Reese’s Peanut Butter Earthquake Cake
This Reese’s Peanut Butter Earthquake Cake is rich, gooey, and loaded with everything you love—chocolate cake, creamy peanut butter, melty chocolate chips, and tons of mini Reese’s. With a fudgy, lava-like swirl of peanut butter cream cheese, this dessert lives up to its “earthquake” name—every bite is decadently explosive!
Ingredients
- 1 box chocolate cake mix plus eggs, oil, and water per package instructions
- ½ cup unsalted butter melted
- 8 oz cream cheese softened
- ½ cup peanut butter
- ½ teaspoon vanilla extract
- 4 cups powdered sugar
- ½ cup semi-sweet chocolate chips
- 1 cup mini Reese’s Peanut Butter Cups halved
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch glass baking dish.
- Prepare Cake Batter:
- Mix the chocolate cake batter according to the box instructions. Pour into the prepared baking dish.
- Make Peanut Butter Mixture:
- In a large bowl, beat the softened cream cheese and melted butter until smooth.
- Add the peanut butter and vanilla extract, and beat again until well combined.
- Mix in powdered sugar, one cup at a time, until fluffy and thick.
- Assemble the Cake:
- Spoon dollops of the peanut butter mixture evenly over the cake batter—do not mix.
- Sprinkle chocolate chips and halved Reese’s Peanut Butter Cups over the top.
- Bake:
- Bake for 45–55 minutes, or until the center is just set but still slightly jiggly—it will firm as it cools.
- For best texture, do not overbake.
- Serve:
- Let cool slightly. Serve warm for a gooey, molten center or fully cooled for a firm, sliceable bar.
Notes
- Swap in peanut butter chips or chopped Reese’s Pieces for extra flair.
- Delicious topped with vanilla ice cream or a drizzle of hot fudge.
- Can be made ahead and reheated for 10–15 seconds in the microwave.