Reese’s Peanut Butter Cup Earthquake Cake
This Reese’s Peanut Butter Cup Earthquake Cake is a decadent, rich dessert inspired by the classic peanut butter cup candy. It features a fudgy chocolate cake base swirled with creamy peanut butter and cream cheese filling, topped with chunks of Reese’s cups and chocolate chips. The cracked “earthquake” top reveals gooey pockets of peanut butter and chocolate that melt in your mouth with every bite. Perfect for peanut butter and chocolate lovers, this cake is simple to prepare yet impressively indulgent.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 16 1x
Ingredients
For the cake layer:
- 1 box chocolate fudge cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/4 cups water
For the filling:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 3 cups powdered sugar
- 1/2 cup creamy peanut butter
- 1 tsp vanilla extract
Toppings:
- 1 cup semi-sweet chocolate chips
- 10–12 Reese’s Peanut Butter Cups, chopped
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
- Mix the cake batter: In a large mixing bowl, combine the chocolate fudge cake mix, vegetable oil, eggs, and water. Beat until smooth and fully blended, about 2 minutes. Pour the batter into the prepared pan and spread it evenly.
- Prepare the filling: In a separate bowl, beat the softened cream cheese and melted butter until smooth. Gradually add powdered sugar while mixing. Add peanut butter and vanilla extract, and beat until creamy and thick.
- Layer and swirl: Drop spoonfuls of the cream cheese mixture evenly over the cake batter. Use a knife to gently swirl the two mixtures together, creating ribbons without overmixing.
- Add toppings: Sprinkle chopped Reese’s Peanut Butter Cups and chocolate chips evenly over the top of the batter.
- Bake: Place the pan in the preheated oven. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter.
- Cool and serve: Let the cake cool in the pan for at least 30 minutes before slicing. For neater cuts, chill briefly before serving.
Notes
For a gooier texture, warm individual slices before serving.
For variation, swap in white chocolate chips or drizzle melted peanut butter on top after baking.
This recipe freezes well when sliced and wrapped individually.