Reese’s Peanut Butter Earthquake Cake

I’m thrilled to share my Reese’s Peanut Butter Earthquake Cake—a decadently gooey chocolate cake loaded with peanut butter cups, cream cheese frosting, and drizzled with peanut butter. It’s a delightful, messy masterpiece perfect for peanut butter and chocolate lovers.

Why I Love This Recipe

I adore how this cake delivers multiple textures and flavors in each bite: fudgy cake, melty peanut butter cups, cream cheese frosting, and ribbons of peanut butter. It’s indulgent, fun, and always a show-stopper. Plus, I love that the layers naturally fold together as it bakes—no special technique required.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Devil’s food cake mix (or chocolate cake mix)

• Large eggs

• Vegetable oil

• Water or milk

• Cream cheese, softened

• Unsalted butter, softened

• Powdered sugar

• Vanilla extract

• Mini Reese’s peanut butter cups, roughly chopped

• Smooth peanut butter, warmed slightly for drizzling

directions

1. I preheat the oven and grease a 9×13″ baking pan.

2. I prepare the cake batter: whisking together cake mix, eggs, oil, and water (or milk) until smooth.

3. I fold in chopped Reese’s peanut butter cups, reserving a few tablespoons for later.

4. I divide the batter into the pan and dollop softened cream cheese mixed with powdered sugar and vanilla in spoonfuls on top.

5. I gently swirl the cream cheese into the cake batter with a knife, creating a marbled effect.

6. I sprinkle the reserved peanut butter cups over the top.

7. I bake until the cake is set around the edges but still slightly gooey in spots—about 35–40 minutes.

8. When the cake is warm, I drizzle melted peanut butter across the top.

9. I allow the cake to cool slightly, then slice into generous squares and serve.

Servings and timing

• Servings: Makes 12–16 squares

• Timing:

  • Prep: 15 minutes

  • Bake: 35–40 minutes

  • Cool & drizzle: 10 minutes

  • Total: around 60–65 minutes

Variations

• I swirl in chocolate chips or drizzle melted chocolate along with peanut butter for extra richness.

• I use white chocolate Reese’s or dark chocolate cups for variation.

• I add chopped peanuts or salted pretzels on top for crunch and salt contrast.

• I layer cream cheese frosting instead of swirling for a more structured finish.

storage/reheating

• I store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days (bringing to room temperature before serving).

• For a warm treat, I microwave a square for 10–15 seconds to revive the gooey texture—it’s divine when slightly melted.

FAQs

Can I use homemade chocolate cake instead of cake mix?

Absolutely—I often use a rich chocolate batter in place of the mix. Just follow your recipe and fold in the peanut butter cups before swirling.

Will the cake be too sweet with cream cheese?

No—it’s perfectly balanced. The cream cheese adds tanginess that cuts the sweetness of the chocolate and peanut butter.

Can I make this ahead?

Yes—I bake it a day ahead, then drizzle peanut butter and serve the next day. I find it tastes even better as flavors meld.

Is there a gluten-free version?

Yes—I use a gluten-free chocolate cake mix and ensure any Reese’s or frosting ingredients are labeled gluten-free.

Can I freeze the cake?

Definitely—I wrap individual squares in plastic, freeze for up to 2 months, and thaw in the fridge overnight or at room temperature before serving.

Conclusion

I find Reese’s Peanut Butter Earthquake Cake an irresistibly over-the-top dessert that’s easy to make yet packed with flavor. It’s perfect for celebrations, potlucks, or anytime I’m craving chocolate-peanut butter decadence. Each bite feels like a mini indulgence!