Reese’s Peanut Butter Earthquake Cake
Reese’s Peanut Butter Earthquake Cake is a decadent dessert featuring moist chocolate cake topped by a creamy peanut butter and cream cheese layer.The topping sinks into the cake during baking; creating a marbled, cracked surface that looks dramatic and inviting. Chopped miniature Reese’s Peanut Butter Cups and chocolate chips are folded in, adding bursts of rich flavor and texture.
Equipment
- 9×13 inch baking pan
- Mixing bowls (2)
- Electric mixer or hand whisk
- Spatula
- Measuring cups and spoons
- Knife for chopping peanut butter cups
Ingredients
Chocolate Cake Base:
- 1 box about 432 g chocolate cake mix (or dark chocolate fudge)
- Ingredients required by the cake mix usually eggs, oil, water – check box instructions
Earthquake Layer:
- 225 g 1 cup cream cheese, softened
- 125 g 1/2 cup unsalted butter, softened
- 200 g 1 1/2 cups powdered sugar
- 125 g 1/2 cup creamy peanut butter
- 5 mL 1 tsp vanilla extract
Add-ins:
- 180 g 12 pieces miniature Reese’s Peanut Butter Cups, chopped
- 60 g 1/3 cup chocolate chips
Instructions
Preheat the oven and prepare the pan
- Set your oven to 175°C (350°F). Grease a 9×13-inch baking pan with butter or nonstick spray, or line it with parchment paper so the cake won’t stick.
Make the cake batter
- In a large mixing bowl, combine your chocolate cake mix with the ingredients the package calls for usually eggs, oil, and water. Stir until everything is smooth and well mixed. Pour the batter into the prepared pan and spread it out evenly with a spatula.
Prepare the “earthquake” topping
- In another bowl, beat together softened cream cheese and butter until smooth and creamy. Add powdered sugar, peanut butter, and vanilla extract, then mix again until everything is fully combined and fluffy.
Add the topping to the cake
- Drop spoonfuls of the cream cheese–peanut butter mixture over the chocolate cake batter. Use a spatula to gently swirl the topping into the batter, leaving some streaks and pockets to create the “earthquake” look.
Sprinkle on extras
- Evenly scatter chopped miniature Reese’s Peanut Butter Cups and chocolate chips over the top of the cake.
Bake the cake
- Place the pan in the preheated oven and bake for 40–45 minutes. The cake should be set around the edges but still a little gooey in the center. Once baked, let it cool for at least 15 minutes before cutting and serving.
Notes
Nutrition Facts Of Reese’s Peanut Butter Earthquake Cake
Calories: 550 kcal | Protein: 8 g | Fat: 30 g | Carbohydrates: 60 g | Sugar: 40 g | Fiber: 3 g