Reese’s Peanut Butter Earthquake Cake Explosion
Introduction
If you love chocolate and peanut butter together (who doesn’t?), this Reese’s Peanut Butter Earthquake Cake is your dream dessert. It’s a gooey, rich, over-the-top chocolate cake with rivers of peanut butter, pockets of cream cheese, and melty chunks of Reese’s throughout. Each bite is warm, sweet chaos—in the best possible way.
Named for the way it cracks and swirls as it bakes, this cake is perfect for birthdays, potlucks, or any day that needs a sweet pick-me-up. It’s indulgent, playful, and guaranteed to make everyone at the table ask for seconds.
Pro Tip
Don’t overmix the cream cheese mixture. Stir until just smooth—this keeps the texture rich and helps those signature “earthquake” swirls form as it bakes.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for the ultimate melty dessert experience.
- Drizzle with extra melted peanut butter or chocolate sauce for presentation and extra flavor.
- Pair with coffee or a cold glass of milk to balance the richness and bring out the chocolate notes.
Variations
- Gluten-Free: Use a gluten-free chocolate cake mix for a delicious gluten-free treat.
- Nut-Free Option: Skip the Reese’s and use chocolate chips and cookie butter instead for a nut-free twist.
- Extra Fudgy: Add a handful of chocolate chunks or chopped peanut butter cups directly into the batter.
- Marble Style: Swirl in Nutella or caramel with the cream cheese mixture for a decadent flavor twist.
Equipment Needed
- Mixing Bowls: For preparing the cake batter and cream cheese mixture separately.
- 9×13-Inch Baking Pan: The perfect size to hold and bake the cake evenly.
- Electric Mixer or Whisk: To combine the cream cheese mixture until smooth.
- Spatula: Helps fold ingredients gently and scrape the bowls clean.
- Toothpick or Knife: For swirling the layers and testing doneness.
Tips for Success
- Let cream cheese soften at room temperature before mixing for a smoother swirl.
- Don’t swirl too much. You want distinct ribbons of peanut butter and cream cheese throughout the cake.
- Use high-quality chocolate cake mix for the best base flavor.
- Let it cool for at least 15 minutes before cutting to allow it to set.
- Check doneness with a toothpick—it should come out mostly clean, but a little gooey center is okay.
Why You’ll Love This Recipe
This cake is pure dessert magic—ooey-gooey, sweet, and bursting with chocolate-peanut butter goodness. It looks impressive with its signature cracked top and swirling layers but is incredibly simple to make with mostly pantry staples. Whether you’re making it for a birthday, bake sale, or just because you’re craving something ridiculously good, this is a recipe you’ll come back to again and again.
Recipe Card
Reese’s Peanut Butter Earthquake Cake Explosion
Prep Time: 15 min
Cook Time: 40–45 min
Total Time: 1 hour
Servings: 12
Ingredients:
- 1 box chocolate cake mix (plus ingredients listed on box: usually eggs, oil, water)
- ½ cup peanut butter, slightly warmed
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, melted
- 3½ cups powdered sugar
- 1½ cups chopped Reese’s Peanut Butter Cups
- Optional: ½ cup chocolate chips or peanut butter chips
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare cake batter as directed on the box. Pour into the greased pan and spread evenly.
- Make the cream cheese filling: In a bowl, mix softened cream cheese, melted butter, and powdered sugar until smooth.
- Add dollops of cream cheese mixture over the cake batter. Drizzle warmed peanut butter on top.
- Sprinkle chopped Reese’s (and chocolate chips, if using) over the top.
- Swirl gently with a knife to create a marbled effect.
- Bake for 40–45 minutes or until the top is mostly set and lightly cracked.
- Cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Table (Estimated per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~460 |
| Protein | 6g |
| Carbohydrates | 48g |
| Fat | 26g |
| Fiber | 2g |
| Sugar | 36g |
| Sodium | 380mg |
Note: Nutrition varies based on cake mix brand and added ingredients.
FAQ
1. Can I make this cake ahead of time?
Yes! It tastes great the next day. Store covered at room temperature or refrigerate for up to 3 days.
2. Can I freeze it?
Absolutely. Cool completely, wrap tightly, and freeze for up to 1 month. Thaw at room temp and warm slightly before serving.
3. What if I don’t have Reese’s cups?
You can use peanut butter chips, chocolate chips, or any peanut butter candy chopped up.
4. How do I reheat leftovers?
Pop a slice in the microwave for 15–20 seconds to bring back that warm, gooey texture.
5. Can I use homemade cake batter?
Yes! Any rich chocolate cake batter will work—just use enough for a 9×13-inch pan and follow the rest of the steps as written.
