Indulge in this Reese’s Chocolate Peanut Butter Cup Earthquake Cake, a rich and gooey dessert that combines the deep flavors of dark chocolate, creamy peanut butter, and decadent Reese’s cups. Topped with a luscious peanut butter cream cheese layer and served warm with a scoop of vanilla ice cream, this cake is the ultimate treat for peanut butter and chocolate lovers alike.
Why You’ll Love This Cake
Perfect Balance: The combination of rich chocolate and creamy peanut butter is a match made in heaven.
Swirled Perfection: The cream cheese frosting melts into the cake during baking, creating gooey pockets of sweetness.
Peanut Butter Cups Galore: Each bite bursts with chunks of Reese’s cups for that signature flavor.
Simple Ingredients: This recipe uses a boxed cake mix as a base, making it quick and easy to whip up.
Impressive Yet Easy: It looks bakery-worthy but is foolproof for home bakers.
Key Ingredients
Dark Chocolate Fudge Cake Mix: This boxed mix is the base of the cake, delivering rich chocolate flavor with minimal effort.
Cream Cheese: Softened cream cheese gives the frosting its luscious, tangy creaminess, perfectly balancing the sweetness.
Butter: Unsalted butter adds richness to the frosting and ensures it spreads smoothly.
Peanut Butter: Creamy peanut butter is a key player, adding a salty-sweet, nutty dimension to the frosting.
Vanilla Extract: Enhances the overall flavor with a warm, aromatic touch.
Powdered Sugar: Sweetens the frosting while keeping it light and fluffy.
Chocolate Chips: These melt into the cake, adding gooey, chocolatey pockets throughout.
Mini Reese’s Peanut Butter Cups: The star ingredient! Halved Reese’s cups provide bursts of peanut butter-chocolate goodness in every bite.
Vanilla Ice Cream: Optional, but highly recommended, for serving. The creamy ice cream complements the warm cake perfectly.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) to ensure even baking.
Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
Step 2: Prepare the Cake Batter
In a large mixing bowl, prepare the chocolate cake mix according to the package instructions.
Typically, this involves adding oil, eggs, and water.
Whisk the batter until smooth and free of lumps.
Pour the prepared cake batter into the greased baking dish and spread it evenly with a spatula.
Step 3: Make the Peanut Butter Cream Cheese Frosting
In a separate mixing bowl, combine:
8 oz softened cream cheese
½ cup softened butter
½ cup peanut butter
1 teaspoon vanilla extract.
Using an electric mixer, beat the ingredients until smooth and creamy.
Gradually add 2 cups powdered sugar, one cup at a time, mixing well after each addition until the frosting is thick and fully incorporated.
Step 4: Assemble the Cake
Spread the prepared peanut butter cream cheese frosting evenly over the cake batter in the dish, creating a smooth layer.
Sprinkle 1 cup of chocolate chips evenly over the frosting.
Scatter halved Reese’s peanut butter cups across the top, gently pressing them into the frosting to ensure they stay in place.
Step 5: Bake the Cake
Place the dish in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Keep an eye on the cake towards the end of the baking time to avoid overbaking.
Step 6: Cool and Serve
Remove the cake from the oven and place it on a wire rack to cool completely. This ensures the frosting sets and the cake slices cleanly.
Once cooled, cut the cake into slices.
Step 7: Serve and Enjoy
Serve each slice with a scoop of vanilla ice cream for an indulgent dessert.
Serving Suggestions
Serve warm slices of this gooey cake with a scoop of vanilla ice cream. The contrast between warm cake and cold ice cream is magical.
Pair with a drizzle of hot fudge or caramel sauce for extra indulgence.
For a casual snack, enjoy it as-is with a glass of milk or coffee.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge before reheating.
Reheat: Warm a slice in the microwave for 15-20 seconds to bring back its gooey texture.
Variations
Peanut Butter Overload: Swirl a bit of peanut butter into the cake batter before adding the frosting layer.
Nutty Crunch: Sprinkle chopped peanuts or pecans over the top for added texture.
Caramel Drizzle: Add a drizzle of caramel sauce over the top before baking for a salted caramel twist.
Dark Chocolate Lovers: Use dark chocolate chips instead of semi-sweet for a more intense flavor.
Final Note
This Reese’s Chocolate Peanut Butter Cup Earthquake Cake is the ultimate dessert for chocolate and peanut butter lovers. Its gooey, rich texture and irresistible flavor combinations will leave everyone raving. Serve it warm, pair it with ice cream, or enjoy a slice as a decadent midnight snack—you really can’t go wrong.
Reese’s Chocolate Peanut Butter Cup Earthquake Cake
Ingredients
- 1 box dark chocolate fudge cake mix
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 1/2 cup chocolate chips
- 1 cup miniature Reese's peanut butter cups halved
- vanilla ice cream for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, prepare the chocolate cake mix according to package instructions (typically adding oil, eggs, and water). Whisk until smooth. Pour the batter into the greased baking dish and spread evenly.
- In another bowl, beat cream cheese, butter, peanut butter, and vanilla until smooth. Gradually add powdered sugar, mixing until thick and creamy.
- Spread the frosting over the cake batter in the dish. Sprinkle with chocolate chips and halved Reese’s, pressing them gently into the frosting.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking.
- Let the cake cool completely on a wire rack. Once cooled, slice and serve with a scoop of vanilla ice cream.
