Why You’ll Love This Recipe

This Chocolate Peanut Butter Earthquake Cake is pure indulgence with minimal effort. Rich chocolate cake bakes up soft and gooey while swirls of creamy peanut butter cheesecake filling create irresistible pockets of flavor throughout. Topped with melty chocolate chips and chunks of Reese’s Peanut Butter Cups, every bite delivers that perfect chocolate–peanut butter balance. It’s messy, dramatic, and absolutely delicious—just the way an earthquake cake should be.

Preparation and Cooking Time

Prep Time: 15 minutes
Cooking Time: 45–50 minutes
Total Time: About 1 hour 5 minutes
Servings: 12–15 slices
Calories: Approximately 430–480 kcal per serving

Ingredients Overview

This recipe starts with a convenient chocolate cake mix, making it quick and beginner-friendly. The cream cheese and peanut butter swirl adds richness and contrast, while Reese’s cups and chocolate chips turn this into a show-stopping dessert perfect for parties, potlucks, or weeknight treats.

Ingredients

For the Cake Base

• 1 box chocolate cake mix
• Ingredients listed on the box (eggs, oil, water)

For the Peanut Butter Cream Cheese Swirl

• 8 oz cream cheese, softened
• ½ cup butter, melted
• ½ cup peanut butter
• 4 cups powdered sugar
• ½ teaspoon vanilla extract

For the Topping

• ½ cup semi-sweet chocolate chips
• 1 cup mini Reese’s Peanut Butter Cups, halved

Tools You’ll Need

• 9 × 13-inch baking dish
• Mixing bowls
• Electric mixer
• Rubber spatula
• Butter knife or skewer for swirling

Additions and Variations

Flavor Twists

• Use dark chocolate cake mix for deeper chocolate flavor
• Swap peanut butter for cookie butter for a fun variation

Extra Toppings

• Add chopped peanuts for crunch
• Drizzle with chocolate or peanut butter sauce after baking

Make It Extra Gooey

• Slightly underbake for an ultra-soft center
• Add extra Reese’s on top halfway through baking

Step-by-Step Instructions

Prepare the Oven and Pan

Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch baking dish with nonstick cooking spray to ensure easy release.

Mix the Cake Batter

In a large bowl, prepare the chocolate cake mix according to the package instructions using eggs, oil, and water. Mix until smooth and pour evenly into the prepared baking dish.

Make the Cream Cheese Mixture

In a separate bowl, beat the softened cream cheese, melted butter, and peanut butter until smooth and creamy. Slowly add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and continue mixing until light and velvety.

Assemble the Cake

Drop spoonfuls of the cream cheese mixture evenly over the cake batter. Use a knife to gently swirl the mixture into the batter, creating marbled patterns without fully blending.

Add the Toppings

Sprinkle the semi-sweet chocolate chips and halved mini Reese’s Peanut Butter Cups evenly over the top.

Bake

Bake for 45–50 minutes, checking at the 45-minute mark. The edges should be set while the center remains soft and slightly gooey.

Cool and Serve

Allow the cake to cool slightly before slicing. Serve warm or at room temperature for the best texture.

Serving Suggestions

This cake is incredible on its own, but it’s even better served warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce. It pairs perfectly with a glass of cold milk or hot coffee.

Helpful Tips

Avoid overmixing the swirl to preserve the signature earthquake look. For clean slices, let the cake cool longer, but for maximum gooeyness, serve slightly warm. Store leftovers tightly covered to keep the cake moist.

Storage Notes

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual slices briefly in the microwave for that fresh-from-the-oven feel.

Reese’s Peanut Butter Earthquake Cake

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• Author: Sophia

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Ingredients

Scale 1x2x3x

• 1 chocolate cake mix plus ingredients needed to prepare (eggs, oil, water)
• 1/2 cup butter melted
• 8 ounce package cream cheese softened
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla extract
• 4 cups powdered sugar
• 1/2 cup semi-sweet chocolate chips
• 1 cup mini Reese’s Peanut Butter Cups halved

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Instructions

1. Start by preheating your oven to 350°F (175°C). Grease a 9 x 13 baking dish with nonstick cooking spray to ensure your cake releases effortlessly.
2. Mix Cake Batter: In a large bowl, prepare your chocolate cake mix as instructed on the package. Combine with the eggs, oil, and water until you achieve a smooth, lump-free batter. Pour this mixture into your prepared baking dish, spreading evenly.
3. Create the Cream Cheese Mixture: In a separate bowl, blend the softened cream cheese, melted butter, and peanut butter. Use an electric mixer for a creamy, smooth texture. The cream cheese should be lump-free, merging seamlessly with butter and peanut butter.
4. Add Sugar and Vanilla: Slowly incorporate the powdered sugar into the cream cheese blend, one cup at a time, followed by the vanilla extract. Ensure a velvety finish by maintaining a consistent mixing speed, preventing clumping, and achieving a perfect, light frosting. Savor the subtle, sweet vanilla aroma. “Savor the subtle, sweet vanilla aroma with each mix, crafting a light and velvety cream cheese frosting.”
5. Assemble the Cake: Drop spoonfuls of your cream cheese mixture onto the cake batter. Gently swirl with a knife, creating delightful marbling patterns without fully mixing. This technique is crucial for the iconic ‘earthquake’ appearance.
6. Add Toppings: Sprinkle semi-sweet chocolate chips and halved mini Reese’s Peanut Butter Cups evenly over the top. The chips provide a chocolatey crunch, while chunks of Reese’s introduce a playful element.
7. Bake to Perfection: Place in the oven, baking for 45-50 minutes. Ensure a soft, gooey center with slightly crispy edges by performing a toothpick test after 45 minutes.
8. Serve and enjoy: Allow to cool slightly before slicing.