What is a Reese’s Peanut Butter Earthquake Cake?

It is a rich dessert featuring moist chocolate cake topped with a creamy peanut butter cheesecake swirl, chocolate chips, and chopped Reese’s Peanut Butter Cups that create a gooey, flavorful texture. The name reflects its “earthquake” style mix of ingredients and textures.

How do I prepare Reese’s Peanut Butter Earthquake Cake step-by-step?

Preheat oven to 350°F and grease a 9x13-inch pan. Prepare chocolate cake batter as per box instructions and pour it into the pan. Beat butter and cream cheese until creamy, add peanut butter, vanilla, and powdered sugar until fluffy. Drop spoonfuls of this mixture over the batter and swirl gently. Top with chocolate chips and peanut butter cups. Bake 45-50 minutes until a toothpick comes out with moist crumbs. Cool before serving.

How should I store leftover Reese’s Peanut Butter Earthquake Cake?

Store in an airtight container covered tightly for up to 5 days in the fridge or wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating individual slices.

Reeses Peanut Butter Earthquake Cake Recipe for Chocolate Lovers

Name: Decadent Chocolate Peanut Butter Earthquake Cake Recipe for Peanut Butter Lovers
Prep time: PT-485845H12M54S
Cook time: PT-485845H12M54S
Total time: PT-485845H12M54S
Cuisine: American
Ingredients: 1 box chocolate cake mix, plus eggs, oil, and water as called for on the package; 8 ounces cream cheese, softened to room temperature; ½ cup (1 stick) salted or unsalted butter, softened to room temperature; ½ cup creamy peanut butter; 1 teaspoon vanilla extract; 2 to 3 cups powdered sugar (adjustable for preferred sweetness and texture); ½ cup semi-sweet chocolate chips; ½ cup Reese’s Pieces or equivalent peanut butter candies; 1 to 1½ cups miniature peanut butter cups, chopped or quartered

Description

🍫 Indulge in the rich, gooey delight of chocolate and peanut butter combined in one decadent cake.
🥜 Perfect for peanut butter lovers looking for a simple yet impressive dessert to satisfy their sweet tooth.

Ingredients

Scale

1 box chocolate cake mix, plus eggs, oil, and water as called for on the package
8 ounces cream cheese, softened to room temperature
½ cup (1 stick) salted or unsalted butter, softened to room temperature
½ cup creamy peanut butter
1 teaspoon vanilla extract
2 to 3 cups powdered sugar (adjustable for preferred sweetness and texture)
½ cup semi-sweet chocolate chips
½ cup Reese’s Pieces or equivalent peanut butter candies
1 to 1½ cups miniature peanut butter cups, chopped or quartered

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Prepare the chocolate cake batter according to the box instructions using eggs, oil, and water. Pour the batter evenly into the baking dish.
3. In a separate bowl, beat the softened butter and cream cheese with an electric mixer until smooth and creamy.
4. Add the peanut butter and vanilla extract, mixing until fully combined.
5. Gradually add powdered sugar one cup at a time, beating until the mixture is light, fluffy, and spreadable.
6. Drop spoonfuls of the peanut butter mixture over the cake batter and gently swirl to create marbled patterns without fully mixing.
7. Sprinkle the chocolate chips, Reese’s Pieces, and chopped peanut butter cups evenly over the top.
8. Bake in the center of the oven for 45 to 50 minutes, or until a toothpick inserted near the middle comes out with moist crumbs but no wet batter.
9. Allow the cake to cool for a few minutes before serving. Enjoy warm for best gooey texture.

Notes

🥄 Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to three months.
🥜 Use creamy peanut butter to avoid oil separation and ensure smooth filling.
🍰 Customize toppings by adding peanut butter chips, other candies, or fresh fruit like raspberries.

Prep Time: 10-20 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 600-660 kcal
Sugar: 47-69 g
Sodium: 290-690 mg
Fat: 29-35 g
Saturated Fat: 10-15 g
Unsaturated Fat: 12-18 g
Trans Fat: 0-1 g
Carbohydrates: 75-87 g
Fiber: 1-3 g
Protein: 10-14 g
Cholesterol: 50-70 mg