Some recipes come and go, but others take root in your kitchen like family traditions. The Reese’s Chocolate Peanut Butter Cup Earthquake Cake is one of those bakes that started as an afterthought and quickly became a staple in our household. It’s more than just a dessert — it’s the kind of warm, chocolatey comfort that calls people to the table before the plates are even set.
It all started one chilly October evening. The wind had picked up, rustling through fallen leaves, and my kids were winding down after trick-or-treating. Their candy stash included a mountain of Reese’s peanut butter cups — enough to feed a small village. That night, craving something warm and chocolatey, I turned those leftover candies into this delightful, gooey cake. The scent of baking chocolate and peanut butter drifted through the house, and soon everyone was huddled in the kitchen with spoons in hand, stealing bites right from the pan.
Since then, Reese’s Chocolate Peanut Butter Cup Earthquake Cake has become our go-to comfort treat. We make it during the holidays, on rainy Saturdays, or just whenever we need a little chocolate therapy. It’s a dessert that never fails to bring smiles, combining the timeless flavor combo of chocolate and peanut butter in a deliciously chaotic, lava-like cake that’s as fun to make as it is to eat.
Why You’ll Love This Recipe
This cake has everything: a rich, fudgy chocolate base, a sweet and tangy cream cheese swirl, melty pockets of peanut butter, and a crunchy chocolate chip topping. Oh, and those irresistible chunks of Reese’s cups that soften and caramelize as they bake. It’s messy, dramatic, and absolutely decadent — hence the name “Earthquake Cake.”
What makes it so special? It’s easy to put together with pantry staples and a few indulgent extras. It doesn’t demand perfection; in fact, the messier the better. Every bite is a surprise of textures and flavors. It’s the perfect bake for family nights, bake sales, or celebrations when you need a wow-factor without hours of effort.
Print
Reese’s Chocolate Peanut Butter Cup Earthquake Cake
- Yield: 12 servings 1x
Description
Some recipes come and go, but others take root in your kitchen like family traditions. The Reese’s Chocolate Peanut Butter Cup Earthquake Cake is one of those bakes that started as an afterthought and quickly became a staple in our household. It’s more than just a dessert — it’s the kind of warm, chocolatey comfort that calls people to the table before the plates are even set.
It all started one chilly October evening. The wind had picked up, rustling through fallen leaves, and my kids were winding down after trick-or-treating. Their candy stash included a mountain of Reese’s peanut butter cups — enough to feed a small village. That night, craving something warm and chocolatey, I turned those leftover candies into this delightful, gooey cake. The scent of baking chocolate and peanut butter drifted through the house, and soon everyone was huddled in the kitchen with spoons in hand, stealing bites right from the pan.
Since then, Reese’s Chocolate Peanut Butter Cup Earthquake Cake has become our go-to comfort treat. We make it during the holidays, on rainy Saturdays, or just whenever we need a little chocolate therapy. It’s a dessert that never fails to bring smiles, combining the timeless flavor combo of chocolate and peanut butter in a deliciously chaotic, lava-like cake that’s as fun to make as it is to eat.
Ingredients
-
1 box dark chocolate fudge cake mix
-
Ingredients required on the box (usually oil, eggs, water)
-
8 oz cream cheese, softened
-
½ cup unsalted butter, softened
-
½ cup creamy peanut butter
-
1 tsp vanilla extract
-
4 cups powdered sugar
-
½ cup chocolate chips (milk or semi-sweet)
-
1 cup mini Reese’s peanut butter cups, halved
-
Vanilla ice cream, for serving (optional)
Instructions
1. Preheat Your Oven and Grease Your Pan
Begin by setting your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or spray — make sure to coat it well since this cake gets extra gooey as it bakes.
2. Prepare the Cake Batter
Follow the instructions on your box of dark chocolate fudge cake mix. Mix the cake batter until smooth, then pour it into your prepared pan, spreading it evenly with a spatula.
3. Make the Peanut Butter Cream Cheese Swirl
In a large bowl, combine softened cream cheese, butter, and peanut butter. Beat until smooth and creamy. Add in the vanilla extract and slowly mix in the powdered sugar until the mixture becomes fluffy and spreadable. This swirl is what gives the cake its signature rich tang.
4. Dollop and Swirl
Spoon the peanut butter mixture over the cake batter in large dollops. Use a butter knife or spatula to gently swirl the two layers together, creating ribbons of peanut butter and cream cheese throughout the chocolate batter.
5. Top with Reese’s and Chocolate Chips
Scatter the halved mini Reese’s cups and chocolate chips over the top of the batter. Press them slightly into the surface so they don’t sit completely on top — this ensures they melt perfectly into the cake.
