Reese’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
Scale
- 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.