When I want to bake something completely over-the-top and outrageously delicious, I make this Reese’s peanut butter earthquake cake. It’s a rich, gooey chocolate and peanut butter dessert that swirls together like an edible fault line—loaded with chocolate chips, peanut butter, and Reese’s candy. Every bite is soft, melty, and full of sweet surprises.
Why You’ll Love This Recipe
I love how this cake practically makes itself look impressive. The ingredients shift, swirl, and bake into something gooey and irresistible—no need for frosting or fancy layers. It’s full of texture and flavor: a moist chocolate base, creamy peanut butter, and bits of Reese’s cups that melt right into the cake. It’s the kind of dessert I make when I want to wow a crowd with minimal effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Chocolate cake mix (plus eggs, oil, and water as directed)
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Cream cheese, softened
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Butter, melted
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Powdered sugar
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Creamy peanut butter
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Reese’s peanut butter cups, chopped
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Chocolate chips
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Optional: peanut butter chips or chopped peanuts for extra crunch
Directions
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I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
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I prepare the chocolate cake batter as directed on the box and spread it evenly into the pan.
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In a separate bowl, I beat together the cream cheese, melted butter, powdered sugar, and peanut butter until smooth and creamy.
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I drop large spoonfuls of the cream cheese mixture over the cake batter, then swirl it lightly with a knife or spatula—just enough to marble, not mix.
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I sprinkle chopped Reese’s and chocolate chips over the top, pressing them in slightly.
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I bake the cake for 35–40 minutes, until the edges are set but the center still jiggles slightly (it will firm up as it cools).
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I let it cool for at least 20–30 minutes before slicing. It’s best warm and gooey, but still holds together once set.
Servings and timing
This cake serves 12–15. It takes 15 minutes to prep, 35–40 minutes to bake, and about 30 minutes to cool before slicing.
Variations
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I sometimes swirl in a layer of Nutella or caramel for even more indulgence.
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For a salty-sweet twist, I top it with pretzel pieces or crushed peanuts.
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A drizzle of peanut butter or hot fudge on top before serving takes it to the next level.
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For a brownie-like version, I use a fudge brownie mix instead of cake mix.
Storage/reheating
I store leftovers covered at room temperature for up to 2 days, or in the fridge for up to 5. I reheat slices in the microwave for 15–20 seconds to bring back that melty texture. It’s also amazing cold or slightly chilled, depending on my mood.
FAQs
What makes it an “earthquake” cake?
The name comes from the way the ingredients shift and crack as it bakes, creating gooey swirls and pockets of cream cheese and peanut butter throughout the cake.
Can I use homemade cake batter?
Yes, I’ve used a simple homemade chocolate cake base. Just make sure it’s thick enough to hold up to the fillings.
Can I make it ahead of time?
Yes, I often make it the night before and reheat slices as needed. It stays soft and gooey even after chilling.
Do I need to refrigerate this cake?
Only if I plan to store it for more than two days. The cream cheese layer holds up well in the fridge, and reheating brings back the gooey texture.
Can I freeze it?
Yes. I freeze individual slices tightly wrapped, then thaw and microwave before serving. It’s still rich and delicious after freezing.
Conclusion
Reese’s peanut butter earthquake cake is one of those desserts that’s messy in the best possible way—rich, gooey, full of flavor, and impossible to resist. If I want something dramatic and decadent with barely any effort, this is the cake I reach for. Every bite is a sweet explosion of chocolate, peanut butter, and melty candy bliss.
Print
Reese’s Peanut Butter Earthquake Cake: A Rich and Gooey Dessert Explosion
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: 12–15 servings
- Category: Dessert, Cake, Chocolate
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Reese’s peanut butter earthquake cake is a gooey, rich dessert explosion packed with chocolate, peanut butter, and melty candy swirls. With a chocolate cake base and pockets of sweet cream cheese and Reese’s cups, it’s the ultimate indulgence for peanut butter lovers and guaranteed to wow a crowd.
Ingredients
- For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
- 2 cups powdered sugar
- ½ cup creamy peanut butter
- 1 cup chopped Reese’s peanut butter cups
- ½ cup chocolate chips
- Optional: ½ cup peanut butter chips or chopped peanuts
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
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Prepare the chocolate cake batter as directed on the package. Spread evenly in the prepared pan.
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In a separate bowl, beat cream cheese, melted butter, powdered sugar, and peanut butter until smooth.
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Drop large spoonfuls of the cream cheese mixture over the cake batter. Swirl gently with a knife or spatula.
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Sprinkle chopped Reese’s and chocolate chips over the top. Press them in slightly.
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Bake for 35–40 minutes, until the edges are set and the center is slightly jiggly.
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Cool for 20–30 minutes before slicing. Best served warm, but holds shape once cooled.
Notes
- For a brownie version, substitute a boxed fudge brownie mix for the chocolate cake mix.
- Add a drizzle of caramel or Nutella for extra richness.
- Use a swirl technique for a marbled look—don’t fully blend the cream cheese layer into the batter.
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