Reese’s Peanut Butter Earthquake Cake
This Reese’s Peanut Butter Earthquake Cake is a decadent dessert loaded with chocolate, peanut butter, cream cheese, and mini Reese’s cups. A rich chocolate cake base erupts with sweet, gooey peanut butter swirls and melty chocolate chips, making every bite irresistibly indulgent. Perfect served warm with a scoop of vanilla ice cream!
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box chocolate cake mix (plus ingredients to prepare)
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup creamy peanut butter
- ½ tsp vanilla extract
- 4 cups powdered sugar
- ½ cup semi-sweet chocolate chips
- 1 cup mini Reese’s Peanut Butter Cups, halved
Instructions
- Preheat to 350°F (175°C). Grease a 9×13-inch glass baking dish.
- Prepare chocolate cake batter according to the box instructions. Pour into prepared dish.
- In a large bowl, beat together cream cheese and melted butter until smooth. Add peanut butter and vanilla extract; beat until creamy.
- Mix in powdered sugar, one cup at a time, until light and fluffy.
- Spoon the peanut butter mixture over the cake batter—do not mix. Let it swirl and sink as it bakes.
- Sprinkle chocolate chips and halved mini Reese’s cups evenly on top.
- Bake for 45–55 minutes, until the center is just set and the edges are golden.
- Let cool slightly before serving warm. Optional: top with vanilla ice cream or whipped cream!
Notes
- For extra richness, add a drizzle of warm hot fudge or melted peanut butter on top before serving.
- Cake is best served warm but can also be stored in the fridge and reheated.
- Use chunky peanut butter for added texture!
Nutrition
- Serving Size: 1 slice
- Calories: 560 kcal
- Sugar: 52g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg