Description
Reese’s Peanut Butter Earthquake Cake is a rich, gooey, and indulgent dessert loaded with chocolate cake, Reese’s peanut butter cups, peanut butter chips, and a luscious cream cheese swirl — every bite explodes with irresistible peanut butter and chocolate flavor.
Ingredients
- For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
- ½ cup peanut butter chips
- ½ cup chopped Reese’s Peanut Butter Cups
- ½ cup Reese’s Pieces (optional for extra crunch)
- For the Cream Cheese Swirl:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, melted
- 3 cups powdered sugar
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare the chocolate cake batter according to the package directions. Pour the batter into the prepared pan.
- Make the Cream Cheese Swirl: In a mixing bowl, beat softened cream cheese, melted butter, powdered sugar, peanut butter, and vanilla until smooth and creamy.
- Spoon large dollops of the cream cheese mixture over the chocolate cake batter. Use a knife to gently swirl the two layers together — don’t overmix, as you want visible streaks.
- Sprinkle the top with peanut butter chips, chopped Reese’s Peanut Butter Cups, and Reese’s Pieces (if using).
- Bake for 40–45 minutes, or until the edges are set but the center remains slightly gooey (it will firm up as it cools).
- Let cool for at least 30 minutes before slicing — serve warm for a molten texture or chilled for a fudgy consistency.
Notes
- This cake is delicious on its own, but even better topped with a scoop of vanilla ice cream or whipped cream.
- Don’t overbake — the ‘earthquake’ texture comes from the gooey cream cheese layer.
- Store covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American