6. Bake to Gooey Perfection
Place the cake in the oven and bake for 45–50 minutes. You want the edges to be set and slightly crisp, while the center should remain soft and molten. If the top browns too fast, cover it loosely with foil for the last 10–15 minutes.
7. Cool Slightly and Serve
Let the cake cool for about 15–20 minutes before serving. This gives the cream cheese layer time to set just enough while keeping everything deliciously gooey. Serve warm with a scoop of vanilla ice cream for the ultimate treat.
Notes
You can swap in a gluten-free cake mix if needed. This recipe is very forgiving and welcomes tweaks!
Nutrition
- Calories: 450
INGREDIENTS YOU’LL NEED:
- 1 box dark chocolate fudge cake mix
- Ingredients required on the box (usually oil, eggs, water)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 1 tsp vanilla extract
- 4 cups powdered sugar
- ½ cup chocolate chips (milk or semi-sweet)
- 1 cup mini Reese’s peanut butter cups, halved
- Vanilla ice cream, for serving (optional)
How to Make Reese’s Chocolate Peanut Butter Cup Earthquake Cake
Step-by-Step Instructions
1. Preheat Your Oven and Grease Your Pan
Begin by setting your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or spray — make sure to coat it well since this cake gets extra gooey as it bakes.
2. Prepare the Cake Batter
Follow the instructions on your box of dark chocolate fudge cake mix. Mix the cake batter until smooth, then pour it into your prepared pan, spreading it evenly with a spatula.
3. Make the Peanut Butter Cream Cheese Swirl
In a large bowl, combine softened cream cheese, butter, and peanut butter. Beat until smooth and creamy. Add in the vanilla extract and slowly mix in the powdered sugar until the mixture becomes fluffy and spreadable. This swirl is what gives the cake its signature rich tang.
4. Dollop and Swirl
Spoon the peanut butter mixture over the cake batter in large dollops. Use a butter knife or spatula to gently swirl the two layers together, creating ribbons of peanut butter and cream cheese throughout the chocolate batter.
5. Top with Reese’s and Chocolate Chips
Scatter the halved mini Reese’s cups and chocolate chips over the top of the batter. Press them slightly into the surface so they don’t sit completely on top — this ensures they melt perfectly into the cake.
6. Bake to Gooey Perfection
Place the cake in the oven and bake for 45–50 minutes. You want the edges to be set and slightly crisp, while the center should remain soft and molten. If the top browns too fast, cover it loosely with foil for the last 10–15 minutes.
7. Cool Slightly and Serve
Let the cake cool for about 15–20 minutes before serving. This gives the cream cheese layer time to set just enough while keeping everything deliciously gooey. Serve warm with a scoop of vanilla ice cream for the ultimate treat.
Helpful Tips
- Don’t overbake. The cake should have a gooey center. Check it at 45 minutes and add more time only if needed.
- Use a warm knife for slicing. This helps cut through the melted chocolate and peanut butter swirls cleanly.
- Get creative with add-ins. Chopped nuts or a drizzle of peanut butter on top can make it even more decadent.
- Leftover Reese’s? Freeze them and use them in future batches or sprinkle over ice cream.
Details
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: About 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
You can swap in a gluten-free cake mix if needed. This recipe is very forgiving and welcomes tweaks!
Nutritional Information
Per serving (approximate):
- Calories: 450
- Carbohydrates: 58g
- Fat: 23g
- Sugar: 41g
- Protein: 5g
Frequently Asked Questions
Can I use another candy instead of Reese’s?
Yes, try using peanut butter M&Ms, chopped Snickers, or even chocolate-covered pretzels for a twist.
Can I make this cake in advance?
Absolutely! You can bake it a day ahead and reheat individual slices in the microwave for 20 seconds before serving.
Is this cake freezer-friendly?
Yes. Cool completely, wrap tightly, and freeze for up to two months. Thaw and warm before serving.
Storage Instructions
- Room Temp: Keep covered for up to 2 days.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap in plastic and freeze slices for up to 2 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Cinnamon Roll Blondies
- A Sweet Tradition: The Story Behind Classic Christmas Toffee
- Brownie Cheesecake: The Perfect Fusion
- Maltesers Rocky Road
Conclusion
Reese’s Chocolate Peanut Butter Cup Earthquake Cake is pure, indulgent joy in every bite. Whether you’re serving it at a gathering, baking it as a surprise for the kids, or just treating yourself to a slice after a long day, it’s a guaranteed mood booster. It’s messy, delicious, and unpretentious — everything a homemade dessert should be. Make it once, and I promise, it’ll shake up your dessert game forever.
