Reese’s Chocolate Peanut Butter Cup Earthquake Cake is a rich and gooey dessert containing the profound flavors of dark chocolate, creamy peanuty peanut butter and decadent Reese’s cup. It has such a luscious peanut butter cream cheese topping over it, and when served hot with vanilla ice cream, it’s just the ultimate treat for peanut butter and chocolate fanatics.
Why You’ll Love This Cake
Perfectly Balanced: You couldn’t really ask for a better match than dense chocolate mixed with creamy peanut butter. Perfect.
Swirly Perfection: The cream cheese frosting during baking dissolves into the cake to create sticky sweet pockets.
Reese’s Peanut Butter Cups all the way: Chunks of Reese’s cups explode in every bite and the flavor speaks out.
Simple Ingredients: Uses a boxed cake mix recipe, quickest and easiest.
Impressive but Foolproof: It looks like it’s from the bakery, but really it’s something even the most novice bakers could pull off.
Key Ingredients
Dark Chocolate Fudge Cake Mix: Mix of this cake very easy preparation, boxed, and dense in chocolates.
Cream Cheese: Introduce a creamy and tangy creamy sweetness to the frosting.
Butter: Increase the richness and make it possible for the frosting to spread inarguably.
Peanut Butter: Nutty, sweet-sour peanut butter is also included along with these main ingredients.
Vanilla: Is an incredibly comforting and warm aroma that can enhance the overall flavor of this brownie.
Powdered sugar: Keeps this even, light, and it sweetens up the frosting.
Chocolate chips: Add the melting chocolate pock into the cake.
Mini Reese’s Peanut Butter Cups: The real star, this ingredient in its halved form is what really bursts peanut butter-chocolate flavor in every bite.
Vanilla Ice Cream: Optional recommended for serving. Its creaminess complements the temperature of warm cake.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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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
Cold slices of warm, oozy cake come with a generous scoop of vanilla ice cream. The warmth of the cake contrasting with the cold ice cream feels actually magical.
Combine with hot fudge or caramel sauce, allowing them to drizzle for a more indulgent touch.
For a great pick-me-up, serve warm with a glass of milk or coffee.
Storage and Reheating
Refrigerate: Store leftover pieces in airtight containers for up to 4 days.
Freeze: Individual portions can be wrapped in plastic wrap and then in foil. Nark in a large plastic bag or airtight container. Freeze for up to 2 months. Thaw in the refrigerator before reheating.
Reheat: Warm a slice in the microwave until very soft and gooey, which takes only 15 to 20 seconds.
Variations
Covered in Peanuts: When preparing the cake mix, incorporate a tablespoon (or a little more) of peanut butter into it before placing the icing.
Nutty Crunch: Add some pieces of peanuts or pecans for a good crunch.
Drizzled Caramels: Before putting it in the oven, apply drizzles of caramel syrup all over. The taste will have a nice salted caramel, making it delicious.
For Dark Chocolate Lovers: If you like a strong bitter flavor, you can replace the semi-sweet chips with dark morsels.
Final Note
Enjoy Chocolate and Peanut Butter Reese’s Peanut Butter Cup Earthquake Cake. The texture and the taste of the cake are great with rich and gooey complementing one another. Waste no time and serve warm with a scoop of ice cream or even take a piece, and it would even make the most decadent midnight snack imaginable.
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.
