Reese’s Chocolate Peanut Butter Cup Earthquake Cake
This indulgent Reese’s Chocolate Peanut Butter Cup Earthquake Cake combines rich dark chocolate, creamy peanut butter frosting, and chunks of Reese’s for the ultimate dessert experience. Pair with vanilla ice cream for a perfect treat!
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 10-15 seconds for a warm, gooey treat.
Nutrition
Calories: 450kcal
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