Reese’s Chocolate Peanut Butter Cup Earthquake Cake Recipe

I still remember the first time I tasted that magical combination of chocolate and peanut butter in a Reese's cup - it was love at first bite! That's why I created this Reese's Chocolate Peanut Butter Cup Earthquake Cake, a dessert that captures all that creamy, dreamy goodness in every forkful. When it comes out of the oven with its molten peanut butter swirls and melty chocolate center, I swear I hear angels singing!

This cake gets its name from the delicious "earthquake" of flavors that happens when you cut into it - rich chocolate cake gives way to rivers of peanut butter bliss, studded with chunks of everyone's favorite peanut butter cups. It's the kind of dessert that disappears faster than you can say "just one more bite!" Whether you're a die-hard Reese's fan or just someone who appreciates decadent desserts, this cake is about to become your new obsession.

Ingredients for Reese's Chocolate Peanut Butter Cup Earthquake Cake

Here's everything you'll need to create this chocolate-peanut butter masterpiece:

• 1 box dark chocolate fudge cake mix (plus ingredients listed on box - usually eggs, oil and water)
• 8 oz cream cheese, softened (trust me, room temp makes all the difference!)
• ½ cup unsalted butter, softened
• ½ cup creamy peanut butter (I always use Jif - that extra bit of sweetness works perfectly)
• 1 teaspoon vanilla extract
• 4 cups powdered sugar (lightly packed)
• ½ cup semi-sweet chocolate chips
• 1 cup miniature Reese's peanut butter cups, halved (get extra - you'll want to snack while baking!)
• Vanilla ice cream for serving (optional, but oh so recommended)

Pro tip: Measure everything before starting - this cake comes together fast once you begin!

How to Make Reese’s Chocolate Peanut Butter Cup Earthquake Cake

Okay, let's get baking! This recipe may look indulgent, but trust me - it's easier than you think. Just follow these simple steps and you'll have a showstopping dessert in no time.

Preparing the Cake Batter

First things first - preheat that oven to 350°F (175°C). While it heats up, grab your 9x13-inch baking pan and give it a good greasing. I like to use butter or baking spray - you want every last crumb of this cake to come out easily!

Now, prepare your chocolate cake mix according to the package directions. Pour that gorgeous dark batter into your prepared pan and set it aside while we make the magic peanut butter swirl.

Making the Peanut Butter Swirl

Here's where things get really good! In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the peanut butter and vanilla extract - keep beating until it's completely combined and fluffy.

Now gradually mix in the powdered sugar about a cup at a time. The mixture will get thick and dreamy - like the inside of your favorite peanut butter cup but even better!

Assembling and Baking

Time to create the "earthquake" effect! Drop spoonfuls of the peanut butter mixture all over the chocolate cake batter. Use a knife to gently swirl them together - don't overmix though, we want those beautiful ribbons of peanut butter!

Sprinkle the chocolate chips and halved Reese's cups over the top. Pop it in the oven and bake for 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean (or with just a few moist crumbs - we love a fudgy center!).

Let it cool slightly before serving - if you can wait that long! The smell alone will have everyone gathered in the kitchen.

Why You’ll Love This Reese’s Chocolate Peanut Butter Cup Earthquake Cake

Let me tell you why this cake will become your new go-to dessert:

• Effortless indulgence: Starts with a box mix but tastes completely homemade - my little secret for stress-free baking!
• Peanut butter perfection: That creamy swirl? It's like biting into a giant Reese's cup but better.
• Always a crowd-pleaser: I've never brought this to a party without getting recipe requests.
• Gooey, melty magic: The warm center with melted peanut butter cups is pure happiness in every bite.
• Customizable: Swap in your favorite candy or add nuts for extra crunch - it's hard to mess up!

Seriously, this cake checks all the boxes - easy, delicious, and guaranteed to disappear fast!

Tips for the Perfect Reese’s Chocolate Peanut Butter Cup Earthquake Cake

After making this cake dozens of times, here are my foolproof tips:

• For an extra gooey center, pull the cake out when a toothpick comes out with a few moist crumbs (about 35 minutes).
• Room temp cream cheese and butter are non-negotiable - cold ingredients won't blend smoothly into that dreamy peanut butter swirl.
• Store leftovers covered in the fridge - if you have any! It keeps beautifully for 3 days (though good luck resisting it that long).

Trust me - these small touches make all the difference between good and truly phenomenal!

Ingredient Substitutions and Notes

Don't stress if you're missing something - this cake is super adaptable! Swap the dark chocolate mix for devil's food or even yellow cake if you prefer. Almond butter works beautifully instead of peanut butter (though I'll always be Team Jif). Out of mini Reese's? Chop up full-size cups or try peanut butter chips for maximum peanutty goodness!

Serving Suggestions

This cake is heavenly warm from the oven with a scoop of vanilla ice cream melting into all those peanut butter crevices! I like to cut generous 3x3-inch squares - trust me, you'll want a big piece. For extra decadence, drizzle with chocolate syrup or top with whipped cream right before serving.

Storing and Reheating

Store any leftovers (ha!) in an airtight container in the fridge for up to 3 days. When that midnight snack craving hits, microwave slices for 15-20 seconds to get that just-baked warmth and gooey texture back. Pro tip: A quick 5-minute warm-up in a 300°F oven makes it taste freshly baked again!

Nutritional Information

Just a heads up - these numbers are estimates and will vary based on your specific ingredients. Each luscious slice packs about 480 calories with that perfect balance of chocolatey-peanut buttery goodness we all love!

FAQs About Reese’s Chocolate Peanut Butter Cup Earthquake Cake

Q1. Can I use regular-sized Reese's cups instead of mini ones?
Absolutely! Just chop them into smaller pieces so they distribute evenly throughout the cake. I actually love the bigger chunks - you get those satisfying bites of peanut butter goodness!

Q2. How do I know if the cake is done without overbaking it?
The toothpick test is your best friend here. When your tester comes out with just a few moist crumbs (not wet batter), it's perfect. Remember - the cake keeps cooking a bit as it cools, so err on the side of underdone.

Q3. Can I make this cake ahead of time?
You sure can! Bake it up to a day in advance and store covered at room temp. Warm slices gently before serving to restore that fresh-from-the-oven magic. The peanut butter swirl actually gets more flavorful overnight!

Q4. My peanut butter mixture seems too thick - what did I do wrong?
Don't panic! This happens if your cream cheese or butter weren't quite soft enough. Just add a tablespoon of milk and mix well - it'll loosen right up. Next time, let those ingredients sit out for at least an hour before baking.

Print