You’re in for a treat! Here’s a decadent and gooey Reese’s Peanut Butter Earthquake Cake — a rich, chocolatey dessert loaded with peanut butter, cream cheese, and, of course, Reese’s. It’s called an “earthquake cake” because as it bakes, the layers shift and “crack” like an earthquake, leaving delicious pockets of gooey filling throughout.
🍫 Reese’s Peanut Butter Earthquake Cake
Ingredients:
Base Layer:
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1 box chocolate fudge cake mix (plus eggs, oil, and water as directed on box)
Cream Cheese Swirl:
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8 oz cream cheese, softened
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½ cup unsalted butter, melted
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2 cups powdered sugar
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½ cup creamy peanut butter
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1 tsp vanilla extract
Mix-ins & Toppings:
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1 cup mini Reese’s peanut butter cups, chopped
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½ cup semi-sweet chocolate chips
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½ cup peanut butter chips
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Optional: crushed pretzels or chopped peanuts for extra crunch
🔥 Instructions:
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Preheat Oven:
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Preheat your oven to 350°F (175°C). Grease a 9×13″ baking dish.
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Prepare Cake Batter:
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Mix the chocolate cake batter according to the package directions.
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Pour the batter into the prepared pan.
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Make the Cream Cheese Mixture:
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In a separate bowl, beat together cream cheese, melted butter, powdered sugar, peanut butter, and vanilla until smooth.
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Assemble the Cake:
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Drop spoonfuls of the cream cheese mixture over the cake batter.
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Use a knife to swirl gently — don’t overmix.
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Sprinkle chopped Reese’s cups, chocolate chips, and peanut butter chips evenly over the top.
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Bake:
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Bake for 40–45 minutes, or until the center is mostly set (a few gooey spots are normal!).
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Let cool at least 15–20 minutes before slicing — the gooey parts will firm up slightly.
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💡 Tips:
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Serve warm with vanilla ice cream or a drizzle of melted peanut butter.
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For even more Reese’s flavor, add a few tablespoons of peanut butter to the cake mix batter.
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Store covered at room temp for 2–3 days, or refrigerate for up to 5 days.
Would you like a printable recipe card or a version using brownie mix instead of cake?
