may jiggle slightly, which is normal for an earthquake cake.
Let the cake cool in the pan for at least 30 minutes before slicing. This allows the layers to settle and the gooey filling to firm up slightly for clean cuts.
Quick and Easy
One of the best parts about this cake is how quickly it comes together. You’re mostly layering and swirling ingredients—there’s no need to be precise or perfect. It’s ready for the oven in under 15 minutes, and the rest is baking time. You can even prepare it a day in advance and let it sit overnight. The flavor deepens as it cools.
Customizable
This cake is incredibly flexible. If you want a little crunch, add chopped salted peanuts or crushed pretzels on top before baking. Want more chocolate? Use a devil’s food cake mix or add dark chocolate chunks. You can even substitute the Reese’s Cups with peanut butter chips or another favorite candy.
For a swirl of fruit, try folding in a ribbon of raspberry jam into the cream cheese mixture. It gives a bright contrast to the richness.
Popular with Many People
I’ve brought this cake to family events, bake sales, and birthday parties—and it never lasts long. The combination of familiar flavors in a creative format makes it a universal crowd-pleaser. Adults love the nostalgic candy twist, and kids go wild for the gooey layers.
Even those who aren’t huge peanut butter fans are surprised by how balanced and irresistible the cake turns out. It’s one of those desserts people ask about again and again.
If you’re looking for something that looks impressive but requires minimal effort, this cake fits the bill. It’s indulgent, creative, and deeply satisfying—perfect for any occasion.
PrintReese’s Peanut Butter Cup Earthquake Cake
This Reese’s Peanut Butter Cup Earthquake Cake is a rich, gooey, chocolate and peanut butter dream baked into one irresistible dessert. Made with a chocolate fudge cake base, swirled peanut butter, sweetened cream cheese filling, and chunks of Reese’s Cups, it’s the perfect treat for chocolate lovers. This cake comes together quickly, looks stunning right out of the oven, and tastes even better the next day.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 16 1x
Ingredients
- 1 box chocolate fudge cake mix
- 1/2 cup creamy peanut butter
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups chopped Reese’s Peanut Butter Cups
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper. Set aside.
- Prepare the cake batter by combining the chocolate fudge cake mix, vegetable oil, water, and eggs in a large bowl. Mix until smooth and well blended.
- Pour the batter into the prepared baking dish and spread evenly.
- Warm the peanut butter in the microwave for about 15–20 seconds. Drop spoonfuls over the batter and gently swirl with a knife.
- Sprinkle the chopped Reese’s Peanut Butter Cups evenly over the top of the swirled batter.
- Make the cream cheese mixture by beating softened cream cheese with melted butter until smooth.
- Add powdered sugar and vanilla extract to the cream cheese and mix until fully combined.
- Spoon dollops of the cream cheese mixture over the top of the cake. Do not spread or smooth—leave it rustic.
- Sprinkle semi-sweet chocolate chips across the top of the cake.
- Bake for 40 to 45 minutes until the edges are set and a toothpick inserted comes out with moist crumbs.
- Cool the cake in the pan for at least 30 minutes before slicing and serving.
Notes
The center may appear slightly underbaked—this is normal for the gooey texture.
You can replace Reese’s Cups with peanut butter chips and semi-sweet chunks if preferred.
This cake is even better chilled overnight and served the next day.
FAQs – Reese’s Peanut Butter Cup Earthquake Cake
Can I use a different cake mix flavor?
Yes, you can! While chocolate fudge cake mix brings the richest flavor, you can easily substitute it with devil’s food, milk chocolate, or even peanut butter cake mix for a twist. Just make sure the mix is for a 9×13-inch cake.
What if I don’t have Reese’s Peanut Butter Cups?
No problem. You can use any chocolate and peanut butter candy or even mix peanut butter chips and chopped chocolate bars. The key is to maintain the peanut butter and chocolate combination.
Can this cake be made ahead of time?
Absolutely. You can make it the night before. Allow it to cool completely, then cover and refrigerate. The flavors meld beautifully overnight, and the texture remains moist and gooey.
Does this cake need to be refrigerated?
Yes, because of the cream cheese layer. After the cake has cooled, store leftovers in an airtight container in the refrigerator. It can be eaten cold or gently warmed.
Can I freeze this cake?
Yes, slice the cake into squares, wrap each in plastic wrap, and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge or heat briefly in the microwave before serving.