Reese’s Chocolate Peanut Butter Earthquake Cake Recipe You’ll Love
This Reese’s Chocolate Peanut Butter Earthquake Cake is a rich, gooey dessert that combines chocolate cake, a creamy peanut butter filling, and chunks of Reese’s peanut butter cups. The “earthquake” effect comes from the way the layers bake and crack, giving the cake its signature look and irresistible texture.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 12 1x
Ingredients
Scale
- 1 box chocolate cake mix (plus ingredients listed on package: eggs, oil, water)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 4 cups powdered sugar
- 1 ½ cups chopped Reese’s peanut butter cups
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or nonstick spray.
- Prepare the chocolate cake mix in a large bowl according to package instructions (usually with eggs, oil, and water). Stir until smooth and pour evenly into the baking dish.
- In another mixing bowl, beat softened cream cheese and butter until creamy. Add peanut butter and blend until smooth. Gradually add powdered sugar, one cup at a time, mixing until thick and spreadable.
- Drop spoonfuls of the cream cheese-peanut butter mixture across the cake batter. Do not spread; it will sink and swirl while baking.
- Sprinkle chopped Reese’s peanut butter cups and chocolate chips evenly over the top. Lightly press some larger pieces into the batter for extra bursts of flavor.
- Bake in the preheated oven for 40–45 minutes. The edges should be firm while the center remains gooey and cracked. Avoid overbaking.
- Remove from oven and let cool for 15–20 minutes before slicing. Serve warm with ice cream or cool for neater slices.
Notes
The cracked, uneven surface is normal and gives the cake its “earthquake” name.
For a less sweet version, use a dark chocolate cake mix.
For extra indulgence, drizzle caramel or hot fudge over slices before serving.
Store leftovers covered at room temperature for two days, or refrigerate for up to five days.